Our native potato starch delivers clean-label viscosity and water binding, while pre-cooked (pre-gelatinized) potato starch offers instant thickening for cold-processed systems and viscosity build at low shear.
Key Functional Benefits
- Clean flavor, neutral color, high clarity
- Water binding and yield improvement in fillings and ready meals
- Instant viscosity for cold sauces, dressings and seasonings (pre-cooked)
- Freeze–thaw and shear stability variants available
Typical Applications
- Soups, sauces, gravies, dressings
- Meat/veggie fillings, ready meals, snack coatings
- Dry mixes, instant products, bakery fillings
Grades & Ranges
| Grade | Process | Notes |
|---|---|---|
| Native potato starch | Hot-process | Clean-label viscosity & mouthfeel |
| Pre-cooked (pre-gelatinized) | Cold-process | Instant thickening, low shear |
| Low-temp cook | Hot-process | Rapid viscosity at mild heat |
Documentation
Related
Modified Potato Starch · Potato Flakes · Potato Flour · Potato Granules · Tapioca Starches