Tapioca starch is used across a variety of culinary disciplines and is particularly useful for thickening, gelling, binding, and stabilising food products. The tapioca
starch that we manufacture provides:
- Neutral flavour and appearance
- Superior texturizing, mouthfeel, and freeze-thaw qualities
- Crispiness to crumb coats
- Structural resilience to baked goods, noodles, and pastas.
- A great nutritional value since it is rich in calcium and vitamin B12.
Tapioca starch may be applied in various foods including :
-Soups, sauces, and dressings
- Baked items, e.g. pastries and pies
- Extruded foods
- Cooked meats
- Ice cream and Ice cream cone manufacturing
- Noodles and pastas
Parameters:
-Appearance- Free Flowing Cream-White Powder
-pH of 10% Slurry- 5.0 - 7.0
-Moisture Content- Max 12.0%
-Viscosity of 2% solution in Redwood No.1 viscometer at 75C Min 50 sec Viscosity of 5% solution in Brookfield viscometer at 50C -1500cps
-Fibre Content (100 gram)- Max 0.5 ml
-Sieve retention on 100 mesh- Max 1.0%
-Ash Content- Max 0.2%
-Sulphur Dioxide- Max 50 ppm
-Brightness- Min 93.0%
-Free Acidity (10 gram)- Max 1.5 ml
Maize starch is a very dynamic product that assists in various types of food production. It has multiple applications to achieve various effects. Our food-grade products comply with the most stringent hygiene standards during both production and packaging.
Maize starch can be used to:
- Thicken soups and sauces.
- Achieve a super crispy crust coat in fried foods.
- Add structure to cakes and pastries
- provide freeze-thaw stability and retrogradation of frozen and bottled foods
- enable flavor encapsulation helping preserve food flavors for longer
- control syneresis and enhance the thickness of yogurts and creams
- enhance the mouthfeel of a wide range of fresh and canned foods Small changes to its specifications can enable this native starch to fulfill your culinary needs: our sales team would be
