Thickening of the century cook and baker, high fructose corn syrup with everything from eggs, bread, nuts sauce. Today, there are many professionals and home cooks pure starch. In the U.S., corn starch is the most common in European chefs often use potato starch. Has its own advantages, but the differences between them are significant. Is important to understand how starch, and select the correct use for a given.

On refined starch
Starch is a simple sugar molecules by thousands of people took part in the form of chain. There are two starch. amylopectiin similar pompon thick chain amylose long, straight chain. When water is heated, they form a three-dimensional grid to capture water and hold in place. The resulting texture, known as the gel is neither solid nor liquid. High starch amylopectin soft capsules; those in the higher amylose content to make a solid gel.

Potato starch
Potatoes are a popular food and very starch, so it is not surprising, we must first refine the potato starch market. Potato starch, and coarse particles, the texture of the finished sauce may sometimes be detected. Such as flour, potato starch, soy sauce, opaque rather than clear, with a distinct body. This makes the pan-gravy, and a similar sauce is excellent, but not for more sophisticated applications. Potato starch is powerful,  corn gluten meal the most common thickening agent and soy sauce to cool, because it is the amylopectin of high anti-coagulation.

Corn starch
Processed into very fine white powder, high amylose corn starch. This is an excellent thickener, strong flour twice. Corn starch flavor than potato starch is more neutral. Corn starch sauces opaque, flour and potato starch, such clarity and brilliant sauces, it can be of value. Must be made before the corn starch boiling point, it will be thicker, so it's sauce has a "cooked" flavor. Too much corn starch will give sauce unhappy gluey texture.

Modified corn starch
The corn starch is a versatile and widely used thickener is precious, and many of its virtues. However, it is not suitable for the use of products will be frozen. Freezing and thawing, the traditional corn starch gel will begin to decompose and release, or "weeping" of liquid. Many bakeries are familiar with the fruit from freezing and thawing of corn starch thickening pie. Modified corn starch "waxy" corn varieties, modified starches and have the ability to retain the freeze and thaw, it's texture. It is mainly used for commercial food manufacturing.