Tapioca starch is a starchy white powder derived from the roots of the cassava plant. Cassava is a tropical tuberous plant, and its roots are rich in carbohydrates, making it a valuable source of starch. Tapioca starch is a common ingredient in industrial food manufacturing due to its unique functional properties and versatility, as well as the fact that is it naturally non-GMO and non-allergenic. Tapioca starch is available in its native form, as well as modified versions that are more suitable for process tolerance against such conditions as shear, temperature, and pH. It can be used as a thickening agent, texture modifier, binder, and gelling agent.
Tapioca starch is widely used in the food industry in various applications:
To appropriately select the correct tapioca starch, we need to consider the properties of the product such as texture, viscosity, and mouthfeel, and emulsification requirements; the processing conditions such as temperature, shear, pH; and the finished product requirements such as shelf life, storage and freeze-thaw stability. Tapioca starch is naturally GMO-free and allergen-free however, modified tapioca starch with enhanced properties would be restricted from products making natural or clean label claims so in that case native tapioca starch is recommended.
Tapioca starch is growing in popularity because it is naturally gluten-free, allergen-free, and GMO-free. Its ability to thicken, improve texture, and act as a binding agent in all types of food products from bakery to snacks make it a key tool in the product developer's toolbox. The technical team at Blendtek can help you select the appropriate option for your project.