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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