One Potato, Two Potato Starch

By Inessa Rizza, Contributing Editor

The versatile vegetable called potato, or Solanum tuberosum, is the fourth staple food crop, globally, after rice, corn and wheat.The plant belongs to the Solanaceae plant family, also known as a nightshade. Parts of the potato, as well as other plants in the family, an be toxic, except the tuber. Potato plants are perennials and are cross-pollinated.The potato originated in Peru, as it thrives in higher altitudes like South America or China, as well as in the moderate climates of Idaho. or the Netherlands.The composition of a typical potato tuber is water (78%); protein (1%); amino acids, amides, sugars, organic acids and salts (3%); starch (17 %); and fibers (1%). Potatoes are often classified as high" on the glycemic index (GI).Globally, more than 5,000 varieties of potato exist, while approximately 150 species are grown for commercial purposes. Only about 50 varieties are for starch production.Starch potatoes" contain 17% to 20% starch, compared to edible potatoes with 10% starch.  Potato starch is derived from the root tubers of the plant, which contains starch grains. The higher the starch content, the lower the waste. The starch quality influences the final paste properties, especially viscosity. Some of the most common varieties for industrial starch production include  'Amado,' 'Calla,' 'Ceres' and 'Hermes.' 

Current state of the industry

Global potato production is about 350 million tons per year. The United States produced approximately 19 million tons in 2012.In North America, fresh potato demand continues to decrease at about 1.1% annually. Contributing to this decrease in demand is reduced consumption of fresh potatoes due to lack of time for meal preparation, as well as consumers' shift to smaller packages. On the other hand, the potato segment within the packaged-food arena, including products like french fries, potato chips and processed potatoes, has been steady over the last decade.

Potato starch in food applications

Potato starch provides the highest viscosity of any starch, due to the high phosphate content and larger granular size. It also provides high clarity solutions, low cooking temperature capabilities, as well as high moisture binding.Potato starch is suitable for confectionery and fruit preparations, meats, noodles, snacks, tomato-based sauces, mayonnaise/dressings, bakery creams, coatings, as well as cheese and dairy. Specific application benefits are as follows:

  In confectionery applications, potato starches offer gelatin replacement opportunities for jelly and chewable products, providing short textures, fast gelling times, elasticity and clarity.

  In fruit preparations, it provides clarity, neutral taste and high viscosity, as well as excellent processing characteristics, allowing single process

  Potato starch in meat applications provides texturizing, water management and process-stability benefits.

  In instant-fried, glass, air-dried, rice and long-shelf-life noodles, the ingredient allows for enhanced elasticity, translucent appearance and shorter cooking times.

  In extruded snack pellets, potato starch offers easier processing, requiring less energy, as well as reduced costs and end-product differentiation.

  In tomato-based sauces, it provides texture pulpiness, clean flavor profile, superior stability and high viscosity.

  In dressings, mayonnaises and marinades, the key benefits of potato starch are creamier texture, full body, high gloss, clarity, melting properties and brighter flavor.

  In bakery-cream applications, potato starch provides superior viscosity and gel strength, bake stability and creamy, smooth texture.

  In batter and breadings, potato starches provide good film-forming properties and crispiness.

  In cheese applications, potato starches allow increased levels of caseinate to be replaced by starch, offering highly elastic texture, good shredability and textural stability.

  In ready-to-serve dairy desserts, potato starches allow for texture differentiation through high viscosity and quick meltaway, and smooth, shiny appearance.

Inessa Rizza is the marketing specialist for Ingredion Incorporated, Westchester, IL. For more information, log on to ingredion.com.