Potato starch

Potato starch ( potato flour also ) is extracted from potato starch.

The cells of the tuber containing the starch granule ( leucoplasts ). To extract the starch, the potatoes were only squandered, the starch granules are then released from the destroyed cells. After the starch is washed and dried to powder.

Properties

Potato starch contains typical large spherical to oval starch grains, their size ranges between 5 and 100 microns. Potato starch is a very pure starch, with a minimal amount of protein or fat. The flour thus has a clear white color and the cooked starch has a neutral taste, good clarity, high viscosity, long texture and minimal tendency for foaming or yellowing of the solution.

Potato starch contains about 800 ppm phosphate bound to starch; this phosphate increases the viscosity and gives the solution a slightly anionic character, a low gelatinization temperature (about 62.5 ° C ) and high swelling capacity.

Use

Potato starch is used as cornstarch in cooking and baking. In Germany it is therefore generally available as a baking ingredient, often referred to as potato flour.

Potato flour is used as a lubricant in the Carrom game.

In addition, potato starch such as starch, used from other sources as a renewable resource.