APPLICATIONS
Paper Industry
Because of its film-forming qualities, good binding power, and decreased moisture retention, unmodified potato starch is chosen over other starches in coated paper. As a result, the coatings are better and the stress on the drying section is reduced. The coating components are kept with the fibre for recycling, including unmodified potato starches.
Packaging Industry
Potato starch, a never-ending source, appears to be the ideal basic material for biodegradable polymers at a reasonable cost. In several market categories, it has emerged as the most promising alternative material to replace conventional packaging. A biodegradable packaging was created by combining potato starch and other materials. Starch-based films are described as isotropic, odourless, colourless, and naturally degradable.
Textile Industry
In the textile business, potato starch is used sizing cotton, worsted, and spun rayon wraps. Potato starch sized wraps may be woven at a lower humidity than those scaled other starches because it works as an adhesive sizing agent. These starch variations are used for coating threads that aid in strengthening their strength and preventing breaking during weaving of cotton manufactured fabric.
Pet Food Industry
Purified potato starch is used as a binder in certain of our pet foods. Plant proteins are not present in purified potato starch. Only carbohydrates/starch remain in the absence of plant proteins, and potato starch molecules are big, making them an effective binder. Purified potato starch has been found to be a good low-carbohydrate binder.
Pharmaceutical Industry
Potato Starch is employed as a diluent, binder, and lubricant in many traditional tablets and capsules. Starch has important intrinsic qualities that allow it to be used in pharmaceuticals. Because of its extensive inherent qualities, low cost, variety in use, and ease of modification, potato starch has a high value in medication delivery.
Food Industry
Bakery
Some of the most desirable qualities of employing potato starch in bakery products include its high water-binding capacity, low gelatinization temperatures, and inclination to make reasonably clear, extremely viscous pastes. It’s widely used in baked goods to thicken, gel, texturize, and improve crispiness, just like other starches.
Coating/Batter
Potato starch is a good coating and batter ingredient because of its excellent stabilising and binding properties, as well as its thickening ability, which gives fried meals a crisp texture. This improves the product’s edibility, chewability, and long-term durability.
Soups & Sauces
Because of its low gelification temperature and neutral flavour, potato starch thickens sauces and soups without affecting their flavour. It acts as a viscosifier, texturizer, structuralizer, and stabiliser. It’s also found in transparent soups, confections, and fillings, among other things.
Confectionery
Potato starch has a neutral flavour, good clarity, thickening, foam stabilizer, adhesive, binding strength and moulding agent. Confectioners frequently utilise potato starch because it plays a vital role in improving the palatability, smoothness, and firmness for structure of food.
Dairy
Because of its qualities, such as increased quality and shelf life, it is an excellent emulsifying and thickening agent with properties of smooth and shiny texture. Drinks, settled and stirred yoghurts, water binding, and whipping all benefit from the addition of starch. Products like fresh cheese, processed cheese, imitation cheese, yoghurt, sweets, ice cream, and a variety of dairy items, potato starch is the finest alternative.
Snack
Potato starch helps to improve the texture and crispness and makes the product softer, crispier & reduces oil absorption upon frying of extruded pellets. To extend the shelf life of low-fat baked snacks, starch-based coatings and adhesives can be used to substitute fat or oil. It’s widely utilised in the production of ready-to-eat chips, snacks, and cereal pellets.
Noodles & Pasta
With good chewiness, slipperiness, and shininess, potato starch provides an outstanding texture, solidity, and high tensile strength. Potato starch is a crucial ingredient in instant noodles and pasta due to its rapid rehydration with a lower water temperature, fast cooking time, and reduced cooking loss.
Meat
In cooked meat products, potato starch is the only starch that does not require significant adjustments in processing conditions. The textural qualities of potato starch emulsified meat products are compensated, and the gel strength of the protein gel matrix structure is increased. Potato starch is essential in meat because of its excellent viscosity, rapid swelling, and high water binding capacity, bland flavour and taste, and low gelatinization temperature.
