Potato Starch

Goodrich Cereals

Potato Starch

Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.
Potato starch contains typical large oval spherical granules ranging in size from 5 to 100 μm. Potato starch 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.


Rehydrated Texture:Very sticky

Free Soluble Starch:Very high


Water Absorption:High

Cell Damage:Very high

Additive:Typically none

Recommended Uses

Both granular and fine potato flours make excellent thickeners in sauces and gravies and in breading for fried foods. They also contribute to a softer, moister texture in most baked goods, including biscuits, pancakes, breads, muffins and cookies.


Don't rehydrate potato Starch as a standalone product unless preparing a gruel. Potato flour isn't suitable for making mashed potatoes, either. It is best used as an ingredient. Always follow the manufacturer's instructions for the dehydrated product you're using, as rehydration specifications may vary.

For bulk buying of Potato Starch