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Tapioca starch – small homogeneous white crystalline powder with a neutral smell and taste.
Scope and features:: Tapiok starch with properties very similar to the potato starch and is used in the same industries.
However, for some indicators it exceeds potato starch: due to the lower moisture content (6-7%), the starch content in the product weight more tapioca starch has a lower ash content and is therefore considered the most pure starch. Viscosity of paste is higher than that of cereal starches, such as corn, wheat. This starch has a very broad scope as a thickening agent/binding agent, Texturizer, or as an agent for preventing the formation of clots. Its high viscosity and long texture make it suitable for use as the primary thickener in soups, sauces and gravies, and a low gelatinization temperature makes it suitable for soups and instant noodles, and for use as a binder in meat production.