Product details
Potato starch is extracted from Danish potatoes by means of a process that only uses ground water. It is thus possible to achieve an untreated starch with a high degree of purity - physically, chemically, as well as microbiologically.
Potato starch is characterized by giving a very transparent high viscosity paste. Depending on the concentration it forms a gel or a paste when cooled.
Application
Potato starch has a very broad area of application as a thickening binding agent, as a texturizer, and as an anti caking agent.
Potato starch is - as standard - a cook up starch, which means it must be heated to be utilized as a thickening, binding agent.
Potato starch has a standard moisture content of 20%, but can also be delivered with moisture contents between 4% and 20%
Potato starch is also available as cold water swelling starch
Characteristics Appearance White powder
Smell and taste Neutral
Moisture 4-20%
pH 6.5-8.5
Packaging Bulk, Big bags or 25 kg multi-layer paper sacks, palletized and shrink wrapped.
Storage Dry and cool. Separated from strong-smelling goods.
Identity Native potato starch is a food article and is declared as starch.
ITEMS |
SPECIFICATION |
RESULTS |
APPEARANCE |
WHITE POWDER |
WHITE POWDER |
SMELL AND TASTE |
FLAVOUR LESS |
FLAVOUR LESS |
IMPURITY |
NEGATIVE |
NEGATIVE |
MOSTURE % |
≤ 8 |
6.13 |
WHITENESS |
≥ 88 |
88.7 |
PH (1%) |
5.0-8.0 |
6.01 |
ASH % |
≤ 1.0 |
0.18 |
VISCOSITY. CPS |
≥ 1600 |
1630 |