Native tapioca starch

Heat-moisture treated starch, sometimes called Tao starch in Thailand, is prepared from cassava starch by heating moistened starch (—50% moisture content) at various temperatures and times. Heat-moisture treatment provides a modified starch that produces a less cohesive, shorter-textured paste with improved shear resistance and gel properties, as compared to the long, stringy, cohesive paste of native tapioca starch. 

Surimi is fish paste from deboned fish used to make simulated crab legs and other seafood. For preservation the paste is blended with cryoprotectants, such as sucrose, sorbitol and phosphates, and frozen. To make the final product, the frozen paste is thawed, blended with starch and extruded as a film onto a belt. The belt takes the film into an oven that heat-denatures the fish protein and cooks the starch. The film is then rolled to form striations, shaped, colored and cut. Depending on the required distribution, the product is frozen or refrigerated. Potato and tapioca starch were used in surimi products 400 years ago, since they provided a cohesive, elastic matrix consistent with seafood. Frozen distribution has made the use of highly-stabilized, moderately crosslinked tapioca starch popular, alone or with native tapioca starch. Modified waxy maize products are used, as is unmodified com starch, for increased cuttability. Kim188 reported that the gel strengthening ability of starch correlates with starch paste viscosity. 

An example is shown below for a gap former maehine that changed from oxidised (anionic) size press starch to enzymatic conversion of native tapioca starch. The graph shows the accumulated lost time due to size press breaks over a 120-day period - 60 days before the change and 60 days after. 

Loksuwan, J. 2007. Characteristics of microencapsulated beta-carotene formed by spray drying with modified tapioca starch, native tapioca starch and maltodextrin. Food Hydrocolloids 21 928-935. 

FIGURE 5.7 X-ray diffraction profiles of native (ungelatinized), partially gelatinized, and completely gelatinized (amorphous) tapioca starch. Reprinted from Carbohydrate Polymers, Vol. 67, Ratnayake and Jackson (2007), A new insight into the gelatinization process of native starches. Pages 511-529, 2007, with permission from Elsevier. 

Chaisawang, M., Suphantharika, M. (2006). Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum. Food Hydrocoil., 20, 641-649. 

As a native starch, lipids and protein residuals are significantly lower than they are in many other commercial starches. These properties of tapioca starch have been utilized in many industries and further enhanced by means of physical and/or chemical modifications which give close control of its properties to fit the needs of customers in process and product applications. However, tapioca starch is regarded as a specialty starch outside of its local production area. 

The greatest diversity of uses of tapioca starch is in the food industry (see Chapter 20). As an ingredient in foods, native and modified tapioca starch has been widely utilized. Tapioca pearls (previously called sago pearls since they were made from sago [Metroxylon spp.] starch) are also familiar to many. The pearls formed in spherical shape are a mixture of gelatinized and ungelatinized starch produced by heat-moisture treatment. To produce tapioca pearls the starch is wetted to equilibrium of 50%... 

Figure 12.8 Hot-stage microscope pictures of uncooked (at 30°C) and cooked (at 70°C) native and various chemically modified tapioca starches in water containing sucrose (20% by weight) and sodium chloride (5% by weight), indicating different ease of cooking as a result of food ingredients.

Commercial native tapioca and com starches from Thailand (Tesco) were purchased and used as received. Alumina powder (99.5% purity, Amarin, Thailand), wherein the particle size distribution is shown in Figure 1, was used as the ceramic raw material. Ceramic suspensions were prepared to different % solid loadings with sodium silicate (Amarin, Thailand) as a dispersant, having a fixed concentration of 3 wt.% on a dry alumina basis. The wt.% starch powders were added in different quantities 5 wt.%, 10 wt. %, 15 wt.% and 20 wt.% on a dry alumina basis, which corresponded to 69%, 66%, 63% and 60% solid loadings, respectively. Homogenization was carried out by ball... 

The low amylose, low lipid and low protein contents, combined with the high molecular weight of its amylose, make tapioca a unique native starch for direct use... 

The major starch sources are corn, potato, waxy maize, wheat and tapioca. Refined starches are supplied in powder form or as slightly aggregated pearl starch.16 Unmodified (native) starch is rarely used in the paper industry, except as a binder for laminates and in the corrugating process. Most starches for use in papermaking are specialty products that have been modified by controlled hydrolysis, oxidation or derivatization.17... 

Food Starch, Modified, usually occurs as white or nearly white powders as intact granules and if pregelatinized (that is, subjected to heat treatment in the presence of water), as flakes, amorphous powders, or coarse particles. Modified food starches are products of the treatment of any of several grain-or root-based native starches (for example, com, sorghum, wheat, potato, tapioca, and sago), with small amounts of certain chemical agents, which modify the physical characteristics of the native starches to produce desirable properties. 

Tapioca Speciality native starch Native starch Sealant for panned products... 

Starch [9005-25-8]. Although their significance has decreased, the various types of starch, e.g., mainly potato and wheat starch in Europe, corn starch in North America, and tapioca in Latin America, Africa, and Asia/Pacific region, still represent an important group of raw materials in quantitative terms. Starches are used in native form, in degraded, hot- or cold-soluble form, and as solutions. 

Starch is produced by many plants as a source of stored energy and is found in plant roots, stalks, crop seeds and crops such as rice, corn, wheat, tapioca and potato. It consists of linear amylose and branched amylopectin. Starch is recovered by wet grinding, sieving and drying as native starch. ... 

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