Vietnam modified tapioca starch for dairy products is gaining popularity in the milk-based industry because of its outstanding properties that improve the texture, stability, and overall quality of dairy products. Join us as we explore the various applications and benefits of using modified tapioca starch in dairy production, and uncover the most commonly used type in this sector.
What Is Modified Tapioca Starch?
Modified tapioca starch is a derivative of native tapioca starch that has undergone physical, chemical, or enzymatic modifications to enhance its functional properties. These alterations are designed to improve characteristics such as stability, texture, thickening, and gelling, making the starch more suitable for a wide range of industrial and food applications. By changing the molecular structure of the starch, these modifications enable it to meet specific requirements for different products, ensuring optimal performance in various conditions.
Modified Tapioca Starch has been processed through physical, chemical methods.
Which Modified Tapioca starch For Dairy Products?
Acetylated Distarch Adipate E1422 Starch
Acetylated Distarch Adipate (E1422) is an excellent choice for modified tapioca starch in dairy products. Chemically modified to improve stability, texture, and functional properties, E1422 is ideal for a wide range of dairy applications. Its enhanced characteristics make it particularly suitable for use in milk-based drinks, yogurt, ice cream, and other dairy products.
E1422 Modified Cassava Starch for Milk-based Industry. Source: Viego Global
For dairy products, Acetylated Distarch Adipate (E1422) is strongly recommended for its excellent stability and texture-enhancing properties. Its capacity to preserve product quality under various processing conditions makes it an ideal option for enhancing the quality and shelf life of dairy products.
Why E1422 Acetylated Distarch Adipate is used in Milk-based Industry
Modified Tapioca Starch E1422 (Acetylated Distarch Adipate) provides multiple advantages for milk-based products due to its superior functional properties, making it an excellent choice for the food industry:
- Durability in Acidic Environments: Shows outstanding resistance to high temperatures and acidic conditions, which is essential for dairy processing and storage.
- Long-Term Stability: Has exceptional water retention capabilities that reduce water leakage in frozen products, preserving texture and consistency throughout the shelf life of dairy products.
- Minimized Degradation: Offers strong resistance to structural degradation over time, lowering the risk of product breakdown in paste products.
- Improved Surface Quality: Enhances viscosity and improves the product’s surface, resulting in a smooth, attractive appearance.
- Suitability for Gluten-Free Diets: Naturally free of gluten, making it appropriate for individuals with gluten intolerance or those adhering to a gluten-free diet.
Modified tapioca starch E1422 is widely used in milk-based industry
Modified Starch E1422 is a versatile and valuable ingredient in the dairy industry, offering high-temperature stability, excellent water retention, and resistance to structural degradation. Its capability to boost viscosity and enhance the appearance of dairy products makes it crucial in the production of mayonnaise, milk-based drinks, yogurt, ice cream, and more. Furthermore, as a gluten-free option, it accommodates a wider range of consumers, including those with gluten intolerance or specific dietary preferences.
For further information about Vietnam native and modified tapioca starch, please refer to our Vietnam Tapioca Starch Website: https://vietnamtapiocastarch.vn/ or contact us at:
- Whatsapp/Wechat: +84 98 352 4599
- Email: marketing@viegoglobal.com