POTATO STARCH Potato starch is the ‘standard’ because of its low gelatinization temperature, fast swelling, excellent viscosity, high water binding capacity and its bland flavour and taste. When heated at around 70ºC potato starch granules absorb already large amounts of water and provide functionality in the same temperature range as meat proteins. It is thus the only starch that doesn’t require big changes in processing conditions in cooked meat products. Applications of potato starch in processed meats include frankfurters, bologna, wiener, hamburgers, meat balls, luncheon meat, meat loaves and ham. ##potatostarch ##meatprocessingingredients ##rawmaterials