Modified Tapioca Starch for Sausage - A Great Binder

Are you in the sausage production industry? Consider using modified tapioca starch for sausage to enhance the quality of your sausages. This versatile ingredient has become well-regarded in the food industry, particularly in sausage manufacturing. In this article, we will discuss the advantages of different types of modified tapioca starch and how it can improve your sausage production process.

What is modified tapioca starch?

Tapioca starch modification involves altering native tapioca starch through physical, chemical, or enzymatic methods under specific conditions. This process produces modified tapioca starch that can function effectively under typical processing or storage conditions, such as high heat, high shear, low pH, freezing, and cooling. 

Modified tapioca starch serves as a thickening agent, stabilizer, or emulsifier. Native tapioca starch can be modified using various techniques, including physical and chemical methods.

Which modified tapioca starch for Sausage?

E1412 Modified Tapioca Starch for Sausage

Distarch Phosphate E1412 is a modified tapioca starch produced through enzymatic digestion and combined with phosphate. This cross-linked starch is made by altering the molecular structure of the starch through cross-linking.

In sausage production, the additive E1412 is essential. Its characteristics, such as providing density, elasticity, bonding, and moisture retention, enhance flavor, preserve structure, and prolong the product's shelf life.

E1412 binds meat ingredients, creating a firmer and more uniform sausage texture. It helps sausages maintain moisture during cooking and enhance the stability of sausages through freezing and thawing cycles, minimizing the risk of texture degradation.

E1414 Acetylated Distarch Phosphate

Acetylated Distarch Phosphate Tapioca Starch (E1414) is a chemically-modified cassava starch form. Native tapioca starch undergoes a chemical modification process where it is treated with acetic anhydride and phosphorylating agents to create Acetylated Distarch Phosphate.

E1414 prevents water and sugar from leaking out of proteins, thereby enhancing the firmness and crispness of products, and serves as a safer alternative to borax in sausage production.

E1422 Acetylated Distarch Adipate

E1422 is made by esterifying tapioca starch with acetic anhydride and esterifying/cross-linking with adipic anhydride. Acetyl esters replace hydroxyl groups as a result of acetylation.

E1422 serves as a thickening agent and stabilizer that enhances the crispness and chewiness of food products, providing a safe and complete replacement for the harmful borax. It also helps maintain the sausage's shape and size during high-temperature processing while minimizing water separation (syneresis) during freezing.

B Sky - Be Your Tapioca Starch Solutions

If you are looking for Vietnam affordable-quality tapioca starch with:  
- Food grade (Low SO2 starch)  
- Standards: ISO, SMETA, HACCP, HALAL, KOSHER, FSSC, USFDA  
- Diverse customization: 20/25/50kg PP/paper bag, 850kg jumbo bag…

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