Potato starch
Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). 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 ranging in size from 5 to 100 μm. Potato starch is a refined starch, containing minimal protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture, and minimal tendency to foaming or yellowing of the solution.

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 gelatinisation temperature of approximately , and high swelling power.

These properties are used in food and technical applications.
Q41534
starch
Concept
Q10998
potato
Concept
Q183319
tuber
Concept
Q749609
leucoplast
UNK
Q175821
μm
Concept
Q27084
ppm
Concept
Q46220103
phosphate
Concept
Q36496
anion
Concept
Q7601513
gelatinisation
UNK
Q715160
Potato starch
Concept
Q715160
Potato starch
Concept
Q715160
Potato starch
Concept
Q715160
Potato starch
Concept
+5^^http://www.w3.org/2001/XMLSchema#decimal
5
NUMBER
subclass of
natural product of taxon
made from material