Abstract
Potato starch and its derivatives are of major commercial importance because they govern the texture and hence the appreciation of comestibles and other consumable goods. The mode of actions of starches is governed by the granular and molecular architecture of the starch and the interaction with the food processing. In this chapter an overview is given of the starch characteristics of regular and waxy potato starch in comparison to other starches. Furthermore, an overview of different types of potato starch modification is presented and their use in food production is discussed. This chapter ends with an outlook on future trends.
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