Starch

A naturally occurring polysaccharide consisting of glucose units linked by alpha-1,4 glycosidic bonds (in amylose) and alpha-1,4 and alpha-1,6 bonds (in amylopectin). Starch is the primary carbohydrate storage molecule in plants and the raw material for commercial glucose, dextrose, and maltodextrin production by hydrolysis. Common starch sources in the food industry include corn/maize, wheat, potato, rice, and tapioca. In the YNP catalogue, maltodextrin (Section 67) is the most directly starch-derived ingredient.