CLOSTER, NJ. – American Key Food Products now offers native waxy potato starch and pregelatinized native waxy potato starch to the North American food industry. Made in Germany, both starches are over 99% amylopectin and may be used in applications such as fruit fillings, baked foods, soups and sauces, salad dressings, condiments, snacks and meat alternatives.
The native waxy potato starch is a cook-up starch. The pregelatinized native waxy potato starch is a cold-swelling pregelatinized starch. Both are high-viscosity starches. They have a neutral flavor profile. The high-gelatinization levels bring about expansion, creaminess, smoothness and mouthfeel, according to Closter-based AKFP. They are used in binding and thickening, imparting a shiny, clear appearance, new textures, high viscosity and extended shelf life.