Maize starch is a cereal starch having low ash and protein content. It does not thin down appreciably during the process of sizing or any other application where thick emulsion paste is required. This has an added advantage over a root starch such as tapioca or a potato starch. Maize starch is transformed into a very smooth paste within an hour or even a lesser time under pressure-cooking. As the foaming is usefully associated with high pH it is not necessary to add any of the antifoaming agents while working with maize starch, because pH of the Maize Starch paste is always maintained in the neutral range. In addition to this the starch is easily dispersed in hydrophilic media when the product is immersed in.