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Starch is a carbohydrate reserve in plant tuber and seeds. Major recourses of starch is corn , wheat , potato , tapioca (granule and rich of starch ) and rice. It consist of two types of molecules , amylose ( normally 20 - 30 % ) and amylopectin ( normally 70 – 80 % ). Amylose and amylopectin are inherently incompatible molecules : amylose having lower molecular weight with a relatively extended shape whereas amylopectin has huge but compact molecules.

Starch is cheap, and has many usage as thickener, water binder, emulsion stabilizer and gelling agent.