(a) occurs in plant granules, the shape, size and properties of which depend on the plant source. A polymer of glucose digestible by humans; a large part of many plant foods;
(b) primary component of flour, left when the protein is separated from the rest of the grain or plant. Available commercially in the form of a fine white powder. Used as a thickener, for example, in sauces because it thickens in liquid when heated. See gelatinisation
and corn flour.