Cold-water functional potato starches are used in the food industry when a specific function is desired at relatively low temperatures. This is, for example, the case in instant bakery filling mixes or for the adjustment of properties in dough for baked goods or potato snacks. Cold-water functionality is also required for processed foods where no heat is used such as cold processed emulsified sauces.

By nature, potato starch has a high viscosity and a clean taste profile due to the low levels of protein and fiber. It is also free of allergens. This makes it a popular base for various food applications.