Potato Starch is produced through a process of mechanical separation of starch grains from the remainder of a potato. When used in an aqueous suspension that is heated to around 63°C, potato starch granules swell and then create a high viscous paste that will decrease upon further heating. Potato Starch is used in many segments of the food industry and has a high water-binding capacity compared to other native starches.
• Clear white colour, neutral odour and neutral taste.
• Tolerates higher temperatures than maize starch when used as a thickener.
• Good clarity and high binding strength.
• Commonly added to gluten free recipes.
• Used as a thickener and binder for sauces, soups, stews, desserts puddings and fruit jellies.
• Used in pastries, bakery and cakes and as a basis for puddings and creams.