Potato Starch: Our Product Information

Potato Starch: Common Uses and Application Areas

Potato starch is used for the following purposes:

• As a thickener in food
• As a natural starch binder

Potato starch is commonly used by businesses in the following industries:

• Bakery
• Sauces
• Noodles
• Gluten-free food
• Pudding
• Meat
• Pet food

Potato Starch: A Gluten-Free Thickener With Excellent Binding

Potato starch is an odorless and tasteless white powder, which is extracted from potato and used as a thickener in food products, including soups, sauces, gravies and pie fillings. It is one of the most popular starches available to food manufacturers, owing to its excellent binding properties.

Within the field of food production, where many of Jebsen & Jessen Life Science's B2B customers operate, starch from potato is able to improve the sensory qualities of many items, giving them a thick, silky and glossy quality, without adversely affecting the taste. The starch is sourced entirely from potato, which can also make it especially appealing to food companies prioritizing sustainability and the use of natural ingredients.

The extraction process itself is relatively simple. Potatoes are peeled and then crushed or ground up, allowing starch to be separated. This starch is then washed to remove impurities and excess moisture is removed. Once dried, the starch is milled into a fine powder.

One of the other desirable properties of potato starch is its gluten-free nature. This has helped to make it one of the go-to starch options for manufacturers creating gluten-free food products.

What is Potato Starch Used For? Exploring the Main Functions

The main use for potato starch is as a food additive. In particular, starch from potato is often used as a thickening agent, because it can increase the viscosity of sauces, soups, gravies, stews and similar products, without impacting the other essential qualities, such as the taste or smell.

In addition, its binding properties and gluten-free nature mean it is used as an ingredient in gluten-free flours and within baking more generally. The starch can help to provide structure to a variety of baked goods, including cookies, cakes and their gluten-free variants. Within the field of baking, starch from potato may also be used for its ability to retain moisture. We distribute high-quality potato starch on a B2B basis to bakery companies and gluten-free food manufacturers.

Potato starch can function as a direct replacement for cornstarch in a large number of recipes and has several key characteristics that may make it a preferable ingredient. For people who keep kosher, starch from potato can also function as an alternative to wheat flour during Passover.

Characteristics and Traits That Make Potato Starch Valuable

One of the most valuable traits starch from potato possesses when compared with other starch options, including cornstarch, is its low gelatinization temperature. This is especially important when it is used as a thickener for liquids, because it allows this thickening process to happen faster when heated. It is also able to hold up to high-temperature cooking better than cornstarch.

The comparatively large granule size of starch from potato provides it with excellent clarity, which can be crucial for retaining the visual appeal of many food items. Significantly, gels made using potato starch will be clearer than gels made using equivalent levels of cornstarch.

The neutral taste of potato starch is a major positive within the food industry, as it ensures the benefits can be used to improve food products without weakening or altering the flavor. Potato starch also has superior water-binding capacity to most alternative starch additives.

A Closer Look: Is Potato Starch Healthier Than Cornstarch?

Potato starch has characteristics that make it desirable in the food industry, especially in terms of creating texture and structure. With that being said, food manufacturers and others involved in food preparation also need to consider the impact ingredients have on how healthy food is.

In truth, neither cornstarch or potato starch have much in the way of nutritional value, which is often a positive with a food additive, as manufacturers do not want to add a thickening agent and significantly alter the nutritional value of a product. However, crucially, in a direct comparison between the two additives, potato starch has fewer carbohydrates and fewer calories.

Therefore, in situations where the two additives are interchangeable in usage, many companies will use potato starch to keep calories and carbohydrates to a minimum. Jebsen & Jessen Life Science is able to supply potato starch to businesses looking to reduce the calorie content of their foods, without adversely affecting taste, by from switching cornstarch to potato starch.

Potato Starch Distributor: We Deliver High-Quality Additives

If you are seeking a potato starch supplier or have an interest in other similar products, we urge you to make use of our inquiry form Our team of experts will be happy to assist you. Alternatively, you can request a sample by specifying your desired quantity and preferred manufacturer.