Our certified organic potato starch powder is a refined, odorless, and flavor-neutral ingredient derived exclusively from organically grown potatoes. Processed without chemical modification, it serves as a versatile thickener, stabilizer, binder, and texturizer in a wide range of food applications—perfect for gluten-free, vegan, and allergen-sensitive formulations.
With its high swelling power, glossy finish, and freeze-thaw stability, organic potato starch outperforms many conventional starches in both performance and consumer appeal.
What Is Organic Potato Starch?
Potato starch is extracted from the tubers of Solanum tuberosum through a physical washing and separation process that preserves its native granular structure. Our organic potato starch powder is produced from non-GMO, certified organic potatoes grown without synthetic pesticides or fertilizers.
Unlike modified starches, this native starch remains unaltered—making it compliant with “clean label” standards and accepted in USDA Organic, EU Organic, and natural food certifications.
Technical Specifications
| Parameter | Organic Potato Starch Powder |
|---|---|
| Appearance | Fine, white to off-white powder |
| Odor & Taste | Odorless, bland |
| Starch Content (Dry Basis) | ≥97% |
| Moisture Content | ≤20% |
| pH (10% slurry) | 5.0 – 7.0 |
| Ash Content | ≤0.4% |
| Protein (N × 6.25) | ≤0.3% |
| Fat Content | ≤0.1% |
| Whiteness (ISO 2470) | ≥90% |
| Particle Size | Passes through 100-mesh sieve (≥95%) |
| Shelf Life | 24 months (stored sealed in cool, dry conditions) |
| Heavy Metals (Maximum Limits) | |
| – Lead (Pb) | ≤0.1 mg/kg |
| – Arsenic (As) | ≤0.1 mg/kg |
| – Cadmium (Cd) | ≤0.05 mg/kg |
| – Mercury (Hg) | ≤0.01 mg/kg |
| Microbiological Criteria | |
| – Total Plate Count | ≤5,000 CFU/g |
| – Yeast & Mold | ≤100 CFU/g |
| – Escherichia coli | Absent in 10 g |
| – Salmonella spp. | Absent in 25 g |
| – Listeria monocytogenes | Absent in 25 g |
| Certifications | USDA Organic, EU Organic, Non-GMO Project Verified, Kosher, Halal (available), Gluten-Free Certified (<5 ppm), Allergen-Free (processed in dedicated facility) |
All testing performed in ISO 17025-accredited laboratories using AOAC, ISO, and AACC standard methods. Complies with FDA 21 CFR, EU Regulation (EC) No 1333/2008.
Sourcing, Certification and Regulatory Status
| Jurisdiction / Standard | Regulatory status | Legal name | Notes |
|---|---|---|---|
| European Union | Food ingredient, certified organic; not regulated as a food additive | Potato starch | Labelling follows Regulation (EU) No 1169/2011. Potato is not a cereal containing gluten, so no cereal-source qualifier is required, and a gluten-free claim is governed by Regulation (EU) No 828/2014. Organic certification runs under Regulation (EU) 2018/848, and contaminant limits sit in Regulation (EU) 2023/915. Native starch is a food ingredient rather than a food additive, so the additive regulation (EC) No 1333/2008 does not apply to it; the modified grades are the ones that carry E numbers. |
| United States | Certified organic; conventional food ingredient | Potato starch | Organic status is certified under the USDA organic regulations (7 CFR part 205). FDA’s rule for modified food starch (21 CFR 172.892) does not specify any particular botanical source of food starch. A gluten-free claim has to meet 21 CFR 101.91 (below 20 ppm). |
| Japan | Food ingredient; organic certification available | Potato starch | Native starch sits on the ingredient list under the starch class name; the chemically modified starches are the designated food additives and may be labelled with the simplified name 加工デンプン. Organic product for Japan is certified to the Japanese Agricultural Standards (JAS). |
| Codex Alimentarius | Food ingredient; no commodity standard covers potato starch | Potato starch | CXS 192-1995, the General Standard for Food Additives, carries the provisions for modified starches as thickeners and stabilisers (INS 14xx) rather than for the native material; contaminants fall under CXS 193-1995. No Codex commodity standard covers potato starch, so the material is traded against the general texts and the contract specification. |
Compliance for potato starch turns on the moisture ceiling, the whiteness and the microbiological limits rather than on the naming convention, so those are the figures to line up when comparing offers. The ≤20% moisture figure is the one that most often decides whether a consignment arrives in specification, which is why it belongs in the contract and on the arrival test as well as on the certificate. Confirm the legal name, the organic status and the permitted use with the destination market before the first shipment.
Applications
Organic potato starch is widely used across food categories due to its functional versatility:
- Sauces & Gravies: Provides smooth texture and glossy appearance without cloudiness
- Gluten-Free Baking: Improves crumb structure, moisture retention, and softness in breads and cakes
- Soups & Instant Mixes: Rapid thickening with cold-water dispersibility (when pre-gelatinized versions are used)
- Dairy Alternatives: Stabilizes plant-based yogurts and creams
- Frozen Foods: Resists syneresis during freeze-thaw cycles
- Meat & Plant-Based Analogues: Acts as a binder and moisture retainer
Note: Native potato starch is not heat-stable in prolonged high-temperature processing; consider usage conditions during formulation.
Format and Grade Selection
Two questions are settled before a specification is agreed: whether the process heats the starch, and how much water the dry blend can carry. Both follow from the application rather than from the label.
- Native potato starch – the standard grade, chosen for its high swelling power and the glossy, transparent finish it gives in sauces and bakery
- Pregelatinized grade – the cold-water dispersible option for instant mixes and no-heat systems, where thickening has to happen on reconstitution
- Process window – native potato starch is not heat-stable in prolonged high-temperature processing, so it belongs where the cook step is short and the shear is moderate
- Moisture ceiling – the ≤20% figure is the highest of the starches in this range, so the dry-blend balance, the packaging barrier and the storage humidity have to be planned around it
- Whiteness and sizing – ISO 2470 whiteness of ≥90% and passage through a 100-mesh sieve (≥95%) decide how the powder reads in a light-coloured mix and how it disperses
- Starch content – at ≥97% on a dry basis this is the purest of the starches in the range, which is what lets it work at low dosage in a clear system
Handling Note: A 20% moisture ceiling is generous for a powder. Keep the material sealed, and re-check moisture and caking on arrival, particularly for a tote that has crossed a humid route or sat in a warm container.
Every batch is declared with its moisture, whiteness and microbiological figures, and the organic documentation follows the batch that shipped. Tell us the application, the process temperature and the shelf life the finished product has to hold, and we will quote the grade that fits.
Why Choose Our Organic Potato Starch?
We source potatoes from certified organic farms committed to sustainable agriculture. Our production facility adheres to strict GMP and HACCP protocols, with dedicated lines to prevent cross-contact with gluten, soy, dairy, and other top allergens.
Every batch is accompanied by full documentation: Certificate of Analysis (CoA), Organic Certificate, Gluten-Free Statement, and SDS—ensuring seamless integration into your quality and compliance systems.
Available packaging: 25 kg multi-wall paper bags with food-grade PE liner, or bulk tote containers (500–1,000 kg).
Packing
Also Known As: Names and Synonyms in the Trade
Potato starch appears under a short list of names, and the form used usually signals the trade: the botanical form on a cosmetic declaration, the Latin title on an excipient file, the German-language name carried across the European potato-starch trade, or the registry entry on a certificate of analysis. The list below covers the ones that come up most often in enquiries and shipping documents.
- Solanum tuberosum starch – the botanical-source form used on cosmetic ingredient declarations (INCI) and on technical data sheets for the same material
- Solani amylum – the Latin monograph title for potato starch, used where an excipient specification is written against the pharmacopoeial name
- Starch, potato (FDA UNII 8I089SAH3T; CAS 9005-25-8) – the registry entries quoted on certificates of analysis and safety data sheets; the CAS number is shared with starch generally, so it does not identify the botanical source
- Kartoffelstärke – the German-language name carried on labels and shipping documents across the European potato-starch trade
- Native (unmodified) potato starch – how supplier literature marks the material that has had no chemical treatment, as distinct from the modified potato starches that carry E numbers
Potato flour is not the same material and should not be quoted against this specification: it is the dried tuber rather than the separated starch, so it carries the protein, the fibre and the minerals that this specification holds at or below 0.3% protein. Modified potato starch is different again, since it carries its own additive designation. The name on the label has to match the name on the specification sheet, and the sheet has to state the botanical source and the assay method.
FAQs
Q: How does Organic Potato Starch differ from co starch or tapioca starch in functionality?
A: Organic Potato Starch generally offers higher thickening power and forms a more transparent gel than co starch. It also has a more neutral flavor. Compared to tapioca starch, potato starch often provides a smoother, less stringy texture and can tolerate slightly higher processing temperatures before losing viscosity.
Q: Is Organic Potato Starch suitable for use in cold preparations?
A: Organic Potato Starch typically requires heat to fully hydrate and achieve its maximum thickening potential. While it can absorb some water in cold preparations, it won’t form a thick gel until heated. For cold applications, modified starches or specific pre-gelatinized starches are often preferred.
Q: What’s the typical shelf life and recommended storage for bulk quantities?
A: Our Organic Potato Starch typically has a shelf life of 24 months from the manufacturing date when stored in a cool, dry place (below 75°F / 24°C), away from direct sunlight and moisture, in its original sealed, airtight packaging. It is crucial to keep it sealed to prevent moisture absorption and caking.
Q: Is your Organic Potato Starch non-GMO?
A: Yes, as a certified organic product, our Organic Potato Starch is inherently Non-GMO, as it is derived from organically cultivated potatoes grown without genetically modified organisms.
Q: Can Organic Potato Starch be used as a gluten-free flour alte ative?
A: While Organic Potato Starch is an excellent gluten-free thickener and binder, it’s not a direct 1:1 substitute for wheat flour in baking. It needs to be combined with other gluten-free flours (e.g., rice flour, tapioca flour) and gums (e.g., xanthan gum) to replicate the structure and texture of gluten-containing baked goods.
