Analysis of Types and Characteristics of Starch

Starch is a kind of natural carbohydrate widely found in plants, and it is one of the main energy storage forms of plants. Depending on its origin, structure and nature, starch can be divided into various types. Below, we will detail several common types of starch.

1. corn starch

Corn starch is a starch extracted from corn kernels and has a high degree of whiteness and good thickening properties. It is widely used in food, medicine, paper, textile and other industrial fields. In the food industry, corn starch is often used as a thickener and stabilizer, such as for making jam, yogurt, ice cream, etc.

2. potato starch

Potato starch is extracted from potato starch, with excellent viscosity and emulsification. It is often used in the food industry to make jam, condiments, candy, etc. In addition, potato starch also has good printing performance and is widely used in the printing industry.

3. tapioca starch

Tapioca starch is extracted from the root of cassava plants. It has a high degree of stability and aging resistance, and is suitable for a variety of food processing and manufacturing industries. Cassava starch is often used in the food industry to make vermicelli, vermicelli and other foods, but also in papermaking, textile, pharmaceutical and other industries.

4. wheat starch

Wheat starch is extracted from wheat grain and has unique structure and properties. It is often used in the food industry to make noodles, noodles and other foods, but also in papermaking, textiles and adhesives and other fields of application. Wheat starch has excellent water solubility, viscosity and transparency.

5. sweet potato starch

Sweet potato starch is extracted from sweet potato starch, with high purity and good viscosity. It is often used in the food industry to make pastries, vermicelli and other foods, but also in the pharmaceutical and cosmetics industries have a wide range of applications. Sweet potato starch also has a unique aroma and taste.

6. Pea Starch

Pea starch is a starch extracted from peas and has a high degree of plasticity and stability. It is often used in the food industry to make baked goods, sauces, etc., as well as in the pharmaceutical and cosmetic industries. Pea starch also has low fat and calories, is a healthy food additive.

7. lotus root starch

Lotus root starch is the starch extracted from lotus root, which has unique taste and nutritional value. It is often used in conjunction with other raw materials in the food industry to make pastries, beverages and other foods.

In summary, different types of starch have different properties and application areas. In practical applications, it is necessary to select the appropriate starch type according to specific needs and product characteristics. With the development of science and technology and people's increasing demand for natural and healthy products, the application prospect of starch will be broader. In the future, the research and development of various new starches will become an important research direction, providing more high-quality and healthy raw materials for the development of various industries.