Biodegradable Modified Pregelatinized Bulk 25kg Food Grade Organic Potato Starch

Biodegradable Modified Pregelatinized Bulk 25kg Food Grade Organic Potato StarchProduct Name Organic potato starch Whiteness 90% Fineness 98% Water 20 % Protein 0. 1 % Mesh Size 100 MOQ 5MT 1) Potato Starch is widely used in producing vermicelli, meat products, ham sausage, ice cream, fudge, crisp food, candy, etc. 2) Used in beer production, replace rice to be an excipient of beer production, and processed into beer syrup for replacing malt. 3) Used as anti coagulant in white powdered sugar. 4) Mix potato starch with milk or

Product Name	Organic potato starch
Whiteness	≥90%
Fineness	≥98%
Water	≤ 20 %
Protein	≤ 0.1 %
Mesh Size	100
MOQ	5MT

1) Potato Starch is widely used in producing vermicelli, meat products, ham sausage, ice cream, fudge, crisp food, candy, etc.

2) Used in beer production, replace rice to be an excipient of beer production, and processed into beer syrup for replacing malt.
3) Used as anti-coagulant in white powdered sugar.
4) Mix potato starch with milk or water, we can get the liquid with special appearance and texture.
5) Widely used as coagulator in pudding, jelly and other foods.
6) Used as thickener Chinese dishes and French foods.
7) Added in flour for reducing the amount of gluten and flour ash, enhancing flour whiteness.

8)Used in producing adhesive, such as paper adhesive, wood adhesive, carton adhesive, etc. It has the advantages of no corrosion, high strength, good moisture-proof, etc.

Organic Potato Starch
Organic Potato starch is starch extracted mfrom organic potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.

Potato starch contains typical large oval spherical granules, their size ranges between 5 and 100 μm. Potato starch is a very refined starch, containing minimal protein or fat. 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 a 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 (approximately 140 °F or 60 °C) and high swelling power.