Native tapioca starch has a high viscosity and a lengthy texture, making it a good thickener and an excellent binding agent. the consistency of tapioca granules helps stabilize and generate a smooth mouth feel in various culinary applications. Another key benefit is a tapioca’s bland taste which is ideal for those who wants to add more flavors.
Modified Tapioca Starch
Physical and chemical modification are used to modify our native tapioca starch to introduce functional properties to meet the needs of food and non-food uses. Eg. Acetylated (1420), Cross-linked (1412), Oxidized (1414), Cationic, Hydroxypropyl starch (1410), Pregelatinised (cold-water-soluble)
Fiber
Tapioca fibre can be utilised in multiple food applications such as bakery and meat additives. With it’s water-retention ability, it entraps moisture in the product, enhancing the texture and mouthfeel that extends the potential use in multiple food applications.
Flour
Tapioca Flour is produced under the Good Agricultural Practice (GAP) principle. The product is clean-labelled, non-GMO and gluten-free. This is most suitable and a solution to the people *who* struggles with gluten allergies as well as people who are cautious about their health, as the product is also high in fibre content, which will improve your gut health.