Tapioca Starch

Tapioca starch is obtained mechanically from the roots of the cassava plant, a shrub native to tropical regions. Native tapioca starch is a versatile food ingredient. It is easy to process and is used as a thickener and stabiliser. It thickens quickly without requiring high temperatures. Another advantage of tapioca starch is its virtually neutral flavour. Technological benefits: High water-binding capacity, reliable thickening, good heat resistance and a neutral flavour. Applications: Baking powder, seasoning blends and instant foods. Also used as a thickener and texturising agent in meat products, noodles, snacks and desserts.