Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder. Potato starch contains typical large oval spherical granules ranging in size from 5 to 100 μm.
Potato starch is a 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 minimal tendency to foaming or yellowing of the solution.
Recommended Uses
tandard granules are popular with hospitals, schools, nursing homes and similar institutions for their economy and consistent quality. They’re suitable for use in nearly every application where standard flakes are used, including in the making of mashed potatoes.
In manufacturing, granules appear in extruded, dried, shred-like products such as hash browns; dry mixes for extruded fries and other shaped products; fried, baked and pelleted snack products like chips, sticks and crackers; flavorings and thickeners; and breading, soups and frozen dinner.
Rehydration
Add granules to boiling water and whip. Always follow the manufacturer’s instructions for the dehydrated product you’re using, as rehydration specifications may vary.
Characteristics
- Rehydrated Texture: Mealy; fluffy; similar to fresh mashed potatoes
- Free Soluble Starch: Low
- Viscosity: Low
- Water Absorption: Low
- Cell Damage: Low
- Additive: Citric acid; optionally sodium bisulfite, BHT, sodium acid pyrophosphate; mono and diglycerides
