Starch is a carbohydrate made of glucose units joined together that is the primary energy store in plants. It is found in grains like wheat, corn, and rice as well as tubers like potatoes. Pure starch is a white, odorless powder that is insoluble in cold water but can be used in foods or paper. Starch can also be processed into glucose syrups or modified starches used widely in the food industry. Starch has many applications across food, paper products, industrial uses like biofuels, pharmaceuticals, cosmetics, and animal feed due to its functional properties.

1. WHAT IS STARCH ?

2. What is starch ?
SOURCES OF STARCH
– Starch or amylum is a carbohydrate consisting of a large number of
glucose units joined together by glycosidic bonds;
– It is the most important carbohydrate in human diet;
– It is produced by all vegetables as an energy store: it is contained in
cereals such as wheat, corn and rice or in tubers such as potatoes and
cassava.
STARCH PRODUCTS
– Pure starch is a white, tasteless and odourless powder that is insoluble
in cold water or alcohol. It can be used as such in processed foods or in
the paper industry;
– Glucose syrups are liquids which are used in the food industry for their
sweetening power and for other numerous functionalities or as a
fermentation substrate.
– Starch and glucose can be transformed into modified starches or
different kinds of sweetening products which are used in the food
industry.

4. THE USES OF STARCH

5. Wide-ranging applications of starch and
derivatives in everyday use
Food and Drink
Paper
and Board
Industrial bio-applications
Fibers and Wheat Gluten
Proteins
Pharmaceutical and
cosmetics
Animal feed and
Sweeteners,
Starches,
pet food The European starch
industry
Starches
Carbohydrate feedstock
and carriers

6. Starch uses in food
- Anti-crystallising in confectioneries;
- Sweetening power in beverages;
- Bulking agent / texture in dairy products;
- Preservatives in jams;
- Moistening in bakery products;
- Freezing point depression in ice creams;
- Thickening, binding agent in soups & sauces;
- Browning effect in caramels;
- Cooling effect in chewing-gum;
- Low glycemic index in dietetic food…

7. Starch uses in industrial applications
- Increase strength in paper;
- Binding power for corrugated board;
- Fermentation in green chemistry (amino acids,
enzymes…);
- Binding capacity in glues and adhesives;
- Bioplastics production;
- Raw materials for polyurethane production;
- Raw materials for ethanol production…

8. Starch uses in health, personal care and
nutrition
- Health benefits in dietary supplements and energising
drinks for sport activities;
- Nutritional quality in baby food and clinical nutrition;
- Compressibility in pharmaceutical tablets;
- Anti-crystallising in cough syrups;
- Emollient / emulsifier in cosmetics (cream, shower gel,
shampoo);
- Non carciogenic in toothpaste…

9. Starch uses in feed and pet food
- Palatability for pet foods;
- Hydro stability of aqua feed pellets;
- Milk powder replacement in calf milk;
- High digestibility for piglets’ starter feed;
- Protein intake…