Starch is a natural complex carbohydrate used as a source of energy by growing plants. The concept of “starch” comes from the starch extracted from roots or tubers, such as potato starch.

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Where can starch be found?

Starch is found in:

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• Cereals
• Seeds
• Tubers
• Legumes
• Roots
• In fruit, such as bananas

• Harvesting of starch-rich raw materials (cereals, seeds, tubers, etc.)
• Addition of water to separate starch from other grain constituents
• Starch obtained in liquid form is dried to obtain powdered starch
• Maltodextrin is obtained by partial hydrolysis of starch
• Glucose syrup is obtained by total hydrolysis of starch
• Modified starch is obtained by chemical or enzymatic transformation of starch

Starch and its derivatives are used by professionals (industrialists, cooks, pastry chefs, etc.) for the manufacture of their products, depending on the benefits sought.

• Modified starches:
  Stable, thick, homogeneous and creamy texture
  Brighter, more appetising appearance
  Airier, lighter texture
  Preserves organoleptic qualities
• Maltodextrins:
  Thick texture
  Preserves organoleptic qualities
  Preserves aromas, like sugar
• Glucose syrup:
  Soft, creamy texture
  Preserves humidity in cake batters by preventing sugar crystallisation
  Sweet taste

Source: nutripro.nestle.fr