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Potato starch – an amorphous white powder. The main advantages of potato starch - low gelatinization temperature and high peak viscosity, thereby potato starch binds water at a lower temperature than the other starches and is more cost effective.
Scope and features: Potato starch is typically used in the production of fish and meat products, pasta, breakfast cereals, baking dough batter. It has a broad scope as the Texturizer, thickeners (binding) agent prevents the formation of lumps.