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3. Consumer Demand With the increasing demand for natural and organic products, companies are motivated to reformulate their products using natural antifoaming agents, catering to the preferences of health-conscious consumers.

In contrast, starch consists largely of α-D-glucose units, connected through α(1→4) glycosidic bonds in its linear form (amylose), and through α(1→6) bonds at branch points in its branched form (amylopectin). The branched structure of amylopectin and the helical conformation of amylose are conducive to storing energy. Starch is soluble in water and can form a gel-like consistency when heated in water, which aids in its role as an energy reserve in plants, particularly in tubers and seeds.

2. Food Industry HPMC serves as a food additive, providing texture and stability to various products, including sauces and dressings. Its solubility allows it to act as an emulsifier, aiding in the dispersion of oil in water-based systems.