Quality: Top Quality
Delivery Time: 5-7 Days
Packaging: Custom
Customization Orders: Accepted
We Are The Wholesale Supplier and Exporter Of *HIGH QUALITY NATIVE POTATO STARCH*.
Bulk Stock Available for Worldwide Delivery
Contact Us For More Information
Premium Native Potato Starch, sourced from quality potatoes. Ideal for diverse culinary applications, it boasts excellent binding and thickening properties. Enhance your recipes with this versatile, fine white powder.
Extracted from potatoes the potato starch is available in refined form with minimal protein or fat content. It comes in clear white color powder with clarity, neutral taste, long texture, high binding strength as well as minimal tendency of foaming. With around 800 ppm phosphate that comes bound to starch, it supports in enhancing viscosity and also provides solution somewhat anionic character.
Features :
1. Low gelatinization temperature with better viscosity that makes it suitable for food and technical applications.
2. Finding use in different recipes like potato chips, bakery cream and others.
3. Also useful in technical applications involving textile finishing & sizing, wallpaper glue, paper coating & sizing.
4. Suitable for reducing cheese sweating and binding.
2946 Potato Starch Suppliers
Short on time? Let Potato Starch sellers contact you.
Potato starch is an ingredient in many food types! Our potato starch are used in products of multinational companies that are found in every household. Many people do not realise that our starches are essential ingredients in the products they consume daily.
Specification of Purchase
Description : Native potato starch for food industry
Appearance : White powder
Taste and smell : Neutral
Properties : Gluten-free, lactose-free, cholesterol-free, salt-free, no added sugar, does not contain genetically modified ingredients. Best before = Packing Date + 2 years.
Domestic : 100 % Finnish
Chemical content:
Moisture : 17,0 - 19.0%, (90 min 130 deg. C)
pH : 6 -8
Ash : max 0.3%, (KE002)
Protein : max. 0.15%, KE005)
Filter gauge : < 0.2%, 0.5 mm
Purity : Min. 95 %, Starch in DS
Carbohydrates : 81,2 g / 100 g
Microbiological content:
Bacteria, total : max. 10 000 per g, (NMKL 86/2006)
Coliforms, +44 deg.C : 0 per g, (NMKL / Petrofilm)
Coliforms, +37, aC : < 10 per g, (NMKL 44/1995)
Yeast and mould : max. 50 per g, (NMKL 98/2005)
Bacillus Cereus : < 100 per g, (NMKL 67:2003)
Clostridium Perfringens : < 10 per g, (NMKL 95:2006)
Escherichia Coli : < 10 per g : (NMKL 125:2005)
Staphylococcus Aureus : < 100 per g, (NMKL 66:2003)
Listeria : negative : (ISO 11290-1:97/A1:04)
Salmonella : negative : (NMKL 187:2007)
Pure white powder, without any conglomerates, having crystal gloss and partucuilar smell and taste.
Form: white homogenous powder
Color: pure white
Humidity: max. 20%
pH value: 6,0 - 7,5
SO2 content: max. to 10,0 mg/kg
Packaging:
paper bags of 0,5kg and 1kg
paper bags of 25 kg on customer demand, ventilated
big bags of 1000kgon customer demand
Potato starch is used as filling agent and sugar coating, which can improve the taste and chewability of products, increase elasticity and fineness, effectively prevent sugar deformation and discoloration, and prolong the shelf life of products.
Application of in pasta
The addition of potato starch to the dough will increase the gluten toughness, elasticity, water absorption, reduce the oil content of the dough, and make the noodles taste fine and smooth.
Color.................................Qualified
Odor....................................Qualified
Impurity..............................Qualified
Appearance...........................White powder
PH.......................................10.8
Moisture.................................10.3%
Ash......................................2.33%
Fineness....................................200 mesh 99.8% passed
MgO content....................................1.41%
Spots.......................................0.5/cm2
As.........................................0.21mg/kg
Pb............................................0.62mg/kg
Stability of hot paste..........................After 120 - 30min cooling, there is no hard lump that can not be crumbled in fingers.
Qualitative experiment..............................10 of suspending liquid is changed to purple or blue during the reaction of iodine
