Tapioca Starch
DESCRIPTION
Tapioca starch is extracted from the roots of the cassava plant (Manihot esculenta). Industrial and food ingredients are recognized by their gelatinization at a lower temperature, high bonding ability with water, neutral taste, excellent viscosity, Excellent thickener and stabilizer.
PREPARATION:
Suspend 10grams of Tapioca Starch in 100mL of water, boil for a few minutes until cloudy mucilage is formed.
BEST BEFORE DATE:
One year from the date of manufacturing.
STORAGE:
Keep away from direct sunlight and store in a cool, dry, and well-ventilated place.
Industries We Cater
- Pre-cooked dishes
- Sauces and Soups
- Meat Industry
- Paper Industry
- Textile industry
- Glue industry
- Dairy products
- Desserts
- Carton Box
- Pastries and bakery
- Confectionery
- Corrugated Box
Specifications
S.no | Characteristics | Units | Specifications | |
1 | Physical Appearance | On Dry Basis | —– | White to Off |
2 | Moisture | On Dry Basis | g/100g | Max 13 |
3 | Total Ash | On Dry Basis | % by mass | Max 0.40 |
4 | Crude Fibre | On Dry Basis | % by mass | Max 0.60 |
5 | Starch | On Dry Basis | g/100g | Max 98.0 |
6 | pH of 1 solution 0% | On Dry Basis | % by mass | Min 4.50 |
7 | Cold water soluble | On Dry Basis | % by mass | Max 0.40 |
8 | Viscosity of 2% Solution, in seconds on Redwood No.1 | Seconds | Min.44 |