Starchcontaining

Starch-containing refers to substances or products in which starch is a principal constituent or additive. Starch is a naturally occurring carbohydrate stored in plant cells as granules and serves as a major energy reserve. In foods and industrial materials, starch contributes to texture, consistency and binding, and it can be used in unmodified or chemically altered forms to achieve specific properties.

Starch is derived from many plants, most commonly cereals such as corn, wheat and rice, and from tubers such as potato and cassava. The primary starch polymers are amylose, a mostly linear chain, and amylopectin, a highly branched molecule. The relative content of these polymers affects gelatinization, viscosity, gel formation and digestibility, which in turn influence processing and sensory characteristics.

Upon heating in water, starch granules absorb moisture and swell in a process called gelatinization, typically occurring around 60–70°C for native starches. This increases viscosity and forms gels or pastes. Starch can be modified by physical, enzymatic or chemical methods to improve stability, paste clarity, or resistance to enzymes; common modifications include cross-linking, oxidation, and pre-gelatinization.

Applications of starch-containing materials span food products, such as sauces, soups, desserts, and bakery items, to non-food uses like biodegradable plastics, adhesives, textiles, and paper products. In nutrition, starch provides energy and dietary fiber in resistant forms, while processing and cooling can affect digestibility and glycemic response. Allergies and intolerances are usually tied to the plant source, notably gluten-containing cereals.