for dehydrated fruits and vegetables, the starch type is chosen based on the role it plays—like encapsulation, stabilisation, and texture retention. Here’s a clear breakdown:
Tapioca Starch
Function: Protects shape, reduces shrinkage, prevents caking during storage, ensures smooth rehydration.
Potato Starch
Function: Maintains crispness, protects structure, prevents collapse or deformation during drying and storage.
Everstar
Function: Acts as a moisture controller and binder to prevent stickiness and clumping.