Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Tapioca Starch
- Technologies
- Product Families
- Description (Native Starch)
- Tapioca Starch
Features & Benefits
- Functional Benefits
- Universal binder and thickener
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- 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