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B.C.I SUPPLY Potato Starch/potatoes Extract Powder / Potato Protein Powder
Product Description
Potato Starch Powder
🔬
Potato Starch is obtained by washing clean potato powder, filtering, sedimenting, and drying the resulting sediment, which can be used as a thickening agent. Potato Flour is also commonly referred to as potato starch, not to be confused with the two. Although not as thick as Potato Flour for thickening, it retains moisture in some baked goods. Potato Flour is heavier than Potato Flour. Potato flour still tastes like potatoes, whereas Potato Flour has no noticeable taste.
| Product name | Potato starch |
| Appearance | White powder |
| Ingredients | Protein |
| Specification | 85%min |
| Detection method | TLC |
| COA | Available |
| Shelf life | 2 years proper storage |
| Application field | Food |
🍬 1. Application in Candy
In confectionery, potato starch is used as a filler and icing.
🍝 2. Application in Pasta
Adding potato starch to the dough will increase the toughness of the dough, increase the elasticity, increase the water absorption rate, and reduce the oil content of the dough.
🥩 3. Application in Meat Products
Since the transparency of potato starch gelatinization is very high, it can prevent the color change of meat products.
🥛 4. Application in Dairy Products
Yogurt made with added potato starch has good flavor and increased eating quality.
Frequently Asked Questions
Q1: What is the main difference between Potato Starch and Potato Flour?
A1: Potato Starch is extracted through a washing and sedimentation process, resulting in a flavorless powder with high starch purity. Potato Flour is made from whole dehydrated potatoes, retaining a distinct potato taste and a heavier density.
Q2: How does Potato Starch function as a thickening agent?
A2: Potato Starch gelatinizes at relatively low temperatures with high transparency and viscosity, making it an excellent thickener for various food items, though it retains moisture slightly differently than potato flour in baking.
Q3: How is Potato Starch used in pasta and dough formulations?
A3: When added to dough, it increases dough toughness, enhances elasticity, improves water absorption capacity, and helps lower the overall oil absorption rate.
Q4: Why is Potato Starch preferred in meat and dairy products?
A4: In meat products, its high gelatinization transparency prevents color shifts. In dairy products like yogurt, it enhances viscosity, optimizes mouthfeel, and stabilizes flavor.
Q5: What are the storage conditions and shelf life of the starch?
A5: Under proper, cool, and dry storage conditions, the product maintains its specifications and quality for a shelf life of up to 2 years.
Q6: What is the primary specification and protein content?
A6: The specification standard ensures a minimum purity of 85%, verified by TLC (Thin Layer Chromatography) detection methods to confirm suitability for food application fields.
