Native Maize Starch is a cereal starch, which has a low ash and protein content. It does not thin down during the process of sizing, whereas tapioca starch breaks down substantially on cooking. This results in an uneven pick up on the yarn. Unlike Tamarind Kernel Powder, which requires steeping and long cooking time, Maize Starch is transformed into a smooth paste within an hour or in even lesser time under pressure-cooking.
The uniform viscosity, from lot to lot, ensures uniform pick up and penetration into the interstices of yarn to ensure good weaving performance. As foaming is usually associated with high pH, it is not necessary to add any of the antifoaming agents while working with maize starch, as the pH of Maize Starch paste is always maintained in the neutral range. In addition to these advantages, the starch is easily removed during the normal process of de-sizing.