::The Introduction To Tapioca
Starch An Important Resource To Our Life ::
In nature, starch is available in an abundant quantity
as a naturally occurring organic carbohydrate. It
is found in their roots, stems, seeds of fruits
in all forms of green leafed plants. Starch serves
the plants as food for energy during dormancy and
germination. It is also the most important source
of energy for animals and human beings. Starch plays
a vital role in our life. Statistics shows nowadays
that starch has more than four thousand applications.
The major commercially available native starches
currently in common use includes Tapioca starch,
Potato starch, Cornstarch and Wheat starch. From
the comparison of these starches, we know that the
composition and properties of Tapioca starch is
closer to Potato starch and much better than Corn
starch and Wheat starch. Nevertheless, in terms
of price, Potato starch is much higher than Tapioca
starch. With attractive advantages in terms of properties
and cost, there is apparently growing demand for
Tapioca starch everywhere in the world. Simultaneously,
the overall healthier orientation inspires increasing
attention and desire on GMO-FREE Foods.
"Gmo-Free" Food Ingredients.
Corn starch is recognized as high GMO ingredient and Potato starch is treated having partial GMO content. Hence, more Tapioca starch will be chosen for food processors instead of Potato starch & Corn starch because our Tapioca starch is GMO-free. |
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Applications Of Tapioca Starch
In Food And Non-Food Industries
Vedan tapioca starches are widely used by following
industry:
FILLER
Increasing the content of solids in canned soups,
ice-creams, fruit preserves, pharmaceuticals.
BINDER
Binding the products and preventing drying during
cooking as in sausages and meat preserves, etc.
STABILIZER
Using the high water-holding capacity as in ice-creams,
baking powders, etc.
TEXTILE
Size for warp threads to reduce warp breaks and
shredding on looms (Modified Starch preferred)
Printing Starch to thicken dyes and act as carrier
for color.
Finishing Starch to improve stiffness and weight
(Native or Oxidized Starch)
THICKENER
Using the paste properties, as in soup, baby food,
sauces, gravies, etc.
PAPER
To improve strength, increase resistance to folding,
etc.
On surface to improve appearance and resistance.
For corrugated and laminated paper and paper board
box.
AS BINDER FOR INDUSTRIAL USES
Ceiling board
Gypsum board
Feedstuff (Aquafeed and Livestock Feeds)
OTHER INDUSTRIAL USES
Decomposable plastic bag
Tire industry
Plywood industry
Detergent
::Advanced Technology::
The processing diagram of Tapioca starch in Vedan
Vietnam as follows:
With higher starch contents of over 30% and higher
yield in production from the rich local soil of
Vietnam, we collect fresh cassava root directly
from local farmers and cassavas, as raw material,
which have to go through two samplings to detect
their starch contents before going to the production
line.
The major facilities are imported from Japan, Europe
and Thailand. With these state-of-the-art equipment
and experienced specialists, the production process
is precisely and strictly controlled and checked
to provide customers with the best quality starch.
Currently, Vedan Vietnam has three operating Tapioca
starch plants including
Phuoc Thai plant in Dong Nai Province, Phuoc Long
plant in Binh Phuoc Province and
Ve-Thai plant in Gia Lai Province with total capacity
over 180,000 tons per year.
Since Tapioca starch is inseparable from many other
basic industries, Vedan also plans to further expand
the starch production to other provinces in Vietnam.
It is foreseeable that such expansion will play
an important role in the economical growth of Vietnam.
Let's look forward to it.
::The Introduction To Modified
Starches::
Native starches have been widely used in many industries.
Different applications require different starch
properties. Nevertheless, due to the improvement
of production technology and continuous development
of new products, stricter demand for starch properties
and suitability are required. The properties of
Native starches are insufficiently applied in many
applications and processing. Consequently, it is
necessary to modify starch properties to provide
improved application suitability and functionality.
The modification technology is by means of chemical
or physical method or enzyme conversion through
links cleavage, reform, oxidation or chemical substitution
within granule to change native starches properties
for better functionality. These modified starches
can be found applicable practices in the following
applications: textile, pulp and paper, foods, feedstuff,
foundry, pharmacy and oil drilling. Vedan Vietnam
foresees the big potentiality to produce Tapioca
starch in Vietnam and has invested large manpower
and resource to fully develop modified starch production
and promotion.
Currently, we have developed various types of modified
starches for wide applications in many industries.
::Acetylated Modified Starch::
By allowing native starches reacting with acetic
anhydride or vinyl acetate, starch acetate are achieved.
Ester groups are efficient in preventing amylose
retrogradation. This modification prevents gelling
and weeping and maintains textural appearance. This
also improve freeze-thaw stability, improve the
water-holding capacity and lower gelatinization
temperature of the starch, peak viscosity is slightly
increase and clarity of gel is improved.
The result of this treatment is a stability starch
which will produce pastes that will withstand several
freeze-thaw cycles and prevent syneresis (weeping)
occurs.
Wide applications are in foods as texturing agent
and provide good freeze-thaw stability. Extended
applications in food industry are found by acetylated
starch in conjunction with cross-linked starch.
In paper industry, starch acetate can provide an
extremely good viscosity stability.
::Oxidized Starch::
Native starches can be treated with a variety of
oxidizing agents and oxidized starches are obtained.
Oxidized starches have shorter chain lengths than
native starches. It improves whiteness and reduces
microbiological content. In addition, the hydrogen
bonding reduces the tendency to retrogradation.
Producing soft-bodied gels of high clarity, Oxidized
starches are the best thickener for applications
requiring gels of low rigidity. This improves adhesion
in batters and breadings.
Diluted solutions of highly oxidized starches remain
clear on prolonged storage, making them suitable
for clear, canned soups and transparent confectionery
products. Oxidized starch is also widely used in
surface sizing for paper industry and for warp sizing
in textile industry.
::Acetylated Distarch Phosphate::
Starches are cross-linked through esterification
to create more stable linkage, this is so-called
Dual Modified Starch which exhibit simultaneously
the characteristics and functions of Acetylated
Starch and
Cross-linked Starch.
Excellent freeze-thaw stability, better clarity,
good resistance to high heat, increased stability
in acid and strong agitation. Excellent performance
in food processing popularly includes yogurt, soy
(chili) sauces, tomato ketchups, soups, gravies,
puddings, jellies, ham and sausages, canned foods
and frozen foods.
::Cross-Linked Starch::
We cross-link to control texture and to provide
heat, acid and shear tolerance. As a result, we
have better control and improved flexibility in
dealing with formulation, processing and product
shelf-life. Cross-linking can be thought of as a
mean to "spot weld" the granule at random
locations, reinforcing hydrogen bonding and inhibiting
granule swell.
The cross-linked treatment strengthens the relatively
tender starches so that their cooked paste are more
viscous and heavy-bodied and are less likely to
break down with extended cooking times, increased
acid or severe agitation.
Applications are found suitably in low pH, high
heat and increased mechanical shear processing.
::Acid-Thinned Starch::
Unmodified starches are treated with a mineral acid
at temperature lower than gelatinization and results
in partially hydrolyzed starch molecules. This cleaves
the chain length and lower viscosity. It increases
the tendency to retrogradation.
The lower viscosity permits higher concentrations
to be used forming rigid gels in gums pastilles
and jellies. In these applications, increased set-back
leading to the formation of strong gels gives these
starches significant advantages over native starches.
Extended applications in food industry are found
by acid-thinned starch in conjunction with esterification
and etherification reaction.
::Cationic Starch::
Cationic starch represent high performance starch
derivatives widely used by paper manufactures to
increase strength and retention. Cationic starches
carry a formal positive charge over the entire pH
range creating their affinity towards negatively
charged substrates, such as cellulose, pulp and
some synthetic fibers, aqueous suspensions of minerals
and slimes and biologically active macromolecules.
Cationic starch apparently improve the retention
of fillers. Titanium dioxide, clay, talc and calcium
carbonate are frequently incorporated in the furnish
of a paper machine to improve the opacity of high
grade printing paper, writing paper, and light weight
paper. With increasing filler retention, the sheet
lose strength, apparently because the inert filler
reduces the number of sites for fiber-to-fiber bonding.
Because Cationic starch acts both to improve strength
properties and filler retention, it gives high strength
properties at high level of filler retention. A
reduced BOD & COD are also achieved.
Cationic starch is also added at the beater to improve
drainage on the wire, better sheet formation, and
enhancement of the sizing efficiency of an alum-rosin
size.
::Other Modified Starches::
Except the above-described modified starches we
manufacture in Vietnam, we have also others available
including Oxidized Starch Acetate for paper coating
use, Oxidized Distarch Phosphate for noodle products,
Acid-thinned Distarch Phosphated for food applications
where higher elasticity is required. Octenyl succinated
monoester is also developed for powdered seasonings
and to provide excellent emulsion stability. We
also supply match products and other tailor-made
service.
In the future, we would also like to manufacture
Starch Ether (starch treated with hydroxypropyl
groups) to meet the increasing market demand.
| Type of modification |
Commodity name |
Features and
application |
| Acetylated
starch |
BSF-7611 |
Features: |
| BTS-8812 |
Better clarity, lower gelatinization
point. |
| BSM-7613 |
Improved low temperature stability
and better water-holding capacity. Texturing
agents. |
| BSL-7614 |
Applications: |
| BSX-8815 |
Instant noodles, frozen foods,
ham and sausage, fishball, Chiness dumplings. |
| Cationic
starch |
JTF-1046 |
Features: |
| JTM-1047 |
Positive charge, increase pulp,
fines and fillers retention, increase paper
strength and stiffness. |
| JTM-1029 |
Applications: |
| JTL-1048 |
Wet-end additive for paper pulp. |
| JTL-8816 |
Surface sizing and waster water
treatment as flocculation agent. |
| Oxidized
starch |
ETF-7617 |
Features: |
| ETS-8818 |
Good film-forming ability, less
water absorption. |
| ETM-5419 |
Good sheen and free flowing. |
| ETL-1020 |
Applications: |
| ETX-1030 |
Paper (press sizing), textile
(warp sizing) and foods. |
| Acetylated
Distarch Phosphate |
CBS-8827 |
Features: |
| CBM-1028 |
Improved low-temperature stability.
Excellent resistance to high heat, mechanical
shear and low pH. |
| CBX-8829 |
Applications: |
| CBS-8830 |
Canned foods, frozen foods,
soy sauce, chili sause, tomato ketchup, soup,
gravies, yogurt, meat-ball, fish-ball, pudding
and jelly, baked foods. |
| CBS-8831 |
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| CBM-8834 |
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