Organic Potato starch is a starch extracted from organic potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.
Potato starch contains typical large oval spherical granules, their size ranges between 5 and 100 μm. Potato starch is a very refined starch, containing minimal protein or fat. This gives the powder a clear white color, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture and a minimal tendency to foaming or yellowing of the solution.
Specification
| PRODUCT NAME | ORGANIC POTATO STARCH |
|---|---|
| ORIGIN OF PLANT | Solanum tuberosum L |
| ORIGIN OF COUNTRY | China |
| PHYSICAL / CHEMICAL/ MICROBIOLOGICAL | |
| APPEARANCE | Fine powder |
| COLOR | White |
| TASTE & ODOR | Neutral flavor without peculiar smell |
| TEXTURE | Free of foreign material |
| FINENESS | ≥ 99% (through 100mesh) |
| WHITENESS | ≥ 90% |
| MOISTURE | ≤ 20% |
| PH | 6.0-8.0 |
| ASH (%) | ≤0.3% |
| PROTEIN | ≤0.1% |
| SO2 | None |
| VISCOSITY | ≥1200CPS |
| HEAVY METAL | Pb<0.3mg/kg |
| As | |
| PESTICIDE RESIDUE | Complies with NOP & EU organic standard |
| MICROBIOLOGICAL | |
| TPC (CFU/GM) | < 5000 cfu/g |
| MOULD & YEAST | < 500cfu/g |
| SHELF LIFE | 2 years |
| STORAGE | Cool, Ventilate & Dry |
| PACKAGE | 25kg/bag |
| REMARK | Customized specification also can be achieved |
Characteristics
Potato starch contains approximately 800 ppm phosphate bound to the starch, this increases the viscosity and gives the solution a slightly anionic character, a low gelatinization temperature (approximately 140 °F or 60 °C), and high swelling power.
Main advantages of potato starch:
- Neutral taste
- White color
- transparent gel
- Soft creamy texture, possible fat replacer
- GMO-, gluten- and allergen-free
- Great digestibility
Applications
- To use as a thickener, first, dissolve the starch in a small amount of water to create a slurry, then add to sauce and stir until thickened. Potato starch loses its thickening ability when boiled, so it is best added near the end of cooking time in hot dishes.
- Add to baked goods (especially gluten-free) for better texture and binding.
Packing
