Potato starch

Potato starch is a carbohydrate extracted from potatoes. It is a fine, white powder that is insoluble in cold water but thickens when heated. It is produced by crushing potatoes, washing away the starch granules, and then drying them.

Manufacturers use potato starch primarily as a thickener in sauces, gravies, soups, and desserts. It provides a smooth texture and can help bind ingredients together. It is also used as a coating for fried foods to improve crispness and in baked goods to enhance texture.

Potato starch is not considered a food additive and does not have an E-number. It is a source of carbohydrates. The UK's Department for Environment, Food & Rural Affairs (Defra) does not list it as an additive requiring authorisation. As a complex carbohydrate, it is digested more slowly than simple sugars. Evidence on the health impacts of resistant starches, such as those found in cooked and cooled potato starch, suggests potential benefits for gut health, though more research is ongoing.