Tapioca starch is considered a waxy starch because it contains a high proportion of amylopectin. In general, tapioca starch typically contains around 17-19% amylose and 81-83% amylopectin.
What is waxy starch?
Waxy starch is a type of starch that has a high proportion of amylopectin, which is a branched polymer of glucose units. In contrast, normal starch typically contains both amylopectin and amylose, which is a linear polymer of glucose units.
The high amylopectin content in waxy starch gives it unique properties, such as increased solubility in water, increased viscosity, and increased resistance to retrogradation (the process where starch molecules realign and form insoluble structures upon cooling). These properties make waxy starch ideal for use as a thickener, stabilizer, and binder in various food products.
Waxy starches can be derived from a variety of sources, including corn, potato, rice, and tapioca. Each source has slightly different properties that can make them more suitable for certain applications. For example, tapioca starch is often used in Asian cuisine because of its clear, gel-like texture and ability to withstand high temperatures without breaking down. Corn and potato starches are commonly used in food manufacturing because of their ability to form a strong gel and their cost-effectiveness.
The Composition of Tapioca Starch
The percentage of amylose and amylopectin in tapioca starch can vary depending on factors such as the variety of cassava root used and the specific processing methods employed. However, in general, tapioca starch typically contains around 17-19% amylose and 81-83% amylopectin.
Tapioca starch as waxy starch
Tapioca starch is considered a waxy starch because it contains a high proportion of amylopectin, which is a branched polymer of glucose units. Compared to amylose, which is a linear polymer of glucose units, amylopectin has a more open and branched structure, which makes it more soluble in water and more resistant to retrogradation (the process where starch molecules realign and form insoluble structures upon cooling).
The high amylopectin content in tapioca starch gives it unique properties, such as increased solubility in water, increased viscosity, and increased resistance to retrogradation. These properties make tapioca starch ideal for use as a thickener, stabilizer, and binder in various food products, particularly those that require a clear and smooth texture. Tapioca starch is commonly used in Asian cuisine, as well as in the production of baked goods, snacks, and other processed foods.