Starches are carbohydrate polymers derived from plant sources such as corn, potato, tapioca, rice, and wheat, valued for their diverse functional properties in food and industrial applications. Their key functionalities—including thickening, gelling, stabilizing, water-binding, and film-forming abilities—enable them to modify texture, viscosity, and appearance in a wide range of products. Depending on processing and modification, starches can act as thickeners in sauces and soups, stabilizers in dairy and frozen desserts, texture enhancers in baked goods, or encapsulating agents in flavour and nutrient delivery systems. Additionally, starches play an important role in developing clean-label and gluten-free formulations, making them essential ingredients in both traditional and modern food manufacturing.