Potato starch and potato flour are two products made from potatoes, which have different characteristics and applications.
Potato starch is a pure starch powder extracted from potatoes, usually a white, odorless powder, whose main component is starch molecules. Its main characteristics are good gel, thickening and adhesion. It is often used as a thickener, stabilizer, emulsifier and other food additives, and is widely used in the production of cakes, bread, jelly, cakes, cheese and other foods. In addition, potato starch can also be used in the production of paper and textiles because it can enhance the strength and flexibility of materials.
Whole potato powder is a product that preserves all the ingredients such as starch, protein, cellulose, vitamins, and minerals after processing potatoes into powder. "Because all the ingredients of potatoes are retained, the color and taste of potato flour is similar to potatoes, usually a light yellow powder.". Its main characteristic is that it is rich in protein and dietary fiber, and also contains a variety of vitamins and minerals. Whole potato flour is widely used in food, including making sausages, biscuits, cakes, bread, and other foods. It can also be used as a feed additive or in the production of biomass fuels.
Ingredients are different: Potato starch is a pure starch extracted from potatoes, while potato whole flour is processed into powder and retains all of its components.
Different characteristics: potato starch has good gel, thickening and adhesion properties, while potato powder is rich in protein and dietary fiber.