Starch is the natural focal point
The term starches is incredibly accurate yet far from adequate. Starches are a versatile ingredient that can do much more than add starch.
Starches affect the consistency of foods and improve, stabilize, enhance and bind other ingredients, so the end product keeps its shape.
Starches are generally extracted from potatoes, wheat, corn and rice. As an all-natural ingredient, starches have many good properties that improve foods. All-natural starches are called native starches and are a particularly good source of body, carbohydrates, viscosity or crispness in baked products.
But starches can also be modified, and thus enhance properties and increase stability under special conditions. Modified starches are particularly useful for retaining binding properties in frozen foods, baked foods and microwavable foods.