Modified Tapioca Starch

MODIFIED TAPIOCA STARCH

OVERVIEW OF MODIFIED TAPIOCA STARCH
Modified tapioca starch is a type of starch that has been modified by physical and chemical methods to enhance or adjust specific properties such as viscosity, substitution, adhesion and gelatinization temperature.
APPLICATION OF MODIFIED TAPIOCA STARCH
Producing products such as chili sauce, ketchup, boxes, instant noodles, vermicelli, vermicelli, frozen food, fried fish balls.
NEO NAM VIET CO., LTD specializes in providing modified tapioca starch, including:
Acetylated Starch (E1420); Acetylated Distarch Adipate (E1422); Acetylated Distarch Phosphate (E1414); Oxidized Starch (E1404); Acetylated Oxidized Starch (E1451); Hydroxypropyl Starch (E1440); Hydroxypropyl Distarch Phosphate (E1442); Pregelatinized Stars.

MODIFIED TAPIOCA STARCH: E 1420

Modified Tapioca Starch E1420 (Acetylated Starch E1420): Created by reacting tapioca starch with Acetic anhydride or Vinyl Aceytate. This modification helps prevent crowding or leaking and preserves the original surface. This also increases freeze-thaw stability, reduces water retention and lowers the gelling temperature of starch, increases viscosity and slightly improves transparency.

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MODIFIED TAPIOCA STARCH: E1412

Modified Tapioca Starch E1412 (Disarch Phosphate E1412): Also known as cross-linked starch, is created by enhancing the cross-links of the starch molecular structure. The cross-linking treatment will add strength to relatively soft starches until the cooked water paste becomes more viscous, firm and does not break with long cooking times or high Acid and shake a lot.

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MODIFIED TAPIOCA STARCH: E1422

Modified Tapioca Starch E1422 (Acetylated Distarch Adipate E1422): Prepared by treating starch with Adipic Anhydride and Acetic Anhydride to produce white powder or flakes. Helps improve stability at high temperatures. This is a double-modified starch (meaning it is modified twice), so it simultaneously exhibits the characteristics of Acetylated starch and cross-linked starch.

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MODIFIED TAPIOCA STARCH: E 1414

Modified Tapioca Starch E1414 (Acetylated Distarch Phosphate E1414): A double-modified powder created by treating starch with Phosphorus oxychloride and Vinyl acetate, simultaneously demonstrating the advantages of Aceytylated starch and Phosphate starch (crosslink starch).

E1414 Starch also has the advantage of outstanding stability in freezing - thawing of frozen products, good transparency, high stability, and good resistance to structural degradation. Therefore, E1414 is used as a stabilizer, thickener and emulsifier in food production.

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MODIFIED TAPIOCA STARCH: E 1404

Modified Tapioca Starch (Oxidized Starch E1404): Treated with various Oxidizing agents to obtain oxidized starch. Under the effect of oxidizing agents, the bonds in starch molecules occur and the grain structure of starch can be more or less broken, so the bonds are shorter than regular starch.

E1404 is also known as oxidized starch or deacylated starch.

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MODIFIED TAPIOCA STARCH: E 1451

Modified Tapioca Starch E1451 (Acetylated Oxidized Starch E1451): is a type of starch that has been modified. It is produced by treating food starch with Sodium Hypochlorite and then esterifying with Acetic Anhydride according to good manufacturing practices (GMP).

Oxidation involves the processual generation of Carboxyl groups. E1451 has properties such as: thickener, stabilizer, emulsifier, binder, sweetener.

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MODIFIED TAPIOCA STARCH: E 1440

Modified Tapioca Starch E1440 (Hydroxypropyl Starch E1440): is a type of modified starch used as a food additive. They help improve the viscosity, stability and overall quality of many different food products.

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MODIFIED TAPIOCA STARCH: E1442

Modified Tapioca Starch E1442 (Hydroxypropyl Distarch Phosphate 1442): is a type of modified starch often used as a food additive.

This starch plays an important role in the food industry, helping to improve the sensory experience and shelf life of many different products. Commonly used in the food, cosmetics, construction, paper, textile and wood industries.

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PHYSICALLY MODIFIED TAPIOCA STARCH: ALPHA PLUS

Alpha Physically Modified Starch (Pregelatinized Starches): Alpha modified starch is a type of flour that is cooked. Then dried (humidity 8% max), with high adhesion.

Alpha starch – Pregelatinized Starches are used in the food production industry as a food thickener or stabilizer (animal feed, wafers, plaster ceilings, etc chemical).

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