What are five different starches?

November 4, 2025 •

4 min read

Plants naturally produce starches to store energy, making it the most common carbohydrate in the human diet. In fact, major staple foods like corn, wheat, and potatoes are primary sources of these complex carbohydrates. This article will delve into what are five different starches, detailing their distinct characteristics and ideal culinary applications.

Quick Summary

Different starches derived from plants possess unique properties that affect cooking and texture. Discover the characteristics of corn, potato, tapioca, wheat, and resistant starches, and learn how to use each effectively for thickening, binding, and other culinary purposes.

Key Points

Cornstarch: A widely used, inexpensive thickener from corn that creates an opaque, matte finish in sauces and gravies.
Potato Starch: A gluten-free starch with high thickening power that forms a transparent, glossy gel, but is not suitable for long cooking times.
Tapioca Starch: Sourced from the cassava root, this starch provides a clear, shiny gel and is freeze-thaw stable, making it ideal for fruit pies.
Wheat Starch: Extracted from wheat, it offers strong stability under prolonged cooking, making it suitable for roux-based sauces and baked goods.
Resistant Starch: A type of starch that resists digestion, acting as a dietary fiber that feeds beneficial gut bacteria; found in foods like cooked and cooled potatoes and legumes.
Amylose vs. Amylopectin: The ratio of these two molecules determines a starch's properties, influencing factors like gel clarity and heat stability.
Culinary Applications: The different starches are best suited for specific uses, whether it is thickening, binding, or creating certain textures.

The Fundamental Structure of Starch

Starch is a complex carbohydrate, or polysaccharide, made of long chains of glucose units. It is comprised of two main molecules: amylose and amylopectin. Amylose is a long, linear polysaccharide that is more resistant to digestion, while amylopectin is a highly branched, water-soluble molecule. The ratio of these two molecules determines a starch's properties, such as its thickening power, gel clarity, and stability during cooking. For example, starches high in amylose form firm gels, while those high in amylopectin create less stable pastes.

Five Different Starches and Their Culinary Uses

Understanding the source and composition of different starches is key to selecting the right one for your recipe. From thickening gravies to binding gluten-free baked goods, each starch offers a unique functional benefit.

1. Cornstarch

Cornstarch, a popular and inexpensive thickener, is derived from the endosperm of corn kernels. It is prized for its strong gelling ability and opaque finish. When heated with water, it forms a thick, viscous paste that sets firmly when cooled.

Key Characteristics: High gelatinization temperature (144–203°F), provides an opaque, matte finish, and is sensitive to acidic ingredients which can reduce its thickening power.
Common Uses:
- Thickening gravies, sauces, and stews.
- Creating a crispy coating on fried foods.
- Serving as a binder for various puddings and fillings.

2. Potato Starch

Extracted from raw potatoes, this gluten-free starch is known for its high viscosity and the transparent, shiny gel it forms. It has a lower gelatinization temperature than cornstarch, thickening rapidly with heat. However, it does not withstand prolonged heat and can become stringy or lose its viscosity if overcooked.

Key Characteristics: High thickening power, produces a translucent and glossy finish, and requires less starch than other types to achieve the desired effect.
Common Uses:
- Thickening sauces and gravies where transparency is desired.
- Binding ingredients in gluten-free baking.
- Creating silky pie fillings and puddings.

3. Tapioca Starch

Derived from the starchy cassava root, tapioca starch is a versatile, neutral-tasting ingredient. It thickens at a relatively low temperature and produces a glossy, clear gel. Unlike cornstarch, it holds up well in freezing and thawing cycles.

Key Characteristics: Creates a shiny, translucent gel, has a slightly stringy or chewy texture when cooled, and is freeze-thaw stable.
Common Uses:
- Thickening fruit pies, where its clear gel showcases the fruit.
- Binding ingredients in gluten-free baking and vegan recipes, such as vegan cheese.
- Making bubble tea pearls and puddings.

4. Wheat Starch

Extracted from wheat grains, this starch has a longer cooking time compared to other starches but is valued for its stability during prolonged cooking. It is commonly used in baking for its ability to absorb water and enhance the texture and shelf life of baked goods.

Key Characteristics: Stable under extended heat, high water absorbency, and a large granule size.
Common Uses:
- As a thickening agent in sauces and gravies, often in the form of a roux.
- Improving the texture and binding in baked goods.
- Increasing the shelf life of processed foods like bread and pasta.

5. Resistant Starch

Resistant starch is a type of starch that resists digestion in the small intestine and ferments in the large intestine, acting like soluble dietary fiber. There are several types of resistant starch (RS1-RS5), with some occurring naturally and others formed through food processing. For example, RS3 is created when starchy foods like potatoes or rice are cooked and then cooled.

Key Characteristics: Not fully digested, feeds beneficial gut bacteria, and promotes the production of short-chain fatty acids.
Common Sources:
- Cooked and cooled potatoes, rice, and pasta.
- Under-ripe bananas.
- Legumes and whole grains.
- High-amylose cornstarch.

Comparison of Different Starches


Characteristic	Cornstarch	Potato Starch	Tapioca Starch	Wheat Starch	Resistant Starch
Source	Corn kernels	Raw potatoes	Cassava root	Wheat grain	Various (processing-dependent)
Appearance	Opaque, matte	Transparent, glossy	Clear, shiny	Translucent	Varies by food source
Flavor	Neutral	Neutral	Neutral/Subtly sweet	Mildly grainy	Varies by food source
Heat Stability	Moderate; acid-sensitive	Low; degrades with high heat	Low; degrades with high heat	High; stable with prolonged heat	Varies by type; some require cooling
Freeze-Thaw Stability	Poor	Poor	Good	Poor	Varies; some stable
Gluten-Free?	Yes	Yes	Yes	No	Yes (most forms)
Best For	Opaque gravies, fried coatings	Clear sauces, gluten-free baking	Fruit pies, chewy textures	Roux-based sauces, baked goods	Gut health, dietary fiber

Conclusion

While all starches are carbohydrates, their unique botanical origins and molecular structures, particularly the ratio of amylose to amylopectin, result in a diverse range of functional properties. For the home cook and food scientist alike, understanding what are five different starches—cornstarch, potato starch, tapioca starch, wheat starch, and resistant starch—is crucial for achieving desired results in recipes. Whether you need an opaque thickener for a gravy, a clear, glossy finish for a pie filling, or a resistant variety for better gut health, selecting the right starch is essential. For more information on the health benefits of resistant starch, you can consult reliable sources on nutrition and dietary fiber, like this overview on ScienceDirect.

By considering the specific characteristics of each starch, such as its heat stability, gelling properties, and final appearance, you can make informed decisions that elevate the quality and texture of your culinary creations.

Frequently Asked Questions

Cornstarch creates an opaque, matte gel and requires a higher temperature to thicken, while potato starch produces a clear, glossy gel and thickens at a lower temperature but degrades with prolonged heat.

Yes, tapioca can substitute for cornstarch, but it is less powerful and creates a glossier, sometimes chewier, texture. You may need more tapioca to achieve the same thickening effect, and it works better in recipes where a clear finish is desired.

The process of cooking and cooling starchy foods can create resistant starch, specifically type 3. As starches recrystallize upon cooling, they become more resistant to digestion, providing health benefits similar to dietary fiber.

No, wheat starch is not gluten-free as it is derived from wheat, a grain containing gluten. It should be avoided by individuals with celiac disease or gluten sensitivities.

For clear, glossy sauces and fruit fillings, potato starch and tapioca starch are excellent choices. They provide a beautiful, translucent finish that does not cloud the ingredients.

Good sources of resistant starch include legumes, uncooked potatoes, under-ripe bananas, and starchy foods like rice or pasta that have been cooked and then cooled.

While resistant starch is a carbohydrate, it is not broken down into glucose for immediate energy in the small intestine. Instead, it ferments in the large intestine, feeding beneficial bacteria and producing short-chain fatty acids that can be used for energy.