Tapioca Starch Inner Chem - Jivika Chem International Pvt Ltd

Chemical Name: Tapioca Starch
Formula of Chemical: (C6H10O5)n (where n represents the number of glucose units)
CAS Number: 9000-37-7
Odor of Chemical: Odorless
Boiling Point of Chemical: Not applicable (tapioca starch decomposes rather than boiling)
Melting Point of Chemical: Not applicable (tapioca starch does not have a defined melting point; it gelatinizes at temperatures above 60°C - 70°C)

Baking Industry: Tapioca starch improves the texture of gluten-free and traditional baked goods, providing a light, airy consistency in cakes, cookies, and pastries. Helps retain moisture in baked products, preventing them from becoming dry or stale.
Sauce and Soup Industry: It thickens sauces and soups effectively, giving them a smooth and consistent texture without altering their flavor. Performs well under various cooking conditions, maintaining the desired consistency throughout the product's shelf life.
Frozen Food Industry: In frozen foods like ready meals and desserts, tapioca starch helps in maintaining texture and consistency after freezing and thawing. It can help prevent the formation of ice crystals in frozen desserts, enhancing mouthfeel.
Snack Food Industry: Used in batter and breading for snacks, tapioca starch contributes to a light, crispy texture in products like fried chips, snack bars, and coated nuts. improves the crunch and overall texture of various snack foods.
Dairy Industry: In dairy products like yogurt and cheese sauces, tapioca starch helps stabilize and thicken the product, ensuring a consistent texture and preventing separation. Enhances the creaminess of dairy-based desserts and dressings.

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