1, raw material difference: corn starch is corn impregnated with low concentration of sulfurous acid, through crushing, sieving, precipitation, drying, grinding and other processes and made. Potato starch is cleaned potato powder, filtering, precipitation, the precipitate obtained by drying to obtain.

2, the nature of the difference: the shape of corn starch is white with yellowish powder, strong water absorption, while the potato starch color is white, poor water absorption, but the viscosity is very good, much stronger than the viscosity of corn starch.

3, the use of difference: corn starch is suitable for meat batter hanging paste, especially fried food, because corn starch after frying taste very crispy. And potato starch can be used to make sauces, its high transparency, the color of the sauce produced is transparent.

Potato starch precautions

Potato starch is highly absorbent, if in a humid environment, it is easy to absorb moisture and swell, resulting in mold and rot and can no longer be used, and moisture-absorbing and swelling of the starch if it is then used in the auxiliary processing of the ingredients, the temperature plus high temperature will result in the possibility of pasting, and can not be a better auxiliary for the food.

Potato starch in the use of the process, if the seal is not well preserved, it is easy to cause by insects and rodents ants bite, and in the process, the flour will be long insects, into the bacterial and other situations occur and can not continue to use.

The above content reference? Baidu Encyclopedia-Potato Starch, Baidu Encyclopedia-Corn Starch