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Send EmailNatural Potato Fiber, Potato Fiber, Potato Dietary Fiber, Potato Cell Wall Fiber
NATURAL POTATO FIBER
PRODUCT IDENTIFIER INFORMATION
| Parameter | Information |
|---|---|
| Product Name | Natural Potato Fiber |
| Product Type | Natural dietary fiber |
| Source | Potato (Solanum tuberosum) cell wall |
| Processing | Physical processing (no chemical treatment applied) |
| Appearance | White/cream-colored, coarsely ground powder |
| Particle Size | < 1 mm |
SECTION 1: CHEMICAL IDENTITY AND DESCRIPTION
| Parameter | Information |
|---|---|
| Product Name | Natural Potato Fiber |
| Synonyms | Potato Fiber, Potato Dietary Fiber, Potato Cell Wall Fiber, Natural Potato Fiber |
| Product Class | Natural food ingredient (dietary fiber) |
| Source | Potato (Solanum tuberosum) cell wall |
| Composition | Cellulose, hemicellulose, pectin, resistant starch |
| Physical State (20°C) | Solid (white/cream-colored coarsely ground powder) |
| Odor | Neutral, odorless |
| Taste | Neutral |
| Gluten | Gluten-free |
| GMO | Non-GMO |
| Chemical Treatment | No chemical treatment applied during production (100% natural) |
SECTION 2: PHYSICAL AND CHEMICAL PROPERTIES
| Property | Value | Test Method |
|---|---|---|
| Appearance | White/cream-colored, coarsely ground powder | Visual |
| Particle Size | < 1 mm | Sieve Analysis |
| Odor | Neutral, odorless | Olfactometric |
| Taste | Neutral | Sensory |
| Moisture Content | ≤ 10% | Gravimetric (105°C) |
| Water Binding Capacity | 1 g fiber: 10-15 g water | Centrifuge Method |
| pH Tolerance | High resistance in low pH environments | Visual / Viscosity |
| Temperature Resistance | High stability at high and low temperatures | Visual |
| Freeze-Thaw Stability | Resistant to cutting, freezing, and thawing processes | Cycle Test |
| Dietary Fiber Content | High (≥ 70%) | Enzymatic-Gravimetric |
| Caloric Value | Low | Calculation |
| Solubility | Soluble/dispersible in water | Visual |
| Gluten | Not detectable | ELISA |
SECTION 3: CHEMICAL PROPERTIES AND REACTIVITY
| Parameter | Information |
|---|---|
| Chemical Character | Natural polysaccharide mixture (cellulose, hemicellulose, pectin) |
| Stability | Stable under normal conditions |
| pH Resistance | High resistance in low pH environments |
| Temperature Resistance | Highly stable at high and low temperatures |
| Freeze-Thaw Stability | Resistant to cutting, freezing, and thawing processes |
| Incompatible Materials | No known incompatible materials |
| Decomposability | Organic material; may deteriorate under unsuitable conditions |
| Hazardous Polymerization | Does not occur |
SECTION 4: PRODUCTION METHOD
| Stage | Process | Description |
|---|---|---|
| 1 | Raw Material Selection | Fresh potatoes (Solanum tuberosum) are selected |
| 2 | Starch Separation | Potato starch is separated through special physical processing |
| 3 | Cell Wall Isolation | Potato cell wall components are isolated |
| 4 | Grinding | Coarse grinding to particle size < 1 mm |
| 5 | Drying | Dried under controlled conditions (moisture ≤ 10%) |
| 6 | Packaging | Packaged in airtight packaging |
Important Note: No chemical treatment is applied during production. Approximately 100 kg of potatoes yield 1 kg of fiber. It is a pure and natural product.
SECTION 5: DIETARY FIBERS COMPARISON
| Property | Potato Fiber | Wheat Fiber | Oat Fiber | Apple Fiber | Cellulose |
|---|---|---|---|---|---|
| Source | Potato | Wheat | Oat | Apple | Wood/Cotton |
| Gluten | Gluten-free | Contains gluten | May contain gluten | Gluten-free | Gluten-free |
| Taste | Neutral | Slightly grainy | Slightly grainy | Slightly fruity | Neutral |
| Color | White/cream | Light brown | Light cream | Brown | White |
| Water Binding | 10-15 g/g | 3-5 g/g | 4-6 g/g | 5-8 g/g | 3-4 g/g |
| pH Resistance | High | Moderate | Moderate | Moderate | High |
| Freeze-Thaw | Excellent | Moderate | Moderate | Moderate | Good |
| Primary Use | Meat, bakery, sauces | Bakery, supplements | Supplements, bakery | Supplements, beverages | Multi-purpose |
SECTION 6: FUNCTIONAL PROPERTIES AND MECHANISM OF ACTION
| Property | Description |
|---|---|
| High Water Binding Capacity | 1 g of fiber binds 10-15 g of water; provides moisture retention and yield increase in products |
| Texture and Structure Improvement | Provides structural form to food products; helps with firming |
| Stabilizer | Prevents product breakdown at high and low temperatures |
| Thickener | Viscosity enhancer in sauces, yogurts, and instant soups |
| Carbohydrate Reduction | Filler in low-carbohydrate formulations |
| Fat Reduction | Fat replacer in fat-free or low-fat products |
| Calorie Reduction | Bulking agent in low-calorie diet products |
| Gluten Stabilization | Stabilizes gluten structure in baked goods; improves pore structure |
| Dough Yield Increase | Increases dough yield by binding water |
| Neutral Taste and Odor | Does not affect the taste and odor of the final product |
SECTION 7: PRIMARY APPLICATION AREAS
| Sector | Application | Typical Usage Rate |
|---|---|---|
| Meat and Meat Products | Minced meat firming, water binding (dumpling filling, meatballs, sausages, salami) | 0.5 – 3.0% |
| Poultry Products | Water binding and texture improvement in chicken and turkey products | 0.5 – 2.0% |
| Fish and Seafood | Binder in fish cakes and surimi products | 0.5 – 2.0% |
| Bakery Products | Bread, cakes, biscuits, crackers, pizza dough | 1.0 – 5.0% |
| Dumpling Manufacturing | Water absorption and firming in filling | 0.5 – 2.0% |
| Sauces and Soups | Thickener, stabilizer (instant soups, salad dressings) | 0.5 – 3.0% |
| Dairy Products | Viscosity enhancer in yogurt, cheese, ice cream | 0.2 – 1.0% |
| Diet Products | Low-calorie snacks, healthy beverages | 1.0 – 5.0% |
| Snack Products | Texture improvement in chips, crackers, bars | 1.0 – 3.0% |
| Bakery with Meat | Neutral taste advantage in products like meat pies, pizza | 1.0 – 3.0% |
SECTION 8: QUALITY SPECIFICATIONS (FOOD GRADE)
| Parameter | Specification | Test Method |
|---|---|---|
| Appearance | White/cream-colored coarsely ground powder | Visual |
| Odor | Neutral, odorless | Olfactometric |
| Taste | Neutral | Sensory |
| Particle Size | < 1 mm | Sieve Analysis |
| Moisture Content | ≤ 10% | Gravimetric (105°C) |
| Dietary Fiber Content | ≥ 70% | Enzymatic-Gravimetric (AOAC) |
| Water Binding Capacity | 10 – 15 g water / g fiber | Centrifuge Method |
| pH (5% dispersion) | 5.0 – 7.0 | pH Meter |
| Ash Content | ≤ 5.0% | Gravimetric (550°C) |
| Protein | ≤ 5.0% | Kjeldahl |
| Starch | ≤ 10% | Enzymatic |
| Heavy Metals (as Pb) | ≤ 10 ppm | ICP-MS |
| Lead (Pb) | ≤ 3 ppm | ICP-MS |
| Arsenic (As) | ≤ 3 ppm | ICP-MS |
| Cadmium (Cd) | ≤ 1 ppm | ICP-MS |
| Total Microbial Count | ≤ 10,000 CFU/g | ISO 4833 |
| Yeast and Mold | ≤ 1,000 CFU/g | ISO 21527 |
| Salmonella spp. | Negative in 25g | ISO 6579 |
| E. coli | Negative in 10g | ISO 16649 |
| Bacillus cereus | ≤ 100 CFU/g | ISO 7932 |
SECTION 9: TOXICOLOGICAL PROFILE AND SAFETY
| Parameter | Value |
|---|---|
| Toxicity | Non-toxic (natural food ingredient) |
| Skin Irritation | Not irritating |
| Eye Irritation | Mechanical irritation (dust) |
| Respiratory Irritation | Inhalation of dust may cause mechanical irritation |
| Allergenicity | Allergen-free (gluten-free) |
| Carcinogenicity | Not applicable (natural food) |
| GMO Status | Non-GMO |
| GRAS Status | Accepted as natural food ingredient |
SECTION 10: GHS CLASSIFICATION AND LABELING
GHS Classification (compliant with 1272/2008/EC):
| Hazard Class | Category | H-Statement |
|---|---|---|
| Not classified | - | Natural food ingredient; not classified as hazardous |
Signal Word: No signal word
Hazard Pictograms: No pictograms required
Precautionary Statements:
| Code | Statement |
|---|---|
| P261 | Avoid breathing dust |
| P280 | Wear protective goggles (in dusty environments) |
SECTION 11: FIRST AID MEASURES
| Exposure Route | Action to Take |
|---|---|
| Inhalation | Move to fresh air. Seek medical attention if respiratory irritation persists. |
| Skin Contact | Wash with plenty of water and soap. |
| Eye Contact | Rinse immediately with plenty of water for at least 15 minutes. Seek medical attention if irritation persists. |
| Ingestion | Rinse mouth with water. Drink plenty of water. |
SECTION 12: FIREFIGHTING MEASURES
| Parameter | Information |
|---|---|
| Fire Hazard | Combustible organic dust; explosion risk if dust accumulates |
| Hazards During Fire | CO, CO2, water vapor |
| Suitable Extinguishing Media | Water mist (fog), CO2, dry chemical powder, foam |
| Special Protective Equipment | Self-contained breathing apparatus (SCBA), full protective clothing |
| Special Precautions | Prevent dust accumulation; avoid sparks |
SECTION 13: STORAGE AND SHELF LIFE
| Parameter | Information |
|---|---|
| Storage Conditions | Cool (15-25°C), dry, clean, well-ventilated area |
| Container Requirements | Airtight, moisture-proof containers; original packaging |
| Keep Away From | Moisture, direct sunlight, odorous materials, pests |
| Shelf Life | 18-24 months (unopened original packaging under appropriate storage conditions) |
| Stability Note | Organic material; may deteriorate under unsuitable conditions; store in airtight packaging |
SECTION 14: PACKAGING OPTIONS
| Packaging Type | Quantity | Material |
|---|---|---|
| Kraft paper bag (with PE inner liner) | 10 kg | Kraft paper + PE |
| Kraft paper bag (with PE inner liner) | 20 kg | Kraft paper + PE |
| Kraft paper bag (with PE inner liner) | 25 kg | Kraft paper + PE |
| Big-Bag | 500 – 1000 kg | Polypropylene (with PE inner liner) |
SECTION 15: TRANSPORTATION INFORMATION
| Parameter | Information |
|---|---|
| UN Number | Not regulated (not hazardous) |
| Hazard Class | Not applicable |
| Packing Group | Not applicable |
| ADR/RID | Not regulated |
| IMDG Code | Not regulated |
| IATA (Air) | Not regulated |
| Marine Pollutant | No |
| Transport Temperature | Ambient (15-25°C); protect from moisture |
SECTION 16: REGULATORY STATUS
| Region / Authority | Status |
|---|---|
| European Union | Natural food ingredient; approved as dietary fiber (EC 1924/2006) |
| USA (FDA) | Natural food ingredient; GRAS |
| Turkey | Natural food ingredient under Turkish Food Codex |
| Organic Certification | Organic certified production possible |
| Halal | Available |
| Kosher | Available |
| Gluten-Free | Gluten-free; suitable for celiac patients |
| Vegan/Vegetarian | Suitable |
SECTION 17: OTHER NAMES AND SYNONYMS
| Type | Name |
|---|---|
| English Names | Natural Potato Fiber, Potato Fiber, Potato Dietary Fiber, Potato Cell Wall Fiber |
| Other Names | Potato Fiber Powder |
| Product Class | Natural dietary fiber |
SECTION 18: APPLICATION FUNCTIONS SUMMARY TABLE
| Function | Benefit | Key Applications |
|---|---|---|
| Water Binding | Increases yield, reduces cooking loss, improves juiciness | Meat, poultry, fish, dumplings |
| Texture Improvement | Provides structure, firmness, and bite | Sausages, meatballs, surimi, bakery |
| Fat Replacement | Reduces fat content while maintaining mouthfeel | Low-fat meat products, diet foods |
| Stabilization | Prevents syneresis, maintains emulsion stability | Sauces, soups, dressings, dairy |
| Gluten Enhancement | Improves dough stability and pore structure | Bread, cakes, pizza, crackers |
| Calorie Reduction | Bulking agent with minimal caloric contribution | Diet snacks, healthy beverages |
| Clean Label | Natural ingredient, no E-number required | All food categories |
SECTION 19: SUMMARY TABLE
| Parameter | Value |
|---|---|
| Product | Natural Potato Fiber |
| Source | Potato (Solanum tuberosum) cell wall |
| Appearance | White/cream-colored coarsely ground powder |
| Particle Size | < 1 mm |
| Moisture Content | ≤ 10% |
| Water Binding Capacity | 10-15 g water / g fiber |
| Dietary Fiber Content | ≥ 70% |
| Taste/Odor | Neutral |
| Gluten | Gluten-free |
| Primary Function | Water binding, texture improvement, thickener, stabilizer |
| Shelf Life | 18-24 months |
| GHS Signal Word | Not classified |
SECTION 20: CRITICAL WARNINGS AND BEST PRACTICES
CRITICAL WARNINGS:
-
Organic Material: As a natural and organic material, may deteriorate under unsuitable storage conditions. Store in clean, dry conditions away from odorous materials.
-
Moisture Sensitivity: Has high moisture absorption properties; store in airtight packaging. Close immediately after opening.
-
Dust Explosion Risk: Fine dust may form explosive mixtures with air. Prevent dust accumulation.
-
Odor Absorption: May absorb ambient odors; store away from odorous materials.
-
Pest Protection: Provide pest-protected storage due to its organic nature.
BEST PRACTICE RECOMMENDATIONS:
-
Water Activation: Mix with water before use to ensure complete hydration; allow 5-10 minutes for maximum water binding capacity.
-
Gradual Addition: Add slowly to mixture to prevent lumping.
-
Meat Product Usage: Use at 0.5-3.0% in minced meat and fillings; ideal for water binding and firming effect.
-
Bakery Product Usage: Use at 1-5% of flour weight; increases dough yield and delays staling.
-
Low-Calorie Products: Ideal for fat and carbohydrate reduction; use as bulking agent in diet products.
LEGAL DISCLAIMER:
The information provided in this document is presented in good faith based on our current knowledge and experience; however, since all usage conditions are beyond our control, it does not constitute a binding specification or warranty. This Technical Data Sheet is for informational purposes only. Users are obligated to test the suitability for their own applications. For complete safety, storage, handling, transportation, disposal, and regulatory compliance information, refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier.
