The fact that it absorbs oils which can later be dissolved in liquids, makes it an efficient natural emulsifier.
Tapioca is obtained from treated and dried cassava (manioc) root; and it completely dissolves in water, leaving no colour.
DAYELET TAPIOCA is basically a carbohydrate composed mostly from tapioca starch, and from a lesser amount of dextrose (10%), for this reason it is considered to be a maltodextrin, soluble in hot and cold.
It is widely used in the food industry as fat absorber, humectant, thickener and firming agent, and it provides creaminess and soft palatability to sauces,
creams, ice creams and most dairy products.
355 kcal/1490 kJ 100g. Fat: 0%. Carbohydrates: 10% (0% of them are polyols). Sugars: 10%. Starchs: 80%. Nutritional fibres: 0%. Protein: 0%. Salt: 0%.
DAYELET TAPIOCA is a tapioca maltodextrin well known for its usages in children food and energy drinks. Nowadays it is been used in modern cooking due two the following amazing properties:
A) It absorbs oils transformed into powder, releasing at once all tastes and aromas when savoured in the mouth, providing new and fantastic taste sensations.
B) It granulates fat in butters, margarines, white chocolate, cocoa butter, fresh cheeses, etc., which recover at once all their initial properties when savoured, providing amazing and pleasant sensations.
It is widely used in the food industry because of its digestive properties, which are:
1.-It needs less saliva to perform the hydrolysis process in the mouth.
2.-It favours the digestion of casein in milk.
3.-It withstands more effectively the action of gastric juices. n4.-It helps lactose tolerance.It is ideal for all kinds of people, especially children and elderly persons with digestive intolerances.