Extracted
from potatoes the potato starch is available in refined form with minimal
protein or fat content. It comes in clear white color powder with clarity,
neutral taste, long texture, high binding strength as well as 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.
Features :
- 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 - % :
| Sr. No. |
Test Done |
Result |
| 01. |
Ash |
0.4 |
| 02. |
Acid Insoluble Ash |
0.02 |
| 03. |
pH |
5.8 |
| 04. |
Moisture |
9.5 |
| 05. |
Purity |
98.6 |
| 06. |
Acidity as Citric Acid |
0.1 |
| B] Microbiological Analysis :- CFU/gm |
| 01. |
Coliform |
00 |
| 02. |
Yeast & Mould |
02x10 |
| 03. |
E.coli |
N.D |
| 04. |
TVC |
12x10 |
| Note: N.D = Not Detected |
Packing : In 25/50 Kgs HDPE Bags
Exporting Countries : China, Bangladesh, Vietnam, Thialand, etc
Properties of starch raw material
|
Appearance / Texture |
Flavour |
Clarity |
| Potato |
Pulpy |
No |
Transparent |
| Maize |
Smooth Slightly Gellified |
Cereal |
Opaque |
| Waxy Maize |
Smooth |
Cereal |
Opaque |
| Topioca |
Very Smooth |
No |
Transparent |
| Wheat |
Smooth Slightly Gellified |
Cereal |
Opaque |
| Barley AP |
Very Smooth |
Cereal |
Opaque |
Potato starch is used as:
- Water binder
- Thickener
- Anti caking ingredient
- Bulking ingredient
- Glueing agent
The most popular application areas are in:
- Meat industry
- Bakeries
- Confectionery
- Dry blends
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