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Saint Petersburg
+7 (812) 373 57 80 office@n-wrc.ru
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Native potato starch

только опт
sales department’s phone: +7 (812) 373-57-80 
Description
Application
Properties

Product description

  • Texturisation and thickening: gelling properties and viscosity development depending on the thermal, mechanical or chemical treatments during processing or consumer use
  • Stabilising, shelf-life extension
  • Water binding / retention
  • Body, mouthfeel, bulking agent
  • Dough improvement, volume expansion
  • Crispiness, crunchiness
  • Masking effect on off-notes
  • Cooking tolerance
  • Extrusion aid
  • Fermentation substrate

Among the major industrially produced native starches, potato starch stands out with distinct characteristics that make it a choice ingredient in food manufacturing. Potato starch has larger (oval, spherical) starch granules than the other major starches. Native potato starch also has the highest viscosity among all the major native starches. It reaches a peak viscosity of 3000 BU at 60o – 65oC. It also exhibits the highest swelling power and solubility at 95oC compared to other native starches.

The starch paste or solution from native potato is nearly clear, with very high viscosity and long texture. It also has relatively medium rate of retrogradation and medium-low resistance to shear. The high viscosity of native potato starch indicates a lower amount of potato starch is needed to obtain a paste with a given viscosity, compared with corn, wheat or tapioca starch. The texture of potato starch can be further described as visco-elastic, cohesive and long-bodied. The clarity of the potato starch paste can be considered as clear or translucent. Films of potato starch products are observed to rate high in tensile strength, flexibility, solubility and gloss.

Potato starch has a neutral flavor profile.

Origin

  • Poland
  • Belarus

Packing

25 kg

Native potato starch is a universal binder and thickener for many applications in the food sector as well as other industries. It can be used in a wide variety of food applications, among which are:

  • Soups, sauces and gravies
  • Canned vegetables
  • Convenience food
  • Meat products
  • Bakery applications
  • Snacks and confectionaries
Item Level/kg
Appearance Fine free flowing white powder
Moisture 18,0 %
Crude protein 0,1 %
Crude fat 0,1 %
Crude fiber 0,1 %
Crude ash 0,3 %
Starch 78,3 %
Carbohydrates 81,5 %
Calcium 0,02 %
Moisture 18,0 %
Crude protein 0,1 %
Phosphorus 0,07 %
Sodium 0,02 %
Potassium 0,02 %
Total plate count <100.000 cfu/g
Yeasts <50.000 cfu/g
Mould <50.000 cfu/g
Enterobacteriaceae <1000 cfu/g
Salmonella in 25 g negative
See also Starch
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