Food Guts - Ingredient Information

Ingredient Lookup

Potato Starch

Nutritional Information

1 cup, potato starch

  • Calories 320
  • Calories from Fat 0
  • Amount%DV
  • Total Fat 0g0%
  • Saturated Fat 0g0%
  • Monounsaturated Fat 0g
  • Polyunsaturated Fat 0g
  • Cholestreol 0mg0%
  • Sodium 0mg0%
  • Potassium 0mg0%
  • Total Carbohydrate 80g27%
  • Dietary Fiber 0g0%
  • Sugars 0g
  • Protein 0g0%
  • Calcium 0mg0%
  • Iron 0mg0%
  • Vitamin A 0%
  • Vitamin C 0%

Potato Starch Cooking Considerations:

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Potato Starch Storage Considerations:

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Potato Starch on Wikipedia:

This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (September 2009) Potato starch

Potato starch is starch extracted from potatoes. The plant cells of the root tuber of potatoes plant contains starch grains (leucoplast). To extract the starch, the potatoes are crushed, the starch grains are released form the destroyed cells. The starch is then washed out and dried to powder.

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Properties

Potato starch contains typical large oval spherical granules, their size ranges between 5 and 100 μm. Potato starch is a very refined type of starch, containing minimal amount of protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics as neutral taste, good clarity, high binding strength, long texture and a minimal tendency of foaming or yellowing of the solution.

Potato starch contains approximate 800 ppm phosphate bound to the starch; this increases the viscosity and gives the solution a slightly anionic character. Potato has a low gelatinisation temperature and high swelling power. These typical properties are used in food and technical applications. [1]

Use

Potato starch and potato starch derivatives are used in many recipes, for example in noodles, wine gums, cocktail nuts, chips, hot dog sausages, bakery cream and instant soups and sauces, in gluten-free recipes [2] and kosher [3] foods. It is also used in technical applications as wallpaper glue, for textile finishing and sizing, in paper coating and sizing and as paper sacks adhesive. It is also occasionally used in the preparation of pre-packed grated cheese, to reduce the cheese sweating and binding.

Potato Varieties

There are many types of potatoes. For the production of potato starch, potato varieties with high starch content (high under water weight) and high starch yields are selected. Recently, a new type of potato plant was developed that only contains one type of starch molecule amylopectin: the waxy potato starch. Waxy starches, after starch gelatinization, retrograde less during storage.

The cultivation of potatoes for starch mainly takes place in Germany, the Netherlands, China, Japan, France, Denmark, and Poland, but also in Sweden, Finland, Austria, and the Czech Republic.

References

^ James N. BeMiller, Roy Lester Whistler (2009). Starch: Chemistry and Technology, third edition, p 511- 539, Potato starch: Production, Modifications and Uses , Academic Press. ISBN 978-0-12-746275-2. ^ Fenster Carol (2006). 1000 Gluten-free Recipes, John Wiley and Sons, ISBN 978-0-470-06780-2. ^ Zushe Yosef Blech (2004). Kosher Food Production, p 97 - 114, Kosher for Passover, Blackwell Publishing, ISBN 978-0-8138-2570-0.

External links

Memorandum on potato starch, International Starch Institute