Vietnam Modified Tapioca Starch For Instant Noodles

Modified Tapioca Starch for Instant Noodles has received great attention from manufacturers. Its impact is notable in enhancing the texture, flexibility, and cooking efficiency of the noodles. By facilitating water absorption, this starch ensures tenderness and minimizes the risk of breakage during cooking and packaging. This article will introduce Vietnam Modified Tapioca Starch that can be used for this Instant Noodles.

What is Modified Tapioca starch?

Tapioca starch modification involves altering the properties of native tapioca starch through physical, chemical, or enzymatic processes. These modifications are carried out to enhance the starch's functionality, enabling it to perform effectively under various processing and storage conditions, such as high heat, high shear, low pH, freezing, and cooling. Modified tapioca starch serves as a thickening agent, stabilizer, or emulsifier in various applications.

Which Modified Tapioca starch For Instant Noodles?

What is Acetylated Starch E1420?

Acetylated Starch (E1420) , also known as Starch Acetate (INS1420), is a type of modified tapioca starch produced by esterifying native cassava starch with acetic anhydride or vinyl acetate. This esterification process replaces hydroxyl groups with acetyl esters, resulting in a unique molecular structure that enhances the starch's temperature and stability properties. This modification improves the heat resistance and durability of food and industrial products.

Acetylated Starch E1420, derived from tapioca, is commonly utilized as a food additive.

Why E1420 Acetylated Modified Tapioca Starch for Instant Noodles?

The Modified Starch E1420 Tapioca Base has great characteristics as follows:

• Low gelatinization temperature (lowers the gelling temperature of starch, increases viscosity, increases water absorption and good adhesion)
• Prevents the degradation of starch (amylose radicals)
• Paste stability is improved upon cooking, allowing the paste to withstand freezing and thawing cycles
• Prevents water leakage in pastes and products, retains water well, has good low temperature stability
• The acetylation reaction increases the swelling and dispersion of starch granules, helping to improve the clarity of the dough and improve the gloss and clarity of the product.
• Good film formation and elasticity, making the product's tissue structure compact, smooth surface, reducing oil absorption rate
• Acetylated Starch E1420 Modified Tapioca Starch is widely used as a thickener and stabilizer in the food sector.

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