Modified Tapioca Starch as a Winning Food Ingredient

 

What Exactly is Modified Starch Used for in the Food Industry?

At a glance, modified starches are broadly used as either a binder, thickener, stabiliser, emulsifier, or gelling agent over a wide range of processed foods from batters and breadings to confectionery! They provide advantages like freeze-thaw stability, water-binding capacity, firmness, and moisture retention.

At Markaids, we are constantly looking for ways to help our customers improve their food quality and manufacturing needs. As we aim to become the preferred partner of choice in the food ingredients industry, we supply the finest modified tapioca starch to manufacturers for its suitable application in making food more enjoyable, sustainable and healthy.

The Power of Modified Tapioca Starch in Different Food Applications

Today, tapioca or cassava root is leading the way as a huge source of modified starch due to its:

  • odourless or bland taste
  • naturally gluten-free
  • non-allergenic properties
  • supply

A multifaceted ingredient, modified tapioca starch functions to give: 

Thickening

Modified tapioca starch can be used as a texturising agent to bring out the desired thickness, mouthfeel or texture in foods by means of retaining water or adding viscosity. Some examples of this function in food products are:-

Sauces, condiments, and dressings

  • The velvety smoothness of a rich sauce
  • The luscious creaminess of a dressing
  • Giving thickness in table spread

Texturizing

Modified tapioca starch can be used as a texturizing agent to enhance crispness, puffing ability, and structural integrity in food products. By improving expansion, binding, and uniformity, it helps create a more appealing texture and mouthfeel. Some examples of this function in food products are:-

Snacks

  • Provide crispness texture
  • Increase puffing ability
  • Provide uniformity of air cell
  • Improve binding properties
  • Improving expansion properties

Biscuits

  • Provide light crispy texture
  • Improve puff ability
  • Extend shelf life of the product

Emulsifying

As an emulsifying agent, modified tapioca starch helps in stabilising food emulsions (water + oil) and preventing its separation in frozen conditions. An example of this function is:-

Dairy products

  • Improve smooth creamy texture 
  • Reduce ice crystal formation

Vegan condiments

  • Used as an egg yolk replacer in vegan mayonnaise/dressing

Encapsulating

Modified tapioca starch can be used as an encapsulating agent to coat oil-based ingredients (ie. flavours, nutrients, bioactive spice compunds, etc.) for uniform release or minimise loss and degradation of functional properties in order to improve product quality, bodily absorption and enhance sensory experience. Some examples of this function in food products are:-

Encapsulated fat powders

  • Production of medium-chain triglycerides (MCTs) oil
  • Making of nutritional coconut milk powder