>I made starch powder in grade school, by soaking raw, grated potatoes in
>water,
>squeezing them out through a straining cloth, and evaporating the water.
>The
>residue is potato starch. I would imagine you could do the same thing
with
>grain or most any other starchy material.
>- Wayde Allen
> (74160.3410@compuserve.com)
>
I have experimented adding with finely ground egg
shells to gelatine. Chosen for assumed archival
stability. It does increase tooth, but the
texture suffered slightly.