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Challenges in Tapioca Starch Conservation: Techniques, Regulations, and Industrial Solutions

  • Writer: Total Ingredientes
    Total Ingredientes
  • Jul 21
  • 3 min read

Tapioca, a traditional Brazilian food derived from cassava, has gained a place on supermarket shelves and in daily consumption. However, its starch- and water-rich nature makes tapioca starch highly susceptible to microbial growth, creating significant challenges in extending its shelf life without compromising taste, texture, and food safety.

In this article, we explain the main challenges in conserving tapioca starch, the microorganisms involved, the regulations governing additive use, and the latest industrial solutions to improve product stability.


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1. Tapioca Starch: Production and Vulnerabilities

Tapioca starch is obtained by hydrating, decanting, and sieving the starch extracted from cassava. Rich in carbohydrates, with high water activity and a near-neutral pH, it creates ideal conditions for the proliferation of microorganisms.


The main microorganisms affecting tapioca starch include:

  • Lactic acid bacteria (Lactobacillus spp.) – can cause unwanted fermentation and uncontrolled acidification.

  • Yeasts (Saccharomyces spp., Candida spp.) – cause alcoholic fermentation, CO₂ production, and texture changes.

  • Contaminant bacteria (Bacillus spp., Pseudomonas spp.) – cause spoilage and unwanted odors.


These contaminations can reduce shelf life, alter flavor, and cause economic losses, especially in industrial and distribution systems that require longer shelf life.


2. What Does the Legislation Say About Tapioca Conservation?

According to RDC 778/2023 and IN 211/2023, the additives allowed for tapioca starch are extremely restricted, in line with the demand for clean labels and reduced additive use.

Currently, citric acid is the only approved additive, used to lower the pH of the tapioca matrix. This acidification process aims to reduce microbial activity and extend shelf life, with citric acid added during the hydration stage.


While citric acid is a useful tool, its effectiveness alone is limited, particularly under poor storage conditions and high temperatures.


3. Current Techniques to Extend Tapioca Shelf Life

Given regulatory limitations and microbiological challenges, the industry has adopted techniques to reduce contamination risks and extend shelf life while maintaining quality and safety.


3.1 Modified Atmosphere Packaging (MAP)

Replacing the air inside the packaging with gases such as carbon dioxide (CO₂) and nitrogen (N₂) reduces oxygen availability and inhibits aerobic microorganism growth.

Benefits:

  • Slows microbial growth

  • Maintains texture and color for longer

  • Extends shelf life by up to 50%, depending on packaging and storage conditions


3.2 Use of Natural Extracts and Oils

In well-structured cases, concentrated natural compounds with antimicrobial properties (such as rosemary, thyme, and oregano) and essential oils can be incorporated into production, acting as natural preservatives.

Benefits:

  • Meets clean label demands

  • Reduces spoilage microorganisms

  • Improves aroma and flavor when applied correctly


3.3 Long Fermentation Processes

Controlled long fermentation of tapioca starch promotes the natural production of organic acids (lactic, acetic, propionic), which act as natural preservatives while lowering pH.

This technique requires careful control and longer production time, which often limits its use in industrial production. Fermentation must be carefully managed to produce ideal natural acidulants without significantly affecting sensory quality.

Benefits:

  • Produces natural preservatives within the process

  • Improves microbiological stability

  • Reduces dependence on synthetic additives


4. Market Trends and Clean Label in Tapioca Starch

Consumers increasingly value products free from artificial preservatives, and tapioca starch follows this trend. To meet market demands, companies are investing in:

  • Improved industrial hygiene processes

  • Automation and strict temperature and pH control

  • High-barrier packaging in MAP

  • Research on new approved natural preservatives


5. How Total Ingredientes Can Support Your Brand

At Total Ingredientes, we understand that balancing quality, shelf life, and regulatory compliance is essential for any food product’s success. We can offer:

✅ Technical consulting for adapting long fermentation and MAP processes✅ Supply of high-purity citric acid for tapioca starch applications✅ Formulation studies for natural compounds and blends to optimize shelf life✅ Alignment with national regulations and international export standards


If you work in the tapioca or cassava derivatives market and want to elevate your product’s conservation standards, contact us.


References

 
 
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