Applications

Noodles cover a range of products consumed around the world. In Asian glass noodles, for example, potato starch was originally introduced as an alternative to mung bean starch, offering similar functionalities at a cheaper price.

Today, instant noodles benefit from potato starch to ensure fast re-hydration. The neutral taste of potato starch is a clear asset, allowing better release of added flavours.

The special functionalities of AKV potato starch – high peak viscosity, low gelatinisation temperature and high transparency – make it an ingredient of choice in most noodle applications.

Gnocchi is a dumpling primarily made from potato dehydrates and starch. Native potato starch adds bite and elasticity and is neutral in taste, supporting the release of the natural potato flavour. This takes the overall eating experience to a higher level.

Potato-based extruded snacks are extremely popular across the globe and can be produced in a wide variety of shapes and flavours. Expansion gives the specific mouthfeel that many consumers enjoy.

This is where potato starch comes into its own due to its neutral taste and high peak viscosity, which allows for greater expansion.

Used in recombined potato chips, where it may be combined with de-hydrated potato flakes, potato starch delivers the desired texture and crispiness.

At AKV, we select our starch potatoes with care, processing them with pure water. This is why our premium potato starch is known for its high viscosity, making it an ingredient of choice for extruded snacks.

Native potato starch from AKV is a preferred texturiser that brings body and mouthfeel to all kinds of soups and sauces, from the liquid to creamy. In transparent applications, potato starch also provides the needed clarity.

A wide range of processed meat products benefit from our premium native potato starch. In sausages, ham and nuggets for example, it is an excellent water binder that minimises water loss and shrinkage during cooking.  Consumers experienced a firmer texture and improved mouthfeel and juiciness.

AKV potato starch is a label-friendly ingredient that plays an important role in a range of popular fish and seafood products, such as fish fingers and surimi.

In frozen fish fingers, the potato starch is added to the batter, improving adhesion while providing the right balance between elasticity and crispiness. When added to fish meat, native potato starch improves the moistness and bite for a better eating experience.

In surimi products, the water binding and gelling properties of potato starch provide the desired level of elasticity with a neutral taste.

Being naturally free from gluten, AKV potato starch is an important ingredient in gluten-free breads and cakes. In other bakery specialities, it provides a series of sought-after functionalities – adjusting texture in biscuits and bringing softness and moistness to brownies.

Waffles, cakes and cake mixes are among the other popular applications that benefit from the specific viscosity profile of our potato starch.

AKV potato protein is an excellent alternative to other vegetable protein sources, such as rice protein and corn gluten meal, and even fishmeal in animal feed and petfood. It is gluten-free, non-allergenic and has the perfect amino acid profile for this segment. Our potato starch is also a useful waterbinder in dry petfood.