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.

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.