Thermoplastic starch is produced using dry native starch with a swelling or plastifying agent in compound extruders without adding water. In extrusion, starch is converted by application of both thermal and mechanical energy, and basically three phenomena occur at different structural levels: fragmentation of starch granules; hydrogen bond cleavage between starch molecules, leading to loss of crystallinity; and partial depolymerization of the starch polymers (Fang and Fowler, 2003). Furthermore, the extrusion process ensures the very intimate mixing of the polymers and any additives. By introduction of mechanical energy and heat in a temperature range of 120-220 ˚C, crystal starch, is homogenized and melted in an extrusion process with a plasticizer which lowers the melting point of the starch. With this process, a permanent conversion of the molecular structure to thermoplastic starch is performed (Lorcks, 1998). The thermoplastic starch is free of crystalline fractions. Molecules such as polyglycols (e.g. glycerol, sorbitol, etc), amides and amines serve as non-volatile plasticizers for starch (Wiedersheim and Strobel, 1991).