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Tapioca starch, Corn starch and Potato starch are all types of thickeners which are being utilized as gluten-free or whole wheat flour substitutes. The starches are similar in their thickening function along with their neutral taste. However, there are various properties which set the starches apart from one another. Where […]
Published June 15 2020
Tapioca starch is derived from the Cassava roots, it can further be enzymatically processed to produce Tapioca syrup solid. The resulting product is a sweet tasting pale coloured powder almost similar to Corn syrup solids or maltodextrins in its properties. Corn syrup solids are also produced by hydrolysing corn starch […]
Published June 8 2020
Added sugar has proven to be one of modern diet’s most depreciative aspects towards health. It is generally made up of two simple sugars which are glucose and fructose. Although when taken separately and in the form of fruits is completely fine, once these two are combined and taken in […]
Published May 25 2020
Usually when we hear ‘rice’, the first thought that comes to mind is carbohydrates, not protein. But to many consumers, it is unknown that these little grains contain enough protein for anyone to boost lean muscle and strength. Rice powder possesses the ability to deliver the same gains as whey, […]
Published May 18 2020
What is Potato Starch? Potato starch also known as potato flour, is acquired from the root of potatoes. The roots are rumpled, and in that process the starches are released. A fine white soft powder is obtained as a result of separating and drying out the starch. It acts a […]
Published April 30 2020
