Native Tapioca Starch is a food grade product refined from cassava roots.
Starch is an important constituent in many foods. It plays an obvious role in achieving the desired viscosity in such products as cornstarch pudding, sauces, pie fillings and gravies. It plays a more subtle role in potatoes, cereals, and baked products such as biscuits, muffins, popovers, pastry, cake and bread.
It is used as a water binding and texturizing agent. It has a high viscosity, water-holding capacity and binding abilities.
It is a white to off-white powder with a moisture below 13%. The of a slurry in water is neutral. Tapioca Starch is very bland and clean in flavor and is not masking the flavours used.
Cooked it forms a quite clear gel with a long and slightly stringy texture. Upon cooling, it sets to a soft gel. It loses most of its thickening ability during prolonged heating and under acidic conditions. The cooked gel resambles that of potato, but the texture is less stringy and the flavor i more neutral, making it a preferred thickener in delicate foods and desserts.
Special food applications: Extruded snacks, where it improves expansion, custard-type pie filling, where it reduces surface cracking and in baby foods as a bodying agent. In biscuits and in cream sandwiches 5-10 % tapioca starch softens the texture and renders the biscuit nonsticky.
In general it may be used as a thickener in foods not subject to rigorous processing.
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