Modified Tapioca Starch Composition

What is Modified Tapioca Starch?

Tapioca is an economical crop that grows abundantly in Thailand and is one of the major sources of starch. Tapioca starch consists of 15% to 18% of Amylose. The size of Tapioca granules ranges from five to twenty five microns and are of smooth and irregular shapes. Tapioca starch is used in industrial applications and scientists have repeatedly tried to modify Tapioca Starch so they could increase the stability of the granules and allow the starch to absorb more water and keep the ingredients together. Tapioca starch is modified by the plasma treatment in the presence of Argon gas. As to how much the Tapioca starch is modified is determined by the water content of the starch granules. According to research, before the plasma treatment, the starch tablets are classified under three relative humidities with 11%, 68%, and 78% RH, respectively. As shown by the results, the water molecules are absorbed by the starch in a tight bond and a weak absorption of water molecules.

Research shows that degree of cross-linking of treated starch that possesses high relative humidity is comparatively lesser than that of starch possessing a low relative humidity.

Modification of Tapioca Starch

The functional properties of starch are usually altered and improved by modifying into dextrin and maltodextrin. Maltodextrin is popular in the food industry, and is known as the food substitution. The starch is chemically altered by getting enzymatically modified and has been tested with the use of amylase at a much needed optimum pH value of 5.5 and the temperature being 75 to 85 degree Celsius.

In the food industry, maltodextrin is produced for commercial use. Its yield is around 80%.

Why is Tapioca Starch Modified?

Starch is modified to increase the crop’s ability to endure and maintain stability during excessive heat, acid, and to change their texture. A modified Tapioca starch is also instant charge. It heats and thickens the gel without using heat, cooks like a starch and is an excellent sugar replacement. Modified starch is made by treating starch with inorganic solvents.

Example of Modified Tapioca Starch – Expandex

Expandex is a gluten free starch that is made from modified Tapioca starch. Expandex is white in color, odorless to smell and tastes bland. Corn Products International that is based in Westchester manufactures it, and Expandex is notably free of wheat, rye, and corn, and is specifically a gluten free product. Tapioca crop, also known as cassava or manioc in different parts of the world comes from a tropical plant called ‘Manihot Esculenta’.

Modified Tapioca starch, or better known as Expandex these days, is a rich source of carbohydrates you need for the day, and is used in gluten free recipes and different sauces used in the kitchen and to smoothen the texture. Expandex is a modified tapioca starch that exhibits a very bland flavor and a lot of health benefits.

Is Modified Tapioca Good for Health?

Rice starch consists primarily of carbohydrates, and some types of rice may cause an unhealthy spike in blood sugar, which is why diabetics should avoid large portions of rice, especially white rice. Expandex, a chemically modified Tapioca starch, is an excellent alternative. It is used to make gluten free bread flour blend and enhance the texture and shelf life of gluten free baked eatables.

Expandex adds nutritional value to your diet. It could be added to your gluten-free flour mixes to add the nutrition to your food without piling up the fats. It is one of the most basic sources of refined carbohydrates and provides energy in the form of calories.