Potato starch is starch
extracted from potatoes. The cells of the
root tubers of the potato plant contain
starch grains (leucoplasts). To extract the
starch, the potatoes are crushed; 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 colour, 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.
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 (approximately
140 °F (60 °C)) and high swelling power.
These typical properties are used in food
and technical applications.
Starch derivatives are used in many recipes,
for example in noodles, wine gums, cocktail
nuts, potato chips, hot dog sausages, bakery
cream and instant soups and sauces, in
gluten-free recipes in kosher foods for
Passover and in Asian cuisine. In
pastry, e.g. sponge cake, it is used to keep
the cake moist and give a soft texture. It
is also occasionally used in the preparation
of pre-packed grated cheese, to reduce
sweating and binding.
Other examples are helmipuuro a porridge
made from monodisperse grains of potato
starch and milk, papeda, the Moluccan
community in the Netherlands use potato
starch to make papeda, soul food of the
Moluccan Archipelago (East-Indonesia). On
the Moluccan islands they use sago flour to
make the original papeda. Papeda is also
eaten by the Papuan people of New Guinea.
It is also used in technical applications as
wallpaper adhesive, for textile finishing
and textile sizing, in paper coating and
sizing and as an adhesive in paper sacks and
Potato starch was also used in one of the
earlier color photography processes, the
Lumière brothers' Autochrome Lumière, until
the arrival of color film in the mid-1930s.