Resistant Tapioca Starch is a prebiotic that contributes to daily fiber intake and gut health. Resistant starch doesnt get processed by the stomach and small intestine due to which it doesnt raise glucose levels. As the fibers ferment they act as a prebiotic and feed the good bacteria in the gut.
Modified Tapioca starches are used in a wide variety of food applications. Applications depend on kind of chemical or physical modification. Chemically modified starches are categorized as Food additives where the physically modified starches (pre-cooked) can be used and labeled as clean label food ingredients.
ALPHA (±) Pre-gelatinized Starch is a cold-water-swelling, tapioca starch. It is processed to create powder which have a certain size, shape, and structure, fabricating a particularly smooth surface. Alpha starch is suitable for multi-purposes in food application. It is cold water soluble, and consistency exhibits an instant swelling when added to aqueous preparation.
Waxy Tapioca Starch is an amylose-free starch with up 100% of amylopectin content. Waxy tapioca starches perform well in refrigerated and frozen foods as opposed to waxy starches and non-waxy starches from maize, wheat, and potato. Unmodified waxy tapioca starch yields thick, clear pastes with good shelf life. With a rising demand for clean-label foods by consumers and markets, the cold-temperature stability of waxy tapioca starch offers an attractive alternative to the use of chemically or genetically modified starch in frozen/refrigerated foods
Coarse grade native tapioca starch is an agglomerated native tapioca starch which is used in production environments where dust is an issue.
Native Tapioca starch used as thickener and stabilizer in puddings, breads, sauces, fruit pies and meat products.
Potato granules are cooked and dehydrated potatoes in a form of a dense, free flowing potato powder which re-hydrates very easily when added to the hot boiling water. Potato granules are used for potato puree, as ingredient for snack and potato pellets production and various fresh and frozen potato dishes (e.g. potato dumplings, croquettes, stuffed dumplings or noodles. Potato granules are as well used as thickener in dry soups and sauce mixes. Potato granules outperform potato flakes when it comes the preserving the original taste of potatoes
Potato flour, a micro flake that attracts and holds water. Main applications are potato and moist yeast bread with an excellent shelf life. Potato flour as a thickener for smoother sauces, gravies, and soups, and in gluten free cooking.
Potato flakes used for snack foods and instant mashed potato as well as thickener and enhancer of creamy frozen desserts and gravies.
Chemically modified starches contain an E-number; the declaration is Modified starch. Oxidized starch (E1404) is a suitable carrier for food mixtures exhibiting low viscosities after hot preparation. Compared to native starches, acetylated cook-up starches (E1420) are characterized through lower gelatinization temperatures and an improved stability against retrogradation. Regarding heat treatment, acidic conditions and shear forces, di-starch phosphates (E1412) are stable in terms of their viscosity. Acetylated di-starch phosphates (E1414) and adipates (E1422) additionally exhibit excellent freeze-thaw stability as well as clear appearance of the final preparation. Starch sodium octenyl succinate (E1450) exhibits emulsifying properties making it perfectly suitable in the application of oil-in water applications.
Clean label starches free from E-numbers (food additives). Main applications are soups, sauces, snacks, surimi, processed sea food and processed meat where it used as a thickener, binder, texturizer, anti-caking, or gelling agent. Available native potato starches: Standard viscosity High viscosity Low Moisture (9%, 12% residue of water)
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