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Modified tapioca starch

Overview

Modified tapioca starch easily forms a paste and has a strong ability to retain moisture.

Tapioca starch is a starch obtained from the Cassava tuber.

It gelatinizes easily and has a strong ability to retain moisture.

It is used as an ingredient in sweets and as a thickener for cooking, and also as a binding agent.

Detail

Modified tapioca starch for foods

Product name Characteristics Effects Applications
Tapple 25 Starch with less retrogradation high transparency and long rheology. Prevents retrogradiation and improves transparency. Noodles (udon and kishimen; wheat flour noodles), shrimp crackers, rice snacks
Fruitfill 1 Starch with good heat resistance, acid resistance, shear resistance and short rheology. Prevents retrogradiation and improves acid resistance, and shear resistance Noodles (udon, ramen ; wheat flour noodles), steamed dumplings
Tap Gel 1 Starch with heat resistance, acid resistance, and shear resistance that are higher than Fruitfill 1. It is short rheology product. Prevents retrogradiation and improves acid resistance, and shear resistance Noodles (ramen, soba buckwheat flour noodles), rice snacks
HPT-1 Starch with good aging resistance excellent transparency and long rheology. prevents retrogradiation and improves transparency. Noodles (udon, kishimen), rice cakes, thickening agent for Chinese food
Tapfill 8 Starch with extremely less retrogradiation and excellent heat resistance, acid resistance and short rheology. prevents retrogradiation and improves heat resistance, acid resistance, and shear resistance. Thickening stabilizer of fried eggs, cream puffs, sauces, soups, and similar foods
Taptex Starch with excellent aging resistance and shear resistance that forms a transparent gel with good shape retention Prevents retrogradiation and improves shear resistance, and shape retention. Agents for increasing viscosity of warabi mochi, kudzu manju, sauces, soups, and similar foods