As thousands of food varieties have been introduced throughout the world and so do natural and artificial flavours have increased, making it difficult for a vast majority of people to tolerate all the ingredients present in the food. The gluten-free movement is rising in many parts of Asian and Western countries due to the intolerance of this ingredient present in the food.
Many people have found that they are not able to properly digest the proteins inside gluten-containing grains, or feel a lot more comfortable with their digestion when they eliminate it from their diet. If someone is cautious about gluten intolerance or celiac disease or is questioning going gluten-free, it may all seem incredible, but eliminating these ingredients will decrease the taste, texture, and color of the food.
Let us see how Tapioca is the best substitute for all your needs from going gluten-free to making the food in its best form.
Tapioca starch is obtained from the large tuberous roots of the cassava plant, which grows in many equatorial regions Pakistan being one of them. The root is found both in sweet and bitter forms. The sweet root varieties are grown for food purposes, and the bitter types are grown for industrial purposes. In either case, the hydrogen cyanide is lowered to acceptable levels during processing.
Tapioca starch is an essential source of low calories or a supplement to cereal. In general, it is used as a third-generation snack food formulation. Good quality starch has a decent amount of pH and moisture content and should be uniformly white develops a high viscosity in the food and is an excellent binder. Tapioca starch requires moderate temperature during cooking and is also used as a thickener and stabilizer in multiple industries and is derived using a rice or tapioca base, which adds a feeling of “chewiness” to its applications and contributes towards better taste and texture. It contains a large number of carbohydrates that slowly break down in the body.
This results in a soft, rather than a crusty texture. Furthermore, since it is rich in carbohydrates and starch content, tapioca starch can be a good source of energy that is slowly released into the body over time. Tapioca Starch has a wide variety of culinary uses and is particularly popular with Thai and Chinese dishes. The starch is also used for baking bread and snacks.
Tapioca starch is used in a variety of applications but some of the most common applications of tapioca starch are listed below.
- Baked goods
- Soups
- Pudding
- Pie fillings
- Sauces
- Gravy
- Desserts
- Gummy candies
- Frozen treats
Some of the benefits of tapioca starch that is produced at Gluco Chem include:
- Digestible
- Allergen-free
- Certified Vegan and non-GMO
- Halal and Kosher
- Available in multiple variants
Check out another article Commonly Used Sustainable Agriculture Practices
Conclusion:
At Shafi Gluco Chem, the starch is produced under the supervision of highly skilled engineers where the quality of the product is ensured by the quality control department to provide complete taste and health benefits. The starch is produced and exported to different parts of the world with complete satisfaction.
