ABSTRACT
In this chapter, some physicochemical and functional properties of starch are described. Starch is used in a wide range of products, either as a raw material or as a food additive; therefore, starch plays many roles in food. It works as a thickener, as a gelling agent, as an absorber of water, as a source of energy in fermentation, as a bulking agent, or as an antisticky/sticky agent. Moreover, starch is used in foods with very different water contents, from products such as dressings or still drinks with very high water contents to products such as licorice, which has a very low water content. It is thus evident that the functional properties of starch have many aspects. In this chapter, the most basic physicochemical properties are described to serve as a foundation for an understanding of the various functions of starch.
