Potato starch can withstand higher temperatures than cornstarch. As a result, it is often substituted for cornstarch in baked goods recipes. In baked goods, potato starch acts as a binding agent and leaves them moist and chewy.
Potato starch Properties:
- ASH CONTENT (w/w) on DB - Max 0.50 %
- BULK DENSITY, (gm/ml) - 0.5 to 1.0
- SIEVE RETENTION (100 MESH) - Max 1%
- STARCH, % w/w on DB - Min 95
Applications Or where it is used:
The food processing industry uses potato starch as a thickener, binder, texturizer, anti-caking agent and gelling agent. Additionally, there are traces of it in snack foods, processed meats, grated cheese, sauces, gravies, baked goods, noodles, and soups.
In order to produce potato starch, certain steps are necessary, such as delivering and unloading potatoes, cleaning, rasping the tubers, separating the juice from the potatoes, extracting the starch, refining the starch milk, and dewatering the refined starch milk before drying it.
How to use:
For thickening, and especially for fill viscosity, potato starch is used mostly in canned soups and in blends. Besides gelling agents, it is also used as a thickener in products such as pastry fillings and instant puddings.
When taken by mouth: You can probably eat ripe, unblemished potatoes. Potato juice, potato extracts, and unblemished, ripe potatoes can be taken as medicine safely. Fried potatoes may increase body fat. Heartburn, bloating, and diarrhea can be caused by potato juice.
Warnings and precautions while using this product:
Pregnancy and breast-feeding: Pregnant or nursing women may consume unblemished, ripe potatoes. However, there isn't enough reliable data to determine whether larger quantities used as medicine are safe. It is safer to stick to the food quantities.