What is Tapioca starch?
Tapioca starch, also known as cassava starch, is a starch extracted from the root of the cassava plant. The starch is extracted from the root by washing and pulping it, and then separating the starch from the water. The starch is then dried and ground into a powder.
Tapioca starch is commonly used in a variety of food products, including baked goods, sauces, and desserts. It is also popular in gluten-free cooking and baking because it is naturally gluten-free.
What is Cornstarch?
Cornstarch is a starch extracted from the endosperm of corn kernels. The starch is extracted by soaking the corn kernels in water to soften them and then grinding them to separate the starch from the other components. The starch is then washed and dried to produce a fine white powder.
Cornstarch is also commonly used in a variety of food products, including soups, sauces, and baked goods. It is a popular thickening agent because it forms a clear, glossy finish when cooked.
Differences between Tapioca starch and Cornstarch
Tapioca starch and cornstarch have some key differences.
1. Source: Tapioca starch comes from the cassava plant, while cornstarch comes from corn kernels.
2. Appearance: Tapioca starch is more opaque, while cornstarch is more translucent.
3. Thickening properties: Tapioca starch has a stronger thickening power than cornstarch, which means that less tapioca starch is needed to achieve the same level of thickening.
4. Tastes: Tapioca starch has a neutral taste, while cornstarch can sometimes have a slightly sweet taste.
5. Gluten-free: Tapioca starch is naturally gluten-free, while cornstarch is gluten-free only if it is not contaminated during processing.
Similarities between Tapioca starch and Cornstarch
While tapioca starch and cornstarch have some key differences, they also have some similarities.
1. Uses: Both starches can be used as thickeners in a variety of food products.
2. Clear viscosity: Both starches form clear viscosities when cooked.
3. Neutral flavors: Both starches have neutral flavors, which means that they do not add any taste to the food.
4. Shelf life: Both starches have a long shelf life if stored properly in a cool, dry place.
Conclusion
In conclusion, while tapioca starch and cornstarch have some key differences, they are both commonly used thickeners in the food industry. Tapioca starch comes from the cassava plant, while cornstarch comes from corn kernels. Tapioca starch is more opaque, has a stronger thickening power, and is naturally gluten-free. Cornstarch is more translucent, has slightly a sweet taste, and is gluten-free only if it is not contaminated during processing.
Regardless of which starch you choose to use in your cooking or baking, both tapioca starch and cornstarch are versatile and effective thickeners that can help you achieve the perfect consistency for your recipes.