Potato starch ( potato flour) is obtained by mechanical separation of starch grains from other parts of potatoes, purifying, drying to 20% moistness and sifting.
The finished product is white, shapeless powder, odorless, and flavorless, insoluble in cold water grueling after being heated to temp. 56-66 °C.
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Crystalline Glucose is a final product of enzyme catalyzed hydrolysis of potato starch. It is white, fine-crystalline powder of sweet flavor.
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Malt dextrin is a product of depolymerization of potato starch, obtained by enzyme catalyzed hydrolysis. It is white powder of mild sweet flavor. The properties of
malt dextrin change in accordance to the degree of starch hydrolysis.
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Maltose syrups – are the products classified to the group of starch syrups. They are obtained by the enzyme- catalyzed hydrolysis of potato starch, purifying and
thickening to the consistency of thick, viscous liquid
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Maltose syrups are characterized by a high resistance to crystallization, high temperature stability, low hygroscopic and mild sweetness. The above properties determine
a wide application of syrups in many food products and in particular in confectionery ones.
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Potato protein – is obtained from potato cell sap through coagulation, separation and drying. The end product is a grey, dry powder of typical potato protein flavor
and of not more than 10% moistness.
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