The application of native starch in food is mainly due to its functional value for a convenient food processing as it provides properties like thickening, emulsification, gelling and binding. Native corn starch is more suitable for foods that are eaten fresh or do not require long-term storage.

However, several properties, e.g. the insolubility in water and instability in the treatment of acid, heat or shear of native starch have limited its application and should be improved to extend its uses.

Therefore, it is necessary to modify these properties of the original starch in order to improve its performance to meet the requirements of a particular food processing.

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