In general, water starch is dry starch with water, which together is called water starch. Starch used for cooking mainly includes mung bean starch, potato starch, wheat starch, water chestnut starch and lotus root starch. Starch is insoluble in water. When it is heated to 60℃ with water, it will be gelatinized into a colloidal solution. Thickening is the use of this property of starch.

Starch is a high molecular polymer of glucose, which is also called starch in the catering industry. The general formula is (C6H 10O5)n, which is maltose when hydrolyzed into disaccharide, and the chemical formula is (c12h2o110). After complete hydrolysis, glucose with the chemical formula (C6H 1) was obtained. Starch includes amylose and amylopectin. Starch is a nutrient stored in plants, stored in seeds and tubers, and the starch content in various plants is very high.