POTATO STARCH is obtained through mechanical separation of starch grains from other components in potatoes followed by rinsing, purification, drying and sifting. Starch is a polysaccharide which plays the role of storage substance in plants. Crystalline structure of starch grain is build of branched starch macromolecule, amylopectin, and linear macromolecule, amylose. Because amylose and amylopectin differ in many important features, the proportion of each in a given type of starch determines the physical chemistry characteristics of the substance. Starch is one of the most multifunctional substances used in foods industry. Its natural property of thickening and gelling is used in some applications. In foods and pharmaceutical industry, starch is used for giving a product proper texture, appearance (form), moistness, consistency and storage durability.

MALTODEXTRIN is a starch substance in the form of loose white powder obtained through enzymatic depolymerization of potato starch suspension in water, followed by spray drying. Maltodextrins are characterized by low sweetness, high viscosity, high solubility, high hygroscopicity and they are easily digested. Thanks to a wide spectrum of depolymerization of starch (DE), maltodextrins

CRYSTALLINE GLUCOSE is a product in the form of crystalline fine white powder obtained during enzymatic hydrolysis of starch. It contains over 99% of pure glucose. It is characterised by high microbiological purity.

ANHYDROUS GLUCOSE is a product of pharmaceutical quality in the form of crystalline fine white powder obtained during enzymatic hydrolysis of starch.

GLUCOSE SYRUPS are purified and thickened water solutions of monosaccharides (glucose, maltose) and law molecular weight polysaccharides obtained through enzymatic hydrolysis of starch.

FEEDSTUFF POTATO PROTEIN is obtained from potato intracellular fluid through thermal and acid coagulation, separation and drying. Ready-made product is a loose grey powder with smell typical for dry potato protein and moistness no higher than 10%.