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.
Niche crops such as peas, millet, soybean, chick peas, sun seeds, rapeseeds, flax, linen seeds, mustard seeds, corn starch, skimmed milk powder, sun seed oil, wheat flour.
Wheat flour, corn, milk powder, starch, wheat.
