Potato starch is obtained by separating the starch naturally present in potatoes through a water-based physical extraction process. Although its name may sound technical, its source is very simple: potatoes. No chemical additives are used to alter the product during production; the naturally occurring starch is simply extracted and purified.

The main reason we use potato starch in our legume-based snacks is not to increase their nutritional value, but to improve the product's structure and eating experience. Due to their high protein and dietary fiber content, legume flours alone may not always provide sufficient expansion during extrusion. Thanks to its high starch content, potato starch promotes better expansion during the extrusion process, helping create a lighter, crispier, and more uniform texture.

In addition, potato starch contributes to a smoother surface, a more balanced level of crispness, and a more pleasant mouthfeel. Because it has a neutral flavor, it performs these technical functions without masking the natural taste of the legumes and seasonings.

Ayrıca patates nişastası, ürünün yüzey yapısının iyileşmesine, kırılganlığın dengelenmesine ve daha keyifli bir ağız hissi oluşmasına katkı sağlar. Nötr bir tada sahip olduğu için ürünün doğal baklagil ve baharat aromalarını maskelemeden teknik işlevini yerine getirir.

In short, we use potato starch not to enhance the nutritional value of the product, but to improve extrusion performance, create a light and crispy texture, optimize product structure, and deliver a better eating experience.