TAPIOCA STARCH

Starches are basically carbohydrates, known as polysaccharides, i.e., multiple molecules of sugar. Tapioca Starch has high viscosity, hence when treated with hot water it turns into a thick paste and when cooled with certain additives, it forms a gel.

Tapioca Starch is used in making-

1) Adhesive and Glue. It becomes sticky when it is mixed with water or certain chemicals. It stays sticky over a very long period of times.

2) Animal feed. It is highly economical and therefore extensively used as a filler in the manufacturing of compounded animal feeds.

3) Medicines. It is used a binding material in making tablets.

4) Textiles. Starch is perfect for textile applications. It is widely used in the sizing of yarns and finishing of cotton and polyester fabrics.

5) Food/Bakery. Tapioca starch is used as a thickener and stabilizer in fruit pies, soups, puddings, breads, sauces, soy and meat products. It can withstand long cooking times without breaking down. And products made with tapioca don’t lose their quality when frozen or reheated because tapioca retains its thickening capabilities throughout these processes. Tapioca becomes clear and gel-like when cooked and dissolves completely when used as a thickener. It is very useful as a texture stabilizer and provides shine to the finished product.

Tapioca Starch is preferred in making Chocolates, biscuits, cakes and ice creams due to its better gelling and thickening properties.

6) Beverages and Alcohol. Modified tapioca starch is used as a colloid stabilizer in beverages that include solid constituents. Tapioca starch based sweeteners are preferred to sucrose in beverages for their improved processing characteristics and product enhancing properties.