Potato Starch vs. Cornstarch: Key Differences & Industrial Applications Explained
Potato and corn starch are both very popular and common starch choices in the market, used in various recipes and sometimes interchangeably. However, they both have different properties and features, making them distinct from one another. While cornstarch is commonly added to soups, potato starch acts as a powerful binding and thickening agent in dishes like macaroni and cheese.
Introduction
Potato and cornstarch are two of the most popular starches used across various industries. In the food manufacturing world and industrial use cases, starch is beyond what it’s known for—a thickening agent. It’s a critical functional ingredient that gives products texture and determines their stability and efficiency. Whether you must choose potato starch over cornstarch or vise versa is not a simple debate.
This in-depth article will discuss the nature of potato and corn starches, their key differences, and their chemical properties.
It doesn’t matter if you are looking to source starch for your large-scale production or have second thoughts about purchasing starch extraction machinery; this comprehensive comparison will help you make an informed decision for your production line.
What is Starch? The Science Behind It All
Starch, with the basic chemical formula consisting of carbon, hydrogen, and oxygen atoms, is a white, soft organic powder that is very insoluble in water, alcohol, or any other solvent. It is an example of a natural polymer, meaning it has long and repeating chains of glucose molecules joined together. The simplest form is amylose, and the branched form is amylopectin.
Starch is used in various industries. The food industry, for instance, uses starch to thicken and stabilize processed foods. In paper making, starch is primarily used to strengthen the quality. The textile industry also uses starch in large quantities for warp sizing.
What is Potato Starch?
Potato starch is a root starch derived from crushed potatoes. With its natural flavor, potato starch acts as a perfect thickening agent in various recipes, making them more desirable. Potato starch is a gluten-free ingredient favored by cooks and added to soups and stews to thicken and stabilize the food. Even though it is gluten-free and a perfect choice for those who have celiac disease, potato starch is very low in nutrients and may cause some problems with digestion in individuals. Potato starch is also a decent substitute for flour in baked goods.
What Does Potato Starch Do?
There are various uses for potato starch:
Thickening Agent: Potato starch is an ingredient favored by cooks. It is added to soups and stews to thicken and stabilize the food’s texture. Sometimes, it’s even used to extend the shelf life of meat and cheese. In many Asian countries and recipes, potato starch is extensively used in various foods to make deep-fried foods more crisp.
Substitute for Wheat Flour: Because potato starch is gluten-free, it is a perfect substitute for wheat flour in baking, especially for individuals with celiac disease. Not only is it a great substitute, but it also gives cookies a flaky and chewy texture and cakes a moist texture.
Non-Food Industrial Binding Agent: Potato starch is 100 percent biodegradable, so some specific manufacturers use it as a substitution for plastic and make disposable plates and kitchenware. Potato starch is also a perfect ingredient to make the digestion process of antibiotics faster.
Optimize Potato Starch Production with Yasmin Trading
In the progressing modern world, efficient starch processing is more than just using the right ingredients with the perfect quality. Manufacturers must invest in advanced, high-performing equipment to have the upper hand in the vast market, ensuring yield optimization and cost efficiency. That is why Yasmin Trading specializes in providing manufacturers in this industry with the best potato starch solutions. Our solutions, from extraction to drying, maximize yielding efficiency and purity and ensure the process is cost-effective.
What is Cornstarch?
Cornstarch, derived from the endosperm of corn kernels, is a white, odorless powder used for various purposes. Modern cornstarch production relies on a process called wet milling, which involves steeping clean corn kernels in large tanks in a warm and acidic solution. The solution softens the corn kernels, making the milling process faster. Once the water is evaporated, corn kernels go through multiple grinders and screens to completely separate the endosperm from the corn kernels until we are left with primarily pure corn starch.
Dried starch that does not undergo any other refinement is called unmodified. For specific cooking applications, manufacturers process the dried starch and refine it to make modified starch.
What Does Cornstarch Do?
There are various uses for cornstarch:
Thickening Agent: Just like potato starch, cornstarch acts as a thickening agent. If left at room temperature, mixing water with cornstarch will make a milky liquid that separates into two parts: cornstarch settling at the bottom and the almost transparent liquid at the top. The reason is that room temperature does not affect the solution and creates a suspension between water and cornstarch. And that is exactly why specific recipes urge you to make a mixture of water and cornstarch, stir it well to create a uniform suspension, and add it to your sauce as a thickener.
Making Baked Goods Tender: Cornstarch contains no gluten or fiber and is sometimes used instead of flour in baked goods. The 100% starch content is key to improving the dough’s binding capacity and softening the cookie texture. However, cornstarch has some drawbacks, including offering no real food value due to having no proteins like white flour and will also not brown your baked goods. Apart from that, you may also want to reconsider using cornstarch to thicken your pie filling, as exposure to prolonged heat weakens the thickening power of cornstarch!
Crispier Foods: One of the most popular properties of cornstarch is its ability and potential to make fried foods crispier and crunchier. Many recipes, like fried chicken, use cornstarch in their batter or dredge to give the fried foods a crispier texture. The more cornstarch you add, the more it will absorb water and leave a porous network that creates a crunchy texture that you will feel when you bite into it!
Optimize Cornstarch Production with Yasmin Trading
If you are curious to up your game and use cutting-edge equipment for your cornstarch production line, look for three key cornerstones of high-quality equipment: precision, efficiency, and consistency. Having the right industrial equipment is what sets you apart from your competitors and makes you shine in the vast, competitive market.
At Yasmin Trading, we deliver high-quality machines designed to yield the most with little to no waste and ensure the final product of cornstarch is super pure and uses the most advanced technology to do so.
Wanna learn how you can enhance your cornstarch production line? Explore our Corn Starch Production Line to ensure the maximum quality of your operations.
Side-by-Side Comparison: Functional & Processing Differences Between Potato and Cornstarch
When it comes to starch selection for food production, R&D formulation, or industrial processing, there are some small, key differences one has to take into account before choosing the proper type of starch. These differences contribute to texture, shelf life, and, finally, the end-product quality. At first glance, there is not much difference between cornstarch and potato starch, and they are interchangeable, but that is simply not the case. Their differences in unique chemical compositions, durability under heat, moisture, and pH variations make each one a suitable option for certain types of application.
Therefore, if you are a food technologist or an industrial processor, understanding the key differences between the two is not just helpful—it’s a must. The table below dives deep into the key technical, functional, and application-based contrasts between potato and corn starch, making it easier for you to compare your two options and make an informed decision based on it.
Feature | Potato Starch | Cornstarch |
Gelatinization Temperature | Low (approx. 58–65°C) → ideal for low-heat processing | Higher (approx. 62–72°C) → more heat-tolerant |
Environmental Impact | ❌Lower yield per hectare
✅Uses less water in processing |
✅Higher yield crop ❌Energy-intensive processing
|
pH Sensitivity | ❌Less stable in highly acidic or alkaline environments | ✅More stable in acidic formulations like fruit fillings |
Freeze-Thaw Stability | ✅Excellent—resists water separation (ideal for frozen foods) | ❌Poor—syneresis can occur when frozen |
Industrial Uses | ✔️Paper coatings
✔️Adhesives ✔️Gluten-free baking ✔️Ready meals ✔️Snack coatings |
✔️Puddings
✔️Gravies ✔️Sauces ✔️Pharma excipients ✔️Batters |
Most Common in | Clean-label, gluten-free, freeze-stable product lines | Heat-stable, acid-stable, traditional product formulations |
Cost & Availability | ❌Slightly higher cost, but varies by region | ✅Generally lower cost and widely available globally |
Allergen & Gluten-Free | ✅Gluten-free
✅Gluten-free |
✅Gluten-free
❌Not Gluten-free |
Final Product Clarity | Produces a clear, glossy finish → Good for glazes, transparent soups | Produces an opaque/thicker finish → Common in gravies, puddings |
Texture Contribution | Creamy, soft, and elastic (good for freeze-thaw stability) | Firm set textures (preferred in sauces and gravies) |
Can You Substitute Cornstarch for Potato Starch? Here’s What You Need to Know
Cornstarch and potato starch are both perfect options used in various industries as a binder or a thickening agent, so the most asked question is, “Can I substitute potato starch for cornstarch, or vice versa?” and while the short answer to this question would be yes, the long answer would be that it’s not always a simple swap and there are considerations—especially in industrial formulations or large-scale food production. As mentioned in the last part of this blog, there are some key differences in gelatinization temperature, clarity, moisture retention, and texture output, making the use case of each starch unique. So, it’s important to know when and how to substitute in order to maintain quality and functionality.
Using potato starch as a cornstarch substitute, for instance, works best only if the recipe is not going to be baked for a long time. For recipes like soups, gravies, and pie fillings, you are free to use cornstarch and potato starch interchangeably.
To know when to add potato starch and when cornstarch, it’s essential to consider the acidity and sugar content of the dish. For example, if your dish is high in sugar or acidity, cornstarch may not be your best option. It’s also advised that cornstarch should not be used in a food you intend on freezing after it’s cooked. This is because adding cornstarch and then freezing it makes the recipe spongy once thawed out.
Final Words: Starch Choices Drive Product Success
In this article, we discussed the nature of cornstarch and potato starch, where they are both generally used. Later on, we did a solid comparison between the two, emphasizing key differences between them and whether they can be used interchangeably.
In the world of modern food and industrial manufacturing, not all starches are created equal. With the distinct advantages each starch offers, it’s best not to walk blindly in the market and choose the best one based on your product requirements.
At Yasmin Trading, we specialize in delivering well-suited starch production solutions tailored to your specific needs. Our starch production solutions all meet industry standards and can support you with the latest technology, custom engineering, and ongoing maintenance.
Are you ready to upgrade your starch production line, or need help setting up the right system for your facility?
Contact Yasmin Trading today, give your business the strategic edge it deserves, and say hello to a market full of new opportunities!
FAQ
1- Is cornstarch more environmentally sustainable than potato starch?
There are several key factors that contribute to the environmental sustainability of cornstarch vs. potato starch. Crop yield efficiency, land and water use, chemical inputs, and regional farming practices are all factors that matter when it comes to choosing a starch that is more environmentally sustainable.
However, in general, cornstarch is known to be more land-efficient but is often linked to higher environmental impact due to intensive farming processing.
Potato starch, on the other hand, may offer a smaller chemical and carbon footprint, especially if it’s grown in regions where the agriculture systems are sustainable.
💡 Sustainability Tip: If you’re focused on reducing environmental impact, consider working with suppliers who offer traceable, sustainably-farmed starches—and invest in modern, resource-efficient processing equipment to minimize energy and water use.
2- Is there a significant cost difference between the two in bulk supply?
As a matter of fact, yes, there is a notable difference between potato starch and cornstarch cost when purchased in bulk. Cornstarch is usually known as the more cost-effective option compared to potato starch. That being said, the final pricing depends on various factors, including global commodity prices, local crop availability, and processing costs. While prices may vary on origin, processing grade, purity, and contract size, the general price range estimate as of recent market trends are:
- Cornstarch (bulk, industrial grade): ~$400–$600 per metric ton
- Potato starch (bulk, food/industrial grade): ~$700–$1,000+ per metric ton
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