| Data set information | |
| Name | Potato Starch |
| Synonyms | Potato flour,马铃薯淀粉 |
| Classification |
Class name
:
Hierarchy level
No records found. |
| General comment | Potato starch is the extracted starch from potatoes. It can be used as a thickener, gluten-free alternative to flour, and a source of resistant starch that may improve gut health and insulin sensitivity. It is a type of starch extracted from crushed potatoes with a neutral flavor and high thickening capability. It is a refined starch, containing minimal protein or fat, giving the powder a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture, and minimal tendency to foaming or yellowing of the solution. |
| Quantitative reference | |
| Reference Flow Property | |
| LCI method | |
| Type of flow | Product flow |
| Data entry by | |
| Time stamp (last saved) | 2024-05-13T14:40:36.590376+08:00 |
| Data set format(s) | |
| Publication and ownership | |
| UUID | 1acb7b11-0259-4f61-b05b-83f1f3f11eda |
| Data set version | 01.00.005 |
| Flow Property | Mean value | Minimum value | Maximum value | Uncertainty distribution type | Relative StdDev in % | Data derivation type / status | General comment |
|---|---|---|---|---|---|---|---|
| 1.0 | 0.0 | 0.0 | 0.0 % |