Home Products Modified Tapioca Starch (E1442)

Modified Tapioca Starch (E1442)

Basic Information

IUPAC Name	: Tapioca Starch
CAS Number	: 9057-07-2
HS Code	: 3505.10.00
Formula	: C₂₇H₄₈O₂₀
Appearance	: White Powder
Common Names	: Cassava Starch, Starch, Tapioca Starch
Packaging	: 25 Kg PP/PE Bags

Product Description

Modified Tapioca Starch

Modified tapioca starch is a functionally enhanced starch derivative processed through acetylation, hydroxypropylation, cross-linking, or pregelatinization of neutral-tasting cassava starch, delivering superior freeze-thaw stability, acid tolerance, and clean smooth texture compared to native starches. In the food industry, it provides clean-label thickening with short creamy mouthfeel, excellent process tolerance across pH 3-9 and high shear conditions, and versatility as fat replacer, stabilizer, and texturizer ideal for frozen foods, sauces, and low-fat formulations.

Product Application

Food Industry Applications

Frozen foods: Prevents syneresis and water separation in frozen sauces, gravies, and ready meals maintaining hot-hold viscosity after freeze-thaw cycles, retains sauce cling on proteins during microwave reheating, excellent stability through 5+ freeze-thaw cycles.
Sauces and dressings: Provides cold-storage stable viscosity in salad dressings, mayonnaise, and instant gravies resisting oil separation and thinning, shear-stable during high-speed mixing and pumping, heat tolerance during hot-fill processing up to 95°C.
Dairy products: Stabilizes low-fat yogurts, ice creams, and milk puddings preventing whey-off and ice crystal formation, creates spoonable texture mimicking full-fat dairy, acid-stable in fruit-flavored systems maintaining gel structure.
Bakery fillings: Thickens fruit pie fillings, donuts, and pastry creams resisting rupture during baking at 180-200°C oven temperatures, controls moisture migration preventing soggy crusts, maintains sliceable consistency after cooling.
Meat products: Functions as fat mimetic and binder in low-fat sausages, patties, and injection brines improving cook yield and slice cohesion, forms stable gel network during thermal processing, prevents purge loss during chilled storage.
Beverages: Suspends pulp and cloud particles in smoothies, juices, and RTD drinks preventing sedimentation, provides mouthfeel in low-calorie beverages without carbohydrate aftertaste, stable through UHT processing and homogenization.

Other Industry Applications

In cosmetics, stabilizes emulsions and provides smooth texture in lotions; in personal care, thickens shampoos and body washes; in industrial uses, functions as paper coating binder and textile printing thickener.