Native Tapioca Starch as a raw material of the future – what do you need to know?
- Native Tapioca Starch is extracted from cassava.
- It differs from tapioca flour in that flour is extracted from the whole tuber, while Native Tapioca Starch is extracted from the inner part of the tuber, the endosperm.
- Native Tapioca Starch has the ability to gelatinize and thicken.
- It is used in the food, cosmetic, pharmaceutical, paper and feed industries.
Native Tapioca Starch – what is it?
Native Tapioca Starch is extracted from cassava roots. The manufacturing process begins with peeling the root of the plant, which is then sliced and finely grated until the pulp has a smooth consistency. The pulp is then separated from the water by centrifugation until the starch is extracted from the fibrous pulp, leaving a liquid starch. This liquid is then dried to produce the Native Tapioca Starch.
It is used in various industries, mainly as a blending and thickening ingredient. It has recently gained popularity due to its many useful properties. Want to learn more about the properties and uses of Native Tapioca Starch? Then be sure to read on!
Tapioca Flour vs Native Tapioca Starch
Native Tapioca Starch is often referred to as tapioca flour. Although these terms are used interchangeably in some countries, they are not really the same product – they differ in what part of the plant they are made from. Tapioca flour is made from the whole tuber, while Native Tapioca Starch is made from the inner part of the tuber, the endosperm.
Native Tapioca Starch – properties
Native Tapioca Starch is in the form of a white and tasteless powder. It is gluten-free and easily digestible. In addition, Native Tapioca Starch is rich in carbohydrates and contains vitamins and minerals.
The great advantage of Native Tapioca Starch is that it has no characteristic taste or smell, so it can be successfully used in the food industry. It has the ability to form a gel and thicken liquids, giving flexibility and viscosity to dishes. In addition, Native Tapioca Starch retains its properties and structure during cooking and frying. It is also known for its ability to regulate moisture and increase the volume of final products. In addition, it stabilizes emulsions.
Native Tapioca Starch – applications
Native Tapioca Starch is very popular in industry. It is used in:
- food industry – as a thickener, stabilizer and emulsifier in food products,
- cosmetic industry – as a thickener, it also increases the viscosity of products,
- pharmaceutical industry – as a binder and filler in tablet production,
- paper industry – increases viscosity and imparts white color,
- feed industry – as a filler.
Native Tapioca Starch is most often used in the food industry. Due to its thickening properties and ability to form transparent and flexible gels, it is added to soups, sauces and dressings. Native Tapioca Starch is also gluten-free, which makes it an attractive alternative for people with gluten intolerance. Therefore, it is used in the production of gluten-free baked goods, cookies, breads and other baked goods. Native Tapioca Starch is used in the manufacture of dairy products such as yogurts to give them a creamy texture. It can also be used in beverages such as smoothies and dairy drinks.
Another popular use of Native Tapioca Starch is in cosmetics. For one, it affects the consistency of the product so that it is not too runny. Native Tapioca Starch also has an opacifying effect – it absorbs sebum and sweat particles. That is why it is added to makeup products such as powders and foundations. It can also be used in antiperspirants as a substitute for talc.
In the pharmaceutical industry, Native Tapioca Starch serves as a binder and filler in the production of tablets. Due to its whiteness and viscosity, it is also used in the manufacture of paper – it increases its strength and provides a smooth surface. Native Tapioca Starch is also added as a filler to animal feed mixtures.
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