Starch - Occurrence, Variants, Characteristics, and Usage
Olivia Davis
2026-03-24
8 min. read
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Similar to glycogen and cellulose, starch is a multisaccharide produced by the condensation of glucose molecules, but unlike them, it is not a chemically homogeneous compound. Its molecules form two basic fractions - unbranched amylose and branched amylopectin, which have specific characteristics and functions during digestion. Starch occurs exclusively in plant-based products and serves as a storage function, acting as an energy reserve for the plant. Continue reading to find out which variant is best for health, what its characteristics are, and from which sources it is obtained.
Introducing Starch: A Comprehensive Overview
It has long been established that starch is an indispensable component of a balanced and healthy human diet, as it should make up 80 to 90% of all carbohydrates we consume. However, it is crucial to remember that raw starch is not absorbed by our digestive system. Therefore, for its digestion to be feasible, it must be subjected to heat treatment prior to consumption. Utilizing the properties of starch thus necessitates cooking or baking products that contain it.
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