Generally, water starch is dry starch plus water, and together it is called water starch. Starches used for cooking mainly include mung bean starch, potato starch, wheat starch, water chestnut, lotus root starch, etc. Starch is insoluble in water and gelatinizes into a colloidal solution when heated to 60C with water. Thickening takes advantage of this property of starch.

Starch is a high polymer of glucose, also known as starch in the catering industry. The general formula is (C6H10O5)n. When hydrolyzed to the disaccharide stage, it becomes maltose. The chemical formula is (C12H22O11). After complete hydrolysis, glucose is obtained. The chemical formula is (C6H12O6). There are two types of starch: amylose and amylopectin. Starch is a nutrient stored in plants. It is stored in seeds and tubers. The starch content in all types of plants is high.