Organic Potato starch is starch extracted from organic potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). 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, their size ranges between 5 and 100 μm. Potato starch is a very 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 a minimal tendency to foaming or yellowing of the solution.

Potato starch contains approximately 800 ppm phosphate bound to the starch, this increases the viscosity and gives the solution a slightly anionic character, a low gelatinisation temperature (approximately 140 °F or 60 °C) and high swelling power.

The quality of the starting material is an essential prerequisite,since it may affect all the subsequent phases. Hence GMPs are applied already from these early steps to guarantee the characteristics of the final product. At this stage,there are a number of measures we employ:

√ supplier inspection and qualification

√ area selection

√ control of:

– harvesting period and harvesting method

– drying conditions

– storage

√ botanical identification of the organic potato

√ quarantine of the biomass under monitored conditions

√ microbiological analysis

√ chemical analysis

√ control of contaminants, including:

– pesticides

– aflatoxins

– heavy metals

Only after all of these controls will the raw material be released for further processing or rejected due to non conformance with our strict requirements.

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