- Eco Agri
Starches & Flours for Food Applications
Eco Agri Food supplies European potato-based starches and flours aligned with the seasonal potato campaign (from ~August). Our portfolio supports clean-label, non-GMO and gluten-free product development across soups, sauces, snacks, seafood and meat processing.
Potato-Based Starches & Flours
Native & Pre-Cooked Potato Starches
Best choice for clean-label viscosity and binding without E-number declaration.
Clean-label starches (no E-number declaration) used as thickener, binder, texturizer, anti-caking and gelling agent in soups, sauces, snacks, surimi and processed meats.
- Standard viscosity
- High viscosity
- Low moisture (≈9–12% residual water)
Modified Potato Starch
For higher process tolerance (heat, acid, shear) and freeze–thaw stability.
Declared as Modified starch (E-numbers). Designed for heat/acid/shear resistance, low gelatinization temperature and freeze–thaw stability.
- E1404 Oxidized – low post-cook viscosity; carrier for blends
- E1420 Acetylated – lower gelatinization; anti-retrogradation
- E1412 Distarch phosphate – viscosity stability under heat/acid/shear
- E1414 Acetylated distarch phosphate / E1422 Acetylated distarch adipate – clear appearance; excellent freeze–thaw
- E1450 Starch sodium octenyl succinate – emulsifying for oil-in-water systems
Potato Flakes
Adds body and creamy mouthfeel; a staple for snacks and instant mash.
For snack pellets, instant mash; enhances body in frozen desserts, gravies and soups.
Potato Flour
Fine micro-flake with high water binding for soft, moist bakery and smooth sauces.
Fine micro-flake with high water binding; improves moist yeast breads and works as a smoother thickener in sauces and gluten-free cooking.
Potato Granules
Fast rehydration and authentic potato taste—ideal for purées and pellets.
Cooked & dehydrated potatoes as a free-flowing powder; rehydrates quickly for puree, snack/pellet production and various potato dishes (dumplings, croquettes). Often preferred over flakes for authentic potato taste.
Applications of Potato Starch in Food Manufacturing
- Soups & sauces – viscosity, glossy appearance, stability
- Snacks & coatings – expansion, crispness, adhesion
- Meat & seafood processing – binding, juiciness, sliceability
- Ready meals & frozen products – freeze–thaw stability
- Bakery & gluten-free – moisture retention, softer crumb
Clean-Label Potato Starches – Texture, Stability & Efficiency
Our native and modified potato starches deliver viscosity control, binding, clarity and freeze–thaw performance for soups, sauces, ready meals and snacks. Documentation and specifications available on request.
- Hot/cold processing and shear-stable solutions
- Gloss & clarity for sauces and coatings
- Non-GMO, gluten-free and clean-label options
- Seasonal European sourcing with consistent QA
See also
Video: Potato Starches for Clean-Label Applications
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Potato Starch: Frequently Asked Questions
- What are the main benefits of potato starch in food processing?
- Clean-label thickening, viscosity control, neutral taste, and strong freeze–thaw stability.
- Is potato starch naturally gluten-free and non-GMO?
- Yes — it is naturally gluten-free and non-GMO, making it ideal for clean-label and allergen-conscious products.
- When should I use modified instead of native potato starch?
- When additional process tolerance or enhanced freeze–thaw performance is required, choose a modified grade.
- Difference between flakes and granules?
- Flakes are used for body and instant applications, while granules are ideal for quick rehydration and authentic flavor.
- Technical datasheets?
- Available upon request. Contact us.
