Tapioca is used as a thickening agent in food. Modified starch is prepared by enzymatic, physical or chemical treatment of native starch to change its properties. Modified tapioca starch can be used as a thickener, emulsifier or stabilizer.

Tapioca starch is modified for several reasons. Tapioca starches may be modified to increase their stability against excessive heat, acid and freezing. to change their texture; or to lengthen or shorten the gelatinization time.

Tapioca starch is modified for several reasons. Tapioca starches may be modified to increase their stability against excessive heat, acid and freezing. to change their texture; or to lengthen or shorten the gelatinization time.

Modified tapioca starch may be an instant starch that thickens and gels without heat. or a baking starch such as Colflo 67 that should be baked like regular starch.
Tapioca flour mix makes a great thickener to improve the texture, flavor and appearance of your baked goods.
Modified tapioca starches are non-GMO and gluten-free and offer superior texture and mouthfeel for products that require longer shelf life and stability across temperature, pH and shear ranges.


Modified tapioca starch can be used for several industrial applications including food industry, paper industry, etc.

Tapioca starch is a product obtained from cassava root. Apart from direct consumption, tapioca starch has many other uses in the food industry. Tapioca starch is one of the ingredients of seasoning powder (MSG) and sweetener products and has many applications in other industries including paper and textile industries.

Canned food, frozen food, barbecue food,
seasoning, soup, sausage, dairy, meat,
fish products, drinks, candy, jelly, gum,ect.
It is filamentous, flavoring agent and thick_ening agent
 Modified tapioca starch is a food additive which is prepared by treating starch or starch granules, causing the starch to be partially degraded. Modified starch is used as a thickening agent, stabilizer, or an emulsifier. Apart from food products, modified starch is also found in pharmaceuticals.

Tapioca Starches are modified for a number of reasons. Tapioca Starches may be modified to increase their stability against excessive heat, acid, and freezing; to change their texture; or to lengthen or shorten gelatinization time.

Modified tapioca starches can be used for several industrial applications including food industry, paper industry and others.
Modified tapioca starch is a superior choice for mayonnaise production because it has several advantages over other starches. Modified starch can improve the texture, meltability, and stretchability of mayonnaise. Modified starch is easy to use and compatible with various mayonnaise processing methods. Therefore, modified tapioca starch is an ideal ingredient for mayonnaise production.

Mayonnaise is a popular condiment that can be used in salads, sandwiches, dips, and sauces. It is traditionally made with oil, egg yolk, vinegar, and seasonings. However, some consumers may prefer low-fat, egg-free, or instant mayonnaise for health or convenience reasons. In this article, we will explore how modified starch can help produce different types of mayonnaise with desirable properties.
– It has a neutral taste and color, which does not affect the flavor or appearance of mayonnaise.
– It has a high viscosity and stability, which helps create a smooth and creamy texture of mayonnaise.
– It has a good resistance to heat, acid, and shear, which means it can withstand the processing conditions and storage conditions of mayonnaise.
– It has a low gelatinization temperature, which allows it to thicken quickly and easily.
Low-fat mayonnaise is a type of mayonnaise that contains less than 10% fat. It is often preferred by consumers who want to reduce their calorie intake or cholesterol level. However, low-fat mayonnaise can have a watery and thin texture due to the reduced amount of oil. To overcome this problem, modified starch can be used to increase the viscosity and creaminess of low-fat mayonnaise.
Egg-free mayonnaise is a type of mayonnaise that does not contain any egg yolk or egg-derived ingredients. It is often preferred by consumers who are allergic to eggs, vegan or follow certain religious dietary restrictions. However, egg-free mayonnaise can have a lower emulsifying ability and stability due to the absence of egg yolk. To overcome this problem, modified starch can be used to enhance the emulsifying ability and stability of egg-free mayonnaise.
Instant mayonnaise is a type of mayonnaise that can be prepared by simply adding water to a dry mix. It is often preferred by consumers who want to save time or space in their kitchen. However, instant mayonnaise can have a lower quality and shelf life due to the exposure of the ingredients to air and moisture. To overcome this problem, modified tapioca starch can be used to protect the ingredients and improve the quality and shelf life of instant mayonnaise.