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Starch is the major carbohydrate reserve in plant tubers and seed endosperm where it is found as granules, each typically containing several million amylopectin molecules accompanied by a much larger number of smaller amylose molecules. By far the largest source of starch is corn (maize) with other commonly used sources being wheat, potato, tapioca and rice.
Application: Corn Starch is widely used in food industry, it is used primarily to thicken or bind processed foods. It is also found in frozen foods, canned soups, pie fillings, salad dressings, Canned Fruits and many more products.