A fine, white powder formed from potatoes is potato starch. It is used in the same manner as other starches to make baked goods thicker, gel, crispier, and more texturized. In addition to clear soups, it is used in confectioners. Potato starch has several useful properties in food production, including its ability to bind water, its low gelatinization temperature, and its ability to form clear, viscous pastes. A high-starch potato cultivar is most commonly used for potato starch extraction. Potatoes are washed, disintegrated, and granules of starch are released along with other cell contents after drying. The purpose of adding sulphur dioxide is to inhibit oxidative enzymes and prevent discoloration.