Starch is a polysaccharide, a type of carbohydrate comprised of long chains of glucose, that is produced by all plants to function as a storage molecule. In the body, starch is broken down into sugars that cells use as energy for their various functions. In the food industry starch is isolated and often used as an emulsifier, thickener and stabilizer, as well as a texture improver in baked goods.

May be found in

Baked goods, processed foods, sauces, dips, spreads, condiments


Encyclopaedia Britannica

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