Tapioca starch is a versatile and widely used product derived from the cassava root, a starchy tuber native to South America. With its fine white powder-like texture, tapioca starch serves as an excellent thickener, stabilizer, and binder in various culinary and industrial applications. Due to its neutral taste and high purity, it is a popular choice for gluten-free and allergen-friendly recipes, making it suitable for individuals with dietary restrictions. In the food industry, tapioca starch is commonly utilized in baking, sauces, soups, and desserts, imparting a smooth and silky texture. Its exceptional binding properties make it an essential ingredient in gluten-free baking, ensuring desirable results. Additionally, tapioca starch finds application in the production of various goods, including adhesives, paper, textiles, and pharmaceuticals, showcasing its adaptability and significance in numerous industries.
Food grade
Starch content : 85% min
Moisture: max : 13%
PH: 5-7
Ash: max 0.2%
whiteness (457nm blue-ray reflectveity): min 96%
Fiber :0.2%max
Protein: max 0.5%
Total plate count: max30000cfu/g
E. coli: max 30MPN/100g
Particle size: min 99% pass 100mesh
E.Coli in 15 G Absent - Conform
Starch, Gelatin & Other None - Not Detected
We supply both Native and Modified CORN STARCH,POTATO STARCH & TAPIOCA / CASSAVA STARCH such as Modified tapioca starch, Tapioca chips, Tapioca powder, Tapioca pearl.
MODIFIED TAPIOCA STARCH
Type : Acetylated
- Moisture: 13.5% max
- Starch: 85% min
- Ash: 0.2% max
- Whiteness: 90%min
- Viscosity: 800 - 900
- Slurry residue: 0.2% max
- Mesh: 100
- DS: 0.011 - 0.08
- pH: 4 - 7
Type : Oxidized
- Moisture: 13.5% max
- Starch: 85% min
- Ash: 0.5% max
- Whiteness: 90%min
- Slurry residue: 0.5% max
- Mesh: 100 -101
- pH: 4 -7
Type : Cationic
- Moisture: 14% max
- Starch: 85% min
- Ash: 0.2% max
- Whiteness: 90%min
- Slurry residue: 0.2% max
- Mesh: 100
- DS: 0.021 - 0.055
- pH: 4 -7
- N: 0.17 - 0.47% min
