erves better as food stabiliser

Tapioca
Maltodextrin
Tapioca maltodextrin is an edible food starch
extracted from tapioca. Unlike other starches and
flours, maltodextrin absorbs and thickens fat. This
hydrophobic material turns into a sticky mould when
comes in contact of water. The molecular structure of
maltodextrin is a polysaccharide of dextrose. This has
the ability of encapsulating oil and holding it with
powder materials until the contact of water impels it to
release the oil from inside. The repeating
monosaccharide units of the polysaccharide starch
form a three dimensional network that entraps the oil
droplet and restricts its movement for stabilised
emulsification.
Types of maltodextrin are determined on the
different plant sources, from which it is obtained. Rice,
wheat, potato and corn are some of the common

sources used for extraction of this starch. Tapioca

maltodextrin is commonly extracted from cassava
roots, which is a native plant in South America. The
tapioca plants have their roots grown under warm and
humid tropical weather condition. The roots are
processed into fine, dried flakes and small white
spherical structures called tapioca pearls. These
pearls are boiled and combined with other ingredients
and enzymes to produce organic tapioca
maltodextrin. The quality and condition of soil and
water are carefully maintained to obtain best quality of
organic tapioca. This organic form of maltodextrin is
safe to use as it is free from all kinds of synthetic
chemicals and pesticides.
Using tapioca maltodextrin is preferred for its mild
smell and taste, which imparts no extra flavour in food
when used as additive material. Maltodextrins are
easily absorbed and digestible in human body. When
added to cold water, they can add body to food
materials like desserts, puddings, ice creams etc,
without altering their taste and flavour. This can also
be used as substitutes for gums, milks and other food
stabilisers. Besides, tapioca maltodextrin is able to
retain the calorific value of the food and has high

carbohydrate content. It is not easy to find tapioca

maltodextrin substitutesand its popularity as a food
additive is increasing day by day.
Organic tapioca maltodextrin is widely used in the
preparations of baby food, cereal bars,
confectionaries, sauces, sport-drinks, ice creams and
other milk products. This is very popular as a bulking
agent for frozen foods and can stabilize high-fat
ingredients like pea-nut butter, white chocolates etc.
Tapioca maltodextrin makes excellent base for soups,
milk shakes and health drinks. Organic jelly can be
made from this starch according to following recipe:
two table spoons of tapioca starch is soaked in a little
amount of water for three hours and then heated till it
becomes clear. This liquid when cooled turns into jelly,
which can be sweetened with white sugar and
flavoured either with coconut milk or little wine. There
are several other tapioca maltodextrin recipes for
making delicious food items.
Tapioca maltodextrin is generally free of gluten and
used in such a small amount that there is no
significant impact on the original flavour and texture of
food materials. It is widely accepted for its organic
nature that is free of any harmful chemical.

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