I. The difference between
Different manufacturing processes
Tapioca powder: the powdery particles obtained by crushing and drying the cassava after peeling it, or the powdery particles obtained after peeling and drying are generally produced by the family workshop.
Tapioca starch is a kind of starch obtained by the whole assembly line. The processing technology is relatively complex, including peeling, cleaning, crushing, screening, filtration, concentration, dehydration, drying and screening. As a result, fine and high-quality powder particles are generally produced by the industrial assembly line.
- Tapioca flour: the tapioca powder is usually powdery. When boiled with water, it will appear transparent and taste like a piece of elastic. Tapioca is often used in food processing, such as sweet dumplings, puddings or crystal dumplings.
- Tapioca starch: it is a fine powder that does not form when heated in water. This is often used in daily life as a condiment. When cooking dishes or making soups, the tapioca starch will play a role in reducing juice. When some food is Fried, it can also be wrapped in the outer layer of the food to make the food more crispy.
There’s a difference between raw and cooked
- Tapioca flour: the processed tapioca powder remains relatively toxic, so it can’t be eaten raw.
- Tapioca starch: it is processed in such a way that the toxic substances present in tapioca are removed.
So tapioca is not raw and tapioca starch can be used directly.
USES of tapioca powder:
Tapioca starch can make alcohol, fructose, glucose, maltose, monosodium, beer, bread, biscuits, prawns, fans, sauce and plastic fiber plastic film, resin, coating, adhesive and other chemical products.
In Chinese households (especially in southern fujian), cassava flour is preferred to mix with water and meat evenly and taste better
II. Use of tapioca starch
The raw tapioca starch is widely used in food recipes, such as baking products, as well as in making extruded snacks and tapioca pellets.
Modified starch or starch derivatives have been used as thickeners, binders, bulking agents and stabilizers, and are also the best incremental agents, sweeteners, flavor carriers and fat substitutes.
Foods using Thai tapioca starch include canned foods, frozen foods, dry mixes, baked goods, snacks, condiments, soups, sausages, dairy products, meat and fish products and baby food.
Modified starch is used as colloid stabilizer in beverage containing solid content.
In beverages, tapioca starch sweetener is superior to sucrose because it improves processing and enhances product characteristics, and combines with other sweeteners to fully meet consumer demand.
The high degree of hydrolysis syrup formed by the hydrolysis of tapioca starch is an ideal source of fermentable sugars in beer brewing.
Cassava original starch and various modified starch have many USES in confectionery production, such as gelling, thickening, stabilizing system, enhancing foaming, controlling crystallization, bonding, film formation, adding luster, etc.
Low-viscosity tapioca starch is widely used in gelatinized candies, such as jellies and chewing gum.
Most commonly used is acidolytic starch because of its excellent retrograde and cementitious properties, which are even more pronounced in the case of sugar.
Tapioca starch-based syrup can be produced at low cost through acidolysis or enzymatic hydrolysis, and can be used as raw materials for the production of various chemicals, such as sodium glutamate, amino acids, organic acids, ethanol, ketones, vitamins and antibiotics.
Tapioca starch dextrin is a good adhesive, which is widely used, including corrugated board, paper bag, plywood, adhesive paper, adhesive tape, label, stamp and envelope, etc.
The application of modified starch in paper industry can improve paper quality, productivity and pulp utilization rate.
Cationic starch can be used to flocculate the pulp and improve the dewatering efficiency of the wet part. Starch retained on finished paper as internal sizing agent can increase paper strength. In the textile industry, tapioca starch is often used as sizing agent to harden and protect yarn.
Used as finishing agent to produce fabrics with a smooth feel; Used as an additive to obtain a clear, durable printed fabric. For textile applications, the effect of using light cooking starch is more ideal.
Tapioca starch and modified starch can be used as adhesives; increment agents and disintegration agents for tablet production. Specially modified starch can be used as a carrier of emollients; usually mineral oil-based substances. Other modified starch can be used as emulsifier, encapsulant (vitamin), setting agent (hair mousse) and thickening agent (shampoo).
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