Potato Starch and Cornstarch are versatile thickening agents used in cooking and baking, each with unique properties that affect the texture and appearance of dishes.
Potato Starch is a gluten-free starch extracted from potatoes. It's known for its neutral flavor, high binding strength, and ability to create a tender crumb in baked goods.
Cornstarch is a fine, powdery starch made from corn. It is widely used as a thickener in cooking and baking, offering a slightly silkier texture than many other starches.
While both are used as thickeners, Potato Starch has a higher heat tolerance than Cornstarch, resulting in a glossier finish. Cornstarch can sometimes impart a slight taste, whereas Potato Starch is tasteless, making it more versatile in cooking.
Ideal for creamy soups and delicate sauces. It creates a glossy finish and is less likely to clump. Potato Starch is best added towards the end of cooking. Best for thickening gravies and hearty stews. It's great for achieving a velvety texture but requires careful mixing to avoid clumping. Cornstarch should be mixed with cold water first to create a slurry.
Adds moisture to cakes and pastries, resulting in a tender product. It's an excellent choice for gluten-free baking. Potato Starch helps retain water and can keep baked goods moist for longer. Used to soften the harsh proteins of flour, making baked goods more tender. It's often used in shortbread and pie fillings for its silkiness and clear thickening ability.
Creates a crispy, light crust for fried foods. It is often used in Asian cooking to achieve a crunchy texture in dishes like Korean fried chicken. Provides a golden-brown coating that's common in American-style fried foods. It's ideal for foods that are fried quickly at high temperatures.
Both Potato Starch and Cornstarch are high in carbohydrates and calories with little to no protein or fat.
| Nutrient | Cornstarch ( per 100g ) | Potato Starch ( per 100g ) |
|---|---|---|
| Fat | 0.1g | 0.1g |
| Fiber | 0.9g | 0.1g |
| Sodium | 9mg | 6mg |
| Protein | 0.3g | 0.1g |
| Calories | 381 | 357 |
| Carbohydrates | 91g | 88g |
Potato Starch is better for recipes that require a glossy finish and for those with a gluten intolerance. Cornstarch is better for creating a velvety texture in sauces and fillings.
Yes, you can use Cornstarch instead of Potato Starch for frying. It creates a golden-brown crust that's common in American-style fried foods.
No, Potato Starch is neutral in flavor, which makes it versatile for use in various recipes without altering the taste.
Both should be stored in a cool, dry place and tightly sealed to prevent moisture from clumping the starches.
They can be substituted for each other in many baking recipes, but the results may vary in texture and moisture content.
Yes, Potato Starch is suitable for thickening acidic sauces, as it's not affected by acid as much as Cornstarch.
Both are similar in calories and carbohydrate content, but Potato Starch has slightly less fiber and sodium than Cornstarch.
