Tapioca Starch for Canned Food
Vietnam modified tapioca starch is a starch is derived from tapioca, a starchy root vegetable, through a process that modifies its molecular structure, allowing it to perform specific functions in food products.
Transparent and colorless: This unique attribute makes it a perfect choice for adding thickness and texture to clear soups and stews without compromising their visual appeal.
Neutral flavor: Modified tapioca starch has a neutral flavor which does not affect to taste of the final products.
Heat stability: Modified tapioca starch has a stability to heat, therefore it can resist to high temperatures without breaking down. This is important for canned foods, which are stored in different environment and often processed at high temperatures during production.
Texture improvement: Modified cassava starch helps to retain their desired texture and quality throughout their shelf life.
Cost-effective: Starch proves to be a budget-friendly component, frequently more economical than alternative starches like cornstarch and wheat flour. This affordability enables manufacturers to reduce costs, ultimately leading to lower prices for consumers.
