Starch is used in various food industries such as bakery, frozen food, snacks, meat products, puddings formulation, sauces, semi-ready soups. Starch is used in the food industry as a filler, texture stabilizer, moisture regulator, gel forming agent, and edible film formation. Using starch as a stabilizer in products with spongy texture produces a product with better texture and organoleptic properties and increases production efficiency. Due to its relatively high water absorption property, starch creates consistency in products such as sauces, semi-prepared soups, and jams. Starch exhibits the ability to form a gel due to its moisture absorption and preservation. The viscosity created in pulpy fruit juices by starch makes the product stable and the pulps are uniformly distributed in the product.