Native tapioca starch is a natural starch derived from the cassava root. It is extracted through a process that involves peeling, grinding, and drying the cassava roots. Some of the characteristics native tapioca starch possesses are…
Appearance – White crystalline powder
Taste – Neutral
Odour – Neutral
Thickening – Native tapioca starch absorbs water and swells upon heating, creating a thick, viscous solution that helps thicken various food products.
Gelling Agent – Forms a clear and stable gel when cooked, making it ideal for applications where clarity and viscosity are needed.
Binding Agent – Acts as a binding agent in met products and baked goods, helping to hold ingredients together and improve texture.
Stabiliser – Enhances the stability and shelf life of dairy products, sauces, and soups by preventing separation.
Texture Enhancer – Adds chewiness and improves the mouthfeel of gluten-free baked goods, desserts, and other food products.
Moisture Retention – Helps retain moisture in baked goods and meat products, enhancing their freshness and shelf life.
Calories (kcal) | 353 |
Protein | 0 |
Total Fat | 0 |
Saturated Fat | 0 |
Cholesterol | 0 |
Total Carbohydrates | 87.9 |
Sugars | 0 |
Dietary Fibre | 0.54 |
Sodium (mg) | 31 |
Calcium (mg) | 38.3 |
Iron (mg) | 0.32 |