The Role of Modified Tapioca Starch in Mochi Production

The desired texture for this oriental dessert is characterized by its chewy and elastic nature, achieved by using Mochi dough to create an unforgettable experience for your customers.

Benefits of Modified Tapioca Starch for Mochi Production

Modified tapioca starches play a crucial role in delivering the finest-textured Mochi. They ensure extended freeze-thaw stability, preserving the satisfying shapes and textures, while also contributing to an extended shelf life:

  • Texture Enhancement: It contributes to the desired chewy and elastic texture of Mochi, providing a satisfying and enjoyable eating experience.
  • Freeze-Thaw Stability: Modified tapioca starch helps maintain the integrity of Mochi shapes and textures during freeze-thaw cycles, ensuring consistency and quality even after freezing.
  • Extended Shelf Life: The use of modified tapioca starch can contribute to prolonging the shelf life of Mochi, allowing for a longer period of freshness and quality.
  • Improved Binding: The starch aids in binding the ingredients together, contributing to the cohesive and smooth consistency of Mochi.
  • Versatility in Formulation: Modified tapioca starch provides flexibility in the formulation process, allowing for adjustments to achieve the desired Mochi characteristics.

Common Types of Modified Tapioca Starch for Mochi Production

Mochi Film

Enhance the elasticity and strength of your dough texture with Acetylated Distarch Phosphate (E1414) for Mochi Film. This modified tapioca starch improves freeze-thaw stability and extends the shelf life of your mochi. Additionally, consider using Starch Sodium Octenyl Succinate (E1450) as a dusting powder to reduce stickiness and ensure proper tooth packing.

Crystal Mochi

Elevate your crystal mochi with Hydroxypropyl Distarch Phosphate (E1442). This modified tapioca starch is formulated to provide a glossy appearance, soft and chewy texture, and excellent freeze-thaw stability, creating a unique and delightful mochi experience.

Daifuku Mochi

Achieve a chewy and glutinous texture for Daifuku Mochi by incorporating Hydroxypropyl Starch (E1440). This modified tapioca starch also imparts the right softness and elasticity to the mochi, along with excellent freeze-thaw stability.

Instant Mochi

Prepare instant mochi easily in cold water using pre-gelatinized Hydroxypropyl Distarch Phosphate (E1442). This modified tapioca starch enhances binding ability, creates patterned shapes, and provides softness. It ensures freeze-thaw stability, making it suitable for instant processing.