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Potato Starch is a fine, white powder made from potatoes.
The potatoes are crushed and then the starch grains washed out and dried into a powder.
Thanks to its low protein and low fat contents, this Pure Gluten Free Starch is virtually flavourless, has a good binding strength and high swelling power.
CAS: 9005-84-9
Molecular Formula: (C6H10O5)n
Synonyms: Pre-Gelatinized Starch; Expandex; Instant Pure-Cote B792
This makes Potato Starch a good thickener for soups and it helps to keep cakes moist and give them a soft texture when used in baking.
Potato starch is starch obtained from potatoes.
The cells of the root tubers of the potato plant contain leucoplasts (starch grains).
To extract the starch, the potatoes are crushed and the starch grains are released from the destroyed cells.
Potato Starch is then washed and dried.
Potato starch contains typically large oval spherical granules ranging in size from 5 to 100 µm.
Potato starch is a refined starch with minimal protein or fat.
Potato starch is starch extracted from potatoes.
The cells of the root tubers of the potato plant contain leucoplasts (starch grains).
To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells.
Potato Starch is then left to settle out of solution or separated by hydrocyclones, then dried to powder.
Potato starch contains typical large oval spherical granules ranging in size from 5 to 100 μm.
Potato starch is a refined starch, containing minimal protein or fat.
This gives the powder a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture, and minimal tendency to foaming or yellowing of the solution.
Potato starch contains approximately 800 ppm phosphate bound to the starch; this increases the viscosity and gives the solution a slightly anionic character, a low gelatinisation temperature of approximately 60 °C (140 °F), and high swelling power.
These properties are used in food and technical applications.
Starch Pregelatine is a modified form of starch that has been subjected to the process of pregelatinization.
This process involves heating and drying the starch slurry, resulting in a dry, stable, and water-soluble product.
Starch Pregelatine exhibits enhanced functional properties, such as improved thickening, binding, and stabilizing properties.
Potato Starch is also easier to disperse and dissolve in water compared to traditional starches.
Potato Starch is a two component polysaccharide mixture of amylose and amylopectin.
Amylose is a linear polysaccharide of α (1,4)-linked glucose residues and averages 20 to 30% of the total in most native starches.
Amylopectin is a highly branced glucan containing both a (1,4) and a (1,6) linkages.
The number of glucose residues in a single starch molecule can vary from five hundred to several hundred thousand, depending on the type of starch.
Potato Starch is the major storage form of energy in plants, just as glycogen is the storage form of energy for animals.
The plant directs the starch molecules to the amyloplasts, where they are deposited to form granules.
Thus, both in plants and in the extracted concentrate, starch exists as granules varying in diameter from 2 to 130 μm.
Use
Starch derivatives are used in many cooking recipes, for example in noodles, wine gums, cocktail nuts, potato chips, extruded snacks, battered french fries, hot dog sausages, bakery cream, processed cheese, cheese analogue and instant soups and sauces, in gluten-free recipes, in kosher foods for Passover and in Asian cuisine.
In pastry, e.g. sponge cake, Potato Starch is used to keep the cake moist and give a soft texture.
Potato Starch is also occasionally used in the preparation of pre-packed grated cheese, to reduce sweating and binding.
Other examples are helmipuuro, a porridge made from monodisperse grains of potato starch and milk, and papeda (the Moluccan community in the Netherlands uses potato starch to make papeda).
Potato Starch is also used in non-food applications as wallpaper adhesive, for textile finishing and textile sizing, in paper coating and sizing, and as an adhesive in paper sacks and gummed tape.
Potato starch was also used in one of the earlier color photography processes, the Lumière brothers' Autochrome Lumière, until the arrival of other colour film processes in the mid-1930s.
Starch Pregelatine finds extensive use in the food, pharmaceutical, and cosmetic industries.
In the food industry, Potato Starch is used as a thickening, binding, and stabilizing agent in various food products, including sauces, soups, desserts, and baked goods.
In the pharmaceutical industry, Starch Pregelatine is used as a binder and disintegrant in tablet formulations.
In the cosmetic industry, Potato Starch is used as a thickening and binding agent in various personal care products.
