Modified tapioca starch is commonly used in ice cream production as a stabilizer and thickener. It helps to improve the texture and mouthfeel of the ice cream by reducing ice crystal formation, preventing separation, and providing a smooth and creamy texture. Additionally, modified tapioca starch can enhance freeze-thaw stability, which is important for the shelf life and quality of the ice cream. It also provides process tolerance and stability during the ice cream production process.
Modified tapioca starch can provide several benefits for ice cream production, including:
- Frozen stability: Modified tapioca starch can help improve the stability of ice cream during frozen storage by reducing ice crystal formation and preventing the separation of water and fat.
- Mouthfeel enhancer: Modified tapioca starch can improve the creamy and smooth mouthfeel of ice cream by creating a thick, rich texture.
- Reduced melting time: The use of modified tapioca starch can help reduce the melting time of ice cream, which is beneficial for maintaining its shape and texture during consumption.
- Freeze-thaw stability: Modified tapioca starch can help improve the freeze-thaw stability of ice cream, which is important for maintaining its quality during transportation and storage.
- Process tolerance: Modified tapioca starch can improve the tolerance of the ice cream production process to variations in temperature and other processing conditions.
- Stabilization: Modified tapioca starch can act as a stabilizer in ice cream, helping to prevent the separation of water and fat, improve texture and mouthfeel, and extend shelf life.