Potato starch

Potato starch is a complex carbohydrate extracted from the tubers of Solanum tuberosum. Obtained by grinding and drying the raw starch, it comes in the form of a fine white powder, odourless and tasteless. It is widely used in the food industry as a thickening, binding or texturising agent. From a functional standpoint, cooked potato starch has strong gelling properties. When consumed raw or in its resistant form, it behaves like a fermentable dietary fibre: it escapes digestion in the small intestine and is fermented by the colonic microbiota, contributing to the production of short-chain fatty acids that are beneficial to the intestinal mucosa. In the context of supplementation, resistant potato starch is primarily used as an excipient or as a natural prebiotic contributing to the balance of the gut microbiota. It also serves as a preferred carrier for the encapsulation of active ingredients, thanks to its good digestive tolerance and natural origin.