Waxy potato starch facts for kids

Waxy potato starch is a special kind of starch that comes from new types of potato plants. Unlike regular potato starch, which has two main parts called amylose and amylopectin, waxy potato starch is made almost entirely of just one part: amylopectin.

When waxy potato starch is heated with water (a process called gelatinization), it creates a clearer, stickier paste. It also stays smooth for longer and doesn't thicken up as much when stored, compared to regular potato starch. This special starch is used in many ways, like making textile sizing (which helps fabric) and in different foods.

Scientists have developed these special potato plants in two main ways:

• Using traditional plant breeding methods.
• Using genetic modification (also known as GMO).

Amylopectin Potatoes: Traditional Breeding

Some special potato plants that produce only amylopectin starch were created using traditional breeding. This means scientists carefully selected and bred potatoes over time, without changing their genes in a lab. Since 2005, a natural potato variety called Eliane has been grown and sold by a starch company named AVEBE.

Amylopectin Potatoes: Genetic Modification

Other types of amylopectin potatoes have been made using genetic modification. This involves changing a plant's genes in a laboratory. Because genetic engineering can be a topic people have different opinions about, it has been tricky to sell these potatoes widely.

However, in March 2010, a group called EFSA (European Food Safety Authority) allowed a company named BASF to sell a genetically modified potato variety called Amflora in the European Union.

One concern some people have about GMOs is how genes are moved. For the GM-amylopectin potato, only potato DNA from other potato types is moved into the plant. Some groups call this process cisgenesis when the new genes come from the same type of plant or a very closely related one.

In early 2013, BASF stopped all its work with Amflora potatoes in the EU. They said this was because of "uncertainty in the rules and concerns about fields being damaged."

Different Types of Waxy Potatoes

The term "waxy potato" can also refer to a type of eating potato. These potatoes stay firm and keep their shape well after cooking, like when you boil them. These "waxy" eating potatoes usually have less starch (about 16-18%) than "floury" potatoes, which tend to fall apart when cooked.