Modified Tapioca Starch for Ketchup - A Great Thickener For Sauces

Modified tapioca starch for Ketchup is a product that many sauce manufacturers look for as it provide great functions for their production. Each manufacturer will have different recipe for their production but they always find an agent that can improve their sauce product effectively. In this article, we would like to explain more about modified tapicoa starch, its function and which type should be used in Ketchup production.


What is modified tapioca starch?  

Modified tapioca starch refers to tapioca starch that has been subjected to physical, chemical, or enzymatic treatments to alter its properties and enhance its performance for specific applications. These modifications are carried out to improve the stability, texture, viscosity, gelatinization temperature, and other functional characteristics of the starch.  

The modification process can involve various techniques, including cross-linking, pregelatinization, acetylation, hdroxypropylation, oxidation. These techniques will improve starch functions, resulting in higher quality in final products.  

Vietnam Tapioca Starch 1
Vietnam Native Tapioca starch is modified to achieve greater functions


Why should we use modified tapioca starch for ketchup?  

Modified starch plays a crucial role in the production of chili sauce, ketchup, and other sauces by providing stability and preventing water separation, thereby enhancing the overall quality and sensory appeal of the finished products. Here are some key benefits and applications of using modified starch in sauce production:  

Benefits of Modified Starch in Sauce Production:  

1. Consistency and Stability:     
Modified starch helps to create a stable consistency in sauces, preventing phase separation (water separation) and maintaining uniform texture over time.    
2. Improved Viscosity and Texture:     
The addition of modified starch enhances the viscosity and texture of sauces, providing a smooth and appealing mouthfeel.    
3. Prevents Syneresis:     
Modified starches reduce syneresis, which is the release of water from the sauce over time, ensuring that the sauce remains homogeneous and visually appealing.    
4. Enhanced Sensory Perception:     
Using modified starch improves the sensory characteristics of sauces, making them more visually appealing, flavorful, and enjoyable to consume.  

By incorporating modified starch into the sauce production process, manufacturers can create high-quality products with improved stability, texture, and sensory attributes. Modified starches are valued ingredients in the food industry for their functional benefits and ability to enhance product quality.  

Modified Tapioca Starch for Ketchup
Modified Tapioca Starch for Ketchup


Functions of Modified Tapioca Starch in Ketchup production  

Modified tapioca starch is an ideal ingredient for use in chili sauce production due to its unique functional properties that enhance the overall quality and stability of the sauce. Here are specific reasons why modified tapioca starch is beneficial for sauce:  

  1. Creates Viscosity and Thickness: Modified tapioca starch adds viscosity and thickness to tomato sauce, improving its texture and mouthfeel. It helps achieve the desired consistency that is neither too thin nor too thick.  
  2. Stabilizes and Distributes Ingredients: The use of modified tapioca starch helps stabilize and evenly distribute ingredients and additives throughout the tsauce. This ensures uniformity and consistency in the final product.  
  3. Prevents Water Leakage and Separation: Modified tapioca starch acts as a binder, preventing water leakage and phase separation in chili sauce. It enhances the stability of the sauce and maintains its integrity over time.  
  4. Withstands High Temperatures: Modified tapioca starch has excellent heat stability, allowing it to withstand high temperatures during cooking and processing without breaking down or losing its structure. This is essential for maintaining the desired texture and thickness of the sauce.  
  5. Maintains Integrity During Mixing: The strong binding properties of modified tapioca starch ensure that the chili sauce remains stable and does not break or become lumpy during mixing or processing. It contributes to a smooth and homogeneous sauce.  

Overall, modified tapioca starch is a versatile ingredient that addresses key challenges in chili sauce production, such as texture control, stability, and ingredient dispersion. Its ability to create viscosity, stabilize ingredients, and withstand processing conditions makes it an essential component for producing high-quality and consistent chili sauce.  

Which modified tapioca starch for Ketchup  

E1422 Acetylated Distarch Adipate  

Acetylated Distarch Adipate Tapioca Starch (E1422) is a chemically modified tapioca starch derived from the cassava plant. This modified starch is produced through a process involving esterification with acetic anhydride and cross-linking with adipic anhydride. During this process, acetyl esters replace hydroxyl groups on the starch molecules, resulting in a starch with altered properties.  

E1422 is classified as a food additive and is commonly used in the food industry for various applications. The modification of tapioca starch through acetylation and cross-linking enhances its functional characteristics, making it suitable for specific food processing requirements. This modified tapioca starch may offer improved stability, viscosity, and other desirable properties compared to native starch, contributing to the quality and performance of food products.  

Acetylated Distarch Adipate E1422 for Ketchup
Acetylated Distarch Adipate E1422 for Ketchup


E1422 Modified Tapioca Starch Specification  

AppearanceWhiteness Fine Powder
Impurity0.05% Max
Ash0.2% Max
pH4.5 - 7.5
Fineness99.0% Min
Moisture14% Max
Whiteness89% Min
Viscosity950 BU Max
Peak viscosity600 BU Min
D.S0.040 - 0.050

Find out more about E1422 Acetylated Distarch Adipate HERE


Where to buy E1422 Modified Tapioca Starch for Ketchup sauce  

Vietnam is a prominent producer of tapioca starch for both food and industrial applications, benefiting from its rich natural resources and favorable climate that support large-scale cultivation of cassava plants. Modified tapioca starch from Vietnam, including E1422, enhances the texture, consistency, and overall sensory appeal of various food products such as sauces, soups, dressings, and baked goods.

modified tapioca starch for ketchup
Modified tapioca starch E1422 in Kraft Paper bag

At Viego Global, we offer high-quality Vietnam E1422 modified tapioca starch for ketchup under our B SKY brand at competitive prices for international customers. Committed to transparency, trust, and delivering results, we cater to diverse customer needs ranging from bulk orders to OEM services, fostering long-term partnerships and facilitating efficient trade cooperation.

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