Potato starch

Starch, what is just inferior to cellulose, is the world’s second-largest source of carbohydrate. Generally speaking, it can be divided into corn starch and potato alike starch, the representative such as cornstarch, wheat starch, tapioca and potato starch, etc.

At present, the planting scope of potato have spread all over the world, the quality of potato is very good especially produced in the area that is very cold and great difference temperature between day and night.

Potato contains about 17% starch, it is the optimum plant for produce starch, it quality can be improved to very high. The pasting temperature of potato starch is 58-65℃；peak viscosity can reach to 2000BU，contents of amylopectin is about 80%.

Compared with other starch, the positive quality and unique properties of potato starch mainly reflected in the following respects. Potato starch have the highest viscosity, when using as thickening agent, it also can get the same effect and it’s amount of usage can be obviously reduced.

The degree of molecule polymerize of potato starch is high, about 3000, it’s granule is big, so that it is high expansion coefficient, good moisture retention. It has a irreplaceable function on puffed food, manufactured meat, instant noodle, etc.

Potato starch contains low protein and fat, high phosphorus content, it’s color is clear white, and have a natural phosphorescence, high grade of transparency of it’s solution. Help to improve product’s color and appearance.

Potato starch taste is very moderate, have no the typical corn local flavor like corn and wheat starch, even those products with sensitive flavor can use potato starch.

Because potato starch rich in amylopectin, so it’s seldom gel and aging. The pasting temperature of potato starch is low, viscosity increases fast, so it is propitious to save energy.