Potato starch

Potato starch contains typical large oval spherical granules ranging in size from 5 to 100 μm.

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 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 of approximately 60 °C (140 °F),[1] and high swelling power.

[2] Starch derivatives are used in many cooking recipes, for example in noodles, wine gums, cocktail nuts, potato chips, extruded snacks, battered french fries, hot dog sausages, bakery cream, processed cheese, cheese analogue and instant soups and sauces, in gluten-free recipes,[3] in kosher foods for Passover[4] and in Asian cuisine.

[citation needed] The cultivation of potatoes for starch mainly takes place in Germany, the Netherlands, China, Japan,[6] France, Denmark, and Poland, but also in Sweden, Finland, Austria, the Czech Republic, Ukraine, Canada, and India.