Corn starch and potato fiber
Corn starch (maize starch)
Description
• Purified starchy fraction obtained from corn via steeping, separation of gluten, multiple washes of the starch granules, then drying and fine milling.
• White, neutral-tasting powder; gluten-free if uncontaminated; primary functions: thickening, gelling, and texture building.
Caloric value (per 100 g)
• ~350–360 kcal; carbohydrate 86–90 g (almost entirely starch), protein ~0.2–0.5 g, fat <0.5 g, fiber <1 g.
Key constituents
• Amylose ~20–30 % and amylopectin ~70–80 % (typical for standard corn).
• Moisture 10–13 %; low ash.
• Traces of minerals (K, Mg) and inclusion complexes of lipids with amylose.
Production process
• Steeping whole corn (often with SO₂), separating gluten, washing/sieving to isolate starch.
• Drying and milling; variants include pregelatinized and modified starches (e.g., cross-linked, acetylated) to improve freeze–thaw and shear stability.
Sensory and technological properties
• Gelatinization typically ~62–72 °C in water; gels range from translucent to opalescent.
• Subject to retrogradation and syneresis on chill/freeze (reduced with modified starches or hydrocolloid blends).
• Near-neutral pH; poor cold solubility (except pregelatinized types).
Food uses
• Sauces, creams, puddings, soups, gravies, baked goods (cakes, cookies), gluten-free systems (structure/crumb).
• Coatings/meats: water retention and crispness.
• Typical use level: 1–5 % depending on target viscosity.
Nutrition and health
• Source of rapidly available starch; negligible fiber.
• High-RS (resistant starch) options exist (not standard native).
• Gluten-free provided cross-contact is controlled.
Quality and specifications (typical topics)
• Granulation, moisture, ash, viscosity (e.g., RVA), gelatinization temperature, color (L*).
• Microbiology within spec; free of off-odors.
Storage and shelf-life
• Store cool and dry, protected from humidity/odors; keep containers closed.
• Apply FIFO; avoid caking.
Allergens and safety
• Corn is not an EU major allergen; product is gluten-free if uncontaminated.
• Manufactured under GMP/HACCP; food-grade packaging.
INCI functions (cosmetics)
• Typical entry: Zea Mays (Corn) Starch.
• Roles: absorbent, mattifying/opacifying, sensory modifier in powders and dry shampoos.
Troubleshooting
• Lumps: added directly to hot liquids → prepare a cold slurry or premix with sugar/fat.
• Syneresis in gels/creams: retrogradation → use modified starches or add xanthan/guar.
• Chalkiness/opalescence: over-use or under-cooking → optimize heat curve/dose.
Sustainability and supply chain
• Co-products (gluten/fiber) valorized as feed/ingredients.
• Steepwater and effluent management; heat recovery; recyclable packaging.
Conclusion
Corn starch is a versatile, gluten-free thickener, cost-effective for building viscosity and body, with attention to retrogradation and freeze–thaw behavior.
References_________________________________________________________________________
Sommerburg O, Keunen JE, Bird AC, van Kuijk FJ. Fruits and vegetables that are sources for lutein and zeaxanthin: the macular pigment in human eyes. Br J Ophthalmol. 1998 Aug;82(8):907-10. doi: 10.1136/bjo.82.8.907.
Abstract. Background: It has been suggested that eating green leafy vegetables, which are rich in lutein and zeaxanthin, may decrease the risk for age related macular degeneration. The goal of this study was to analyse various fruits and vegetables to establish which ones contain lutein and/or zeaxanthin and can serve as possible dietary supplements for these carotenoids....Conclusions: Most of the dark green leafy vegetables, previously recommended for a higher intake of lutein and zeaxanthin, have 15-47% of lutein, but a very low content (0-3%) of zeaxanthin. Our study shows that fruits and vegetables of various colours can be consumed to increase dietary intake of lutein and zeaxanthin.
Potato fiber
Description
• Dietary-fiber-rich ingredient produced from potato pulp (a by-product of starch manufacture), then dried and milled; predominantly insoluble fiber with strong binding capacity.
• Light-beige powder, neutral to lightly vegetal; excellent water and oil binding.
Caloric value (per 100 g)
• Depends on total fiber: typically 120–200 kcal/100 g (EU energy for fiber ~2 kcal/g).
• Indicative composition: total fiber 60–85 %, protein 2–6 %, fat <1–2 %, low available carbohydrate.
Key constituents
• Cellulose, hemicelluloses, pectins; variable residual RS (resistant starch).
• Minerals: potassium; traces of calcium; typical moisture <10 %.
Production process
• Fiber is separated from potato pulp streams after starch extraction, then washed, pressed, gently dried, milled; optional classification by particle size.
Sensory and technological properties
• High WBC (water binding capacity) (typical 6–12 g water/g), good OBC (oil binding capacity).
• Increases yield and juiciness, reduces syneresis/purge; improves structure/crumb in baked goods.
• Near-neutral pH; modest viscosity impact at low dosages.
Food uses
• Processed meats (burgers, sausages): bind water/fat, reduce purge.
• Bakery (bread, gluten-free): structure, moisture retention, freshness; calorie reduction.
• Fillings, sauces, ready meals, snacks: bulking, binding, syneresis control.
• Typical use level: 0.5–3 % (up to 5 % in specific formulas).
Nutrition and health
• Very high fiber (mainly insoluble) with possible RS contribution (may modulate glycemic response).
• Negligible sodium; suitable for low-fat/calorie-reduced products.
• Not suitable for potato allergy; naturally gluten-free.
Quality and specifications (typical topics)
• Total fiber (%), particle size, moisture, ash, color (L*), WBC/OBC.
• Microbiology within spec; free of foreign matter.
Storage and shelf-life
• Keep cool/dry, protected from humidity; close bags tightly.
• Apply FIFO; avoid compaction and odor pick-up.
Allergens and safety
• Potato is not an EU major allergen; individual sensitivities are possible.
• Produced and packed under GMP/HACCP.
INCI functions (cosmetics)
• Typical entries: Solanum Tuberosum (Potato) Pulp Powder/Fiber.
• Roles: bulking, mild absorbent, texture modifier in powders/masks.
Troubleshooting
• Dry/compact dough (bakery): overdosing → lower dose or increase water.
• Sandy mouthfeel: coarse cut → choose a finer grade.
• Excess gelling: synergy with hydrocolloids → rebalance the system.
Sustainability and supply chain
• Upcycling of potato pulp (co-product) reduces waste.
• Efficient drying and heat recovery; recyclable packaging; effluent management toward BOD/COD targets.
Conclusion
Potato fiber is a functional, high-WBC ingredient that boosts yield, juiciness, and stability across many categories, adding a fiber nutrition claim and being naturally gluten-free.
References_______________________________________________________________________
Diego Fajardo, Sastry S. Jayanty, Shelley H. Jansky Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples J Vis Exp. 2013; (80): 50407. Published online 2013 Oct 14. doi: 10.3791/50407
Abstract. This protocol describes a high through put colorimetric method that relies on the formation of a complex between iodine and chains of glucose molecules in starch. Iodine forms complexes with both amylose and long chains within amylopectin. After the addition of iodine to a starch sample, the maximum absorption of amylose and amylopectin occurs at 620 and 550 nm, respectively. The amylose/amylopectin ratio can be estimated from the ratio of the 620 and 550 nm absorbance values and comparing them to a standard curve in which specific known concentrations are plotted against absorption values. This high throughput, inexpensive method is reliable and reproducible, allowing the evaluation of large populations of potato clones.
Akyol H, Riciputi Y, Capanoglu E, Caboni MF, Verardo V. Phenolic Compounds in the Potato and Its Byproducts: An Overview. Int J Mol Sci. 2016 May 27;17(6):835. doi: 10.3390/ijms17060835.
Abstract. The potato (Solanum tuberosum L.) is a tuber that is largely used for food and is a source of different bioactive compounds such as starch, dietary fiber, amino acids, minerals, vitamins, and phenolic compounds. Phenolic compounds are synthetized by the potato plant as a protection response from bacteria, fungi, viruses, and insects. Several works showed that these potato compounds exhibited health-promoting effects in humans. However, the use of the potato in the food industry submits this vegetable to different processes that can alter the phenolic content. Moreover, many of these compounds with high bioactivity are located in the potato's skin, and so are eliminated as waste. In this review the most recent articles dealing with phenolic compounds in the potato and potato byproducts, along with the effects of harvesting, post-harvest, and technological processes, have been reviewed. Briefly, the phenolic composition, main extraction, and determination methods have been described. In addition, the "alternative" food uses and healthy properties of potato phenolic compounds have been addressed.
Lin Ek K, Wang S, Brand-Miller J, Copeland L. Properties of starch from potatoes differing in glycemic index. Food Funct. 2014 Oct;5(10):2509-15. doi: 10.1039/c4fo00354c.
Abstract. Potatoes are a popular source of dietary carbohydrate worldwide and are generally considered to be a high glycemic index (GI) food. Potato starch characteristics play a key role in determining their rate of digestion and resulting glycemic response. Starches isolated from seven potato cultivars with different GI values, including a low GI cultivar (Carisma), were examined for relative crystallinity, granule size distribution, amylopectin chain length, and thermal and pasting properties. Starch from the Carisma cultivar was more thermally stable and more resistant to gelatinization, with significantly higher (p < 0.05) pasting temperature and differential scanning calorimetry (DSC) gelatinization onset, peak and conclusion temperatures, compared to the other cultivars. Differences between the potatoes in the other properties measured did not align with the GI ranking. Thermal analysis and starch pasting properties may be useful indicators for preliminary identification of potato cultivars that are digested slowly and have a lower GI.
Di Francesco A, Mari M, Ugolini L, Parisi B, Genovese J, Lazzeri L, Baraldi E. Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain. Int J Food Microbiol. 2019 Jan 16;289:168-173. doi: 10.1016/j.ijfoodmicro.2018.09.018.
Mini-glossary
• RS — Resistant starch: starch fraction not digested in the small intestine; can attenuate glycemic response and support colonic health.
• WBC — Water binding capacity: grams of water bound per gram of ingredient; drives yield/juiciness.
• OBC — Oil binding capacity: grams of oil bound per gram; useful in meats and fillings.
• RVA — Rapid Visco Analyzer: instrument/method to profile starch pasting/viscosity curves.
• pH — Measure of acidity/alkalinity; affects stability, flavor, and functionality.
• aw — Water activity: “free” water available for microbes; lower aw improves stability.
• GMP — Good Manufacturing Practice: hygiene and process-consistency standards.
• HACCP — Hazard Analysis and Critical Control Points: preventive food-safety system with defined CCP.
• BOD/COD — Biochemical/Chemical Oxygen Demand: wastewater load indicators relevant to environmental impact.
• FIFO — First In, First Out: stock-rotation practice using older lots first.
Corn starch and potato fiber 
