Native Potato Starch · Source-Backed Data
Native Potato Starch
If you are sourcing food-grade potato starch for noodles, sauces, meat products, bakery, frozen foods or other industrial food processing, this page helps you compare two source-backed native potato starch data sets before approving a grade. The available reports show real batch values for viscosity, 100-mesh fineness, whiteness, moisture, pH, conductivity and microbiology rather than relying on generic supplier claims.
Use the interactive data explorer to switch between the reported 1458 BU batch and the 1851 BU high-viscosity native potato starch batch, then request the current TDS, COA and sample for your own formulation. If your process later requires performance beyond native potato starch, we can also discuss whether a documented modified starch evaluation is appropriate.
Verified product data
Evaluate native potato starch with evidence your purchasing and R&D teams can actually use
For a food manufacturer, choosing native potato starch is not only about seeing the words “food grade potato starch” on a quotation. You need to understand how the offered batch is identified, how viscosity was measured, what 100-mesh fineness and whiteness were reported, and whether the current COA aligns with your incoming-quality limits.
The two source-backed data sets on this page provide a practical starting point for comparing standard native potato starch and high-viscosity native potato starch. They include measured values for viscosity, fineness, whiteness, moisture, pH, conductivity, protein, ash and selected food-safety or microbiological indicators. Because the reports use different grade descriptions and some different acceptance limits, we keep each batch separate instead of combining them into one artificial “typical specification”.
From the buyer’s perspective, the most useful approach is to screen the data first, request the current TDS and batch COA second, and then run the potato starch sample in your actual recipe. A higher BU value may be relevant when your formulation needs more measured viscosity, but it does not by itself prove better performance in sauces, noodles, meat products, bakery or frozen foods. If native potato starch cannot meet the process requirement, that is the point to evaluate a properly documented modified starch—not before.
Both supplied files are bilingual core-data editions with company-identifying information removed. They state that they do not replace the original signed/sealed report. Values below are therefore presented as source-backed report snapshots, not as a new independent certification or universal product guarantee.
Interactive batch explorer
See the important native potato starch numbers first, then open the full report only when you need it
Switch between the two source-backed batches to review the six indicators buyers most often use for initial screening. Each card separates the measured batch result from the report requirement and explains why the number matters. This keeps the page readable for procurement while still giving QA and R&D access to the complete table.
Selected report snapshot
Standard Premium Grade — Report Snapshot
This 2025-08-28 native potato starch batch is useful as a standard reference for bulk sourcing review. The measured result of 1458 BU sits above the stated report requirement, while the accompanying fineness, whiteness, moisture, pH and conductivity values provide a broader incoming-quality picture.
Use this as a batch screening value under the stated test method. It does not directly predict the viscosity or stability of your finished food.
100-mesh passing helps you compare particle-size consistency and incoming powder quality between offered native potato starch batches.
Whiteness is useful for appearance and incoming-quality review, but it should be assessed together with purity, process needs and current batch documents.
Moisture is an important storage and incoming-quality parameter. Confirm the current COA before approving a commercial shipment.
pH helps QA teams screen batch consistency and formulation compatibility, but actual recipe pH and processing conditions still need to be considered.
Conductivity can support purity and process-control review. Compare it on the same test basis rather than using the number in isolation.
Open complete batch dataFor QA / R&D review
The full table below reproduces the selected report requirements and measured values used on this page. Keep in mind that it is a source-backed batch snapshot, not a newly issued guaranteed specification. For commercial approval, request the current TDS and COA for the lot actually offered.
| Parameter | Report requirement | Measured result |
|---|---|---|
| Specks | ≤5.0 /cm² | 0 /cm² |
| Whiteness (457 nm) | ≥90.0% | 94.7% |
| Protein (dry basis) | ≤0.15% | 0.13% |
| pH | 6.0–8.0 | 7.6 |
| Electrical conductivity | ≤150 μS/cm | 46 μS/cm |
| Ash (dry basis) | ≤0.50% | 0.20% |
| Moisture | ≤20.00% | 18.6% |
| Fineness · 150 μm / 100 mesh passing | ≥99.50% | 99.9% |
| Viscosity · 4% dry matter, 700 cm·g | ≥1100 BU | 1458 BU |
| Lead (as Pb) | ≤0.2 mg/kg | Not detected · LOQ 0.05 mg/kg |
| Sulfur dioxide residue | ≤0.03 g/kg | Not detected · LOQ 0.010 g/kg |
| Moulds and yeasts | ≤10³ CFU/g | 20 CFU/g |
The same report also records characteristic potato-starch odour with no off-odour, white appearance, no visible foreign matter or grittiness, aerobic plate count compliance, coliform compliance, acidity 0.128 °T (result only), and total arsenic not detected at LOQ 0.04 mg/kg (result only).
Quick comparison
Compare the two reported batches without reading two long specification tables
The bars below are a visual aid for comparing the two reported batch values only. They do not rank one grade as universally “better”. A higher viscosity result may be useful for one formulation, while another buyer may prioritize fineness, whiteness, moisture, microbiology or process behaviour.
Viscosity · 4% dry matter, 700 cm·g
1851 BU is higher than 1458 BU under the stated report method; confirm the current batch and formulation requirement before selecting by viscosity.
Fineness · 150 μm / 100 mesh passing
Both reported batches show very high 100-mesh passing rates, so the numerical difference is small and should be interpreted with the report limits and current COA.
Whiteness (457 nm)
The standard batch reports a slightly higher whiteness value, illustrating why “high viscosity” should not be interpreted as “higher in every specification”.
Moisture
Both reported moisture values are below their stated 20.00% limits. Current shipment approval should still use the actual batch COA.
Visual bar lengths are normalized only within each row to make the two reported values easier to compare. They are not quality scores, performance guarantees or application rankings.
Grade evidence
Standard and high-viscosity potato starch data
Below, the two native potato starch reports are presented as separate commercial evidence snapshots. Each grade section explains what the source file says, what the measured viscosity means for initial screening, and what you should still confirm before approving a bulk potato starch order. The detailed numeric tables are no longer shown as a long wall of data by default; buyers can inspect the key indicators first and open the complete batch table only when needed.
Source file label · Standard Premium Grade
Standard Premium Grade — Report Snapshot
The source file is labelled “Standard Premium Grade”, while the report body records Format / Specification / Grade as “Bulk”. Under the stated 4% dry-matter, 700 cm·g method, this native potato starch batch measured 1458 BU. The same report also provides 100-mesh fineness, whiteness, moisture, pH, conductivity, protein, ash and microbiological or food-safety results that can support incoming-quality screening.
For a buyer considering standard food-grade native potato starch, this batch is best used as a reference point rather than a promise that every future shipment will be identical. Compare the current supplier TDS and COA with your own specification, verify that the viscosity method matches your internal method, and test a sample under your actual cooking, mixing, shear, pH and storage conditions before approving a bulk native potato starch grade.
Source file label · High-Viscosity Premium Grade
High-Viscosity Premium Grade — Report Snapshot
The source file is labelled “High-Viscosity Premium Grade”. The report identifies the product as Edible Potato Starch, Grade: Premium Grade, and records a viscosity result of 1851 BU under the stated 4% dry-matter, 700 cm·g condition. It also records 99.99% passing through 100 mesh, 93.7% whiteness, pH 7.1, conductivity of 38 μS/cm and additional quality indicators for the reported batch.
If your formulation team is searching for high-viscosity native potato starch for food processing, 1851 BU is a useful screening value because it is higher than the other reported batch under the stated method. However, the selection should still be based on the current high-viscosity potato starch TDS, batch COA and a formulation trial. Higher measured viscosity does not automatically mean better heat tolerance, shear tolerance, freeze-thaw performance or finished-food texture; those questions require application evidence or, where justified, a modified starch comparison.
Selection logic
Use report data as a screening tool, not as a substitute for a formulation trial
Use the report data to narrow your native potato starch options, then move from numbers to process validation. Start by checking that the viscosity method, 100-mesh fineness, whiteness, moisture, pH and microbiological requirements are acceptable for your food-grade potato starch specification. Next, compare the current TDS and COA with your target application and test the sample in the real recipe. Only when the native starch trial shows a clear process limitation should a modified starch alternative be evaluated.
Compare viscosity on the stated method
Both reports state viscosity at 4% dry matter and 700 cm·g, with reported batch results of 1458 BU and 1851 BU. Because the test basis is stated, a buyer can make a more meaningful first comparison; however, the current batch COA should still be checked before commercial approval, and the BU value should not be treated as a direct prediction of finished-food viscosity.
Check purity and physical indicators
100-mesh fineness, whiteness, moisture, ash, protein, pH and conductivity help your QA team compare incoming native potato starch batches in a structured way. These parameters can reveal whether the current offered grade aligns with your internal purchasing specification, but they should be reviewed together rather than using one attractive number as the sole reason to approve a supplier.
Review food-safety and microbiology data
The supplied reports also include food-safety or microbiological indicators such as lead, sulfur dioxide, aerobic plate count, coliforms, moulds and yeasts. For a commercial food-grade potato starch shipment, use the actual batch COA, applicable destination-market requirements and your own microbiological acceptance limits instead of relying only on a historic report snapshot.
Validate in your own process
After document screening, run the native potato starch sample through the actual recipe, heating profile, mixing or shear conditions, pH, holding time, storage and reheating conditions that matter to your product. If the standard or high-viscosity native potato starch does not meet the required process performance, then compare a properly documented modified starch under the same controlled trial.
Before commercial approval
What should still be confirmed for the current shipment?
Before you approve a commercial native potato starch shipment, turn the reference data on this page into a current purchasing file. Confirm the offered grade name, current TDS, batch COA, packaging, loading arrangement and any application-specific acceptance criteria. This reduces the risk of approving a product because an old batch looked suitable while the current commercial lot or test method is different.
- Request the current signed or sealed TDS and batch COA for the exact native potato starch lot being offered, and compare the test methods as well as the numeric limits.
- Confirm the exact commercial grade name, contractual specification limits and whether the offer is standard native potato starch, high-viscosity native potato starch or another supplier grade.
- Confirm the commercial export packaging, pallet option and loading configuration for the actual order; the source reports on this page show different packaging or format descriptions and should not be treated as one universal packing specification.
- Ask for application-specific technical evidence when viscosity development, gelatinisation behaviour, processing tolerance or finished-food performance is critical to your formula. Do not infer those results from BU alone.
- Evaluate a representative sample in your own recipe and process, record the result against your acceptance criteria, and connect the approved sample back to the final TDS, COA and commercial grade before bulk purchasing.
Native Potato Starch FAQ
Technical & Buying Questions About Native Potato Starch
Source-backed answers for buyers comparing food grade native potato starch, high viscosity potato starch, current batch documents and application testing.
01What viscosity is available for food grade native potato starch and high viscosity potato starch?+
For the food grade native potato starch data currently available, one reported batch measured 1458 BU and the high viscosity potato starch report measured 1851 BU using the stated 4% dry-matter, 700 cm·g method. These are tested batch results, not permanent guaranteed specifications for every future lot. A buyer evaluating high viscosity native potato starch for food processing should therefore request the current TDS and batch COA, compare the test method, and confirm the target viscosity in the actual formulation before placing a bulk order.
02How do 100-mesh fineness and whiteness compare between the available native potato starch grades?+
The available native potato starch reports show 100-mesh sieve passing rates of 99.9% and 99.99%, while the reported whiteness values are 94.7% and 93.7% respectively. These figures help a food grade potato starch buyer compare particle fineness and appearance, but they remain report-specific batch data rather than a universal specification. For a bulk native potato starch purchase, the current TDS and COA should be checked to confirm the applicable fineness, whiteness and acceptance limits for the shipment being evaluated.
03What moisture, pH and conductivity data are available for bulk native potato starch?+
For the two source-backed native potato starch data sets, reported moisture is 18.6% and 18.34%, pH is 7.6 and 7.1, and electrical conductivity is 46 and 38 μS/cm. These measured values provide useful reference points when comparing bulk native potato starch, but they should not be presented as fixed results for all production lots. A potato starch supplier should provide the current batch COA and TDS so the buyer can review moisture, pH, conductivity and other quality parameters before shipment approval.
04Is high viscosity native potato starch automatically better for food processing applications?+
No. High viscosity native potato starch can be relevant when a formulation requires a higher measured viscosity, but a larger BU value alone does not prove that the food grade potato starch is the best choice for a specific process. Heating profile, shear, pH, solids, other ingredients and the required final texture can all affect performance. When selecting high viscosity native potato starch for food processing, buyers should compare current TDS and COA data and run an application trial instead of choosing the grade only from the reported 1851 BU batch result.
05What microbiological information is available for this food grade native potato starch?+
The supplied reports for food grade native potato starch include aerobic plate count, coliforms, moulds and yeasts among the tested microbiological items. The reported mould and yeast result is 20 CFU/g in both data sets, and the reports show compliance where an applicable criterion is provided. These results describe the tested batches rather than every future lot. A buyer sourcing bulk potato starch should request the current batch COA and review the relevant microbiological limits required by the destination market and the intended food manufacturing process.
06What should I request from a native potato starch supplier before a bulk potato starch purchase?+
Before purchasing from a native potato starch supplier, request the current TDS, batch COA, product identification, packaging information and a representative sample when application testing is important. For bulk potato starch, compare viscosity, moisture, fineness, whiteness, pH, conductivity and microbiological results using the same test basis whenever possible. The two reports on this page are useful evidence snapshots, but a commercial decision should be based on the documents for the actual lot and on whether the food grade native potato starch performs correctly in your own formulation.
07Can this native potato starch be selected for noodles, sauces, meat products or other food applications from the test report alone?+
The current native potato starch reports confirm product identity and provide quality and test data, but they do not by themselves prove suitability for noodles, sauces, meat products or another specific food application. A food grade potato starch may behave differently as process temperature, shear, pH, water level and other ingredients change. Buyers looking for native potato starch for food manufacturing should share the application conditions, review the current TDS and COA, and test a sample in the real formulation before approving a commercial grade.
08How should food manufacturers compare standard and high viscosity native potato starch before choosing a grade?+
Food manufacturers should compare standard native potato starch and high viscosity native potato starch using more than one number. Start with the required viscosity range, then review fineness, whiteness, moisture, pH, conductivity, microbiological data and the test methods shown in the current TDS and COA. The available reports show different batch results, including 1458 BU and 1851 BU, but grade selection should ultimately reflect the customer process. A sample trial is the most reliable way to confirm which food grade potato starch is suitable before bulk purchasing.
Technical procurement
Request the current native potato starch documents and sample
Tell us the native potato starch application you are working on, your target viscosity range, required fineness, quality limits, packaging preference and estimated purchasing volume. We can use the source-backed data on this page to organize a more focused technical review instead of sending you a generic potato starch quotation with no grade context.
If you already use another food-grade potato starch, you can also provide its TDS, COA or key specification limits. That gives us a clearer basis for comparing standard native potato starch, high-viscosity potato starch and—only when your process requires it—a documented modified starch option before you invest in a bulk trial.
Native starch: supplied through production partners
Next: confirm specifications and trial requirements
- Describe the food, dosage, heating, shear, pH and storage conditions.
- Confirm the exact type, specification version and viscosity method; batch data does not represent every grade.
- Confirm manufacturer, packaging, delivery plan and applicable batch documents.
Specify the grade and application so document availability, samples, packaging and delivery can be confirmed.