Tapioca starches in food production

In gluten-free baked goods, tapioca starches fulfil multiple functions that help to create the desired texture, consistency, and length of freshness.

Gluten-free baked goods lack the elasticity of the gluten network. Tapioca starch helps the dough achieve integrity and, in combination with other functional additives such as xanthan or psyllium, effectively imitates the gluten network. The higher elasticity of the dough facilitates dough handling and processability.

For example, tapioca starch helps in the stabilization of air bubbles in the fermentation process, which leads to greater bread volume and a more homogeneous crumb structure. By binding water, tapioca starches endow the baked goods with longer lasting freshness.  

The rise in flexitarian, vegetarian, and vegan diets is increasing the need for raw materials in the food industry that can mimic the functionalities of animal ingredients. Tapioca starches can be used to improve the texture in a variety of plant alternatives. 

The soft tapioca gels are especially suitable for fermented yoghurt alternatives, and lend them an especially pronounced creaminess. In general, tapioca starches are popular thickeners and binders in vegan dairy alternatives thanks to their neutral flavour, shiny appearance, and light colour. Even brief pasteurization achieves the desired effects, which would not be the case with other starches.

In vegan meat alternatives, modified tapioca starches are impressive for their soft structure, efficient water-binding capacity, and high water retention in cold storage. The soft gels of tapioca starches make especially good complements to highly fibrous, textured proteins. Accordingly, tapioca starches are especially well suited to being combined with textured dry extrudates (TVPs), wet texturates, and seitan.

Many consumers turn to convenience products due to a lack of time. Ready-to-eat and frozen products are seen as practical options because they’re supposed to be ready quick.

In instant noodles, modified tapioca starches lead to a soft, elastic texture. Given their excellent freeze/thaw stability, they ensure that the desired product integrity is maintained in filled pasta. In deep-fried potato products or extruded snacks, tapioca starches help to achieve greater expansion and lend the products a light structure. Sauces and cream desserts gain a pleasantly creamy mouthfeel, good processability and long shelf life from tapioca starches.

By having different production partners, we can offer a wide variety of different tapioca starches. Our core competencies include native, physically modified (clean label), and chemically modified tapioca starches. 

Feel free to contact us if you have any specific questions or would like technical support.

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