Potato starch is obtained by boiling potatoes, drying them and finely grinding them, and it is the starch generally used in the family, which is sufficiently viscous, fine in texture, white in color, and superior in luster to mung bean starch. Corn starch is extracted from corn, is a white slightly yellowish powder, common products contain a small amount of fat and protein, moisture absorption of more than 30%.

The difference between potato starch and corn starch

Potato starch is boiled potatoes (including potato skins), dried and finely ground to get, is generally used in the family starch, it is viscous enough, fine texture, white in color, luster is better than mung bean starch.

Corn starch is extracted from corn, it is a white slightly yellowish powder, ordinary products contain a small amount of fat and protein, etc., its moisture absorption is strong, can reach more than 30%.

Corn starch is crispier after frying, so fried, need to have crispy dishes usually add corn starch to hang batter. Potato starch is viscous enough, fine texture, but poor water absorption, so it is often used to make sauces, and its high transparency, the color of the sauce produced by the translucent, very good-looking. At the same time, used to marinate meat can be very good to maintain the moisture in the meat, so that the taste of meat products more tender and smooth and crisp.