Modified Tapioca Starch For Ice Cream
Modified tapioca starch is widely used in ice cream formulations to improve texture, stability, and overall quality.
With our BULFLO solution enhances ice cream quality by reducing ice crystal growth during freezing, providing a smooth texture, and retarding melt rate for longer-lasting enjoyment. It also increases the ice cream mix viscosity, ensuring a rich and creamy consistency. Perfect for stable, high-quality ice cream!
The Role of Modified Tapioca Starch for Ice Cream
Modified Tapioca Starch For Ice Cream
- Reduces Ice Crystal Growth During Freezing
During storage and distribution, ice cream can undergo temperature fluctuations that cause ice crystals to grow, leading to a coarse texture. Modified tapioca starch effectively inhibits ice crystal growth by creating a stable network within the ice cream mix. This network restricts the movement of water molecules, thus preventing large ice crystals from forming. The result is a consistently smooth and creamy texture throughout the product’s shelf life. - Provides a Smooth Texture
Smoothness is a key quality in ice cream that consumers expect. Modified tapioca starch helps to create a uniform, smooth mouthfeel by stabilizing the fat and water phases in the mix. This stabilization process leads to an even distribution of components, resulting in a rich, creamy texture that enhances the eating experience. - Retards the Ice Crystal Melt Rate
Another important function of modified tapioca starch is to slow down the melting of ice crystals. This means the ice cream maintains its shape and consistency for longer when served or left at room temperature, preventing quick melting and dripping. This melt retardation is achieved by the starch forming a viscous gel structure that supports the ice crystals and prevents them from quickly turning to liquid. - Increases Ice Cream Mix Viscosity
Modified tapioca starch boosts the viscosity of the ice cream mix before it is frozen. This increased viscosity provides several advantages: it stabilizes the mix, helps with air incorporation during the churning process, and results in a firmer, scoopable texture once frozen. Additionally, higher viscosity contributes to a slow melting rate and enhances the body and mouthfeel of the final product.
Using modified tapioca starch in ice cream manufacturing thus ensures a high-quality, creamy product that is stable over time and provides a delightful texture and eating experience.
Where Should You Buy Modified Tapioca Starch?
Modified Tapioca Starch For Ice Cream
EXPORTVN is one of the best suppliers of Tapioca Starch in Vietnam. We offer high-quality products at competitive prices. We also have a team of experienced professionals who can help you choose the right tapioca starch for your needs.
Here are some of the reasons why customers should choose EXPORTVN:
- Expert advice: We have a team of experienced professionals who can help you choose the right modified tapioca starch for your needs.
- The team strictly controls the process of raw material selection, production, and preparation of customers’ orders.
- Lead time: 2 weeks
- We can adjust product parameters to suit customer requirements.
- We can mix 2-3 products in your order.
- Competitive prices: We offer competitive prices on all of our products.
If you have any questions about using Modified Tapioca Starch, please contact me today at:
Tony Phan (Mr.) – Export Manager
