Potato starch is well known for its broad use in various food applications. By nature, potato starch has a high water-binding, a high viscosity, and a low temperature of gelatinization. This means that potato starch is functional at relatively low temperatures compared to other starch sources. Due to the very low levels of protein and fiber, potato starch has a neutral taste profile and high clarity. Potato starch consists of approximately 20% amylose and 80% amylopectin and therefore it has unique gelling and melting properties that fit perfectly in gelling products such as noodles and processed cheese.

Native potato starch is used in many different applications and as it is free of allergens it is very suitable for gluten-free food products.

Modified potato starches are developed for specific and enhanced functionalities that cannot be obtained with native potato starch.