Waxy potato starch is a variety of commercially available starch composed almost entirely of amylopectin molecules, extracted from new potato varieties. Standard starch extracted from traditional potato varieties contains both amylose and amylopectin.
Waxy potato starch, when gelatinized, has a clearer film, a stickier paste and retrogradates (thickening of starch film or paste during storage) less compared to regular potato starch. Waxy potato starch derivatives are used in textile sizing and food applications.
Two types of potato plant varieties are developed using different methods: one using traditional breeding techniques and another using genetic manipulation (GMO).
Amylopectin potato (traditional breeding)
Through traditional breeding techniques an amylose-free mutant was obtained without genetic manipulation. Since 2005 the first natural potato variety Eliane is being cultivated and marketed by the starch company AVEBE.
Amylopectin potato (genetically modified