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href="https://ca.wikipedia.org/wiki/F%C3%A8cula_de_patata" title="Fècula de patata – Catalan" lang="ca" hreflang="ca" data-title="Fècula de patata" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Kartoffelmel" title="Kartoffelmel – Danish" lang="da" hreflang="da" data-title="Kartoffelmel" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target"><span>Dansk</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Kartoffelst%C3%A4rke" title="Kartoffelstärke – German" lang="de" hreflang="de" data-title="Kartoffelstärke" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Kartulit%C3%A4rklis" title="Kartulitärklis – Estonian" lang="et" hreflang="et" data-title="Kartulitärklis" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target"><span>Eesti</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Almid%C3%B3n_de_papa" title="Almidón de papa – Spanish" lang="es" hreflang="es" data-title="Almidón de papa" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D9%86%D8%B4%D8%A7%D8%B3%D8%AA%D9%87_%D8%B3%DB%8C%D8%A8%E2%80%8C%D8%B2%D9%85%DB%8C%D9%86%DB%8C" title="نشاسته سیب‌زمینی – Persian" lang="fa" hreflang="fa" data-title="نشاسته سیب‌زمینی" data-language-autonym="فارسی" data-language-local-name="Persian" 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class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Potato_flour2.jpg/210px-Potato_flour2.jpg" decoding="async" width="210" height="280" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Potato_flour2.jpg/315px-Potato_flour2.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Potato_flour2.jpg/420px-Potato_flour2.jpg 2x" data-file-width="1920" data-file-height="2560" /></a><figcaption>Potato starch</figcaption></figure> <p><b>Potato starch</b> is <a href="/wiki/Starch" title="Starch">starch</a> extracted from <a href="/wiki/Potato" title="Potato">potatoes</a>. The cells of the root <a href="/wiki/Tuber" title="Tuber">tubers</a> of the potato plant contain <a href="/wiki/Leucoplast" title="Leucoplast">leucoplasts</a> (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 <a href="/wiki/Hydrocyclone" title="Hydrocyclone">hydrocyclones</a>, then dried to powder. </p><p>Potato starch contains typical large oval spherical granules ranging in size from 5 to 100 <a href="/wiki/Micrometre" title="Micrometre">μm</a>. 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. </p><p>Potato starch contains approximately 800 <a href="/wiki/Parts_per_million" class="mw-redirect" title="Parts per million">ppm</a> <a href="/wiki/Phosphate" title="Phosphate">phosphate</a> bound to the starch; this increases the viscosity and gives the solution a slightly <a href="/wiki/Anion" class="mw-redirect" title="Anion">anionic</a> character, a low <a href="/wiki/Starch_gelatinization" title="Starch gelatinization">gelatinisation</a> temperature of approximately 60 °C (140 °F),<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> and high swelling power. </p><p>These properties are used in food and technical applications.<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Use">Use</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Potato_starch&action=edit&section=1" title="Edit section: Use"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p><a href="/wiki/Modified_starch" title="Modified starch">Starch derivatives</a> are used in many <a href="/wiki/Cooking_recipe" class="mw-redirect" title="Cooking recipe">cooking recipes</a>, for example in <a href="/wiki/Noodles" class="mw-redirect" title="Noodles">noodles</a>, <a href="/wiki/Wine_gums" class="mw-redirect" title="Wine gums">wine gums</a>, cocktail nuts, <a href="/wiki/Potato_chips" class="mw-redirect" title="Potato chips">potato chips</a>, <a href="/wiki/Food_extrusion" title="Food extrusion">extruded</a> snacks, <a href="/wiki/Batter_(cooking)" title="Batter (cooking)">battered</a> <a href="/wiki/French_fries" title="French fries">french fries</a>, <a href="/wiki/Hot_dog" title="Hot dog">hot dog</a> sausages, <a href="/wiki/Custard#Custard_variations" title="Custard">bakery cream</a>, <a href="/wiki/Processed_cheese" title="Processed cheese">processed cheese</a>, <a href="/wiki/Cheese_analogue" title="Cheese analogue">cheese analogue</a> and <a href="/wiki/Instant_soup" title="Instant soup">instant soups</a> and sauces, in <a href="/wiki/Gluten" title="Gluten">gluten</a>-free recipes,<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> in <a href="/wiki/Kosher" class="mw-redirect" title="Kosher">kosher</a> foods for <a href="/wiki/Passover" title="Passover">Passover</a><sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> and in <a href="/wiki/Asian_cuisine" title="Asian cuisine">Asian cuisine</a>.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> In <a href="/wiki/Pastry" title="Pastry">pastry</a>, e.g. <a href="/wiki/Sponge_cake" title="Sponge cake">sponge cake</a>, it is used to keep the cake moist and give a soft texture. It is also occasionally used in the preparation of pre-packed <a href="/wiki/Grated_cheese" title="Grated cheese">grated cheese</a>, to reduce sweating and binding.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (January 2021)">citation needed</span></a></i>]</sup> </p><p>Other examples are <i><a href="/wiki/Helmipuuro" title="Helmipuuro">helmipuuro</a></i>, a porridge made from monodisperse grains of potato starch and <a href="/wiki/Milk" title="Milk">milk</a>, and <i><a href="/wiki/Papeda_(food)" title="Papeda (food)">papeda</a></i> (the <a href="/wiki/Moluccan" class="mw-redirect" title="Moluccan">Moluccan</a> community in the Netherlands uses potato starch to make <i>papeda</i>). It is also used in non-food applications as <a href="/wiki/Wallpaper_adhesive" class="mw-redirect" title="Wallpaper adhesive">wallpaper adhesive</a>, for <a href="/wiki/Textile_finishing" class="mw-redirect" title="Textile finishing">textile finishing</a> and <a href="/wiki/Textile_sizing" class="mw-redirect" title="Textile sizing">textile sizing</a>, in <a href="/wiki/Paper_coating" class="mw-redirect" title="Paper coating">paper coating</a> and <a href="/wiki/Sizing" title="Sizing">sizing</a>, and as an adhesive in <a href="/wiki/Paper_sack" class="mw-redirect" title="Paper sack">paper sacks</a> and <a href="/wiki/Adhesive_tape#Water_activated_tape" title="Adhesive tape">gummed tape</a>.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (January 2021)">citation needed</span></a></i>]</sup> </p><p>Potato starch was also used in one of the earlier color photography processes, the <a href="/wiki/Lumi%C3%A8re_brothers" class="mw-redirect" title="Lumière brothers">Lumière brothers</a>' <a href="/wiki/Autochrome_Lumi%C3%A8re" title="Autochrome Lumière">Autochrome Lumière</a>, until the arrival of other colour film processes in the mid-1930s.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (January 2021)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading2"><h2 id="Potato_varieties">Potato varieties</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Potato_starch&action=edit&section=2" title="Edit section: Potato varieties"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Potato_-_Amyloplasts.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/45/Potato_-_Amyloplasts.jpg/200px-Potato_-_Amyloplasts.jpg" decoding="async" width="200" height="189" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/45/Potato_-_Amyloplasts.jpg/300px-Potato_-_Amyloplasts.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/45/Potato_-_Amyloplasts.jpg/400px-Potato_-_Amyloplasts.jpg 2x" data-file-width="741" data-file-height="702" /></a><figcaption>Microscopic view: potato starch (<a href="/wiki/Amyloplast" title="Amyloplast">amyloplasts</a>) in plant cell</figcaption></figure><p> Many types of potatoes are grown for the production of potato starch, potato varieties with high starch content and high starch yields are selected. Recently, a new type of potato plant was developed that only contains one type of starch molecule: <a href="/wiki/Amylopectin" title="Amylopectin">amylopectin</a>, the <a href="/wiki/Waxy_potato_starch" title="Waxy potato starch">waxy potato starch</a>. Waxy starches, after <a href="/wiki/Starch_gelatinisation" class="mw-redirect" title="Starch gelatinisation">starch gelatinisation</a>, <a href="/wiki/Retrogradation_(starch)" title="Retrogradation (starch)">retrograde</a> less during storage.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (January 2021)">citation needed</span></a></i>]</sup> </p><p>The cultivation of potatoes for starch mainly takes place in Germany, the Netherlands, China, Japan,<sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> France, Denmark, and Poland, but also in Sweden, Finland, Austria, the Czech Republic, Ukraine, Canada, and India.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (January 2021)">citation needed</span></a></i>]</sup> </p><p>Some potato starch is also produced as a <a href="/wiki/Byproduct" class="mw-redirect" title="Byproduct">byproduct</a> from the potato processing industry, recovered from the potato cutting circuit during the production of <a href="/wiki/French_fries" title="French fries">French fries</a> and <a href="/wiki/Potato_chip" title="Potato chip">potato chips</a>.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Identification">Identification</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Potato_starch&action=edit&section=3" title="Edit section: Identification"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Potato_Starch_Polarized_light_100x.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Potato_Starch_Polarized_light_100x.jpg/200px-Potato_Starch_Polarized_light_100x.jpg" decoding="async" width="200" height="150" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Potato_Starch_Polarized_light_100x.jpg/300px-Potato_Starch_Polarized_light_100x.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Potato_Starch_Polarized_light_100x.jpg/400px-Potato_Starch_Polarized_light_100x.jpg 2x" data-file-width="2520" data-file-height="1890" /></a><figcaption> Potato starch in polarized light, magnification 100x</figcaption></figure> <p>Examined under a microscope using a mixture of equal volumes of glycerol and distilled water, potato starch presents transparent, colorless granules, either irregularly shaped, ovoid or pear-shaped, usually 30 μm to 100 μm in size but occasionally exceeding 100 μm, or rounded, 10 μm to 35 μm in size. Starch granules exhibit characteristic dark crosses in polarized light. If potato starch is wetted it becomes sticky.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (January 2021)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Potato_starch&action=edit&section=4" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><a href="/wiki/Corn_starch" title="Corn starch">Corn starch</a></li> <li><a href="/wiki/Erythronium_japonicum" title="Erythronium japonicum">Katakuri</a></li> <li><a href="/wiki/Starch_production#Potato_starch_production" title="Starch production">Potato starch production</a></li> <li><a href="/wiki/Flour#Types" title="Flour">Potato flour</a></li> <li><a href="/wiki/Autochrome_Lumi%C3%A8re" title="Autochrome Lumière">Autochrome Lumière</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Potato_starch&action=edit&section=5" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap"><ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFShiotsubo1983" class="citation journal cs1">Shiotsubo, Toshiko (1983). <a rel="nofollow" class="external text" href="https://www.jstage.jst.go.jp/article/bbb1961/47/11/47_11_2421/_pdf">"Starch Gelatinization at Different Temperatures as Measured by Enzymic Digestion Method"</a>. <i><a href="/wiki/Agricultural_and_Biological_Chemistry" class="mw-redirect" title="Agricultural and Biological Chemistry">Agric. Biol. Chem.</a></i> <b>47</b> (11): 2421–25. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20181003021124/https://www.jstage.jst.go.jp/article/bbb1961/47/11/47_11_2421/_pdf">Archived</a> from the original on 2018-10-03<span class="reference-accessdate">. Retrieved <span class="nowrap">2013-03-19</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Agric.+Biol.+Chem.&rft.atitle=Starch+Gelatinization+at+Different+Temperatures+as+Measured+by+Enzymic+Digestion+Method&rft.volume=47&rft.issue=11&rft.pages=2421-25&rft.date=1983&rft.aulast=Shiotsubo&rft.aufirst=Toshiko&rft_id=https%3A%2F%2Fwww.jstage.jst.go.jp%2Farticle%2Fbbb1961%2F47%2F11%2F47_11_2421%2F_pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3APotato+starch" class="Z3988"></span></span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBeMillerWhistler2009" class="citation book cs1">BeMiller, James N.; Whistler, Roy Lester (2009). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=Anbz_whRM2YC&q=Starch:+Chemistry+and+Technology">"Potato Starch: Production, Modifications and Uses"</a>. <i>Starch: Chemistry and Technology</i> (3rd ed.). Academic Press. pp. 511–39. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-12-746275-2" title="Special:BookSources/978-0-12-746275-2"><bdi>978-0-12-746275-2</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20220201100527/https://books.google.com/books?id=Anbz_whRM2YC&q=Starch:+Chemistry+and+Technology">Archived</a> from the original on 2022-02-01<span class="reference-accessdate">. Retrieved <span class="nowrap">2020-11-07</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Potato+Starch%3A+Production%2C+Modifications+and+Uses&rft.btitle=Starch%3A+Chemistry+and+Technology&rft.pages=511-39&rft.edition=3rd&rft.pub=Academic+Press&rft.date=2009&rft.isbn=978-0-12-746275-2&rft.aulast=BeMiller&rft.aufirst=James+N.&rft.au=Whistler%2C+Roy+Lester&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DAnbz_whRM2YC%26q%3DStarch%3A%2BChemistry%2Band%2BTechnology&rfr_id=info%3Asid%2Fen.wikipedia.org%3APotato+starch" class="Z3988"></span></span> </li> <li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFFenster2006" class="citation book cs1">Fenster, Carol (2006). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=_RUvm5sJzlgC"><i>1000 Gluten-free Recipes</i></a>. John Wiley and Sons. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-470-06780-2" title="Special:BookSources/978-0-470-06780-2"><bdi>978-0-470-06780-2</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20220201100518/https://books.google.com/books?id=_RUvm5sJzlgC">Archived</a> from the original on 2022-02-01<span class="reference-accessdate">. Retrieved <span class="nowrap">2016-01-10</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=1000+Gluten-free+Recipes&rft.pub=John+Wiley+and+Sons&rft.date=2006&rft.isbn=978-0-470-06780-2&rft.aulast=Fenster&rft.aufirst=Carol&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D_RUvm5sJzlgC&rfr_id=info%3Asid%2Fen.wikipedia.org%3APotato+starch" class="Z3988"></span></span> </li> <li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBlech2004" class="citation book cs1">Blech, Zushe Yosef (2004). "Kosher for Passover". <a rel="nofollow" class="external text" href="https://books.google.com/books?id=FJGr9oA1V-cC&q=Kosher+Food+Production"><i>Kosher Food Production</i></a>. Blackwell Publishing. pp. 97–114. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-8138-2570-0" title="Special:BookSources/978-0-8138-2570-0"><bdi>978-0-8138-2570-0</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20220201100523/https://books.google.com/books?id=FJGr9oA1V-cC&q=Kosher+Food+Production">Archived</a> from the original on 2022-02-01<span class="reference-accessdate">. Retrieved <span class="nowrap">2020-11-07</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Kosher+for+Passover&rft.btitle=Kosher+Food+Production&rft.pages=97-114&rft.pub=Blackwell+Publishing&rft.date=2004&rft.isbn=978-0-8138-2570-0&rft.aulast=Blech&rft.aufirst=Zushe+Yosef&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DFJGr9oA1V-cC%26q%3DKosher%2BFood%2BProduction&rfr_id=info%3Asid%2Fen.wikipedia.org%3APotato+starch" class="Z3988"></span></span> </li> <li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFShimbo2000" class="citation book cs1">Shimbo, Hiroko (2000). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=43puKgiAK2YC&q=\The+Japanese+kitchen:+250+recipes+in+a+traditional+spirit"><i>The Japanese kitchen: 250 recipes in a traditional spirit</i></a>. The Harvard Common Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/1-55832-176-4" title="Special:BookSources/1-55832-176-4"><bdi>1-55832-176-4</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20220321180454/https://books.google.com/books?id=43puKgiAK2YC&q=%5CThe+Japanese+kitchen:+250+recipes+in+a+traditional+spirit">Archived</a> from the original on 2022-03-21<span class="reference-accessdate">. Retrieved <span class="nowrap">2022-04-09</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Japanese+kitchen%3A+250+recipes+in+a+traditional+spirit&rft.pub=The+Harvard+Common+Press&rft.date=2000&rft.isbn=1-55832-176-4&rft.aulast=Shimbo&rft.aufirst=Hiroko&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D43puKgiAK2YC%26q%3D%5CThe%2BJapanese%2Bkitchen%3A%2B250%2Brecipes%2Bin%2Ba%2Btraditional%2Bspirit&rfr_id=info%3Asid%2Fen.wikipedia.org%3APotato+starch" class="Z3988"></span></span> </li> <li id="cite_note-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-6">^</a></b></span> <span class="reference-text">In Japan, potato starch is called <i>katakuriko</i> (from <i>katakuri</i> "<a href="/wiki/Erythronium_japonicum" title="Erythronium japonicum">Erythronium japonicum</a>", and <i>ko</i> "powder"), which refers to the starch from the <i>Erythronium japonicum</i> bulb. Because of its small quantity and high price, starch from <i>E. japonicum</i> is no longer common; potato starch has almost taken its place nowadays and only the name remains.</span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGonçalvesLopesBarraHernández2020" class="citation journal cs1">Gonçalves, Idalina; Lopes, Joana; Barra, Ana; Hernández, Diana; Nunes, Cláudia; Kapusniak, Kamila; Kapusniak, Janusz; Evtyugin, Dmitry V.; Lopes da Silva, José A.; Ferreira, Paula; Coimbra, Manuel A. (2020-11-15). <a rel="nofollow" class="external text" href="https://www.sciencedirect.com/science/article/pii/S0141813020336795">"Tailoring the surface properties and flexibility of starch-based films using oil and waxes recovered from potato chips byproducts"</a>. <i>International Journal of Biological Macromolecules</i>. <b>163</b>: 251–259. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1016%2Fj.ijbiomac.2020.06.231">10.1016/j.ijbiomac.2020.06.231</a>. <a href="/wiki/Hdl_(identifier)" class="mw-redirect" title="Hdl (identifier)">hdl</a>:<span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://hdl.handle.net/10773%2F37539">10773/37539</a></span>. <a href="/wiki/ISSN_(identifier)" class="mw-redirect" title="ISSN (identifier)">ISSN</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/issn/0141-8130">0141-8130</a>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/32615230">32615230</a>. <a href="/wiki/S2CID_(identifier)" class="mw-redirect" title="S2CID (identifier)">S2CID</a> <a rel="nofollow" class="external text" href="https://api.semanticscholar.org/CorpusID:220331386">220331386</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20220409114732/https://www.sciencedirect.com/science/article/abs/pii/S0141813020336795">Archived</a> from the original on 2022-04-09<span class="reference-accessdate">. Retrieved <span class="nowrap">2022-03-27</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=International+Journal+of+Biological+Macromolecules&rft.atitle=Tailoring+the+surface+properties+and+flexibility+of+starch-based+films+using+oil+and+waxes+recovered+from+potato+chips+byproducts&rft.volume=163&rft.pages=251-259&rft.date=2020-11-15&rft_id=info%3Ahdl%2F10773%2F37539&rft_id=https%3A%2F%2Fapi.semanticscholar.org%2FCorpusID%3A220331386%23id-name%3DS2CID&rft_id=info%3Adoi%2F10.1016%2Fj.ijbiomac.2020.06.231&rft.issn=0141-8130&rft_id=info%3Apmid%2F32615230&rft.aulast=Gon%C3%A7alves&rft.aufirst=Idalina&rft.au=Lopes%2C+Joana&rft.au=Barra%2C+Ana&rft.au=Hern%C3%A1ndez%2C+Diana&rft.au=Nunes%2C+Cl%C3%A1udia&rft.au=Kapusniak%2C+Kamila&rft.au=Kapusniak%2C+Janusz&rft.au=Evtyugin%2C+Dmitry+V.&rft.au=Lopes+da+Silva%2C+Jos%C3%A9+A.&rft.au=Ferreira%2C+Paula&rft.au=Coimbra%2C+Manuel+A.&rft_id=https%3A%2F%2Fwww.sciencedirect.com%2Fscience%2Farticle%2Fpii%2FS0141813020336795&rfr_id=info%3Asid%2Fen.wikipedia.org%3APotato+starch" class="Z3988"></span></span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Potato_starch&action=edit&section=6" title="Edit section: External links"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><a rel="nofollow" class="external text" href="http://www.starch.dk/isi/starch/tm5www-potato.asp">Memorandum on potato starch, International Starch Institute</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20210513222810/http://www.starch.dk/isi/starch/tm5www-potato.asp">Archived</a> 2021-05-13 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a></li> <li><a rel="nofollow" class="external text" href="https://www.youtube.com/watch?v=FRIdt-YhJvs">Potato starch gelatinization film, Youtube</a></li></ul>    </div><noscript><img src="https://login.wikimedia.org/wiki/Special:CentralAutoLogin/start?type=1x1" alt="" width="1" height="1" style="border: none; position: absolute;"></noscript> <div class="printfooter" data-nosnippet="">Retrieved from "<a dir="ltr" href="https://en.wikipedia.org/w/index.php?title=Potato_starch&oldid=1250268444">https://en.wikipedia.org/w/index.php?title=Potato_starch&oldid=1250268444</a>"</div></div> <div id="catlinks" class="catlinks" data-mw="interface"><div id="mw-normal-catlinks" class="mw-normal-catlinks"><a href="/wiki/Help:Category" title="Help:Category">Categories</a>: <ul><li><a href="/wiki/Category:Potatoes" title="Category:Potatoes">Potatoes</a></li><li><a href="/wiki/Category:Edible_thickening_agents" title="Category:Edible thickening agents">Edible thickening agents</a></li><li><a href="/wiki/Category:Starch" title="Category:Starch">Starch</a></li><li><a href="/wiki/Category:Passover_foods" title="Category:Passover foods">Passover foods</a></li></ul></div><div id="mw-hidden-catlinks" class="mw-hidden-catlinks mw-hidden-cats-hidden">Hidden categories: <ul><li><a href="/wiki/Category:Articles_with_short_description" title="Category:Articles with short description">Articles with short description</a></li><li><a href="/wiki/Category:Short_description_is_different_from_Wikidata" title="Category:Short description is different from Wikidata">Short description is different from Wikidata</a></li><li><a href="/wiki/Category:All_articles_with_unsourced_statements" title="Category:All articles with unsourced statements">All articles with unsourced statements</a></li><li><a href="/wiki/Category:Articles_with_unsourced_statements_from_January_2021" title="Category:Articles with unsourced statements from January 2021">Articles with unsourced statements from January 2021</a></li><li><a href="/wiki/Category:Webarchive_template_wayback_links" title="Category:Webarchive template wayback links">Webarchive template wayback links</a></li></ul></div></div> </div> </main> </div> <div class="mw-footer-container"> <footer id="footer" class="mw-footer" > <ul id="footer-info"> <li id="footer-info-lastmod"> This page was last edited on 9 October 2024, at 12:13<span class="anonymous-show"> (UTC)</span>.</li> <li id="footer-info-copyright">Text is available under the <a href="/wiki/Wikipedia:Text_of_the_Creative_Commons_Attribution-ShareAlike_4.0_International_License" title="Wikipedia:Text of the Creative Commons Attribution-ShareAlike 4.0 International License">Creative Commons Attribution-ShareAlike 4.0 License</a>; additional terms may apply. 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