Potato powder mainly includes snow pollen and granular powder. Its finished product mainly exists in the form of potato cell monomer or polymer of several cells, so it is called potato "granular" whole powder. The whole piece of snow pollen is obtained by drum drying, and its finished product looks like a "snowflake" sheet, so it is called potato snow pollen.
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The yield and commodity quantity of potato starch are second only to corn starch, ranking second among all plant starches. When the starch is heated to about 60~75℃ by adding water, the starch particles quickly absorb water and expand in large quantities, and the shape of the starch particles is destroyed, showing a translucent gelatinous paste, which is the gelatinization of starch. The so-called paste refers to the uneven mixing state of incompletely destroyed starch particles and destroyed starch particles in the solution of amylose and amylopectin dissolved in hot water. Gelatinized starch is delicious and easy to digest, which is called α starch. Potato starch has excellent gelatinization characteristics different from other starches. Because of its high expansibility and strong water absorption capacity, the protein of meat is denatured by heat during the processing and heating of meat products, forming a network structure. Because some water in the grid is not tightly combined, it is absorbed and fixed by starch particles, which makes starch particles soft and elastic, and plays a dual role of adhesion and water retention. Therefore, it becomes the first choice for meat processing. At the same time, it is also widely used in paper industry, textile industry, food processing industry, adhesive production and other fields.
Potato whole powder is a low-fat, low-sugar, low-calorie and high-protein food raw material, which largely retains high contents of VB 1, VB2, VC and minerals such as calcium, potassium and iron, and can be made into the best nutritious food at different ages from infants to the elderly. It should be praised as "perfect food" by nutritionists at home and abroad, and almost all the nutrients needed by the human body are available. It has the characteristics of good product recovery effect and pure taste.
The main difference between them is that potato powder is a dehydrated product of fresh potatoes, which contains all dry matter except potato skin. Because the integrity of potato cell particles is maintained to the maximum extent during the processing, the rehydrated potato powder has the nutrition, flavor and taste of steamed fresh potatoes. But potato starch is only one of many ingredients in potato, so potato starch does not have the nutrition, flavor and taste of potato.