Abstract
Starch is present in the native state as grains ranging in size from a micron to a hundred microns according to the botanical origin. Starch consists of two fractions: a glucidic fraction representing 98%–99% and a nonglucidic fraction (0.1%–2%). It is used in a wide range of foods for a variety of purposes including thickening, gelling, adding stability, and replacing or extending costlier ingredients. An understanding of the mechanism underlying each effect is necessary to make the best use of starch in these functions.
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