English // French // German // Chinese //
Arabic // Russian // Japanese // Spanish
Home Profile Products Application Useful Information Careers Inquiry Site Map  
Honest is one of the most modern corn wet millers in India having a diverse product portfolio of Maize Starches, Starches, Modified Starches, Liquid Glucose,
read more
Honest is one of the most modern corn wet millers in India having a diverse product portfolio of Maize Starches,
read more
Only Resisted users
User name

Various products by Honest Group

  • Native starch
  • Modified starch
    1. Oxidised Starches
    2. Cationic Starches
    3. Thin Boiling Starches
    4. Acid Modified Starches
    5. Spray Starches

  • Liquid glucose
  • High maltose corn syrup
  • Malto dextrin powder
  • Dextrose mono hydrate
  • Dextrose anhydrous
  • Glucose D
  • Corn gluten meal
  • Corn germ
  • Corn oil
  • Corn steep liquor
  • Corn fiber

Thin Boiling Starch (TBS) :

It has low and uniform viscosity, which does not change much with temperature unlike native starches, which show wide variation in viscosity. The keeping qualities of the native starch also show a marked variation, i.e. considerable degradation occurs on boiling.

Thin Boiling Starch's non-congealing characteristic, shorter boiling time, transparency of paste and lower viscosity ensure easy working, compared to thick boiling starches. Unlike gum and glues which require soaking, FABRILOSE is readily dispersed in water and can be boiled into a smooth paste without any pretreatment.


As dextrins do not easily react with chemicals, they are specially suitable for application in the textile field. In textiles printing, they are used as thickeners. Free of grit and other impurities, which usually accompany lower grades of starch, they ensure that the copper rolls (used in printing) do not suffer from abrasion. In sizing, they are used with starch for increased adhesiveness. In finishing, they give desired feel and handle to the fabric.

The tack or stickiness of dextrins is increased by adding caustic soda or borax. The adhesive thus formed is widely used in various industries. In the adhesive industry itself, dextrins are preferred to glue which has an unpleasant odour and is subject to rapid bacterial decomposition. They are also preferred to starch, as they need less or no cooking and much less water to form the paste. This means reducing drying time and little likelihood of mould infection in warm climates. As adhesives, dextrins are thus used with greater advantage in book binding, carton sealing, cigarette pasting, label pasting of all kinds, paper box making, gum tapes, spiral tube winding etc. In dyestuff industry it is used as extenders.

The role of dextrins in foundries is well-known. Here the main function is to give good green strength to moulds and to prevent deformation of the core, which is considerably handled before being fired in the oven. Another important point is that dextrins do not make the core too dense, so that there are no trapped gases which cause blow holes. All these advantages make dextrins very good as core binding materials.

Oxidised Starch :

Oxidised Starch is dispersed in requisite amount of cold water with continuous stirring. It is then cooked at 85-90º C. The temperature is maintained for 20-30 minutes and the starch is ready for use.
One of the main applications of Oxidised Starch is in the paper industry, either as a wet end additive or for the surface treatment of paper and board.

Cationic Starch :

Cationic starches represent a unique class of high performance starch derivatives which have gained commercial acceptance because of their affinity towards negatively charged substrate such as cellulose, aqueous suspensions of minerals and slimes and biologically active macromolecules. They have already found extensive use in the paper manufacture in which they function as internal binders and retention aids for various fillers and emulsions and are added to the paper furnish before the sheet is formed. They are effective for improving such physical properties of paper as bursting and tensile strength, elongation, fold endurance, and pick resistance. Usually 0.5% to 1% addition of cooked cationic starch, gives the same improvement in the paper as does 1.5% to 2% addition of corn starch. Other benefits of the cationic starches are improved drainage on the wire, better sheet formation and enhancement of the sizing efficiency of an alum rosin size. Cationic starches also improve the retention of fillers such as titanium dioxide, clay, calcium carbonate which are frequently incorporated in the furnish to improve the opacity of high grade printing papers, fine writing papers, light weight papers such as bread wraps, glassine, etc. With increasing filler retention, the sheet loses strength because inert fillers reduce the number of sites for fiber to fiber bonding. Because cationic starch acts both to improve strength properties and filler retention. Its use gives high strength properties at higher level of filler retention.

Malto Dextrin :

It has been largely used in making of baby food & mix with other cereal powder to give a low calorie diet for the children. Besides this liquid form of Maltodextrin is also used in manufacture of pharma syrups subject to passing through microbial tests.

Liquid Glucose :

Generally known as corn syrup manufactured by subjecting starch to high temperature in presents of acids. Normally glucose syrup is a mixture of Dextrose, Tetra, and Penta in higher saccharides.

High Maltose Corn Syrup :

The liquid starch is hydrolyzed by a duel enzyme for liquification & Sacchrification under the control condition to generate as high as 45 DE sugar containing maximum of maltose and minimum quantity of glucose and other sugar.

Dextrose Monohydrate :

Dextrose Monohydrate is purified and crystallized D-glucose. It contains one molecule of water of crystallization. It exists in white, odourless, crystalline granules having a bland and sweet taste.

Dextrose Anhydrous :

Dextrose anhydrous is purified and crystallized glucose.It exists in white, odourless, crystalline powder having sweet taste.

Liquid Glucose :

  1. A food technologist will use it to control crystallization, body appearance, sweetness, osmotic pressure and as a ' preservative in hard-boiled candies, jams and jellies.

  2. A baker will ferment it with yeast for raising the product. A dairyman will add it to ice cream, to improve the texture and palatability of the ice cream and enhance flavours. It is usually the cheapest source of total solids. It has become common in the dairy industry to substitute all or a portion of the sucrose content with sweetners derived from corn syrup. This sweetner is reported to contribute to a firmer and chewier body to the ice cream, it is an economical source of solids, and improves the shelf life of the finished product.

  3. A pharmacist will add Liquid Glucose in cough syrup and vitamin based tonics. Will also use it as a base of artificial honey. He also uses it as a granulating agent and for tablet coating.

  4. A tobacco specialist will use liquid glucose in curing and imparting flavour in tobacco.

  5. A tanner will use Liquid Glucose to enhance weight and ensure a softer texture. He will also use it to precipitate chrome into the body of the leather due to its reducing action. He will also add it to shoe polish to prevent it from caking and to help it to give a better and quicker shine.

  6. Sulphur free glucose is available for specific customers with SO2 content of 40 ppm max.

Corn Gluten :

HMCS is used in hard boiling candies and icing candies and also in confectionery manufacturing as a sweetener. As well as it is used in bread, cake and beer brewage candy, drink, making foodstuff, frozen foodstuff and seasoning.

Corn Germ :

Germ is one of the ingredients of the maize which is separated in Maize crushing process.

Copyright © 2008 Honest. All rights reserved