Potato Starch

Ingredients: [Potato starch, (preservative s02)]
Packaged in Australia from imported ingredients.

Potato Starch v Potato Flour
The root tubers of the potato plant are packed with starch grains (leucoplasts). When potatoes are compressed, these grains are released from the crushed cells. Manufacturers collect this starch and present it in the form of a dry powder. This is called potato starch.  To get potato flour, whole peeled potatoes are cooked in giant industrial ovens. Then they are dried and ground to fine powder.

        Potato Starch

• Only the starchy portion of the potato is extracted and processed to produce potato starch.
• Potatoes with high starch content are selected for the process.
• Raw potatoes are washed and peeled. High-speed machinery helps release the starch from these potatoes. The extracted starch is then refined to form the final product ‘potato starch’.
• The starch comes in the form of a clear white powder. It looks and feels like cornstarch.
• The starch can tolerate higher temperatures than cornstarch when used as a thickener.
• The taste of the starch is neutral.
• However, its binding strength is quite high.
• It can make the dough bulkier.
• It doesn’t foam up and doesn’t make the solution yellowish.
• It adds moistness to many baked goods. It can keep a cake moist and can give it a soft texture too.
• The starch is generally used as a thickener for sauces, soups, and stews, toward the very end of cooking. It makes the sauce more translucent, silkier, and glossy.
• Starch derivatives (modified starch) are used in noodles, instant soups and sauces, wine gums, cocktail nuts, various gluten-free recipes, potato chips, hot dog sausages, bakery cream, etc.
• It is sometimes used in the preparation of pre-packed grated cheese, as it helps reduce sweating and binding.
• Milk and potato starch are used to make porridge.
• The starch is a refined product and contains minimal protein, fat, and other nutrients.Potato Flour
• Potato flour is obtained by cooking, drying, and grinding whole potatoes.
• The dehydrated potatoes are ground to a fine-textured powder.
• Potato flour resembles wheat flour in texture and feel. It can be white or off-white in color.
• The flour is relatively heavy and more versatile than the starch.
• It absorbs large amounts of water.
• It comes with a potato flavor.
• When combined with wheat flour, it can make baked goods lighter and moister.
• As a thickener, it adds creaminess to frozen desserts.
• It adds body to broths, stews, and gravies.
• When used for breading, you get a golden crunchy crust. Potato particles tend to crisp up faster than ordinary wheat flour particles. The flavor they impart to the finished product is also unique.
• The flour holds in the moisture along with the fat. Absorption of moisture by the dehydrated particles increases the volume, and improves the texture of the finished dish.
• However, if the liquid is boiled with potato flour, the flour tends to foam up. This can affect the taste and consistency of the food.
• Potato flour is often used for gluten-free baking (not as the main flour as it would make the product gummy; it is used along with other flours).
• It is used to make potato breads, dumplings, cookies, cakes, and desserts.
• It is used as a batter or coating for meats and fish, particularly in deep-frying.
• It is used as a thickener (especially in foods like soups, stews, broths, and gravies).
• It is commonly used in baking (especially when the end-product, bread or cake, needs to retain moisture).
• It is also used as a binder, breading ingredient, and as an extender. You can add a little potato flour to fish / vegetable patties, to get tastier patties and more servings.
• It helps enhance the potato flavor in potato-based recipes.
• Potato flour  is packed with various vitamins, for example, vitamins B6, niacin, and vitamin C.
• It is a good source of potassium, calcium, phosphorus, and dietary fiber.
• It contains some protein, iron, magnesium, zinc, folate, thiamine, and riboflavin.