Modified Tapioca Starch (14% Moisture) - Thailand

Brief Overview

Starch is naturally derived by extracting it from the grain or root of cassava, a type of root vegetable. It is commonly available in the commercial market as a dry powder, with its quality tailored to suit specific applications. Primarily, it finds widespread use in the food industry, where its application is favored due to the absence of certain properties required in other industries.

Manufacturing Process

The manufacturing process of tapioca starch consists of three main phases: preparation and extraction, purification, and water elimination. In the initial stage, cassava roots undergo washing and peeling, followed by straining the pulp with water. The next step involves purifying the extracted starch through sedimentation and centrifugation processes. The final stage encompasses the removal of water, achieved through the drying process.

Food Industry

Various forms of altered starch find application in the confectionery industry for a range of purposes, including gel formation, thickening, stabilizing texture, enhancing foam, controlling crystal growth, promoting adhesion, facilitating film formation, and providing glaze. Modified tapioca starch, specifically, serves as a colloid stabilizer in beverages containing solid components.

Adhesive and Glue Industry

Starch proves to be a effective natural adhesive, giving rise to two categories of adhesives: modified starches and dextrins. These are utilized in the production of roll-dried adhesives and liquid adhesives. Tapioca Starch, in particular, is well-received in the adhesive industry because of its notable binding capability and the high viscosity stickiness it exhibits when combined with water or specific chemicals.

Textile Industry

Modified starch is frequently employed in printing to ensure a more uniform print and prevent contamination during the printing process. Typically, a pregelatinized modified starch is the preferred choice for this application.

Other Applications

In the third phase of paper manufacturing, a distinctive condensed paper is created specifically for book covers, calendar paper, and boxes. This involves the use of thin boiling starches, advanced modified starches, or the jet-cooking of native starch with enzymes.