Properties of starch – natural high-polymeric compound – give us an opportunity to get a huge quantity of starch derivations, meeting the numerous consumers’ requirements.
Starch derivations, ensued from different processing to change properties correspondingly, are called modified (changed) starches and dextrins. New starch modifications result from physical influences and influences of chemical reagents, namely oxidants, alkalis, acids and other organic compounds. It is necessary to take into consideration that as a result of different processing it is possible to get a product, the potentials of which are practically inexhaustible.
For example, corn starch found application in different branches of industry. It’s used for production of sauces, minces and puddings. Starch is used as addition during baking of rolls and buns and confectionery when it’s necessary to weaken an effect of gluten and to give more softness and mildness to product with simultaneous reduction of quantity of sugar and fat (biscuit half-finished product, ice-cream cup, cookie, baker mixtures, etc.)
Overdried starch with low moisture is used in confectionery during forming of soft sweets and bodies of chocolate sweets. Corn starch is used in food-canning industry, in papermaking, in textile and other branches of industry, in medicine.
Corn starch of dead storage is packed up into polypropylene bags.
Starch is transported by all the kinds of covered transport and also in containers. Transporting of starch by the special carriers is allowed. Sea transportation can be made via ports of Odessa, Iliitchevsk and Izmail.
Corn starch should be stored in well ventilated warehouse without accessory smell, not infected by floury vermin.
The relative air humidity in warehouses, where the starch is stored, should not be more than 75 %.

Shelf life of starch is 2 years from the day of making.