Organic Potato Starch

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Appearance: White Fine Powder
Fineness: ≥99%
Moisture: ≤20%
Product Name: Organic Potato Starch
Whiteness: ≥90%

SKU: OPS01 Category:

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.

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