Potato Starch Information
Potato starch is starch extracted from potatoes. The plant cells of the root tuber of potatoes plant contains starch grains (leucoplast). To extract the starch, the potatoes are crushed, 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 amount of protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics as neutral taste, good clarity, high binding strength, long texture and a minimal tendency of foaming or yellowing of the solution.
Potato starch contains approximate 800 ppm phosphate bound to the starch; this increases the viscosity and gives the solution a slightly anionic character, a low gelatinisation temperature (approximately 140F/60C[1]) and high swelling power.
These typical properties are used in food and technical applications. [2]
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Use
Potato starch and potato starch derivatives are used in many recipes, for example in noodles, wine gums, cocktail nuts, potato chips, hot dog sausages, bakery cream and instant soups and sauces, in gluten-free recipes [3] and in kosher for Passover [4] foods, in Asian cuisine [5]. In pastry, e.g. sponge cake, to keep the cake moist and give soft texture.
It is also used in technical applications as wallpaper adhesive, for textile finishing and textile sizing, in paper coating and sizing and as paper sacks adhesive, gummed tape. It is also occasionally used in the preparation of pre-packed grated cheese, to reduce the cheese sweating and binding.
Potato starch was also used in one of the earlier color photography process, Autochrome Lumière of the Lumière brothers till the arrival of the color film in the mid-1930s.
Potato Varieties
Microsopic view: potato starch (amyloplast) in plant cellThere are many types of potatoes. For the production of potato starch, potato varieties with high starch content (high under water weight) and high starch yields are selected. Recently, a new type of potato plant was developed that only contains one type of starch molecule amylopectin: the waxy potato starch. Waxy starches, after starch gelatinization, retrograde less during storage.
The cultivation of potatoes for starch mainly takes place in Germany, the Netherlands, China, Japan, France, Denmark, and Poland, but also in Sweden, Finland, Austria, and the Czech Republic.
Some potato starch is also produced as a by-product from the potato processing industry, recovered starch from the peelings produced during production of french fries and potato chips.
See also
References
- ^ Starch gelatinization at different temperatures as measured by enzymic digestion method. Agricultural and Biological Chemistry, vol: 47 issue: 11 page: 2421-2425 year: 1983
- ^ James N. BeMiller, Roy Lester Whistler (2009). Starch: Chemistry and Technology, third edition, p 511- 539, Potato starch: Production, Modifications and Uses , Academic Press. ISBN 978-0-12-746275-2.
- ^ Fenster Carol (2006). 1000 Gluten-free Recipes, John Wiley and Sons, ISBN 978-0-470-06780-2.
- ^ Zushe Yosef Blech (2004). Kosher Food Production, p 97 - 114, Kosher for Passover, Blackwell Publishing, ISBN 978-0-8138-2570-0.
- ^ The Japanese kitchen: 250 recipes in a traditional spirit, Hiroko Shimbo, 2000, The Harvard Common Press, ISBN 978-1-55823-1770
External links
- Memorandum on potato starch, International Starch Institute
- Potato starch gelatinization film , Youtube
- Recipes.wikia, potato starch recipes
Categories: Potatoes | Edible thickening agents | Starch
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