Starch

Starch is the polysaccharide that is the main energy store of plants and the most important carbohydrate in the human diet, a polymer of glucose found in cereals, potatoes, legumes, and many other staples. In food processing it is the leading thickening and gelling ingredient: on heating in water its granules swell and gelatinize, building viscosity in sauces, soups, and baked goods. Its digestion rate affects blood-glucose response, which is why resistant starch and the factors that slow starch digestion are studied for metabolic health. Modified starches are engineered for stability under heat, acid, shear, and freeze-thaw stress.