Starch | Definition, Formula, Uses, & Facts - Britannica

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External Websites

• CAMEO Chemicals - Starch
• IOPscience - IOP Conference Series: Materials Science and Engineering - Extraction and Characterization of Starch from Microalgae and Comparison with Commercial Corn Starch (PDF)
• Polymer Properties Database - Modified Starch and Starch-based Plastics
• Frontiers - Frontiers in Plant Science - The future of starch bioengineering: GM microorganisms or GM plants?
• International Journal of Research and Analytical Reviews - Modification of Starch: A Review of Various Techniques
• WebMD - Foods High in Starch
• Royal Society of Chemistry Publishing - The untold story of starch as a catalyst for organic reactions
• Verywell Health - Starch From Food: Which Types are Good and Bad?
• National Center for Biotechnology Information - PubMed Central - Effects of the Molecular Structure of Starch in Foods on Human Health

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• starch - Student Encyclopedia (Ages 11 and up)

starch chemical compound Ask Anything Homework Help Written and fact-checked by Britannica Editors Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree.... Britannica Editors Last updated Nov. 29, 2025 •History Britannica AI Ask Anything Homework Help Table of Contents Table of Contents Ask Anything

starch, a white, granular, organic chemical that is produced by all green plants. Starch is a soft, white, tasteless powder that is insoluble in cold water, alcohol, or other solvents. The basic chemical formula of the starch molecule is (C6H10O5)n. Starch is a polysaccharide comprising glucose monomers joined in α 1,4 linkages. The simplest form of starch is the linear polymer amylose; amylopectin is the branched form.

Starch is manufactured in the green leaves of plants from excess glucose produced during photosynthesis and serves the plant as a reserve food supply. Starch is stored in chloroplasts in the form of granules and in such storage organs as the roots of the cassava plant; the tuber of the potato; the stem pith of sago; and the seeds of corn, wheat, and rice. When required, starch is broken down, in the presence of certain enzymes and water, into its constituent monomer glucose units, which diffuse from the cell to nourish the plant tissues. In humans and other animals, starch from plants is broken down into its constituent sugar molecules, which then supply energy to the tissues.

Related Topics: sago Tacca farina Floridean starch amyloid (Show more) On the Web: IOPscience - IOP Conference Series: Materials Science and Engineering - Extraction and Characterization of Starch from Microalgae and Comparison with Commercial Corn Starch (PDF) (Nov. 29, 2025) (Show more) See all related content

Most commercial starch is made from corn, although wheat, tapioca, and potato starch are also used. Commercial starch is obtained by crushing or grinding starch-containing tubers or seeds and then mixing the pulp with water; the resulting paste is freed of its remaining impurities and then dried. Aside from their basic nutritional uses, starches are used in brewing and as thickening agents in baked goods and confections. Starch is used in paper manufacturing to increase the strength of paper and is also used in the surface sizing of paper. Starch is used in the manufacture of corrugated paperboard, paper bags and boxes, and gummed paper and tape. Large quantities of starch are also used in the textile industry as warp sizing, which imparts strength to the thread during weaving.

Britannica Quiz Baking and Baked Goods Quiz The Editors of Encyclopaedia BritannicaThis article was most recently revised and updated by Melissa Petruzzello.