POTATO STARCH Description A flour-like, gluten free substance produced only from the starch of the potato. It is a very fine powder and can be used with other types of flour for baking. It can also be used as a thickening agent. Product Specification Parameter Value pH, 10 % solution , w/v 5 to 7 Viscosity of 3% solution in Brookfield viscometer @ 800c 200to 1000 CPs Spindle No. 2, RPM: 100 Moisture content, % w/w 16% max Ash content, % w/w 0.50% max Starch, % w/w on DB Min 95 Features - Neutral taste good clarity and transparency, - High binding strength, long texture - A low gelatinisation temperature (approx 60 C) and high swelling power. - Water binder, Thickener, Anti caking ingredient. - Bulking ingredient, gluing agent Application - Meat industry, Bakeries, Confectionery, Dry blends. - Bread, Pastry, Specialty Sausages. - Soups, Various Potato Dishes, Dry Soup Mixes. - Fresh dairy spreads Fresh dairy desserts and ice cream. - Cured meats and poultry, Pastry and Snacks.