Stathick TS CWS 07250T â?? E1414 TS is a cold water soluble, modified tapioca starch classified under E1414 (acetylated distarch phosphate). It is designed to provide instant thickening, excellent stability, and smooth texture without the need for heat processing. Ideal for use in instant soups, sauces, dressings, desserts, and other ready-to-mix applications, it offers high clarity, improved shelf life, and resistance to acid, heat, and shear. Stathick TS CWS 07250T is a versatile ingredient for convenience foods requiring clean texture and quick preparation.
Organic Cassava Flour UHV30 is a certified organic, ultra high-viscosity flour made from whole cassava root, offering excellent thickening, binding, and moisture-retention capabilities. With its neutral flavor and smooth texture, it is ideal for gluten-free baking, sauces, soups, and health-focused formulations. This flour is non-GMO, vegan, and free from additives, making it perfect for clean-label and organic product lines requiring superior functional performance.
Cassava Flour LV150 is a low-viscosity, superfine flour produced from whole cassava root, offering a smooth texture, light body, and neutral flavor. It is ideal for baking, light batters, snack coatings, and gluten-free applications where minimal thickening is required. Being gluten-free, non-GMO, and vegan, Cassava Flour LV150 is perfect for clean-label and health-conscious formulations, delivering consistent performance and easy digestibility.
Cassava Flour LV100 is a low-viscosity, ultra-fine flour made from whole cassava root, known for its lightweight texture, neutral flavor, and easy solubility. It is ideal for use in snack coatings, light batters, baked goods, and formulations requiring mild thickening. Naturally gluten-free, non-GMO, and vegan, Cassava Flour LV100 supports clean-label, allergen-free, and health-focused food applications, offering smooth consistency and ease of use in a variety of culinary and food processing needs.
Cassava Flour LV30 is a low-viscosity, finely milled flour derived from whole cassava root, offering a light texture, neutral flavor, and easy digestibility. Ideal for baked goods, coatings, snacks, and light-thickening applications, it provides gentle binding and smooth blending. Being gluten-free, non-GMO, and vegan, Cassava Flour LV30 is well-suited for clean-label, health-conscious, and specialty diet formulations.
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Cassava Flour HV150 is a high-viscosity, superfine cassava flour made from whole cassava root, designed for applications requiring maximum thickness and smooth texture. It is gluten-free, non-GMO, and vegan, making it ideal for premium baking, gluten-free snacks, sauces, and industrial food processing. With excellent binding, moisture retention, and a neutral flavor, Cassava Flour HV150 delivers consistent performance in clean-label and allergen-free formulations.
Cassava Flour HV150 is a high-viscosity, superfine cassava flour made from whole cassava root, designed for applications requiring maximum thickness and smooth texture. It is gluten-free, non-GMO, and vegan, making it ideal for premium baking, gluten-free snacks, sauces, and industrial food processing. With excellent binding, moisture retention, and a neutral flavor, Cassava Flour HV150 delivers consistent performance in clean-label and allergen-free formulations.
Cassava Flour HV100 is a high-viscosity, ultra-fine flour made from whole cassava root, offering excellent thickening, binding, and moisture-retention properties. It is gluten-free, non-GMO, and plant-based, making it ideal for premium bakery products, sauces, gravies, and gluten-free formulations. With a neutral flavor and smooth texture, Cassava Flour HV100 ensures consistent quality and performance in clean-label food applications.
Cassava Flour HV30 is a high-viscosity, gluten-free flour made from the whole cassava root, known for its thickening strength, smooth texture, and neutral taste. Ideal for use in soups, sauces, bakery items, and gluten-free recipes, it provides excellent binding and moisture retention. Being non-GMO, vegan, and clean-label, Cassava Flour HV30 is a versatile ingredient for both culinary and industrial food applications requiring enhanced viscosity and consistency.
Cassava Flour MV150 is a high-grade, ultra-fine flour made from the whole cassava root, offering a smooth, light texture and neutral taste. Naturally gluten-free, non-GMO, and vegan, it is ideal for premium baking, gluten-free snacks, thickening sauces, and other health-focused food applications. With excellent binding properties and moisture absorption, Cassava Flour MV150 ensures superior consistency and performance in clean-label and allergen-free formulations.
Cassava Flour MV100 is a premium, finely milled flour made from whole cassava root, known for its smooth texture, high purity, and neutral flavor. It is gluten-free, non-GMO, and vegan, making it ideal for baking, thickening, and clean-label food formulations. Cassava Flour MV100 provides excellent binding and moisture retention, suitable for use in snacks, sauces, bakery products, and gluten-free recipes, ensuring consistent quality and performance.
Cassava Flour MV30 is a gluten-free, plant-based flour made from finely milled whole cassava (tapioca) root. It offers a neutral flavor, smooth texture, and excellent binding and thickening properties, making it ideal for baking, snacks, sauces, and gluten-free formulations. With good water absorption and digestibility, Cassava Flour MV30 is widely used in health-focused, vegan, and clean-label food products.
Tapioca flour is a Gluten-free, Grain free, Plant based andNon-GMO fine powder made from Cassava root, that is used as a gluten-free substitute, thickener, stabilizer, and texture enhancer in Pasta, Noodles, Ketchup, Sauce, Vegan products, Baking, Beverage, Dairy, Frozen products and Savoury Industries.
FEATURES AND BENEFITS:*It is highly bio-degradable and causes no harm to the Environment.*Tapioca starch is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas.*Tapioca starch contains no fat, protein, fiber, vitamins, or otherminerals and has Low glycemic index
APPLICATIONS
As a Thickener:Tapioca starch can be used as a thickener and in fruit pies, soups,puddings, breads, sauces, soy and meat products. It completely dissolves in the product when used as a thickener. Tapioca starch thickens quickly, and at a relatively low temperature.
As a Stabilizing Agent:Tapioca starch can withstand long cooking times without breaking down. Products made with tapioca will not lose their quality when frozen or reheated because tapioca retains its thickening capabilities throughout these processes.
In Baking and Confectionery:Chocolates, biscuits, cakes, ice creams, and vermicelli contain tapioca starch, and it is preferred due to its better gelling properties and usability as a thickening and bodying agent. The mixes break less, making it easier to mould the bakery and pastry products during production. Tapioca starch is used in confectionery for different purposes such as gelling, texture stabilizing, foam strengthening, crystal growth control, adhesion, film foaming and glazing.
In Sauce and Ketchup Industry:Sauces made with corn starch turn spongy when frozen but tapiocastarch gives a good stability in frozen sauces. Tapioca starch is a good choice if you want to correct a sauce just before serving it.
In Beverage Industry:Tapioca starch based sweeteners are preferred to sucrose inbeverages for their improved processing characteristics and product enhancing properties.
In Fillings and Pies:Tapioca starch gives food a transparent, glistening sheen, which looks excellent in a pie filling. Tapioca starch creates a perfectly smooth filling and imparts a high gloss for a tasty-looking food. Itâ??s the perfect product to use with high-acid fruits or a lattice-type pie.
For a creamy texture:Desserts, ice creams, cheeses and other dairy products made withTapioca starch become creamier, producing a more pleasant sensation in the mouth.
For a Characteristic texture:Tapioca starch provides softer and spongier textures than otherthickeners. It gives the bread an airy feeling so typical of traditional bread and the crust becomes crisper.
Higher density for the meat industry:Tapioca starch is a very suitable alternative to potato starch for meat industries, due to its high binding capacity.
Tapioca starch 9M is a Gluten-free, Grain free, Plant based andNon-GMO fine powder made from Cassava root, that is used as a gluten-free substitute, thickener, stabilizer, and texture enhancer in Pasta, Noodles, Ketchup, Sauce, Vegan products, Baking, Beverage, Dairy, Frozen products and Savory Industries.
FEATURESANDBENEFITS:
*It is highly bio-degradable and causes no harm to the Environment.*Tapioca starch 9M is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas.*Tapioca starch 9M contains no fat, protein, fiber, vitamins, or otherminerals and has Low glycemic index.
APPLICATIONS:
As a Thickener:Tapioca starch 9M can be used as a thickener and in fruit pies, soups, puddings, breads, sauces, soy and meat products. It completely dissolves in the product when used as a thickener. Tapioca starch 9M thickens quickly, and at are relatively low temperature.
As a Stabilizing Agent:Tapioca starch 9M can with stand long cooking times without breaking down. Products made with tapioca will not lose their quality when frozen or reheated because tapioca retains its thickening capabilities throughout these processes.
In Baking and Confectionery:Chocolates, biscuits, cakes, ice creams, and vermicelli contain tapioca starch, and it is preferred due to its better gelling properties and usability as a thickening and bodying agent. The mixes break less, making it easier to mould the bakery and pastry products during production.Tapioca starch 9M is used in confectionery for different purposes such as gelling, texture stabilizing, foam strengthening, crystal growth control, adhesion, film foaming and glazing.
In Sauce and Ketchup Industry:Sauces made with corn starch turn spongy when frozen but tapiocastarch 9M gives good stability in frozen sauces. Tapioca starch 9M is a good choice if you want to correct a sauce just for preserving it.
In Beverage Industry:Tapioca starch 9M based sweeteners are preferred to sucrose inbeverages for their improved processing characteristics and product enhancing properties.
In Fillings and Pies:Tapioca starch 9M gives food a transparent, glistening sheen, whichlooks excellent in a pie filling. Tapioca starch 9M creates a perfectly smooth filling and imparts a high gloss for a tasty-looking food. Itâ??s the perfect product to use with high-acid fruits or a lattice-type pie.
For a creamy texture:Desserts, ice-creams, cheeses and other dairy products made withTapioca starch 9M become creamier, producing a more pleasant sensation in the mouth.
For a Characteristic texture:Tapioca starch 9M provides softer and spongier textures than otherthickeners. It gives the bread an airy feeling so typical of traditional bread and the crust becomes crisper.
Higher density for the meat industry:Tapioca starch 9M is a very suitable alternative to potato starch for meat industries, due to its high binding capacity.
Yeltrin-T 100 â?? E1400 is an acid-treated tapioca starch (as per E1400 classification) designed for use in textile, paper, and food applications where controlled viscosity and film-forming properties are required. It offers excellent fluidity, improved adhesion, and easy solubility, making it suitable for coating, sizing, and binding processes. In food, it can be used as a thickening and stabilizing agent in products requiring mild processing. Yeltrin-T 100 provides a smooth finish, good clarity, and is valued for its cost-effectiveness and functional versatility.
