American Key Food Products Native Waxy Tapioca Starch

Identification & Functionality

Ingredient Name

Waxy Tapioca Starch

Ingredient Origin

Natural Origin,

Plant Origin

Food Ingredients Functions

Emulsifier,

Stabilizer,

Thickener,

Viscosity Modifier

Technologies

Food Ingredients

Product Families

Food Ingredients — Texture & Consistency

Emulsifiers,

Stabilizers,

Starches & Thickeners

Features & Benefits

Labeling Claims

Additive-free,

Clean Label,

Gluten-free,

Grain-free,

Natural,

Naturally Derived,

Non-GMO,

Plant-Based

Food Ingredients Features

Elastic Texture,

Enhanced Shelf Life,

Improved Crispiness,

Improved Expansion,

Improved Freeze/Thaw Stability,

Improved Stability,

Improved Water Retention,

Moisture Retention,

Neutral Taste,

Prevents Syneresis,

Purifying,

Smooth Mouthfeel,

Smooth Texture,

Uniform Expansion,

Wide Temperature Range

Functional Advantages

• Transparent Gel
• Smooth and Elastic Texture : Enhances a product's texture with light crispiness or smoothness.
• High Expansion : Has excellent expansion power and good puffing ability and uniformity.
• Clean label : It is label friendly, additive free/no INS-numbers.

Product Features

• High level of amylopectin helps retain water in freeze-thaw cycles
• Great stabilizer/thickener can withstand large process temperature changes
• Delivers smooth mouthfeel in low-fat yogurt and extends moisture in baked products
• Improves shelf life in many baked goods

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Cereals & Snacks,

Convenience Foods,

Dairy,

Savory & Culinary

Food & Nutrition Applications

Frozen Meals,

Noodles,

Salad Dressing,

Sauces,

Snacks,

Yogurt

Properties

Physical Form

Powder

Taste

Neutral taste

Odor

Neutral odor

Appearance

White to pale yellow powder 

Microbiological Values

	Value	Units	Test Method / Conditions
Aerobic Plate Count	max. 2.0 x 10⁴	cfu/g	FDA BAM Online, 2001 (Chapter 3)
Molds	max. 1.0x 10²	cfu/g	FDA BAM Online, 2001 (Chapter 18)
Yeast	max. 1.0x 10²	cfu/g	FDA BAM Online, 2001 (Chapter 18)
Escherichia coli	max. 3	MPN/g	FDA BAM Online, 2020 (Chapter 4)
Salmonella spp.	Not Detected	in 25g	ISO 6579: 2002 Amd.1:2007

Specifications

	Value	Units	Test Method / Conditions
Moisture Content	max. 13	%	AOAC 2016:925.10
Starch Content	min. 85	%	Polarimetric method
pH	4.5 - 7.0	—	AOAC 2016:943.02
Pulp	max. 0.15	ml	TISI Standard No. TIS 274-2521 (1978)
Ash Content	max. 0.3	%	AOAC 2016:923.03
Whiteness	min. 88	%	Color spectrophotometer/CIE 1964
Amylopectin Content (waxy granule)	min. 95	%	Microscope
Particle Size (passed 100 mesh)	min. 95	%	Sieve Shaker AACC 66-20
Sulfur dioxide (Titrate 100ml of 10% solution with 0.01N I₂)	max. 10	ppm	—
Viscosity (at peak, 6% DB)	min. 700	BU	Brabender Viscometer