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Starch is an abundant, renewable, relatively inexpensive material that can be obtained from multiple plant sources. Approximately 6 × 10⁷ t of isolated starch is produced annually. In particular, corn/maize starch, the starch produced in the greatest amount (ca. 73% of the total), is isolated by a combination of chemical and physical processes. Native starches find use as thickening, binding, gelling, stabilizing, and adhesive agents, but much of the isolated starch is modified in one or more ways before being used. Starches are also starting materials for the production of other chemicals. Starch is produced in plants in the form of water-insoluble granules that must be cooked to release its polysaccharide biopolymers — amylose and/or amylopectin — producing what are called pastes. Starches obtained from various botanical sources have different properties and produce different types of pastes. The properties of any starch can be changed drastically and easily via chemical, enzymic, and/or thermal treatments. They can also be changed genetically, although not as easily. Chemical modifications include depolymerization to various degrees, derivatization, and oxidation. Derivatization involves the formation of ethers and esters — most often with only a small fraction of the hydroxyl groups of the two polymers being derivatized. Treatment with enzymes (amylases) is used to depolymerize the constituent molecules to various extents. Starches and products derived from starches are used extensively in a wide variety of food and nonfood products.