Extracted from potatoes the potato starch is available in the refined form with minimal protein or fat content. It comes in clear white colour powder with clarity, neutral taste, long texture, high binding strength as well as the minimal tendency of foaming. With around 800 ppm phosphate that comes bound to starch, it supports in enhancing viscosity and also provides solution somewhat anionic character.
Low gelatinization temperature with better viscosity that makes it suitable for food and technical applications
Finding use in different recipes like potato chips, bakery cream and others
Also useful in technical applications involving textile finishing & sizing, wallpaper glue, paper coating & sizing
Suitable for reducing cheese sweating and binding
Available Options :
Specification Of Potato Starch Chemical Analysis - % :