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Various applications of tapioca starch

Thursday, October 25, 2012

Starches are basically carbohydrates, known as polysaccharides, i.e., multiple molecules of sugar. For commercial use, they are derived from a variety of cereals like rice, wheat, sorghum, corn and tubers like potato, tapioca, sweet potato, etc. Internationally popular forms of starch are mostly derived from corn and tapioca due to their easy availability. Due to a peculiar phenomenon called gelatinisation – an irreversible swelling of starch granules when treated with hot water, starch turns into a thick paste. When cooled and with certain additives, it forms a gel. This gives it high viscosity which forms the basis of its many uses.

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