Tapioca starch and waxy tapioca starch are two different types of starch extracted from the same source, the cassava plant. The main difference between the two is their molecular structure and functional properties. Tapioca starch, also known as cassava starch, is a type of starch that is widely used in food products as a thickener, […]
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, […]
Unveiling the Unique World of Waxy Starch: Properties, Production, and Applications Waxy starch, derived from sources like corn, rice, and potato, boasts unique properties that distinguish it from other starch types. With an exceptionally high percentage of amylopectin and minimal amylose, waxy starch exhibits a dense and highly-ordered molecular structure. This distinctive composition imparts resistance […]