Origin: Extracted from potatoes by crushing potatoes and releasing starch grains from the destroyed cells.
Overview: Potato starch is a very 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 a minimal tendency to foaming or yellowing of the solution.
- An ingredient in noodles, wine gums, cocktail nuts, potato chips, hotdog sausages, bakery cream, and instant soup
- Anti-caking agent for pre-packed grated cheese
- Thickening agent
- Producing yeasts
- Production of dextrins, starch hydrolizers, starch syrup, glucose, ethyl alcohol, starch modifiers. starching preparations.