Granular and non-granular starches are two types of starch based on their physical properties.
Granular starches are starches that retain their granular shape, even after being subjected to physical or chemical processing. These starches are commonly found in root vegetables, such as potatoes and cassava, and can be used as a thickening agent in food products.
On the other hand, non-granular starches are starches that have lost their granular structure, either due to processing or due to being part of a larger, more complex structure. Non-granular starches are commonly found in cereal grains and legumes.
Granular and nongranular starches have different properties and applications in food processing and other industries.
Granular starches, also known as native starches, have intact granules that can withstand heat and moisture, making them useful as thickening agents and texturizers in food products such as sauces, gravies, soups, and puddings. They are also used in food packaging and papermaking.
Nongranular starches, also known as modified starches, have been chemically or physically altered to modify their properties. They are used in food products as thickeners, stabilizers, binders, fat replacers, and gelling agents. Nongranular starches are also used in pharmaceuticals, textiles, and construction materials.
In summary, granular and nongranular starches have specific applications depending on their properties, with granular starches being used for thickening and texturizing, and nongranular starches used for modifying food products, as well as in other industries.