Potato starch powder is a versatile food-grade ingredient known for its high viscosity and excellent swelling and binding properties, containing 20–25% amylose with very low oil content. It is widely used in snack food manufacturing where it imparts a distinct flavor and lends a desirable golden to light brown color to the finished product. Its superior performance during extrusion cooking makes it ideal for improving texture, consistency, and appearance in various industrial food applications, particularly in the production of snacks, baked goods, and processed foods.
Key Features
| Features | Description |
|---|---|
| Amylose Content | 20-25% |
| Oil Content | Very Low |
| Viscosity Development | High during extrusion cooking |
| Swelling Power | Excellent |
| Binding Power | Excellent |
| Flavor Contribution | Distinct flavor in snack foods |
| Color Impact | Generates golden to light brown color in products |
| Application | Snack foods, extrusion cooking, binding agent |
| Food Grade | Yes, suitable for industrial food manufacturing |
| Attributes | Description |
|---|---|
| Physical Form | Powder |
| Source | Potatoes |
| Amylose Percentage | 20-25% |
| Oil Content | Low |
| Color | White to off-white powder |
| Typical Usage | Snack foods, extrusion, baking, thickening |
| Packaging | Food-grade bags or containers as per customer requirements |
| Shelf Life | Typically 12 months if stored in cool, dry conditions |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
The potato starch powder contains 20-25% amylose, which is crucial for its high viscosity and excellent swelling and binding capabilities, making it ideal for extrusion cooking and improving the texture of snack foods.
It imparts a golden to light brown color during cooking or processing, enhancing the visual appeal of snacks.
Yes, it develops high viscosity during extrusion cooking, providing excellent binding and swelling properties necessary for quality snack production.
Store in a cool, dry place away from moisture and sunlight, typically preserving its quality for up to 12 months.
No, it contains very low oil content, which is beneficial for maintaining the purity and desired properties of the starch.
Country Of Origin: India
This starch contains 20–25% amylose and has very low oil contents. Potato starch develops high viscosity during extrusion cooking. It has an excellent swelling and binding power. In snack food, it has a definite flavor and it gives gold to light brown color to the product.
This starch contains 20–25% amylose and has very low oil contents. Potato starch develops high viscosity during extrusion cooking. It has an excellent swelling and binding power. In snack food, it has a definite flavor and it gives gold to light brown color to the product.
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Alwar , India
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