Why Potato Starch Be so Popularity

Potato starch is an important ingredient in the food industry, with a wide range of uses in the food industry. Daily life is also one of the essential raw materials, such as fried fried, soup to thicken and ultimately, to use starch. Its main properties: high viscosity, high transparency, low gelatinization temperature, absorbent, the expansion force and so on. Widely used in food, pharmaceutical and other industries. Cellulose is second only to the second largest source of carbohydrates. Commonly known as potato potato, Yangshan Yu, containing about 17% starch. So it is the most suitable plant for the production of starch.
 

Potato starch gelatinization temperature is 58-65 degrees Celsius, viscosity up 2000BU, and amylopectin content of about 80%. Compared to other varieties of starch, high quality and the unique properties of potato starch is mainly reflected in the following aspects: First, the potato starch has the highest viscosity can be used as a thickening agent, and when small doses, has been able to get fit the viscosity; and potato starch molecules high degree of polymerization (about 3000), large particles, and therefore have a high degree of expansion, excellent water retention properties, suitable for puffed food, meat and instant noodles and other products. Furthermore, potato starch, protein, fat residual amount of low and high phosphorus content and the color is white, has a natural phosphorescence, clarity of the solution is also very high, so they can improve the product color and appearance. Also, the taste of potato starch is particularly mild flavor without the typical grain corn or wheat starch, even flavor-sensitive products can also be used. Furthermore, since the potato starch gelatinization temperature is low, the viscosity increases faster, help save energy. It is worth mentioning that, due to the high starch content of the branched, rarely gelation and aging.