Native tapioca starch is widely used in food formulations, such as bakery products, as well as extruded snacks and tapioca beads. Modified starch or starch derivatives have been used as thickeners, binders, bulking agents and stabilizers, as well as optimal bulking agents, sweeteners, flavoring agents and fat substitutes. Foods that use Thai tapioca starch include canned food, frozen food, dry mix food, baked food, snacks, condiments, soups, sausages, dairy products, meat and fish products, and baby food.

1. The application of tapioca starch in beverages

Modified starches are used as colloidal stabilizers in beverages containing solids. In beverages, tapioca sweeteners are superior to sucrose because the former improves processing and enhances product characteristics, and can be combined with other sweeteners to fully meet consumer needs. The highly hydrolyzed syrup formed by the hydrolysis of tapioca starch is an ideal source of fermentable sugars in beer brewing.

2. Application of tapioca starch in candy

Raw tapioca starch and various modified starches have many uses in confectionary production, such as gelling, thickening, stabilizing the system, enhancing foaming, controlling crystallization, bonding, film forming, adding luster, etc. Low-viscosity tapioca starch is widely used in gelled confectionery, such as jelly and chewing gum. The most commonly used is acid-thinned starch, because it has excellent reversibility and gelling ability, and these characteristics are more pronounced when exposed to sugar. Dry starch is used as a release agent in confectionary making. Starch-based polysaccharides enable the production of sugar-free chewing gum.

3. Application of cassava starch in meat products

Starch accounts for a large proportion in meat products, and more than half of the varieties are inseparable from starch. Some powder sausage products will add a large amount of starch, and some even use starch as the main raw material. Frozen prepared foods (such as meatballs and fish balls, etc.) and sausage foods also use starch in their preparation. They use fresh meat as raw materials, and then add a certain amount of salt, starch and spices and other raw materials. After a certain process Refined. Modified starch is an important food quality improver and food additive. With the continuous improvement of people’s requirements for the quality of food materials, the market’s requirements for the quality of modified starch will also increase, and this will also drive the development of the modified starch industry. Studies have shown that the addition of 6% cassava modified starch (acetate starch, lactide starch and phosphate starch) can significantly improve the quality of chicken sausage products such as hardness, chewiness, elasticity and cohesion.

4. Application of tapioca starch in noodle products

Flour products refer to processed products using flour as raw material. There are many kinds of noodle products, the most common ones are instant noodles, dumplings, vermicelli, wet noodles, etc. The processing and production of them have moved from small family workshops to socialized and industrialized production. With economic development and social progress, as well as the high rhythm of daily life, The demand for flour products is increasing year by year. Studies have shown that the texture and appearance of mochi bread made of pregelatinized cassava modified starch and pregelatinized potato modified starch are better. According to different types of flour products, the amount of starch added is 5-20%.

5. Application of tapioca starch in instant noodles

At present, instant noodles are facing fierce market competition. Whether it is the brand and scale of the enterprise, or the product quality and management of the enterprise, they all play an important role in the competition in the instant noodle market. Generally speaking, the key to winning in the competition lies in relying on technological innovation and continuously improving product quality. Instant noodles use the most starch among all kinds of noodle products. This type of starch requires stable viscosity, low gelatinization temperature, transparent paste liquid, and good elasticity. It also requires high temperature resistance, extrusion and shear resistance. features. The addition of starch can make the dough smooth and flexible, improve its water retention capacity, shorten the rehydration time of the dough, make the dough without burrs when cutting, and improve the cooking resistance of the dough; the excellent characteristics of tapioca modified starch can better improve The nature of instant noodles. At present, the most used modified starch is cassava esterified starch, and the added amount is 10-15%.

6. Application of tapioca starch in fresh-keeping wet noodles

Fresh-keeping wet noodles are a kind of boiled instant noodles from Japan. The types of moisturizing fresh noodles mainly include buckwheat noodles, ramen noodles, udon noodles and other varieties. The main production processes of fresh-keeping wet noodles include continuous rolling, boiling, pickling, Sealed packaging and atmospheric pressure sterilization, etc. After nearly ten years of development, the production technology has basically matured. In the domestic and foreign markets, the market share of fresh-keeping wet noodles has increased year by year. At present, the most used amount of starch in wet noodles is esterified starch with a high degree of substitution, and the amount used is about 15%. The added highly substituted modified starch can improve the whiteness of wet noodles, acid resistance, shear resistance, good water retention and longer shelf life.

7. Application of tapioca starch in vermicelli

Most vermicelli are refined by traditional techniques. Vermicelli is prepared with sweet potatoes, mung beans, potatoes, etc. as raw materials. Vermicelli contains a lot of vitamins, starch, protein and other nutrients. The main characteristics of vermicelli are long-cooking, slim shape, The vermicelli is soft and the powder is bright and transparent. Adding a certain proportion of starch to vermicelli can improve the properties of vermicelli, such as cooking resistance and transparency, and can also reduce production costs. The starch added to vermicelli is required to have good film-forming properties and a certain degree of retrogradation. The denaturation type is mainly lipid cross-linked and etherified cross-linked starch, and the addition amount is 10-20%.

8. Application of tapioca starch in quick-frozen dumplings

Quick-frozen dumplings are a kind of frozen noodle products, which have become popular in the market in recent years. Appropriate addition of modified starch to dumplings can effectively prevent the water loss of dumpling wrappers, so as to improve the shortcomings of dumpling wrappers that are easy to crack after quick-freezing and easy to reveal fillings after boiling. On the other hand, the addition of cassava modified starch can reduce the amount of flour used, and cassava modified starch can effectively reduce the use grade of flour, thereby reducing its overall production cost. Cassava modified starch used for quick-frozen dumplings requires good transparency, emulsification, whiteness, cohesiveness, water retention, aging resistance, and frost resistance. Among the modified starches made of cassava starch, esterified starch and modified starch are the main types, and the dosage is 8-15%. Studies have shown that cassava modified starch can significantly improve the quality of quick-frozen dumpling wrappers and quick-frozen dumplings, and can improve the cracking of dumpling wrappers during quick-freezing and storage.

9. The application of tapioca starch in glutinous rice balls

Tangyuan is a kind of traditional food in China. Adding tapioca modified starch to the glutinous rice ball skin can improve its cohesiveness. The addition of cassava modified starch can not only prevent the glutinous rice balls from cracking after freezing, but also prevent the muddy soup phenomenon when the glutinous rice balls are boiled. And it can increase the delicate taste and transparency of glutinous rice balls. Therefore, this type of modified starch requires high transparency, cohesiveness and freeze resistance. The main types of cassava starch denaturation are pregelatinized, esterified, and starchy, and the amount added is 2-10%.

10. Application of tapioca starch in condiments

Starch is also used in large quantities in condiments, such as oyster sauce, monosodium glutamate chicken essence, abalone juice, tomato sauce, etc. These condiments use the largest amount of starch. In solid condiments, modified starches with low viscosity and long-cooking properties are mainly used, and tapioca modified starches with characteristics of stability, thickening, acid resistance, salt resistance, and shear resistance are mainly used in seasoning sauces. Used as thickener and stabilizer.

11. Application of tapioca starch in puffed and snack foods

Puffed food is a new type of food prepared from potatoes, grains, beans and vegetables. In recent years, puffed food has developed rapidly in the world, and it is also called light food and extruded food abroad. , Explosive food, etc. Puffed food needs to be processed by puffing equipment and processing technology. It can complete mixing, curing, crushing, sterilization, molding and other processes at one time, and produce a wide variety of puffed foods with exquisite appearance, rich nutrition, crispy and delicious, such as snow cake, Potato chips, corn on the cob, chicken strips, etc. The use of tapioca modified starch in puffed food mainly plays the role of bonding and puffing, which can make vegetables adhere and increase the fluffy feeling of products. Snack food has gradually become an indispensable part of people’s daily life. It can reduce people’s psychological pressure, relieve their emotions, and keep them in a good mood. With the continuous rapid development of my country’s economy and the continuous improvement of people’s consumption and purchasing power, the carving and snack food market will continue to grow at a high speed. my country’s snack food industry has huge room for development in the future.

12. Application of tapioca starch in yogurt

In lactic acid drinks and set yogurt, in order to prevent them from dehydration, stratification, whey precipitation and other adverse phenomena, it is often necessary to add a certain amount of stabilizers, thickeners, etc. to the yogurt. Tapioca modified starch is an excellent thickening and stabilizing agent. Its application in yogurt requires starch to resist acid thickening, have good stability, and is not easy to retrograde, and it can increase the apparent viscosity, water holding capacity and elastic modulus of stirred yogurt, and at the same time improve the viscosity of yogurt. resistance to shear thinning.

13. Application of tapioca starch in granules

Granules require low starch gelatinization temperature, thickening, and stability, and can endow the product with a better organizational shape. The added tapioca modified starch is mainly pregelatinized tapioca starch, esterified tapioca starch and soluble tapioca starch, and the added amount is 5-30%.

Application of Tapioca Starch in Chemical Industry
Tapioca starch-based syrups can be produced at low cost through acid hydrolysis or enzymatic hydrolysis processes, and are used as raw materials for the production of various chemicals such as monosodium glutamate, amino acids, organic acids, ethanol, ketones, vitamins, and antibiotics, among others.

Tapioca Starch Used as Adhesive and Glue

Tapioca starch dextrin is an excellent adhesive for a wide range of applications, including corrugated cardboard, paper bags, plywood, gummed paper, adhesive tape, labels, stamps and envelopes, etc.

Application of Tapioca Starch in Paper Industry

The application of modified starch in the paper industry can improve paper quality, increase productivity and pulp utilization. Cationic starches are used to flocculate pulp and improve wet end dewatering efficiency, resulting in higher machine speeds and higher pulp utilization. The starch that remains on the finished paper acts as an internal sizing agent to increase paper strength. Low-viscosity starches, such as oxidized starches, are used as surface sizing agents to increase paper strength and improve ink absorption in printing and writing. Modified starch is also used as a binder in pigment coatings to produce smooth, white, high-grade paper.

Application of Tapioca Starch in Textile Industry

In the textile industry, tapioca starch is often used as a sizing agent to harden and protect the yarn to improve spinning efficiency; as a finishing agent to produce fabrics with a smooth hand; as a color enhancer to obtain clear, wear-resistant printed fabrics. For textile applications, lightly cooked starches are ideal.

Application of Tapioca Starch in Medicine and Cosmetics

Tapioca native starch and modified starch can be used as binder, bulking agent and disintegrant in tablet production. Specially modified starches can be used as emollient carriers, usually such emollients are mineral oil based substances. Other modified starches can be used as emulsifiers, encapsulating agents (vitamins), styling agents (hair mousse) and thickeners (shampoo), etc.

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