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Potato Starch by SHIVAY EXPORT is a premium-grade fine white powder derived from fresh potatoes. This starch offers superior thickening, binding, and stabilizing properties, making it an essential ingredient across multiple industries. In the food sector, it enhances the texture and viscosity of soups, sauces, noodles, snacks, bakery items, and various processed foods without altering flavor, thanks to its neutral taste. Its high clarity ensures visually appealing food products. Beyond food applications, this potato starch is extensively used in textile sizing, paper coating, and pharmaceutical formulations, highlighting its versatile industrial utility. Carefully extracted and processed to maintain purity and performance, it is designed to meet stringent quality requirements for industrial and commercial use.
Key Features
| Features | Description |
|---|---|
| Source | Fresh Potatoes |
| Appearance | Fine White Powder |
| Taste | Neutral, No Flavor |
| Viscosity | High Viscosity for Thickening |
| Clarity | High Clarity in Food Applications |
| Applications | Food Industry, Textile, Paper, Pharmaceutical |
| Functionality | Thickening, Binding, Stabilizing Agent |
| Packaging MOQ | 1 Unit |
| Quality | Premium Industrial Grade |
| Shelf Life | Typically 12 Months (Stored in Dry Conditions) |
| Attributes | Description |
|---|---|
| Color | Pure White |
| Moisture Content | <14% |
| Ash Content | <0.3% |
| pH | 5.0 - 7.0 |
| Starch Granule Size | Fine, Uniform |
| Bulk Density | 0.5 - 0.6 g/cm³ |
| Solubility | Insoluble in Cold Water |
| Packaging Options | Radiant bags, 25kg, customizable |
| Origin | Fresh Potato Extract |
| Compliance | Food Grade / Industrial Grade as per buyer requirement |
*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.
This Potato Starch is suitable for food processing, textile sizing, paper manufacturing, and pharmaceutical applications due to its excellent thickening and stabilizing properties.
Yes, SHIVAY EXPORT supplies Potato Starch in both food grade and industrial grade specifications based on buyer requirements.
The moisture content is maintained below 14% to ensure quality and longer shelf life.
Standard packaging is radiant bags of 25 kg, but customized packaging options are available upon request.
No, it has a neutral taste and high clarity, so it does not alter the flavor or appearance of food products.
Brand: shivay export
Country Of Origin: India
potato starch supplier provides a native potato-starch powder formulated for sauce manufacturers and food processors that need consistent thickening, mouthfeel and finished-sauce clarity. Typical buyers are pasta-sauce formulators, instant-soup producers and snack-seasoning houses that require predictable viscosity development and batch-to-batch traceability.
Supplied in large-volume configurations with lot-linked documentation and private-label packing options, the material is intended for installation into continuous mixing lines or kettle-based cookers. Traceability for each lot is available on request and compliance paperwork can be supplied with shipments where required.
Composition: native potato starch powder composed predominantly of starch granules isolated from tuber tissue. The powder is dry, free-flowing and formulated to a controlled moisture band to support industrial dosing systems. Granule morphology contributes to rapid swelling during gelatinization and produces a glossy, viscous matrix in heated sauces. Quality controls focus on starch assay, moisture measurement and foreign-matter limits to maintain consistent functional performance.
Functional performance is driven by starch concentration, particle dispersion and gelatinization temperature. In practice, sauces reach target viscosity when potato starch is hydrated in warm water and heated into its gelatinization window (indicative 58–68°C). Typical usage ranges from 0.5–5.0% w/w; lower levels provide light thickening and sheen, higher levels increase yield and body. For continuous cookers, pre-slurry dispersion and staged heating reduce lump formation.
Native potato starch delivers a high peak viscosity but can show retrogradation and syneresis under repeated freeze–thaw cycles or prolonged refrigerated storage. For formulations subject to freeze–thaw cycling or long refrigerated hold times, consider modified grades; otherwise native starch offers superior viscosity per weight for hot-fill sauces. Mechanical shear during high-speed mixing can temporarily reduce peak viscosity; allow a short rest post-mixing to restore structure before final filling.
In applied use the powder provides rapid viscosity build once gelatinized and contributes to mouthfeel with low particulate perception. It performs well in kettle or in-line cooker systems when dispersed as a cold slurry or dry-blended with other dry ingredients. Its controlled moisture minimizes dosing variance in volumetric feeders and reduces downtime from hopper bridging. Stability under pH ranges commonly encountered in savory sauces (mildly acidic to neutral) is adequate; extreme acidity will alter gel strength and should be verified in lab trials.
Packaging formats are offered in multi-layer sacks and poly-lined bags suitable for palletized transport and mechanized unloading. Large-volume shipments can be arranged with lot-linked documentation; packaging options and labeling configurations can be aligned to private-label requirements. Lead times and export documentation are handled per shipment request and are quoted against specified volume and destination.
Quality control focuses on starch assay, moisture, foreign matter, microbial screening and particle-size checks. Batch certificates and test reports can be issued with each lot to support incoming QC and regulatory review.
Share required grade, target application and monthly volumes to receive a fit-for-purpose specification sheet and lot COA for evaluation.
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