Potato dextrin

Potato dextrin is a type of modified starch derived from potatoes. It is produced by hydrolysing potato starch, a process that breaks down the complex carbohydrates into smaller molecules. This results in a soluble powder that can be used in various food applications.

Potato dextrin functions primarily as a thickener, stabiliser, and emulsifier in food products. It can also act as a bulking agent or carrier for flavours and colours. It is commonly found in baked goods like breads and hot cross buns, as well as in frozen foods such as fries, where it helps to improve texture and prevent ice crystal formation.

Potato dextrin is authorised as a food additive in Great Britain and is listed on the Register of Food Additive Authorisations. European food safety authorities have evaluated its safety. At typical levels of use in food, it is not expected to pose a risk to health. There are no widespread controversies regarding its use in food.