Starch is processed from crops such as mung beans, potatoes, wheat, sweet potatoes, and cassava. Starch is a polymerized form of glucose molecules and is the most common storage form of carbohydrate in cells. Starch is also called corn starch in the catering industry. Its general formula is (C6H10O5)n. When it is hydrolyzed to the disaccharide stage, it becomes maltose, and its chemical formula is C12H22O11. After complete hydrolysis, it obtains monosaccharide (glucose), whose chemical formula is C6H12O6. There are two types of starch: amylose and amylopectin. Starch, also commonly known as gravy, is a white, odorless powder that is mainly extracted from starchy substances such as corn and sweet potatoes. It can be eaten directly or used to make wine. It is also a cooking supplement that is often used in banquets and has an irreplaceable effect in cooking.
Starch contains more than two components with different properties. The soluble starch that can be dissolved in hot water is called amylose; the starch that can only expand in hot water and is insoluble in hot water is called amylopectin.
The effect of starch granules swelling and splitting in water to form a uniform paste solution at an appropriate temperature (the temperature required for starch from various sources is different, generally 60~80°C) is called gelatinization. The essence of gelatinization is the breaking of hydrogen bonds between ordered and disordered (crystalline and amorphous) starch molecules in starch granules, and they are dispersed in water to form a colloidal solution.
Disadvantages of starch as a tablet disintegrant: First, the compressibility of starch is not good, and when used in large amounts, it can affect the hardness of the tablet. Secondly, the fluidity of starch is not good, and adding too much starch will affect the fluidity of the granules.

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