Potato starch is mainly used as a binding agent in numerous dishes. Here you can learn more about their properties, possible uses and alternatives.
Potato starch has the property of being able to bind water particularly well. That is why they are mainly used to thicken sauces and soups. The white powder is tasteless and odorless and is therefore only used to improve the consistency of food. Because it’s made only from potatoes, potato starch is gluten-free and suitable for vegan diets.
Potato starch: use
In order for potato starch to bind water, you have to heat it. However, the powder binds liquids at lower temperatures than other binders. It is therefore sufficient if you only briefly heat the mixture to be thickened or let it simmer gently.
You can buy potato starch at most supermarkets. It is also used in many finished products in the food industry. Here, too, it serves as a stabilizing binder and carrier. For example, you can also find the strength in:
pasta
bread and buns
cakes, biscuits and other baked goods
Sweets
canned vegetables
meat products
Ready mixes for cakes, sauces, etc.
Potato starch is also used in animal feed.
Potato Starch: Production and Buying Tips
For the production of potato starch, either starch potatoes, which have a high starch content, are used in a targeted manner. Or you get the starch as a by-product in processes in which potatoes are used for other products (such as french fries or crisps).
In both cases, you first clean the potatoes (or leftover potatoes) and then grate them until they become mashed. The remains of the hard potato skins are then removed. Machines now press the mash through a sieve so that the water and potato starch are separated from the rest of the tubers. In the next step, a steam device absorbs the amniotic fluid from the starch. Finally, the starch is dried again until the fine, white powder is formed.
When buying potato starch, you should look for organic goods if possible. In this way you ensure, among other things, that farmers have not used any chemical-synthetic pesticides when growing potatoes. Since potatoes are grown in Germany, you can easily get the starch from regional cultivation.
Storage tips
In order to ensure the longest possible shelf life, you should observe a few tips when storing potato starch:
Store them dry and airtight in a dark place (e.g. in the pantry or in the basement).
It is best to pour the starch into a sealable container after you have opened it. This is how you protect them from flour moths.
Temperatures should not exceed 20 degrees Celsius if possible.
Even odor-intensive products close to the starch can impair their quality: the actually odorless powder tends to absorb the odors of other foods.
How healthy is potato starch?
Potato starch contains about 336 calories per 100 grams. It consists of 83 percent carbohydrates and 15 percent water. Fat and proteins are only contained in infinitesimally small amounts. Vitamins are also hardly represented. The white powder provides significant amounts of iron, calcium and potassium per 100 grams. However, since we use potato starch in small portions, it hardly contributes to covering our daily needs.
