Emsland Group Tapioca Starch - Native Starch

Tapioca Starch is a universal binder and thickener for many applications in the food industry, e. g. Sauces and soups, canned vegetables, convenience food, meat products, potato products, snacks and ready flours.

Ingredient Name: Tapioca Starch

Functions: Binder, Thickener

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Identification & Functionality

Ingredient Name: Tapioca Starch
Ingredient Origin: Plant Origin,
Vegetable Origin
Food Ingredients Functions: Binder,
Thickener
Ingredients: Tapioca Starch
Technologies: Food Ingredients
Product Families: Food Ingredients — Functional Additives
Binders & Disintegrants
Food Ingredients — Texture & Consistency
Starches & Thickeners
Food Ingredients — Whole Foods, Extracts & Premixes
Vegetable Products & Extracts
Description (Native Starch): Tapioca Starch

Features & Benefits

Functional Benefits: Universal binder and thickener

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Cereals & Snacks,
Convenience Foods,
Meat, Poultry & Seafood,
Savory & Culinary
Food & Nutrition Applications: Canned Vegetables,
Gravies,
Noodles & Pasta,
Processed Meat Products,
Processed Seafood,
Sauces,
Snacks,
Soups
Starches in Meat, Poultry and Seafood: Type C/U

Water binding •••

Texturing agents •••

pH stability •

Shear resistant •

Taste neutral

Applications Cooked and processed meat and seafood

• = LOW ••••• = HIGH CWS = Cold Water Swellable C/U = Cook Up
Starches in Noodles: Transparency/ Clarity •••

Viscosity •••

Texture/ Consistency long

Taste neutral

Type C/U

Applications Rice noodles

Extrusion forming process low

sheeting process Binding whilst cooking
Starches in Soups, Sauces and Gravies: Thickener •••

Structure Medium

pH stability •

Heat stability •

Freeze/ thaw stability •

Type C/U

Application Catering systems

• = LOW ••••• = HIGH CWS = Cold Water Swellable C/U = Cook Up

Type	C/U
Water binding	•••
Texturing agents	•••
pH stability	•
Shear resistant	•
Taste	neutral
Applications	Cooked and processed meat and seafood

Transparency/ Clarity	•••
Viscosity	•••
Texture/ Consistency	long
Taste	neutral
Type	C/U
Applications	Rice noodles
Extrusion forming process	low
sheeting process	Binding whilst cooking

Thickener	•••
Structure	Medium
pH stability	•
Heat stability	•
Freeze/ thaw stability	•
Type	C/U
Application	Catering systems

Emsland Group Tapioca Starch - Native Starch

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Knowde Enhanced TDS