Tapioca Starch

Tapioca starch is a fine, odorless starch extracted from the roots of the cassava plant. Known for its excellent binding, thickening, and stabilizing properties, it is widely used in food applications to enhance texture, clarity, and consistency. Tapioca starch delivers a neutral taste, smooth mouthfeel, and high performance across various processing conditions, making it a versatile ingredient for both traditional and modern food formulations. Widely used across various food processing applications :

• Processed Meat Products: as a binder and water-retention agent, helping improve texture, juiciness, and product yield. It enhances bite, elasticity, and structural stability during cooking and freezing.
• Noodles & Vermicelli: contributes to elasticity, chewiness, and clarity, delivering a smooth mouthfeel and improved tensile strength, especially in gluten-free or mixed-starch formulations..
• Sauces, Gravies, and Dressings: acts as an effective thickening and stabilizing agent, providing a glossy appearance, clean flavor release, and stable viscosity under heat, shear, and acidic conditions.
• Bakery & Baked Goods: used to improve softness, moisture retention, and crumb structure, while also supporting volume and shelf-life—particularly in gluten-free and specialty bakery products.
• Frozen & Ready-to-Eat Foods: Offers freeze–thaw stability, maintaining texture and consistency after reheating without syneresis or texture breakdown.
• Snack Foods: Enhances crispiness, expansion, and light texture, while supporting uniform structure during extrusion and frying processes.
• Dairy & Dairy-Alternative Products: functions as a texture enhancer and stabilizer, improving creaminess, viscosity, and mouthfeel in products such as puddings, custards, and plant-based dairy alternatives.

Parameter	Result
White degree	97.8%
Water content	12.8%
pH	5.4
Starch content	86.9%
Ash content	0.07%
Residual screen on 325 mesh	0.075%
Viscosity	753BU
Fineness 150 micron (100 mesh)	99%

Shipping Information	Description
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