Tapioca Starch vs Cornstarch
There are numerous types of thickeners used to enhance the consistency of recipes like soups, sauces, puddings, and pie fillings. Tapioca starch and cornstarch are two common starches utilized for this purpose. While they share the goal of thickening food items, there are some fundamental differences between Tapioca starch and cornstarch that should be considered when using them in recipes.
Tapioca Starch is derived from the root of the cassava or manioc plant. This root is consumed similarly to potatoes in many regions of Africa and America. After the starch cells have been removed from these roots, heat is applied to them, causing them to rupture and transform into small masses of varying sizes. Once baked, these masses form a starch that requires mixing with water when cooking. Tapioca starch is known by various names in different parts of the world and is used to make a wide range of recipes.
Cornstarch, on the other hand, is obtained from the grain of maize or corn. The endosperm extracted from maize kernels produces the starch used as a thickening agent in making syrups, sauces, and soups. The kernels are removed from the cob and soaked in water for 30-45 hours, making it easy to separate the germ from the endosperm. The starch is then obtained from this endosperm.
Key Takeaways
- Cornstarch is a grain starch, while Tapioca starch is a tuber starch.
- Cornstarch gelatinizes at a higher temperature than tapioca starch.
- Compared to tapioca starch, cornstarch contains larger amounts of fats and proteins.
