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นวัตกรรมญี่ปุ่น แป้งกวนไส้

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ทิ้งไว้แล้วไม่คืนตัวกลับเป็นน้ำ ใช้ได้กับอาหารคาว หวาน ที่ต้องการความข้นเหนียว

แนะนำการใช้ :

ไส้คัสตาร์ด ไส้ขนมเปี๊ยะ ไส้สังขยา ไส้สับปะรด ใช้ 3.5% หน้าขนมปังหน้านิ่ม 4 %

ราดหน้า กระเพาะปลา 10%

น้ำหนัก : 500 กรัม

วิธีเก็บรักษา : เก็บไว้ในที่แห้ง ในอุณหภูมิห้อง

ราคา 39 บาท

📱 0909-760-315

fb : บ้านโป่งฟูจิซัง – แป้งกวนไส้ https://www.facebook.com/banpong.fujisan/

ดูรายละเอียด วิธีการใช้งานเพิ่มเติมทาง https://www.banpong.co.th/fillingflour/

แป้งกวนใส้ แป้งกวนใส้ขนม

thailand First Waxy Tapioca starch manufacturer, substitute for potato starch, maltodextrin low de
Learning Centre

What is Waxy Starch ?

The new waxy tapioca variety is amylose-free or 100% of amylopectin which allows for the new dimension of applications in various industries.  The unique and versatile attributes of waxy tapioca starch are solutions to numerous opportunities in the world market.

In this post, we will present you an introduction of Waxy Tapicoa Starch

waxy starch introduction
Credit : TTDI Development “Waxy Tapioca”,
Chareinsak Rojanaridpiched – Kasetsart University

Starch is typically made of two glucose polymers.

Their proportion & relative length of their chains affect the functional properties of the starch including:

  • Retrogradation (Starch Gel),
  • Syneresis (expelled water, encouraged by amylose)
  • Gel clarity,
  • Thermal properties Viscosity

But “Waxy” starch lacks amylose.
For years the starch industry asked for amylose-free cassava starch

waxy tapioca starch properties
Credit : TTDI Development “Waxy Tapioca”,
Chareinsak Rojanaridpiched – Kasetsart University

  • Compared with 
    • normal cassava starches, 
    • commercial waxy starches (i.e., waxy maize starch and waxy rice starch) and 
    • commercial stabilized starches (i.e., acetylated starch and hydroxypropylated starch). 
  • Waxy cassava starches had the highest peak viscosity
    and the lowest setback viscosity. 

Cooked paste of waxy cassava starches had the greatest clarity and stability among all starches during storage at 4 ℃ for 7 days.

No syneresis was detected in waxy cassava starch gels after subjecting to four freeze-thaw cycles (4 weeks) indicating high potential use of waxy cassava starches, free from chemicals, to replace stabilized starches as thickening and texturing agents in food products.

Waxy cassava starch was the only one not showing any syneresis after 5 weeks of storage at −20 °C. Natural waxy cassava starch is, therefore, a promising ingredient to formulate refrigerated or frozen food


In Summary

  • Waxy cassava starches
    • a high viscosity, 
    • no retrogradation, 
    • high swelling power but low solubility, 
    • high paste clarity and 
    • stability with no syneresis after storage at –18 ℃.
waxy tapioca starch, banpong tapioca
  • Waxy cassava starches indicated high potential for utilization in food industry to improve properties of products in the replacement of stabilized starches or other waxy cereal starches. 
  • Thai non-GM waxy cassava starches, however, were not tolerant to shearing and heating in processing which will be improved by cross-linking in our next research work.

  • Banpong Tapioca is the prioneer in Waxy Tapioca Starch Plantation in Western Thailand, from 2019 We’re Piloting WAXY Cassava Plants in Western Thailand for 4000 Metric Tons.
  • Waxy Tapioca Starch will be the Future of Food for Clean Label Product and Banpong now expands to meet your needs.
thailand First Waxy Tapioca starch manufacturer, substitute for potato starch, maltodextrin low de
Banpong Tapioca Waxy Casava Plantation 2019
Waxy Tapioca Starch
Banpong Tapioca® – WAXYPRO – Waxy Tapioca Starch

Best Freeze / Thaw Stability

Best Bland Taste

Best Clarity


Learn More

www.banpong.com.

Contact us via Zoom Call or Email : [email protected]

English : +66-63-374-8140

Chinese : +66-63-374-8140


Credit:

TTDI Development “Waxy Tapioca”,
Chareinsak Rojanaridpiched – Kasetsart University

Comparison of Pasting and Gel Stabilities of Waxy and Normal Starches from Potato, Maize, and Rice with Those of a Novel Waxy Cassava Starch under Thermal, Chemical, and Mechanical Stress
, TERESA SA NCHEZ,† DOMINIQUE DUFOUR,†,‡ ISABEL XIMENA MORENO,† AND HERNA N CEBALLOS

Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch, Waxy Cereal Starches and Stabilized Cassava Starches, Roselawatee Toae 1, Klanarong Sriroth 1, Chareinsuk Rojanaridpiched 2, Vichan Vichukit 2, Sunee Chotineeranat 3, Rungtiva Wansuksri 3, Pathama Chatakanonda 4,* and Kuakoon Piyachomkwan 3,*

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