Potato starch is starch extracted from potatoes. It is a refined starch, containing minimal protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture, and minimal tendency to foaming or yellowing of the solution.

The cells of the root tubers of the potato plant contain starch grains. To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. The starch is then left to settle out of solution or separated, then dried to powder.

Potato starch is used to keep the cake moist and give a soft texture. It is also occasionally used in the preparation of pre-packed grated cheese, to reduce sweating and binding. It is also used in non-food applications as wallpaper adhesive, for textile finishing and textile sizing, in paper coating and sizing, and as an adhesive in paper sacks and gummed tape.

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