Tapioca Maltodextrin


Tapioca maltodextrin is a food grade dextrose made from Tapioca. Tapioca is a basically essentially flavorless starchy ingredient that is processed from dried cassava roots and is used for cooking. Tapioca is generally a native plant of America. The roots are generally processed into fine dried flakes and small, hard white spheres that are called pearls, each about 2 mm in diameter, states www.agcommoditiesinc.com. These balls are prepared by boiling tapioca seeds for 25 minutes and are then cooked. These pearls made of tapioca seeds have little taste and are usually combined with other ingredients irrespective of their being savory or sweet. Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch. Maltodextrin is a moderately sweet polysaccharide used as food additive. Maltodextrin is easily digestible and is easily absorbable like glucose. Maltodextrin can be produced from any kind of starch. In the United States this starch is usually corn or potato while in Europe maltodextrin is commonly derived from barley or wheat. However tapioca is preferred nowadays for deriving maltodextrin because tapioca has no flavor or smell. It does not have even taste. As the maltodextrins are generally used as food additives, the slightest amount of flavor or taste may create problem. Tapioca maltodextrin, thus, is widely preferred throughout the world for its lack of flavor, smell and taste. Tapioca maltodextrin is derived from tapioca starch by a natural enzymatic process that gives the tapioca maltodextrin the desirable fat-like and stabilizing properties. Tapioca maltodextrin is largely used as a fat-replacer in desserts, cheese products and in ice cream, states www.agcommoditiesinc.com. Tapioca maltodextrin has the ability to form a gel when added to cold water and has a very high water binding capacity. Tapioca maltodextrin has a very good freeze/ thaw stability. Tapioca maltodextrin used even in a low application rate of 2% to 10% becomes a great substitute for milk, gums and other stabilizers. In recent times maltodextrins as food additives are becoming popular in a large scale, day by day. There are several reasons behind this rise of popularity. Maltodextrins are easily digestible and at the same time produce a very constant source of energy. Besides, since it has a very high carbohydrate content, it supplies approximately 4 calories if one gram of maltodextrin is consumed. Moreover, maltodextrins are soluble in cold water and supplies body (density) to a food material (such as puddings, desserts, ice creams etc) without increasing the sweetness and at the same time retaining the full calorific value. Therefore, these maltodextrins are widely popular as food additive among the patients suffering from diabetes, according to www.agcommoditiesinc.com. This widespread popularity of the maltodextrin is again enhanced when the maltodextrin is derived from tapioca. As it is formed by coupling tapioca with maltodextrin, the product tapioca maltodextrin becomes a highly modified food starch that not only thickens but also stabilizes food compounds like pudding, desserts and ice creams.

The plant that has tapioca roots grows under warm humid tropical conditions where rainfall is well distributed. This tapioca crop cannot withstand cold, frost and cannot survive waterlogged condition, states www.agcommoditiesinc.com. While processing tapioca maltodextrin, the quality of soil and condition of weather has to be well maintained so that good quality of tapioca is properly available. Moreover, as it happens to be produced in a complete organic process, the tapioca maltodextrin ultimately enjoys the advantage of remaining free from all kinds of pesticide or synthetic material. Even the enzymes used to derive maltodextrin from tapioca are natural enzymes (GMO free). Organic tapioca maltodextrin produced in this process is completely safe as well as edible. Moreover, this organic tapioca maltodextrin is very high energy producing. In 100gm of organic tapioca maltodextrin approximately 89.5gm of carbohydrate is found. Besides, this same amount of tapioca maltodextrin, that is 100gm of organic tapioca maltodextrin contains around 5gm of calcium, 20gm of sodium and 8gm of potassium. As it is actually a fine white powder it adds no color to the food material in which it is used, states www.agcommoditiesinc.com. Again, this organic tapioca maltodextrin contains no flavor, and therefore, the flavor of the food material to which it is added, can be either product specific or can be slightly sweet. This product organic tapioca maltodextrin, even though it is sweet, has no immediate effect on the taste buds. It takes about two to three seconds for the sweet buds to perceive the taste of tapioca maltodextrin. For these properties, tapioca maltodextrin has a wide use in food industry. Tapioca maltodextrin has a wide use in the preparations of baby food, biscuits, cereal bars, confectionary, sauces, ice cream, cereals sport-drinks, milk products, and is used as bulking agent to frozen foods. Tapioca maltodextrin is endowed with the ability to stabilize high-fat ingredients like white chocolate, foie gras, peanut butter etc, and can be used as a base to health drinks, soups, milk shakers etc. Organic tapioca maltodextrin can also be used for several delicious recipes. Tapioca maltodextrin coupled with sabudana is used to make payasam in some parts of India. A delicious recipe of tapioca jelly can be made through the process of washing two tablespoonful of tapioca, pouring slight water over it. After soaking it for three hours it is then placed over low heat and is simmered till it becomes quite clear. A little boiling water can be added if the jelly gets too thick, according to www.agcommoditiesinc.com. Then the jelly can be sweetened by adding white sugar, can be flavored with coconut milk or a little wine and can be eaten either alone or coupled with white cream. But this organic tapioca maltodextrin is made popular in recipes by famous pastry chef Alex Stupak of Alinea. He has used organic tapioca maltodextrin to turn peanut butter into granular powder form that reconstitutes instantly in the mouth of the consumer. In addition to that, he has also introduced several new recipes like white chocolate powder, blood orange sauce and mandarin sauce – using this tapioca maltodextrin.