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Potato starch is starch extracted from . The cells of the root of the potato plant contain (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. The starch is then left to settle out of solution or separated by Hydrocyclone, then dried to powder.
Potato starch contains typical large oval spherical granules ranging in size from 5 to 100 Micrometre. Potato starch is a refined starch, containing minimal protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture, and minimal tendency to foaming or yellowing of the solution.
Potato starch contains approximately 800 ppm phosphate bound to the starch; this increases the viscosity and gives the solution a slightly character, a low gelatinisation temperature of approximately , and high swelling power.
These properties are used in food and technical applications. (2025). 9780127462752, Academic Press. ISBN 9780127462752
Other examples are helmipuuro, a porridge made from monodisperse grains of potato starch and milk, and papeda (the Moluccan community in the Netherlands uses potato starch to make papeda). It is also used in non-food applications as wallpaper adhesive, for textile finishing and textile sizing, in paper coating and sizing, and as an adhesive in and gummed tape.
Potato starch was also used in one of the earlier color photography processes, the Lumière brothers' Autochrome Lumière, until the arrival of other colour film processes in the mid-1930s.
The cultivation of potatoes for starch mainly takes place in Germany, the Netherlands, China, Japan,In Japan, potato starch is called katakuriko (from katakuri "Erythronium japonicum", and ko "powder"), which refers to the starch from the Erythronium japonicum bulb. Because of its small quantity and high price, starch from E. japonicum is no longer common; potato starch has almost taken its place nowadays and only the name remains. France, Denmark, and Poland, but also in Sweden, Finland, Austria, the Czech Republic, Ukraine, Canada, and India.
Some potato starch is also produced as a byproduct from the potato processing industry, recovered from the potato cutting circuit during the production of French fries and .
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