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Premium Potato Starch
Starch is one of the most widespread additives that is used to change the texture of food. The main sources of starch are potato (up to 24%), wheat (up to 64%), rice (up to 75%), and corn (up to 70%). Potato starch makes a thicker, more transparent texture.
Taste and color
White tasteless, odorless, amorphous powder insoluble in cold water. Individual grains are visible under the microscope; when starch powder is compressed, it emits a characteristic squeak caused by the friction of particles.
It swells (dissolves) in hot water, forming a colloidal solution — paste. When starch interacts with iodine they form a blue inclusion complex. In water, with the addition of acids as a catalyst, it gradually hydrolyzes into the so-called “soluble starch”, dextrin, up to glucose.
Starch is used as an additive to such foods as kissels, sauces, ketchups, and cofectionery products. It is used in bakery and confectionery. To prevent a cake from become rubbery after baking (when starch contained in the flour turns into a paste or a jelly), starch shall be deprived of water with the help of sugar.
Starch is the most common carbohydrate in the human diets and is contained in many staple foods.
Widely used prepared foods containing starch are bread, pancakes, noodles, pasta, porridge, kissels, and tortilla.
According to nutritionists and physicians, potato starch lowers cholesterol in the liver and blood serum, that is, it has anti-sclerotic properties, lowers sugar level after post-food hyperglycemia (an increase in blood glucose concentration immediately after a meal; especially important for people with di
abetes), forms organic acids, a source of energy for the epithelium of the large intestine, supports the immune function of the intestines, gently envelops the intestinal mucosa and relieves inflammation.