Tapioca starch is a versatile ingredient widely used in the food industry for its thickening, stabilizing, and binding properties. Within the realm of tapioca starch, two primary forms exist: native tapioca starch and modified tapioca starch. This article aims to shed light on the differences between native tapioca starch and modified tapioca starch.
The difference between native tapioca starch and modified tapioca starch’s appearance and texture:
Native Tapioca Starch: Native tapioca starch typically has a fine, white powder-like appearance with a smooth texture.
Modified Tapioca Starch: Modified tapioca starch can have varying appearances and textures depending on the specific modification process it undergoes. It may exhibit improved stability, clarity, gelatinization properties, or resistance to shear, among other characteristics.
The difference between native tapioca starch and modified tapioca starch’s stability and resistance:
Native Tapioca Starch: Native tapioca starch has limited stability when subjected to certain processing conditions, such as high temperatures or acidic environments.
Modified Tapioca Starch: Modified tapioca starch is engineered to have enhanced stability and resistance to specific processing conditions, making it suitable for various food applications that require stability during processing, freezing, reheating, or acidic conditions.
The difference between native tapioca starch and modified tapioca starch’s production processes:
Native Tapioca Starch: Native tapioca starch is derived from the extraction of starch from fresh cassava roots. The production process consists of several steps, they are raw cassava cleaning, washing, crushing, fiber sieving, protein removing, starch milk dehydrating, drying and sieving.
Modified tapioca starch is typically produced through a process called chemical or physical modification. The specific method used can vary depending on the desired properties and applications of the modified starch. Here are some common methods used to produce modified tapioca starch: oxidation, acetylation, cross-linking, hydrolysi, physical modification.
The difference between native tapioca starch and modified tapioca starch’s applications:
Native Tapioca Starch: Native tapioca starch is commonly used as a thickening agent, stabilizer, or binder in a wide range of food products, including sauces, soups, gravies, puddings, and desserts. It provides texture, viscosity, and mouthfeel, widely used to process foods, bakery products, beverages, confectionery, etc.
Modified Tapioca Starch: Modified tapioca starch offers a broader range of applications due to its modified properties. It can be used in food products that require improved stability, clarity, freeze-thaw stability, or resistance to acidic conditions. Modified tapioca starch is often utilized in food industry, textile sizing, papermaking, adhesives and some other specific fields.
Overall, the main difference between native tapioca starch and modified tapioca starch lies in their functionalities, production processes, and application versatility.
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Source: Doing
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