Potato starch, a crucial component in various industrial applications, is derived from potatoes through a meticulously designed technical process. In recent times, the focus has shifted towards sustainable practices in its production, particularly in the context of utilizing potato waste effectively.

The size of the global potato starch market was 4.1m tons in 2022, according to a recently published study by IMARC Group. The market is anticipated to develop at a compound annual growth rate (CAGR) of 2.66% from 2023 to 2028, when it will reach 4.8m tons, according to the estimates.

The expanding vegan and health-conscious populace is the main driver of the worldwide potato starch industry. A favorable outlook for the market is also being created by the ready availability of raw materials for production processes and the booming product application in the processed meat industry to produce goods like bologna, frankfurters, hamburgers, and meatloaves.

In addition, increasing product use in the paper and chemical industries due to their adhesive and solubility capabilities, as well as the simplicity of product availability in online retail outlets, are fueling the market’s expansion. Accordingly, major market players are launching new product variations with specialized enzymes and organic materials to broaden their consumer base, which is improving the market outlook.

The Process

The extraction of potato starch involves a series of well-defined steps that leverage advanced technology for efficient results. It all commences with the careful selection of suitable potatoes. These chosen potatoes must meet specific quality criteria, including size, dry matter content, and the absence of defects.

After selection, the potatoes undergo washing to eliminate dirt and soil particles, followed by peeling to remove the outer skin, which contains minimal starch content. Subsequently, the peeled potatoes are grated into a fine pulp, creating the foundation for starch extraction.

The heart of the process lies in starch separation, which involves the use of centrifuges or hydrocyclones. These mechanical systems efficiently separate the starch granules from the remaining pulp and water, yielding a starch-rich fraction.

Once separated, the starch undergoes sedimentation and washing in specialized tanks, allowing impurities to settle at the bottom. The starch is then subjected to multiple washing cycles to eliminate any residual impurities.

The next critical step is dewatering, which involves the removal of excess water from the starch. This is achieved through centrifuges or vacuum filters, resulting in a starch cake with reduced moisture content.

To read the complete article, please refer to our latest September–October 2023 print issue of Potato Processing International.