What Are 5 Examples of Starch? An Essential Guide

January 13, 2026 •

4 min read

Worldwide, starch is the most common carbohydrate in human diets, forming a large part of staple foods like wheat, potatoes, and rice. Beyond just food, this complex molecule serves many industrial purposes. Here, we delve into what are 5 examples of starch, explaining their specific characteristics and widespread applications.

Quick Summary

This guide covers five common types of starch—potato, corn, tapioca, wheat, and rice—examining their plant origins, culinary applications, and distinct functional properties for cooking and food manufacturing.

Key Points

Diverse Sources: Starch is a carbohydrate derived from a variety of plants, including tubers like potatoes, grains like corn and wheat, and roots like cassava.
Different Properties: The characteristics of starch, such as thickening ability and texture, vary depending on its plant origin, making each type suitable for different uses.
Versatile Thickening: Starches like potato and cornstarch are widely used as thickening agents in cooking, but they produce different results; potato starch creates a transparent gel while cornstarch forms an opaque one.
Gluten-Free Options: Tapioca and rice starches are naturally gluten-free, providing excellent alternatives for baking and cooking for those with dietary restrictions.
Industrial Applications: Beyond food, starches are critical in industrial applications, serving as adhesives, paper strengtheners, and components in pharmaceuticals.
Resistant Starch Benefits: Cooking and then cooling starchy foods can create resistant starch, which functions like dietary fiber and promotes beneficial gut health.
Nutritional Importance: As a complex carbohydrate, starch is a primary energy source, and when consumed as whole grains or vegetables, it also provides fiber, vitamins, and minerals.

Understanding the Role of Starch

Starch is a complex carbohydrate, a polysaccharide made of numerous glucose units linked together. Produced by most green plants for energy storage, it is a fundamental part of our nutrition, supplying energy to the body. While all starches share this basic function, their specific characteristics vary greatly depending on their plant origin, affecting their use in cooking and industrial applications. These differences relate to granule size, amylose-to-amylopectin ratio, and thickening properties.

1. Potato Starch

Extracted from the tubers of potatoes, this starch is known for its large granules and neutral flavor, making it a highly versatile thickener.

Source: Potatoes, specifically varieties cultivated for high starch content.
Key Properties: Forms a transparent, glossy gel when heated. Creates a silky texture in sauces and soups, unlike the cloudier finish of cornstarch.
Culinary Uses: Excellent for gluten-free baking, thickening delicate sauces, and making custards. It is also used to create a crispy, airy texture in fried foods.
Dietary Note: It is naturally gluten-free and can be a source of resistant starch when cooked and cooled, benefiting gut health.

2. Corn Starch

Derived from the endosperm of corn kernels, corn starch is one of the most widely used and recognizable starches, prized for its strong thickening power.

Source: Corn (maize) kernels.
Key Properties: Becomes opaque and forms a firm gel when cooked, providing substantial thickening. It is a powerful binding agent.
Culinary Uses: A go-to thickener for gravies, stews, and sauces. Also used in baking to add structure and is a common coating for fried foods to achieve a crispy texture.
Dietary Note: While a good source of carbohydrates, it is important to remember that corn starch is not the same as corn flour, which is made from the whole kernel.

3. Tapioca Starch

This starch comes from the cassava root and is valued for its clean flavor and glossy finish, which make it a popular alternative to other thickeners.

Source: The root of the cassava plant.
Key Properties: Creates a glossy, clear, and more elastic gel than cornstarch, especially useful for fruit fillings and desserts.
Culinary Uses: Found in bubble tea pearls, thickens fruit pies, and works as a binding agent in meat products. Its elasticity is beneficial in gluten-free baking to improve texture.
Dietary Note: Tapioca starch is grain-free and gluten-free, suitable for various dietary restrictions.

4. Wheat Starch

As a significant component of wheat grain, this starch plays a critical role in the texture and quality of many common baked goods.

Source: The endosperm of the wheat grain.
Key Properties: Unlike potato and tapioca starches, wheat starch contains gluten, which affects its properties and applications. It is often a byproduct of gluten production.
Culinary Uses: A fundamental ingredient in bread, cakes, cookies, and noodles, contributing to their structure and texture.
Dietary Note: Not suitable for individuals with celiac disease or gluten intolerance due to its gluten content.

5. Rice Starch

Featuring exceptionally small granules, rice starch provides a unique smooth and creamy texture, making it valuable in products where mouthfeel is important.

Source: Rice grains.
Key Properties: The small granule size mimics the smoothness of fat globules, creating a creamy texture without adding fat. It is also known for its stability in various conditions.
Culinary Uses: Used in baby food for its stability, in dairy products for creaminess, and in baked goods to control texture. It also serves as a clean-label whitener in confectionery.
Dietary Note: Naturally gluten-free and a good energy source.

Starch Comparison: Potato vs. Corn vs. Tapioca


Feature	Potato Starch	Corn Starch	Tapioca Starch
Source	Potato tubers	Corn kernels	Cassava root
Thickening Power	Good; creates a transparent, silky gel	Very Strong; creates an opaque, firm gel	Good; creates a clear, glossy, and elastic gel
Flavor	Neutral	Neutral	Neutral
Texture	Smooth and silky	Opaque and can be less smooth than potato starch	Glossy, clear, and chewy
Culinary Use	Sauces, custards, gluten-free baking	Gravies, stews, fried food coatings	Pie fillings, bubble tea, gluten-free baking
Gluten-Free?	Yes	Yes	Yes

Industrial Applications of Starch

Beyond the kitchen, starch has a multitude of industrial uses due to its binding and adhesive properties.

Papermaking: As one of the largest non-food applications, starch is used to strengthen paper and provide a smooth surface for printing.
Adhesives: Starch-based glues are used in book-binding, corrugated cardboard, and various packaging applications.
Textiles: It is used for warp sizing, which strengthens threads during weaving, and in finishing processes.
Pharmaceuticals: Acts as a binder and disintegrant in the manufacturing of tablets and capsules.
Bioplastics: Modified starches are used in the production of biodegradable plastics, offering a more sustainable alternative to traditional plastics.

The Health Benefits of Resistant Starch

Not all starch is digested in the small intestine. Resistant starch (RS), like that found in cooked and cooled potatoes or legumes, reaches the large intestine where it ferments. This fermentation produces beneficial short-chain fatty acids, like butyrate, which nourish intestinal bacteria and support gut health. Studies suggest that resistant starch can improve insulin sensitivity and support digestive function. Including cooked and cooled starches in your diet is a simple way to increase your intake of this beneficial carbohydrate. For more details on the properties of resistant starch, consult reliable medical sources like the National Institutes of Health.(https://pmc.ncbi.nlm.nih.gov/articles/PMC8624758/)

Conclusion

From the humble potato to the versatile cassava root, starch is a diverse and essential component of our food system and industrial processes. Understanding the different types—like potato, corn, tapioca, wheat, and rice starches—allows for more informed choices in the kitchen and a deeper appreciation for this fundamental carbohydrate. Whether used for thickening sauces, creating gluten-free baked goods, or serving as a vital source of energy, starch plays an irreplaceable role in daily life.

Frequently Asked Questions

The primary function of starch in plants is to store excess glucose produced during photosynthesis. This stored energy can then be used by the plant when it is not actively photosynthesizing, such as during the night.

No, corn starch and corn flour are different. Corn starch is a fine, white powder made from the endosperm of the corn kernel, while corn flour is made by grinding the entire corn kernel. Corn starch is primarily a thickening agent, whereas corn flour is used in baking and cooking.

Potato starch, tapioca starch, and rice starch are naturally gluten-free. Wheat starch, as it comes from wheat, contains gluten.

To increase resistant starch, try cooking and then cooling starchy foods like potatoes, rice, or pasta before eating them. The cooling process causes some of the starch to recrystallize, making it resistant to digestion.

Starch has several non-food uses, including as an adhesive in paper manufacturing and corrugated cardboard, as a sizing agent in textiles, and as a component in pharmaceuticals.

Potato starch is often preferred for delicate sauces and custards because it creates a transparent, silky, and glossy texture. In contrast, corn starch results in a more opaque, and sometimes less smooth, finish.

Common sources of starch in a daily diet include bread, pasta, rice, potatoes, and breakfast cereals. Wholegrain varieties offer the added benefit of dietary fiber.