1. What is Tapioca Starch:
Tapioca starch is a starch extracted from cassava root. The cassava root is relatively easy to grow and a dietary staple in several countries in Africa, Asia and South America.
Tapioca starch is almost pure starch and has very limited nutritional value. However, it’s naturally gluten-free, so it can serve as a wheat substitute in cooking and baking for people who are on a gluten-free diet.
Production varies by location, but always involves squeezing starchy liquid out of ground cassava root. Once the starchy liquid is out, the water is allowed to evaporate. When all the water has evaporated, we can see a fine tapioca starch behind.
2. Reasons Why Tapioca Starch is a Preferred Starch:
The price of tapioca starch: As the previous part, the production process is quite simple and the Raw material are abundantly, the price of tapioca starch is lower than other starches such as corn starch, potato starch, …
The Flavor : Tapioca starch has a bland, neutral taste. This is an advantage when cooking, as adding tapioca starch won’t affect the flavor of a recipe. Because of its neutral taste, tapioca starch can be used in both sweet and salty dishes without problem. For the food industry, light flavors such as vanilla, peach and lemon, are not masked when using tapioca starch. This is because tapioca starch contains no impurities, while cereal based starches contain phospholipids which give it an after taste.
Ms. Vivian, our customer for 4 years, has succeeded in replacing corn starch with tapioca starch. Because tapioca starch and corn starch is similar in food adhesion. She decided to switch from using corn starch (to producing some products) to tapioca starch. Fortunately, we found her and advised her on the strengths of our Tapioca starch. And unexpectedly, when she took our samples to make cakes for testing, the taste of lemon and orange was much more prominent than when she used corn starch.
Appearance: Also for the food industry, pastes, films and gels madse with tapioca starch are clearer than when other starches are used and fruit fillings look more appetizing.
Non-Allergetic For the baby food industry: Tapioca starch is gluten-free and thus easier to digest — an important consideration, and a reason for its widespread use in the manufacture of baby foods.
Excellent Viscosity: Tapioca starch exhibits a lower viscosity (more liquid) when people warm it. This facilitates processing many food.
