Although both potato whole powder and potato starch are
made from potatoes, they have some notable differences.
Potato Whole Powder:
Production process: Potatoes are peeled, washed, cut, ground, dried,
and crushed. This process retains all components of the potato, giving the
whole powder high nutritional value.
Composition: Potato whole powder contains starch, protein, fiber,
minerals, and vitamins. These components make its texture and functionality
different from other types of flour.
Taste and color: Due to the retention of all potato components, the
whole powder has a rough texture and darker color.
Applications: Potato whole powder can be used to make pasta,
pastries, bread, fries, and fried foods. It can also substitute some wheat flour
in baked goods, especially for those with gluten allergies and celiac disease.
Potato Starch:
Production process: Potatoes are soaked, ground, filtered,
precipitated, and dried. This process separates starch from other components,
resulting in high-purity potato starch.
Composition: Potato starch is mainly composed of carbohydrates and
contains almost no protein, fiber, minerals, or vitamins.
Taste and color: Potato starch has a very delicate texture and
appears milky white. Its high purity provides a more uniform, smooth texture in
food.
Applications: Potato starch is commonly used in the food industry as
a thickener, gelling agent, and stabilizer. It can improve food texture and taste
and enhance stability. It is widely used in sauces, soups, pastries, noodles,
ice cream, etc.
The main difference between the production processes of
potato whole powder and potato starch lies in the filtration, precipitation,
and dehydration steps. The production process of potato whole powder retains
all potato components, while potato starch separates starch from other
components through filtration, precipitation, and dehydration steps.
