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Fresh tapioca roots next to a bowl of fine white tapioca starch.

Tapioca
Starch

Tapioca starch is obtained from the roots of the cassava plant. It is distinguished from other starches by its low level of residual materials, lower amylose content compared to other amylose-containing starches, and the high molecular weight of both its amylose and amylopectin. A key advantage of tapioca starch is its neutral taste and smell, making it highly suitable for use in the food industry.

Summary

Application

  • Thickening agent in soups, sauces, and dressings
  • Ingredient in gluten-free baked goods such as cookies, breads, and other baked items
  • Used in dairy products like yogurt to create a creamy texture
  • Enhances whiteness, viscosity, and strength in paper manufacturing, providing a smooth surface
  • Filler in pet food formulations

Packing Options

25 kg bags
50 lb bags
Bigbags
Silo Trucks

Product Specifications

Market

Food, Industrial, Animal Nutrition

USPs

  • Thickening agent that provides a silky texture in food products
  • Key ingredient in gluten-free baking mixes, replicating the chewy texture of gluten
  • Creates a long-lasting crunchy crust when used as a coating for fried foods
  • Low taste profile with no off-flavors

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