Potato Starch is a naturally derived, plant-based functional ingredient extracted from the tubers of the potato plant (Solanum tuberosum). Known for its neutral taste, bright white colour, and high viscosity, Potato Starch is widely used in food manufacturing to enhance texture, moisture retention, and stability. Its excellent water-binding capacity and thickening properties make it particularly suitable for gluten-free, clean-label, and allergen-friendly formulations. Available in organic or conventional, as well as in a low moisture variant, our potato starch fits seamlessly into a variety of applications.
Availability
This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.
This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.
Bag: 25 kg
1,000 kg (1 Pallet)
We source high-quality potato starch from established European processors known for their purity, performance, and consistency. Whether you require a native starch or a low moisture variant, Lehmann Ingredients offers tailored options for your application. Our technical support team can help optimise functionality across varied production settings—from bakery lines to UHT systems.
Potato starch is a native starch extracted through mechanical separation and purification of potato tubers. It contains minimal protein or fat, giving it a neutral flavour and excellent clarity. With a high amylopectin content (approximately 78–82%), it offers superior thickening and binding properties, high paste viscosity, and excellent water retention. This makes it ideal for products requiring freeze–thaw stability and consistent texture under heat or mechanical stress.
Thickening and texturising
Moisture retention
Water-binding and swelling
Freeze–thaw stability
Film-forming (useful in coatings)
Clean label compatibility
Oil reduction in fried foods
Neutral colour and taste
Gloss and clarity in confectionery
Allergen-Free – Naturally gluten-free and non-GMO, suitable for allergen-sensitive formulations
High Paste Clarity – Ideal for transparent sauces, fillings, and confectionery
Low Gelatinisation Temperature – Thickens rapidly without prolonged cooking
Smooth Mouthfeel – Helps improve sensory quality in dairy, dessert, and savoury systems
Cost-Effective Functionality – Performs well even at low inclusion levels
Potato starch is typically extracted through a mechanical wet milling process. The potatoes are washed, ground, and the starch is separated using centrifugal and filtration techniques. It is then purified, dried, and classified into different granule sizes. Modified potato starches are treated via physical or enzymatic processes to improve resistance to heat, shear, or acidity, depending on end-use.
Potato starch is composed of two glucose polymers: amylose (~18–22%) and amylopectin (~78–82%). Its high amylopectin content contributes to its ability to form viscous, stable pastes with minimal retrogradation. Potato starch granules are also larger than those of other starches, contributing to its high swelling power and superior water-binding capacity.
| Energy | 1,365 kJ / 326 kcal |
| Fat | <0.5 |
| of which saturated | <0.1 |
| of which unsaturated | <0.1 |
| Carbohydrate | 80 |
| of which sugars | 0 |
| Dietary Fibres | 0 |
| Protein | <0.5 |
| Salt | 0 |
| Bread Units | approx. 6.7 |
May require modification for high shear or acid conditions
Native starch may retrograde over time in chilled/frozen storage
Less suited for high-temperature canning processes (unless modified)
High swelling may affect texture if overused in some applications
Must be stored in dry conditions to prevent caking
