What are the applications of tapioca modified starch in various types of food?

Tapioca starch, as a characteristic resource of Guangxi, is relatively inexpensive and has excellent characteristics such as high viscosity, good viscosity, high transparency, good aging resistance, long drawing, etc. Due to its high spiked viscosity [1], it has a low content of protein and fat, which is close to potato starch in terms of indexes and properties, and it is very suitable for the processing of modified starch.
The denaturation of cassava starch mainly includes acetate esterification, phosphate esterification, hydroxypropylation, oxidation, cross-linking, etc. The process routes include aqueous phase method, dry method, solvent method, pre-gelatinization method, etc., in which the aqueous phase method is the main one.
Tapioca modified starch compared with the original starch, its paste temperature, paste film-forming properties, paste viscosity, transparency and stability to acid and alkali, mechanical stirring effects have changed, used for food thickeners or stabilizers, etc., can improve the organization of the food, extend the shelf life of the products, in the food industry has a very broad application prospects.
Application in meat products

According to the different sterilization temperature, meat products can be divided into two categories: high temperature meat products and low temperature meat products. Among them, high-temperature meat products, because of the high sterilization temperature, the type of starch added is mostly tapioca starch; low-temperature meat products, because of the low sterilization temperature (Pasteur sterilization method 65 ~ 85 ℃), low storage temperature (0 ~ 4 ℃), short shelf life (1 ~ 3 months), so the starch requirements are higher.
When applied to low-temperature meat products, starch is required to have the following characteristics: starch paste can be stored and stabilized, the paste has high temperature resistance, shear resistance, high viscosity, good viscosity stability, it should also have a high freeze-thaw stability and freezing stability, and the paste is poor in coagulability and other characteristics. Acetylated diastarch phosphate as a thickener, stabilizer, is mainly used in meat products in the modified starch, the amount of addition of 5-20%.
Acetylated diastarch phosphate is a modified starch prepared by using acetic anhydride or vinyl acetate as esterifying agent and sodium trimetaphosphate or trichlorophosphorus as cross-linking agent, the access of acetylation group brings starch freeze-thawing stability, water retention, water holding, elasticity and other excellent properties, and the cross-linking bond of phosphate ester brings starch to high temperature, shear resistance, acid resistance, stability, etc., and the change of the degree of cross-linking is also crucial for the product’s mouthfeel. The change of cross-linking degree also plays an important role in the texture of the products.
Studies have shown that the addition of 6% cassava modified starch (acetate starch, cross-linked starch and phosphate starch) can significantly improve the qualities of chicken sausage products such as hardness, chewiness, elasticity and cohesiveness [2].
Application in pasta products The type of modified starch from cassava currently used in pasta products is dominated by acetate starch, and there is a tendency to shift to etherified starches. Acetate starch is a starch prepared with acetic anhydride or vinyl acetate as the esterifying agent, which has good hydrophilicity, viscoelasticity, film-forming, stability, aging resistance and other excellent properties.
Studies have shown that the texture and appearance of mochi bread made from pregelatinized cassava modified starch and pregelatinized potato modified starch are better[3] . According to different varieties of noodle products, the amount of starch added is 5-20%.
I. Instant Noodles Instant noodles are the products that use the most amount of starch in all kinds of noodle products, and this kind of starch is required to have the characteristics of stable viscosity, low pasting temperature, transparent paste, good elasticity, etc. It is also required to have the characteristics of resistance to high temperature, extrusion and shear force.
The addition of starch can make the dough smooth and pliable, improve its water retention capacity, shorten the rehydration time of the dough, so that the dough can not be burr when cutting, but also improve the cooking performance of the dough; tapioca modified starch excellent properties can be better to improve the nature of instant noodles. At present, the largest amount of modified starch is tapioca esterified starch, add 10-15%. Second, fresh wet noodles fresh wet noodles is a class from Japan’s boiled instant noodles, moist fresh noodles are mainly buckwheat noodles, ramen, udon noodles and other varieties of fresh wet noodles, fresh wet noodles, including the main production process of continuous calendering, cooking, acid immersion, sealed packaging and atmospheric pressure sterilization, and so on.
After nearly a decade of development, the production technology has been basically mature, in the domestic and international markets, the market share of fresh wet noodles is growing year by year. At present, the largest amount of starch used in wet noodles is high substitution degree esterified starch, the amount of about 15%. The added high substitution degree modified starch can make the whiteness of wet noodles increase, acid resistance, shear resistance, good water retention, and longer cargo period [4]. Third, most of the vermicelli is refined using traditional techniques, vermicelli preparation with sweet potatoes, green beans, potatoes, etc. as raw materials, vermicelli contains a large number of vitamins, starch, proteins and other nutrients, vermicelli, the main characteristics of the long cooking does not rot, the form of slender, flexible powder and powder white and transparent.
Adding a certain proportion of starch into vermicelli can improve the properties of vermicelli such as cooking resistance and transparency, and also reduce the production cost. The starch added into vermicelli is required to have the characteristics of good film-forming property and a certain degree of regeneration. The type of denaturation is mainly esterification cross-linking and etherification cross-linking starch, and the amount added is 10-20%. Fourth, frozen dumplings frozen dumplings is a kind of frozen noodle products, in recent years in the market rapidly popular, dumplings appropriate to add modified starch can effectively prevent the loss of water dumpling skin to improve the dumpling skin due to the shortcomings of the quick-freezing easy to rupture and boiled water is easy to reveal the filling. On the other hand, the addition of modified starch can reduce the amount of flour used, and modified starch can effectively reduce the grade of flour used, thereby reducing its overall production cost.
The modified starch used for quick-frozen dumplings is required to have better transparency, emulsification, whiteness, bonding water retention, aging resistance, freezing resistance and so on.
Tapioca starch as the raw material of modified starch in the esterified starch and etherified starch as the main type, adding the amount of 8-15%. Studies have shown that acetylated modified starch has obvious improvement effects on the quality of quick-frozen dumpling skin and quick-frozen dumplings [5]; hydroxypropyl starch to improve the phenomenon of cracking of dumpling skin during quick-freezing and preservation [6]. V. Soup dumplings belong to a traditional food in China, adding modified starch to the skin of soup dumplings can improve its adhesion, the addition of modified starch can not only make the dumplings after freezing without cracking, the dumplings will not occur when boiled by the phenomenon of muddy soup, but also increase the delicate texture of the dumplings and the transparency of the dumplings. Therefore, this kind of modified starch is required to have high transparency, adhesion and freezing resistance. Tapioca starch denaturation type to pre-gelatinization, esterification, etherification starch is the main, add 2 ~ 10%.
Application in condiments Starch is also used in large quantities in condiments, such as oyster sauce, monosodium glutamate (MSG), chicken essence, abalone juice, tomato sauce, etc. These condiments use the largest amount of starch. In the solid condiments, the main use of modified starch with low viscosity and long cooking does not muddy the characteristics of the soup, sauces are mainly used with stabilization, thickening, acid, salt, shear and other characteristics of modified starch, which etherification – crosslinking and oxidation, esterification – cross-linking of the composite modified starch as the main type, especially acetylated diastarch phosphate and acetylated double amyloid adipate, as a thickening agent, stabilizer. Control of cooking conditions, combined with optimized selection of modified starch types, can improve the stability of oyster sauce [7]. The additive amount is 4-10%. The performance difference between the two is shown in Table 1. Table 1 Performance difference between acetylated diastarch phosphate and acetylated double starch adipate
Application in puffed and leisure food The use of starch in puffed food mainly plays the role of bonding and puffing, which can make vegetables adhere and increase the sense of fluffiness of products. The denaturation type of tapioca starch is based on pre-gelatinization, esterification, etherification and compound denaturation starch, and the addition amount is 4-10%.
Application in yogurt In lactic acid beverage and solidified yogurt, in order to prevent them from dehydration and delamination, whey precipitation and other undesirable phenomena, it is often necessary to add a certain amount of stabilizers, thickeners and so on in yogurt. Modified starch is an excellent thickening stabilizer, and its application in yogurt requires starch to be acid-resistant, thickening, stable, and not easy to regenerate, and it increases the apparent viscosity, water holding capacity, and modulus of elasticity of stirred yogurt, and improves the resistance of yogurt to shear thinning [8].
Tapioca starch denaturation type to etherification – crosslinking, esterification – crosslinking starch and then combined with the oxidation of the main, the required degree of substitution is higher, so as to ensure that the starch has a better acid resistance properties, the amount of 0.5-5%.
Application in punch The punch requires low starch pasting temperature, thickening, stability, and can give the products a better organization. The modified tapioca starch added is mainly based on pre-gelatinized tapioca starch, esterified tapioca starch and soluble tapioca starch, and the additive amount is 5-30%.
Application in other foods Adding modified tapioca starch to beverages, candies, snacks, jellies and other leisure foods can improve the performance of certain aspects of such products, especially to improve product quality and extend shelf life, and a large number of modified starch is also used in frying batter, so that the products hang evenly, crispy texture, not easy to absorb moisture and so on. Modern food varieties, processing and storage methods are varied, with the industrialization of production, automation development and improvement, the performance of starch-based additives require more and more high. Through physical denaturation, chemical denaturation, biological reaction and other means, tapioca starch is endowed with more application properties, and can be used as an excellent thickener, emulsification stabilizer, gelling agent, binder and so on [9]. With the development of the food industry, tapioca modified starch has a broad market development prospect as a high-quality and inexpensive food additive.