Starch

Starch is a complex carbohydrate of plant origin, found naturally in many plants such as wheat, maize, potato, and rice. It is made up of long chains of glucose molecules — amylose and amylopectin — and represents the main form of energy storage in plants. Functionally, starch contributes to the texture and stability of the formulations in which it is incorporated. Its thickening and binding properties make it a commonly used excipient in the food, pharmaceutical, and nutraceutical industries. Depending on its source and degree of processing, it can display different characteristics in terms of solubility and digestibility. In the context of supplementation, starch is primarily used as an excipient — a bulking agent or binder — that helps give an appropriate dosage form to capsules and tablets. It thus contributes to ensuring the structural integrity, precise dosing, and stability of active ingredients within a formula.