Potato starch, Modified potato starch & Dextrins
Potato starch has unique properties that makes it different from other commercial starches. Potato starch consists of approximately 80 % amylopectin and 20 % amylose. The starch granules of potato starch are relatively large and oval-shaped. The starch molecules are different from other sources as the average molecular weight and the average chain length are relatively high. Next to that, the amylopectin contains small phosphate side groups. All these characteristics give potato starch its unique features and benefits.
Next to native potato starch, the portfolio of Emsland Group potato starch consist of modified starches to provide the right functionality and stability for the end application. Native and modified potato starches are also available as cold water swelling variant. Our Empure® functional starches are produced by use of clean label technologies; these products do not have an E-number.
| Features | Benefits & examples |
|---|---|
High viscosity and water binding | Low use levels in various food and technical applications |
Excellent binding and adhesion properties | Very suitable for example for snacks, building and paper adhesives |
Low gelatinization temperature | Functional at low temperatures, easy to cook for instant soups & sauces, instant noodles |
Good clarity | Excellent shine through for clear soups, fruit fillings, confectionery |
Elastic gel building | Suitable texture for confectionery, cheese, noodles |
Low protein and fat content | Low taste profile, very pure starch |
Good film forming | Ideal for coating in food and technical applications such as French fry coating, paper, textile and glass fiber sizing |
