Native Potato Starch in the Food Industry

Native potato starch is a polysaccharide extracted by mechanical separation of the starch granules found in the tubers of Solanum tuberosum. It is commonly used in the food industry as a texturizing agent.

Unlike modified starches, native starch has not been subjected to physical, chemical, or enzymatic treatments, making it suitable for clean label formulations and for products positioned as natural, organic, or minimally processed.

From different potato varieties, functional native starches can be obtained with properties superior to conventional ones and close to those of modified starches, although at a higher cost. These are niche products, and the vast majority of the market consists of conventional potato starch.

Potato starch is mainly composed of amylose (~20–23%) and amylopectin (~77–80%), in proportions similar to those of tapioca, but with a larger granular structure (20–100 μm). Compared to other starches, it has distinctive features such as:

• High maximum hot viscosity.
• Low gelatinization temperature (58–65°C).
• Excellent swelling capacity.
• Forms firm, elastic, and shiny gels.

These properties make it an effective agent for modifying texture in heat-treated foods where water stabilization and the achievement of a firm, elastic texture are desired. The flavor profile is neutral. It withstands heat well, making it suitable for applications requiring several thermal cycles.

Among its main applications are the meat industry and the fish-based products industry, where textures compatible with cooked muscle are sought and where elastic texture is especially valued.

Among its limitations are its low stability under acidic pH, mechanical agitation, and freeze-thaw cycles. It forms translucent, shiny gels with intermediate retrogradation.

Its price places it in the mid-range cost compared to other starches. Potatoes are harvested at the end of summer, and the starch is processed in autumn and early winter. Most of the production is concentrated in the Northern Hemisphere. For all these reasons, it is a product prone to shortages and overproduction, with significant price fluctuations.

The typical dosages range from 1–5% of the final weight, and the result is directly proportional to the amount added. Some foods may contain more than 5%, but beyond this proportion, the impact on flavor and texture becomes noticeable and often undermines the gastronomic quality of the product.

To optimize texture, it can be combined with gums, hydrocolloids, proteins, and plant fibers, depending on the desired functional modifications.

Si te ha gustado este contenido, no te pierdas estos otros artículos relacionados: