per 100 grams
Carbohydrates 83.1 g
Proteins 6.9 g
Fats 0.3 g
Water 6.5 g
Sugar 3.5 grams
Fiber 5.9 grams
Trans Fats 0 ug
Ash 3.1 grams

Potato Starch

357 Calories per 100g

Potato starch is a highly refined form of starch derived from potatoes, with a unique set of characteristics that have made it a popular ingredient in various food products and industrial applications. It is an inexpensive, simple, and vegan way to thickening sauces, stews, and desserts, and to making them smooth and creamy. It’s also used as an alternative to wheat or other grain-based starches, as it provides an easy way for people who are gluten-free to incorporate a starch element into their meals.

Potato starch is a by-product of the potato processing industry. After potatoes are peeled, chopped and cooked, the water is drained and the residue is the potato starch. It begins as a thick paste and is dried and powdered during the manufacturing process. Many manufacturers in many countries produce potato starch, and most of them follow very strict regulations while producing this additive-free ingredient. Potato starch is gluten and allergy-free, and has no artificial ingredients like some other starches.

That said, it also has a range of unique culinary applications which make it a helpful ingredient in many recipes. Aside from being used as a thickener, it can also be used as a binder in foods like dumplings and sausages, as a batter for fried food and as an egg replacement in vegan baking. It can give baked goods an airy, light texture and keep them moist, while crisps and fritters will be crunchy and retain their shape.

It can also be used in a variety of non-food applications. For example, it’s used in textile production to make fabrics stiffer, and it can be used as a coating for paper and cardboard items for reinforcement. It can also be found in household items like detergents, adhesives, and paper products.

The popularity of potato starch is due to its properties, which make it so versatile and useful. It’s composed mostly of amylopectin, a type of polysaccharide found in all plants, which is what gives it its binding and thickening capabilities. It contains few proteins and no gluten, making it an ideal thickener for those with gluten sensitivities. While it’s an ideal thickener for sauces and soups, it’s also possible to use it as a base for gluten-free baking and as a coating for fried foods.

The starches found in potatoes have been ‘hydrolyzed’, which means that some of the starch molecules have been broken down into smaller particles, making them more reactive when added to liquid and easier to dissolve. Because of this, potato starch is an ideal choice for sauces and creams, which require a light and silky texture.

Potato starch is often sold as a powder, and it usually comes in two varieties: fine-grained and course-grained. The type that is used typically depends on the recipe, as sometimes a fine-grained version will result in a lighter texture, and a course-grained version will be the best choice for creating a thicker texture.

It’s important to note that potato starch should not be confused with potato flour, as the two are different products. Potato flour is a high-protein flour made from dried potato flakes which has a heavy texture and slightly sweet taste, whereas potato starch is a completely different product which is neutral-tasting and is used to thicken sauces and stews.

Overall, potato starch is a versatile, affordable and safe thickening agent with a variety of uses. Its unique properties make it useful in both food and non-food applications, and its ability to create a light and creamy texture makes it an ideal choice for sauces, stews and vegan baking alike. Its gluten and allergen-free status make it an ideal substitution for wheat-based starches for those with a gluten sensitivity, so it’s a great item to have on hand in the pantry.