Potato Starch / Flour

Potato starch is a type of starch that is obtained from potatoes. The root tubers of the potato plant are rich in leucoplasts, which contain starch grains. To extract the starch, the potatoes are crushed, allowing the starch grains to be freed from the ruptured cells. The starch is then either allowed to settle out of the liquid or separated using hydrocyclones, and it is dried to form a powder. Potato starch is known for its large oval and spherical granules, which vary in size from 5 to 100 μm. Being a refined starch, it has minimal amounts of protein and fat, resulting in a pure white powder. When cooked, potato starch is recognized for its neutral flavor, high clarity, strong binding strength, long texture, and low tendency to foam or discolor. Additionally, potato starch contains about 800 ppm of phosphate bound to it, which enhances its viscosity and gives it a slightly anionic character, a low gelatinization temperature of approximately 60 °C (140 °F), and a high swelling capacity.

Uses: 

Food Industry: It is used as a thickening agent, manufacturing pasta and yeast, It gives a thick texture to fat soups and canned sauces, to make jellies and Puddings, to make concentrates. 

Textile Industry: It is used to make finishing and starch fabrics.

Pharmaceuticals: Potato starch is used to make antibiotics.

Chemical Industries: It is used in chemical industries to make glues.And various more industries.