Potato Starch

Potato starch is a kind of food raw material produced from the tuber part of the potato plant. The characteristic of potato starch is that, in addition to its high viscosity and low gelation temperature, the gel solution is translucent at a rate that does not affect the final product in terms of color and gloss. The ratio of amylose in potato starch varies between 20-21%, and the ratio of amylopectin varies between 79-80%.
Potato starch is used as a thickener, adhesive, structure regulator and binder in various sectors, especially in the food sector.

Usage Areas

It is used in the production of bakery products, pastry, meat products, nuts, snacks, soups, sauces and baker's yeast.