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Potato starch is extracted from potato tubers. It features large granules that provide unique rheological properties.
Potato starch is characterized by its exceptional water absorption and superior binding strength. It forms clear, high-viscosity gels with a neutral taste, making it an essential gluten-free binder for the meat, pet food, and textile industries.
| Description | Value |
|---|---|
| Appearenc | white powder |
| Neutral taste and odour | unique texture |
| Ash | 0.5% |
| Viscosity | min 1350 BU |
| Moisture | 20.5% |
| pH | 6.0-8.0 |
| SO2 | 10mg/kg |
Full specification ranges are available in the technical datasheet.
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