Speciality potato starches provide unique functional benefits in the food industry not easily attainable with other starches. They are particularly valued for their neutral taste, clarity and high viscosity, especially in liquid applications, such as soups, sauces and dairy products. The superior water-binding of potato starches improves moisture retention and increases yield while providing juiciness in processed meats.

In lower moisture applications, such as snack foods, speciality potato starches offer excellent expansion, as well as unique textures ranging from soft and buttery to crispy and crunchy. When functional gelling is needed in an application, specialty potato starches provide a desirable elastic texture to replace casein in imitation cheese and gelatine in confectionery products.

Potato options

Novation® 1600 and Novation 1900 functional native starches are ideal for meat applications such as brining and marinades. They improve succulence for consumers and increase yields for manufacturers. These clean label starches are also well suited to potato products for ready-to-eat meals as they help to retain a fluffy texture in mashed potato. A cold functioning option is also available – Novation 6600.

Among National Starch Food Innovation’s range of potato-based speciality starches is Advanta-Gel P75, a functional native instant starch. Designed as a structurisng agent, Advanta-Gel P75 provides exceptional forming and structural properties in a wide range of foods such as dairy systems, instant dry mixes, bakery products plus bakery and pie fillings.