Potato Starch Added To Prevent Caking

Potato starch is a fine, white powder made from potatoes. It is extracted from the potato tubers through a process of washing, grinding, and separating the starch granules from the potato pulp and proteins. The starch is then dried to create a powder used in food.

Potato starch is added to foods primarily as an anti-caking agent, meaning it helps prevent powdered ingredients from clumping together. It can also act as a thickener in sauces and gravies, and a binder in processed meats and baked goods. It is commonly found in shredded cheeses, powdered mixes, and snacks.

In the U.S., potato starch is generally recognized as safe (GRAS) by the FDA when used as intended. It is a carbohydrate and provides calories, but at the low levels typically used as an anti-caking agent, it is not associated with significant health effects. International bodies like JECFA and EFSA have evaluated starches, and they are considered safe food ingredients. There are no widespread controversies regarding its use.