One, the production of different raw materials:

Pea starch: peas shelling, drying, grinding and become; corn starch: corn through the process of crushing, sieving, precipitation, drying, grinding and other processes and made; potato starch: is made of potatoes, including potato peel, boiled, dried and finely ground, fine texture, white color.

Two, the use of different:

Pea starch belongs to the better starch, fried crispy meat with pea starch is better, one is soft and hard, the taste is very crispy, and pea starch to do crispy meat soup or chowder, starch skin can not be shed. Cold noodles, cold skin, mostly made of pea starch.

Corn starch is one of our more common, moisture-absorbent, suitable for meat sizing, sizing the effect of the ingredients is: soft, smooth, tender. Corn starch can make the ingredients to remove the odor and there is also the role of aroma, can maintain the true flavor of the food, so that the texture is more tender and crisp. It is suitable for dishes made from tender texture or tender parts of chicken, duck, fish and shrimp.

Potato starch (potato starch), its viscosity is sufficient, while the stability is relatively strong, but the water absorption is poor, suitable for thickening the cooking, due to the paste of the temperature is relatively low, you can reduce the high temperature caused by the loss of nutrients and flavor, potato starch for thickening the gravy to maximize the guarantee of the original flavor of the ingredients. It can also be used to make sauces, which are highly transparent and produce sauces that are translucent in color and very nice to look at.

Expanded Information:

Pea starch can be used for thickening the sauce. p>Pea starch is rich in protein, carotene and other nutrients, which can effectively enhance the body's ability to resist disease and recovery.

Corn starch is commonly used as a coagulant for foods such as pudding. The ready-made pudding mixes on the market generally contain corn starch.

Potato starch, due to its strong water absorption and pasting properties, is added to the printing and dyeing slurry in large-scale dyeing and weaving factories and paper mills, which can make the dyed fabric and paper have a good color and better quality.

Baidu Encyclopedia - Corn Starch

Baidu Encyclopedia - Potato Starch