Potato & Rice Starch

Potato starch and rice starch are starches extracted from potatoes and rice, respectively. They are typically produced by washing and grinding the source material, then separating the starch granules from other components like protein and fiber. The resulting powders are used as ingredients in various food products.

These starches are commonly used as thickeners, stabilizers, and binders in food products. They help improve texture, prevent ingredients from separating, and add body to sauces, gravies, soups, and baked goods. Potato and rice starch are often found in gluten-free products as a replacement for wheat flour.

Potato starch and rice starch are generally recognized as safe (GRAS) by the FDA for use in food. They are primarily carbohydrates and provide energy. International bodies like JECFA and EFSA have evaluated starches. At typical consumption levels, they are not associated with adverse health effects. Research is ongoing into the potential benefits of resistant starches, a type of carbohydrate found in cooked and cooled starches, for gut health.