The preparation and food applications of divalent cation–substituted potato starch

Potato starch is characterized by discernibly high content of starch-bound phosphate monoester groups, and metal cations are attached to the groups ion forces. A level divalent appears lead good viscosity stability potato ionically cross-linking esters. However, starches manufactured in factories Hokkaido, northernmost island Japan, do not show due potassium low cation content. To overcome this, substituted with cations, such as calcium, magnesium, iron, have been produced treating solutions containing cations. This review paper provides an overview preparation methods physicochemical properties cation–substituted starch. Moreover, food applications also discussed.