Tapioca starch is a type of starch extracted from cassava root. It is a fine, white powder that is commonly used as a thickener, stabilizer, and binder in various food products. Tapioca starch is a popular alternative to wheat flour and cornstarch due to its unique properties, including its ability to form a clear, thick gel that is stable when heated and cooled.
Tapioca starch is commonly used in gluten-free baking to replace wheat flour. It can also be used in the production of noodles, bread, and other baked goods. In addition, tapioca starch is often added to soups, sauces, and gravies as a thickener, providing a smooth, glossy texture. It is also used as a binding agent in meat products, such as sausages and meatballs.
Tapioca starch is easily digested and is considered a low glycemic index food, making it a popular choice for people with diabetes. It is also a good source of energy and contains some vitamins and minerals, including calcium, potassium, and folate.
Here is a specs sheet for tapioca starch:
- Appearance: Fine, white powder
- Solubility: Soluble in water
- pH: 5.0 - 7.0
- Moisture: ≤ 13%
- Starch content: ≥ 85%
- Ash content: ≤ 0.5%
- Protein content: ≤ 0.2%
- Fat content: ≤ 0.2%
- Fiber content: ≤ 0.2%
- Heavy metals: ≤ 10 ppm
- Microbial count: ≤ 10,000 cfu/g
- Shelf life: 2 years
Tapioca starch is a versatile ingredient that offers many benefits in food production. Its unique properties and nutritional profile make it a popular choice for gluten-free and low glycemic index diets.
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