Starch Processing Enzymes is a process to recover starch from plant sources which contain starch, such as Corn, Potatoes, Wheat, Cassava, Rice and Sorghum. In this process, wet milling of grain followed by slurry formation takes place. This starch-rich slurry is spread dried to recover starch as powder. Mostly in starch processing mills, this starch slurry is liquefied and saccharified to obtain different products like Maltodextrins, High-purity Maltose, Liquid Glucose and Dextrose powder.

In the past, strong acids had to be used to separate the starch into individual sugars, whereas today almost only enzymes are used. They offer a number of advantages: Since Starch Processing Enzymes break down the branched starch molecules at very specific points, the saccharification process can be specifically controlled. In this way, different starch syrups are obtained, which differ in their sweetening power, but also in their technological properties.