Technical aspects
Natural potato starch is a free-flowing, white powder with a neutral sensory profile. It is characterised by a high content of pure starch, low moisture content and a stable pH range, which ensures its performance and technological safety.
| Parameter | Value |
| Colour | White |
| Appearance | Loose powder |
| Taste and smell | Neutral taste, typical starch smell |
| Moisture content | Max. 20% |
| Protein content | Max. 2% (on dry matter) |
| Ash (on dry weight) | Max. 0.5% |
| Pure starch content | Min. 97% |
| pH | 6.0 – 8.0 |
| Total number of microorganisms | ≤ 10,000 cfu/g |
| Yeast | ≤ 100 cfu/g |
| Moulds | ≤ 100 cfu/g |
| E. coli | Absent in 25 g |
| Salmonella | Absent in 25 g |
