Potato Starch Description
Potato Starch
Potato Starch extracted from potatoes. The cells of the tuber of potato starch containing grains (leucoplasts). To remove the potatoes are mashed, thereby releasing the starch grains of the destroyed cells. It is then washed, allowed to decant and dried to obtain a powder.
Potato Starch typically contains large oval spherical granules, whose size ranges between 5 and 100 microns. Potato starch is highly refined, containing a minimal amount of protein and fat. This gives a clear whitish powder, having the cooked starch typical characteristics as neutral taste, good clarity, high cohesive strength, long texture and a minimal foaming or yellowing tendency solution.
Potato Starch contains about 800 ppm of phosphate bound to it, which increases the viscosity and gives a slightly anionic solution, a low temperature of gelatinization (approximately 60° C) and a high swelling power.
Potato Starch and its derivatives are used in many recipes, for example in noodles, jelly, nuts cocktails, potato chips, sausage, hotdogs, some pastry cream, instant soups, and sauces in recipes without gluten and recipes kosher for Passover, in Asian Cuisine and in Chiloe. Used in confectionery, for example in sponge cakes, sponge cakes, to keep them moist and sweet a tender surface. Potato Starch is also infrequently used in the research of grated cheese pre-packaging, to reduce perspiration and caking.
It is also used in practical presentations such as glue for walls, finish and sizing of textiles, manufacture of paper coated as adhesive paper bags and adhesive tape.
Potato Starch was also used in processing the first color photo, until the advent of color film in the mid-years 1930-2013.
Varieties of Potato Starch
- Of the many types of existing Potato Starch production for those with the highest content of this (on the weight of water) are used. Recently developed a new type of potato that contains only one type of molecule starch amylopectin: the Waxy Potato Starch. Waxy Starches, after gelatinization, the retrograde less during storage.
- The starch potato cultivation is mainly in The France, Germany, Denmark and Poland, Netherlands, China, Japan, Austria, and also in Sweden, Finland and the Czech Republic.
Specifications of Potato Starch
- Product Type : Starch
- Moisture : 11% Max
- Fineness : 80% Min
- Shelf Life : 1 Year
- Place Of Origin : Thailand
Starch Asia has extensive experience in producing super high quality, prime tapioca starch. Our starch is purchased to make high products in worldwide markets of Asia, Europe and the USA.
