Cereal and starchDry · Fine powder Medium data confidence

Potato starch

Potato starch is used in boilie formulation mainly as a carbohydrate source, binder, hardener and clouding agent. Typical dosage is expressed as a percentage of the dry mix.

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Recommended inclusion

Minimum: 2%
Typical: 7.5%
Maximum: 15%
Absolute maximum: 20%

0% 2%–15% ideal 20%+ too dominant too much

Above the recommended maximum the mix becomes harder to balance. Treat the absolute maximum as a hard ceiling.

Nutritional estimates

per 100 g dry · estimated

Protein 0.1%

Fat 0.1%

Carbs 83%

Starch 82%

Fibre 0.5%

Ash 0.3%

Moisture 16%

Energy 1450 kJ/100g

Functional properties

Binding strength 8/10

Digestibility 8/10

Solubility / leakage 3/10

Natural attraction 1/10

Hardening 7/10

Softening 1/10

Texture opening 2/10

Cold water suitability 8/10

Warm water suitability 7/10

Buoyancy -2/10

Clouding 7/10

Oiliness 0/10

Processing tolerance 8/10

Roles

Carbohydrate sourceBinderHardenerClouding agent

Allergens

No declared allergens

Data confidence: Medium

Estimates from ingredient data — practical guidance, not laboratory analysis.

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