Native potato starch is made through an extensive process of washing and then separating the starch, present in potato cell walls, so that it can be made into powdered form.

Potato starch is used in cooking because potato starch is considered to be a very well accepted thickener for food. Native potato starch has a high heat point so it is suitable for foods that require high temperatures.

Another benefit to potato starch is , especially as compared to wheat starch as a thickener, that the product is gluten free. This means potato starch as food thickener gives excellent results for achieving product without gluten. Potato starch used when thickening sauces helps the sauces remain translucent.