Спасибо! Форма отправлена
Спасибо! Форма отправлена
Обратный звонок
Yangiyul, Tashkent region, Lazzat street, house 1
Tapioca starch
High amylose starch
Tapioca starch is a natural carbohydrate (polysaccharide) derived from the tubers of the cassava plant (also known as manioc), a tropical crop widely cultivated in Southeast Asia, Africa, and South America. It is highly valued in the food industry for its unique properties, especially its ability to create clear and stable products.
Tapioca Starch Production Process
The production of tapioca starch begins with thorough cleaning and grinding of cassava tubers. The resulting starch slurry is separated from fibers, proteins, and other impurities through repeated washing and centrifugation. The purified tapioca starch is then dehydrated and dried into a fine powder. This process ensures a product of high purity.
Physical and chemical properties of tapioca starch
Appearance: White or slightly creamy fine powder.
Granule size and shape: Tapioca starch granules are round or oval in shape and range in size from 5 to 35 microns.
Taste and Odor: Tapioca starch has a very neutral, clean taste and odor, making it ideal for use in products where it is important to preserve the original flavor profile without off-flavors.
Solubility: Insoluble in cold water.
Gelatinization Temperature: Tapioca starch has a relatively low gelatinization temperature, typically in the range of 58-65°C. This allows it to thicken effectively at moderate heating temperatures.
Viscosity and transparency of the paste: When heated in the presence of water, tapioca starch forms a highly viscous, exceptionally transparent and shiny paste. Its gel is often described as "long" and slightly fibrous, but at the same time smooth and elastic. Transparency is one of the main advantages of tapioca starch over cereals.
Amylose and amylopectin content: Contains relatively low amounts of amylose (about 17-20%) and high amounts of amylopectin (80-83%). This ratio affects its properties.
Retrogradation Tendency: Native tapioca starch has a moderate retrogradation tendency compared to corn or wheat, but higher than waxy starches. It forms more stable gels upon cooling than cereal starches, but may still exhibit some syneresis upon long-term storage or freezing.
Resistance to conditions: Native tapioca starch has good resistance to shear loads and moderate resistance to acidic environments.
Functional properties and uses of tapioca starch
Tapioca starch is widely used in the food industry due to its unique functional properties:
Thickener: Excellent for thickening soups, sauces, gravies, fruit fillings, desserts, puddings and jellies, providing a smooth and stable consistency.
Ensuring transparency: Its ability to form a transparent paste makes tapioca starch ideal for products where aesthetic appearance is important (e.g. jelly candies, fruit fillings).
Texture Enhancement: Provides products with the desired smoothness, creaminess and "mouth feel".
Water Binding Agent: Effectively retains moisture, helping to prevent syneresis (liquid separation) in finished products and maintaining their freshness.
Gluten-Free: Pea starch is a naturally gluten-free ingredient, making it valuable for producing gluten-free baked goods, pastas and other products for consumers with dietary restrictions.
In baking: Gives baked goods a crispy crust and elastic texture. Widely used in gluten-free baking.
Tapioca starch is a natural, multifunctional and highly effective ingredient that allows manufacturers to create products with superior texture, attractive appearance and high stability.
Copyright © 2024 - 2025
Спасибо! Форма отправлена