Modified tapioca starch

Modified tapioca starch is also called Expandex.This is a revolution in gluten-free baking. It enhances the texture and appearance of bakery applications so those living a gluten-free lifestyle can enjoy the foods they love. Pizza, cookies, bread—it's all possible with modified tapioca starch.It is a white, odorless, flavorless powder. It does not contain wheat, rye, barley, oats or corn and is a certified gluten-free product.

Type : Axetylated Moisture : 13.5% max Starch : 85% min Ash : 0.2% max Whiteness : 90%min Viscosity : 800 - 900 Slurry residue : 0.2% max Mesh : 100 DS : 0.011 - 0.08 : 4 - 7 Type : Oxydized Moisture : 13.5% max Starch : 85% min Ash : 0.5% max Whiteness : 90%min Slurry residue : 0.5% max Mesh : 100 -101 : 4 -7 Type : Cationic Moisture : 14% max Starch : 85% min Ash : 0.2% max Whiteness : 90%min Slurry residue : 0.2% max Mesh : 100 DS : 0.021 - 0.055 /td> : 4 -7 N : 0.17 - 0.47% min