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Native tapioca starch

Update: 10/22/2015

Tapioca is a staple food in some regions and is used worldwide as a thickening agent, mainly in foods. Tapioca is gluten-free, almost completely protein-free, and contains practically no vitamins.
In Britain, the word tapioca often refers to a milk pudding thickened with arrowroot, while in Asia the sap of the sago palm is often part of its preparation.

Tapioca starch is widely known as the most "bland flavor" starch in the world.
Tapioca starch has always been prized for its bland flavor and it commands a premium price when modified to eliminate the textural problem and receive specific properties according to food products concept requirements.
 
Flavor can be greatly influenced by the type and amount of starch used. Ideally the starch should contribute no flavor.  Any flavor contribution is normally considered to be a negative. Of
the starches under consideration, tapioca contributes the least amount of flavor.

Mostly food manufacturers prefer modified tapioca starches over any other starches because of its excellent flavor characteristics.

Type: Tapioca  starch  grade 1 
Specification

Moisture         : 13.5% max
Starch content : 88% min
Ash : 0.2% max
Fiber : 0.2% max.
Whiteness       : 92% min
Viscosity         : 850 BU min
SO2 : 30ppm max
PH                 : 4-7 
Impurities       : 0.2% max
Packing         : 25kgs/bag, 50kgs/bag
  650kgs/jumbo bag, 850kgs/jumbo bag
                   


Type: Tapioca  starch  grade 2
Specification

Moisture         : 15% max
Starch content : 82 - 84% min
Ash : 0.5% max
Fiber : 0.5% max.
Whiteness       : 89% min
Viscosity         : 500 BU min
Packing         : 25kgs/bag, 50kgs/bag
  650kgs/jumbo bag, 850kgs/jumbo bag
 
 

 

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