Gelatin flakes and starch are different in nature, Gelatin flakes are called gelatin or fish glue, which is translated from the English name Gelatin. It is a gelatin extracted from animal bones (mostly cow bones or fish bones), and its main component is "protein". The proteins that make up gelatin contain 18 amino acids, 7 of which are essential to the human body. In addition to water and inorganic salts below 16%, the protein content of gelatin accounts for more than 82%, which is an ideal protein source. Starch, on the other hand, is a polymerization of glucose molecules, which is the most prevalent form of carbohydrate storage in cells. Starch, also known as gravy powder in the food service industry, has the general formula (CHO)n. Hydrolyzed to the disaccharide stage as maltose, the chemical formula is CHO, and complete hydrolysis yields monosaccharides (glucose), the chemical formula is CHO . There are two types of starch, straight chain starch and branched chain starch. The former is unbranched helical structure; the latter is made of 24~30 glucose residues connected by α-1,4-glycosidic bonds, and α-1,6-glycosidic bonds at the branched chain. Straight-chain starch is blue when exposed to iodine, and branched-chain starch is purplish red when exposed to iodine. This is not the starch and iodine chemical reaction (reaction), produce interaction (interaction), but the starch helix central cavity just can accommodate the iodine molecules, through the van der Waals force, the two form a blue-black complex. Experimentally, iodine molecules alone can not make starch blue, actually make starch blue is the iodine molecular ion (I3). Starch is a stored nutrient in the plant body, stored in seeds and tubers, and is high in all types of plants. Starch can be thought of as a homopolymer of glucose.

If it's about texture, it's still the pastries made from gillette flakes that are smoother.