Applications of potato starch

                          Potato and potato starch

Potato starch introduction

Potato starch is extracted from potatoes. The cells of the root tubers of the potato plant contain starch granules . To extract the starch, the potatoes are crushed and the starch grains are released from the cells. The starch is then washed out and dried to powder.

Potato starch contains typical large oval spherical granules; their size ranges between 5 and 100 μm. Potatoes’ starch granules are roughly twice as big as other starch granules (tapioca or grain starches) resulting in much higher water absorption capacity and better texture. Potato starch is a very refined starch, containing minimal protein or fat. This gives potato starch a clear white color, and the cooked starch typical characteristics of neutral taste, good clarity and transparency, high binding strength, long texture and a minimal tendency to foaming or yellowing of the solution.

Potato starch applications

As an additive for food processing, food starches are typically used as thickeners and stabilizers in foods such as puddings, custards, soups, sauces, gravies, pie fillings, and salad dressings, and to make noodles and pastas. Potato starch may be used in all traditional recipes replacing any other starch – and in most cases giving better functionality. Organic potato starch adapts extremely well to organic processing.

 The most popular application areas are in:

    Meat industry

    Bakeries

    Confectionery

    Dry blends
  
     Snacks

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