Potato starch
Potato starch is extracted from potato tubers (Solanum tuberosum), mostly in northern Europe and North America. Potatoes are washed and rasped, the starch is separated from fiber and juice with water and centrifuges, washed, then dewatered and dried. Its large granules give high peak viscosity and clear pastes. Brands buy native potato starch as a thickener and binder, and it is a source for maltodextrin and modified starches.
Suppliers sell different products under the same name. Specify the one you need.
Unmodified dried starch with high paste viscosity and a neutral taste.
Cooked and dried so it thickens without heating.
Cross-linked, substituted or otherwise modified grades for process stability, labeled as modified starch.
Starch from certified organic potatoes, available from a limited number of European mills.
Compare each result with your own specification when the lot arrives.
Keep sealed in a cool, dry store off the floor. Because it ships at a higher moisture than other starches, damp conditions can lead to mold; avoid temperature swings that cause condensation inside bags. Shelf life is set by the supplier specification, with moisture and micro retested on aged stock.
Viscosity and moisture vary with potato crop year and mill. Record moisture and viscosity for each lot and confirm the pasting behavior before moving a new crop year into a cooked product.
Facts from regulators and standards bodies, each linked to its source.
FDA's Substances Added to Food inventory lists potato starch with technical effects including formulation aid, lubricant or release agent, stabilizer or thickener and texturizer.
Source: hfpappexternal.fda.gov (opens in a new tab)Health Canada's Natural Health Products Ingredients Database lists potato starch with Solanum tuberosum tuber as the source material and non-medicinal purposes of binder, diluent and disintegrant, for oral use only.
Source: webprod.hc-sc.gc.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Veendam, Netherlands
Sells it as Eliane
Dutch cooperative that processes potatoes into starch, starch derivatives and potato protein for food, animal nutrition and industrial uses.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include native potato starch, pregelatinized, modified potato starch and organic. Ask each supplier for the specification sheet of the exact grade they quote.
Expect identity and starch content, moisture, viscosity, ash, phosphorus and pH, specks and SO2 and microbiology, each with its method, specification and result for that lot.
Keep sealed in a cool, dry store off the floor. Because it ships at a higher moisture than other starches, damp conditions can lead to mold; avoid temperature swings that cause condensation inside bags. Shelf life is set by the supplier specification, with moisture and micro retested on aged stock.
FDA's Substances Added to Food inventory lists potato starch with technical effects including formulation aid, lubricant or release agent, stabilizer or thickener and texturizer. Health Canada's Natural Health Products Ingredients Database lists potato starch with Solanum tuberosum tuber as the source material and non-medicinal purposes of binder, diluent and disintegrant, for oral use only.
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