Audited Supplier
Bakery Potato Chips Food Grade Thinkener Potato Starch
Select high-quality potatoes.
Rich in minerals and multivitamins.
Gelatinization temperature and strong water absorption.
It creates a thick, sticky and smooth texture.
The crystal clear divine assistance.
Help to make your perfect cooking.
Potato starch is extracted from potato, because of its very high viscosity and inertia, so use it to make fried food is very popular. It makes the fried food with a more crispy surface and a better texture. Potato starch is often used for fried French fries, chicken wings and pork belly.
The characteristic of potato starch is also that it has a very good expansion, which can absorb the water and oil in the food ingredients, so that the fried food is relatively dry, and the oil is much less. In addition, potato starch is not easy to change color, so it is suitable for frying colored ingredients such as pickled cabbage and sauerkraut.
| Items | Standard | ||
| Superior grade | First grade | Second grade | |
| Appearance | white or slightly with buff shadow powder, glossy | ||
| Smell | no peculiar smell | ||
Large particle size The particle size of potato starch in different varieties is also different. Usually, the particle size of potato starch is generally 35~105 μ m. The oval is generally large size potato starch, the round is small size potato starch. Given certain nutritional conditions and environmental factors, potato starch particle size will undergo a series of changes leading to larger particle size than oat starch, purple potato starch and wheat starch.
Adhesive
The viscosity of potato starch depends on the polymerization of its amylose. By comparing the viscosity of potato starch, corn starch, oat starch and wheat starch, the content of potato amylopectin was more than 79%, and the average peak of potato starch was 2988 BU, which was higher than that of corn starch (589BU), oat starch (999BU) and wheat starch (298BU).
The gelatinization temperature is low
The average gelatinization temperature of potato starch was 64ºC, which was lower than that of corn starch (72ºC), wheat starch (73ºC), and cassava starch (65ºC) and sweet potato starch (80ºC). Although the potato starch particles are large, there are mutually exclusive phosphate groups in the molecular structure of potato starch, and the internal structure is weak, so the expansion effect of potato starch is very good.
High transparency of starch syrup
When under certain suitable conditions, the granular starch in the potato paste is not affected by puffing and gelatinization. Even if the transparency of potato starch paste is because of the condensed phosphate group and no fatty acid in its chemical molecular formula. Phosphorus acts as the most important element in potato starch molecules and exists as covalent bonds in potato starch. Nearly 300 glucose groups in potato starch contain phosphate groups, and maintain the balanced ions on the phosphate group are mostly organic ions, such as manganese ion, calcium ion, iron ion, etc., and play an irreplaceable role in the reaction steps of potato starch. Potato starch phosphate in aqueous solution shows negative charge, and not combined with negatively charged other substances, in the cunning reaction steps is also very important, irreplaceable, lead to potato starch can be quickly and solution of water and achieve the effect of expansion, so the potato starch and water adhesion increased, produced the starch paste.
Potato starch can be used to produce snacks food, cookies and bread, etc. If you need help, please contact us. We have a research team is always here to help!
Q:What certification can you offer?
A: ISO9001, ISO14001, FSSC2200, KOSHER, NON-GMO, COA, MSDS, HEAVY METAL TEST REPORT, COA OF AFLATOXINS
Q: What payment term do you prefer?
A: 30% prepayment, 70% before loading by T/T.
Q: What is the minimum order quantity?
A: One of 20'FCL, can mix loading with other items.
Q: How do you pack?
A: 25kg paper bag
