Tapioca Starch

Starch makes up the nutritive reserves of Tapioca plant. During the growing season solar energy is transported as sugar solution down to the tubers and sugar is converted to starch in the form of tiny granules occupying the most of the cell interior. The conversion takes places by means of enzymes. ​

Tapioca Starch is a food grade product refined from tapioca roots. It is typically used as a native water binding and texturising agent. ​

Tapioca Starch, in cooked dispersion, is quite clear and bland in flavor. The texture is long and somewhat stringy. Upon cooling, it may set to soft gel. Under prolonged heating, and under acidic conditions, the starch will lose most of its thickening ability. ​

Tapioca Starch is recommended for use in extruded snacks for improved expansion. It can also be used in custard-type pie filling to reduce surface cracking. Additionally, it may be used as a thickener in "all natural" foods that are not subject to rigorous processing conditions.
Tapioca Starch, which is very bland in flavor, is used in processed baby foods as a bodying agent.