Tapioca starch is a staple food for millions of people in tropical countries.
Tapioca (/ˌtæpiˈoʊkə/; Portuguese: [tapiˈɔkɐ]) is a starch extracted from the tubers of the cassava plant (Manihot esculenta, also known as manioc), a species native to the North and Northeast regions of Brazil, but whose use is now spread throughout South America.
CAS Number: 9005-25-8
EC Number: 232-679-6
Chemical formula: C6H10O5
SYNONYMS:
Tapioca Starch Flour, Tapioca Flour, Cassava Flour, Almidon de Yuca, Yucca Starch
Tapioca starch is a natural ingredient that is effective and widely popular in the cosmetic and personal care industry.
Tapioca starch appears in the form of a fine, white powder with a soft texture that is helpful in absorbing excess oil and moisture from the skin.
The chemical formula of tapioca starch is C6H10O5.
Tapioca (/ˌtæpiˈoʊkə/; Portuguese: [tapiˈɔkɐ]) is a starch extracted from the tubers of the cassava plant (Manihot esculenta, also known as manioc), a species native to the North and Northeast regions of Brazil, but whose use is now spread throughout South America.
Tapioca starch is a perennial shrub adapted to the hot conditions of tropical lowlands.
Cassava copes better with poor soils than many other food plants.
Tapioca starch is a staple food for millions of people in tropical countries.
Tapioca starch provides only carbohydrate food value, and is low in protein, vitamins, and minerals.
The low amylose and low residual content, combined with the high molecular weight of its amylose, make tapioca a useful starting material for modification into a variety of specialty products.
Tapioca starch applications in specialty products have become increasingly popular.
The effects of additives on thermal transitions and physical and chemical properties can affect the quality and storage stability of tapioca-based products.
Tapioca starch consists primarily of amylose and amylopectin.
Salt is often added to starch-based products to enhance flavor and functionality, as it can increase the gelatinization temperature of tapioca starch and delay the retrogradation of the gels formed upon cooling.
Cations, particularly Na+ and Ca2+, can interact electrostatically with the oxygen atoms in the glucose molecule of the starch polymer.
This interaction induces an antiplasticizing effect and increases competition for available water, increasing the glass transition temperature of the gelatinized molecule.
Tapioca starch is a product derived from cassava roots.
Apart from direct consumption, tapioca starch has many other uses in the food industry.
The tapioca starch is obtained from the cassava root and is the perfect binding agent for gluten-free soups, sauces, and baked goods.
With a teaspoon of Tapioca starch, you can bind about 250ml of cold liquid.
Tapioca is starch obtained from cassava root.
Tapioca starch is a white powder used to increase the consistency of cosmetic products.
Tapioca starch is sold as flour, flakes, or pearls that’s low in nutritional value.
Tapioca is a starch extracted from cassava root.
Tapioca starch consists of almost pure carbs and contains very little protein, fiber, or other nutrients.
Tapioca starch has recently become popular as a gluten-free alternative to wheat and other grains.
Some claim Tapioca starch has numerous health benefits, while others say it’s harmful.
Tapioca is a starch extracted from cassava root, a tuber native to South America.
Tapioca is almost pure starch and has very limited nutritional value.
However, it’s naturally gluten-free, so Tapioca starch can serve as a wheat substitute in cooking and baking for people who are on a gluten-free diet.
Tapioca starch is a dried product and usually sold as white flour, flakes, or pearls.
Tapioca Starch is a pale, almost flavourless fine starch made from the roots of the cassava or manioc plant.
Cassava roots form tubers similar to potatoes and are a good source of carbohydrate.
Tapioca starch itself can be used as a thickener for sauces and gravies and is also blended with other gluten free flours for baking.
Tapioca starch is a gluten-free flour that comes from the cassava plant.
You can use Tapioca starch to thicken soups, stews, and gravies, or you can swap out wheat flour with tapioca for gluten-free baking.
Tapioca starch, sometimes called tapioca flour, comes from the root of the cassava plant, also known as yuca, a tuberous root vegetable native to South America.
Manufacturers wash the cassava root, pulverize Tapioca starch into a soft pulp, and then squeeze it to extract the liquid.
When the liquid evaporates, the extra-fine, white powder that remains (which is pure starch) is known as Tapioca starch.
Tapioca starch is a neutral-tasting flour and is naturally gluten-free and vegan.
This makes Tapioca starch a good substitute and gluten-free alternative to many other flours.
Tapioca starch’s a common ingredient in gluten-free flour mixes, which typically contain a combination of cornstarch, potato starch, rice flour, almond flour, xanthan gum, and brown rice flour.
You can usually find tapioca starch in the baking aisle of grocery stores.
You might confuse tapioca starch with arrowroot starch, another powder that comes from the tubers of a rhizomatic plant, but they are distinct.
Tapioca Starch is a neutral-tasting and colorless thickener made from tapioca.
This tapioca starch is similar in texture and functionality to other starches, such as corn or potato.
Tapioca starch is typically used to thicken soups, stews, batters, and more.
Tapioca Starch improves the texture and adds structure to many gluten-free baked goods.
Tapioca is the starch derived from cassava roots.
Though cassava is of Brazilian origin, it later spread to Asia and America.
Now Tapioca starch is a significant product in Asian cuisines.
The tapioca starch is a great thickening agent used in several food dishes in Asian countries.
Tapioca starch is a staple food in South Indian states.
Tapioca starch is one of our most versatile gluten free flours. Tapioca starch, slightly sweet flour is a staple in gluten free baking and a fantastic thickening agent in soups, sauces and pie fillings.
Taste and Aroma of Tapioca starch: Flavorless.
Substitutes of Tapioca starch: Tapioca Pearls, Clear Jel Instant, Spelt Flour, Xanthan Gum, Lecithin Powder, Soy Flour Defatted, Clear Jel Cook Type, Arrowroot Powder and Potato Starch.
Tapioca Starch is the preferred choice for baking because it stays stable when frozen, works at lower cooking temperatures and also provides an appealing glossy look.
Tapioca is the starch extracted from the root of the cassava plant (or yucca, as it is more commonly known in Greece), which produces dry white flour.
Tapioca starch has a neutral taste and strong gelling properties, which makes it particularly useful as a thickening agent in both sweet and savory dishes.
Tapioca starch contains a lot of carbohydrates, which are easily digested, and a little protein.
Tapioca starch is an important component of the gluten-free diet.
Tapioca Starch is a starch obtained from tapioca. It consists primarily of amylose andamylopectin.
Tapioca starch is a native starch which has application in powder, balm and emulsion systems.
Because the starch is sterilized, Tapioca starch is specifically targeted for the cosmetics market.
The high purity of Tapioca starch allows for its use in a broad range of cosmetics products and makes the starch an excellent talc replacement.
Tapioca starch is recommended for use in the powder form in body powders, with or in place of talc, in pressed powders, in fragranced balms, in aftershave and after bath products.
Most processed products on the market incorporate a thickening Tapioca starch that gives them consistency and good texture.
Wheat flour, potato starch and cornstarch are some of the most widely used.
But in recent years another ingredient, almost unknown in Spain until very recently, has been gaining in popularity: tapioca starch.
The reason?
Tapioca starch's high capacity to give volume and consistency without altering the organoleptic properties of the food.
Tapioca starch also has the advantage that it does not contain gluten.
Tapioca starch is therefore a great alternative to wheat flour for making batter and baking doughs suitable for coeliacs.
USES and APPLICATIONS of TAPIOCA STARCH:
People may use Tapioca starch as a gluten-free wheat alternative.
Uses of Tapioca starch: Thickener for desserts, pie, sauces, soups, stews and cake.
Tapioca starch is used as a thickener in bakery products, sauces, puddings and soups.
When used for baking Tapioca starch helps to soften breads and cakes, keep the texture light and also to help them brown nicely.
Tapioca starch is an ingredient in seasoning powder (MSG) and sweetener products, and has many uses in other industries, including the paper and textile industries.
Tapioca starch can be used in many sectors of the food industry: Pre-cooked dishes, Sauces and soups, Meat industry, Dairy products, Desserts, Pastries and bakery, Confectionery, and Products for coeliacs.
Because of its lovely fine consistency, tapioca starch is commonly used as a thickening agent in cooking or as a base when making fruit fillings and desserts.
If mixed with other flours to increase its binding activity, tapioca starch can be used when baking.
Due to its subtle flavour, tapioca starch is especially popular in gluten-friendly recipes, both sweet and savoury, such as bread, loaves, cakes, muffins, cookies and pastries.
Further, Tapioca starch is also used as a thickener, binder, and stabilizer in different formulations.
Tapioca starch can typically be found in powders, dry shampoos, and facial masks.
Tapioca starch, used commonly for starching shirts and garments before ironing, may be sold in bottles of natural gum starch to be dissolved in water or in spray cans.
In other countries, Tapioca starch is used as a thickening agent in various manufactured foods.
-Food industry uses of Tapioca starch:
• Bakery products (biscuits)
• Sheeted and extruded snacks
• Soup, sauces, gravies, puddings and pie fillings
• Pudding powders and dairy desserts
• Processed meats
HOW TO USE TAPIOCA STARCH:
When using Tapioca starch to thicken soups, stews or other hot liquids, you must first make a slurry.
To do so, combine equal parts tapioca starch with cool water, and whisk until the tapioca dissolves.
Then slowly pour the slurry into the hot liquid and stir to combine.
It's important to make a slurry because adding the tapioca starch directly into hot liquids will cause the starch to clump.
In addition to its use as a finely ground flour, Tapioca starch can be useful in other forms.
You can use tapioca starch to make tapioca pudding or tapioca pearls.
You can also use tapioca starch to make boba (also known as tapioca balls), which involves combining tapioca flour with sugar or sweeteners to produce the chewy texture that is popular in boba tea (also known as bubble tea).
5 USES FOR TAPIOCA STARCH:
You can substitute tapioca flour for all-purpose flour in baked goods and other dishes, but the starchy flour has many other uses, too.
Here are five ways you can use tapioca starch:
1. To bake Brazilian bread:
Pão de queijo is a traditional Brazilian bread that includes tapioca starch, eggs, cheese, and milk.
In Brazil, the bite-sized breads are typically a breakfast or snack food.
2. To bake gluten-free recipes:
Gluten-free baking mixes often include tapioca.
If you want to bake gluten-free bread, cake, or other grain-free desserts, you can use tapioca starch in conjunction with other gluten-free baking flours.
Use tapioca flour in a 1:1 swap with wheat flour.
3. To create crispy coatings:
You can dust meats (like stewing beef) in tapioca starch before pan-frying them for a crispy exterior.
Alternatively, you can make gluten-free dishes like fried chicken by using tapioca starch in place of wheat flour.
4. To thicken pie filling:
To thicken fruit pie fillings, use instant tapioca.
In a large mixing bowl, combine the fruit (such as blueberries, strawberries, or cherries—whatever the recipe calls for) with ¼–⅓ cup of Tapioca starch.
Let the mixture rest for fifteen to twenty minutes so the Tapioca starch has a chance to absorb the juices.
Then, following the recipe, pour the pie filling into the pie crust.
Tapioca starch is a better choice than cornstarch or all-purpose flour in pie fillings because acids won't break down its thickening power.
5. To thicken stews:
Tapioca starch is a popular thickening agent because it retains its thickening power even after being frozen (cornstarch does not).
WHAT IS TAPIOCA STARCH USED FOR?
Tapioca starch is a grain- and gluten-free product that has many uses:
*Gluten- and grain-free bread.
Tapioca starch can be used in bread recipes, although it’s often combined with other flours.
*Flatbread.
Tapioca starch’s often used to make flatbread in developing countries.
With different toppings, Tapioca starch may be eaten as breakfast, dinner, or dessert.
*Puddings and desserts.
Tapioca starch's pearls are used to make puddings, desserts, snacks, or bubble tea.
*Thickener.
Tapioca starch can be used as a thickener for soups, sauces, and gravies.
Tapioca starch’s cheap and has a neutral flavor and great thickening power.
*Binding agent.
Tapioca starch’s added to burgers, nuggets, and dough to improve texture and moisture content, trapping moisture in a gel-like form and preventing sogginess.
In addition to their use in cooking, the pearls have been used to starch clothing by being boiled with the clothes.
*Nutritional value
Tapioca starch is almost pure starch, so it’s almost entirely made up of carbs.
Tapioca starch contains only minor amounts of protein, fat, and fiber.
Furthermore, Tapioca starch contains minor amounts of other nutrients. Most of them amount to less than 0.1% of the recommended daily amount in one serving.
Due to its lack of protein and nutrients, Tapioca starch is nutritionally inferior to most grains and flours.
In fact, Tapioca starch can be considered a source of “empty” calories, since it provides energy but almost no essential nutrients.
HEALTH BENEFITS OF TAPIOCA STARCH:
Tapioca starch doesn’t have many health benefits, but it is grain- and gluten-free.
Tapioca starch’s suitable for restricted diets
Many people are allergic or intolerant to wheat, grains, and gluten.
In order to manage their symptoms, they need to follow a restricted diet.
Since Tapioca starch is naturally free of grains and gluten, it may be a suitable replacement for wheat- or corn-based products.
For example, Tapioca starch can be used as flour in baking and cooking or as a thickener in soups or sauces.
However, you may want to combine Tapioca starch with other flours, such as almond flour or coconut flour, to increase the amount of nutrients.
WHAT ABOUT RESISTANT STARCH?
Resistant starch has been linked to a number of benefits for overall health.
It feeds the friendly bacteria in your gut, thereby reducing inflammation and the number of harmful bacteria.
Tapioca starch may also lower blood sugar levels after meals, improve glucose and insulin metabolism, and increase fullness.
These are all factors that contribute to better metabolic health.
Cassava root is a source of natural resistant starch.
However, tapioca, a product obtained from cassava root, has a low content of natural resistant starch, likely because of processing.
Research is lacking on the health benefits of chemically modified resistant starches versus natural resistant starches.
In addition, given the low nutrient content, Tapioca starch’s probably a better idea to get resistant starch from other foods instead, such as cooked and cooled potatoes or rice, legumes, and green bananas.
CULINARY TWIST OF TAPIOCA STARCH:
Use tapioca starch as the perfect natural thickener for homemade jam, soups, or sauces!
Since tapioca starch retains a silky texture when added to warm liquids, the possibilities are contained only by your imagination!
For instance, do you love chocolate pudding as much as we do?
Replace the corn starch from your favorite chocolate pudding recipe with tapioca starch.
The natural substitute does not change the texture or structure of anything you add Tapioca starch to.
ABOUT TAPIOCA STARCH: DID YOU KNOW?
Tapioca starch is a substance made from a plant called cassava.
Tapioca starch is a starch that is extracted from the roots of the plant. Cassava originates from South America, but is also commonly used in Africa and Asia.
These regions use Tapioca starch so extensively that it is known to be one of the top sources of dietary carbohydrates.
EXCEPTIONAL PERFORMANCE IN NATURE WITH TAPIOCA STARCH:
Tapioca starches provide consumers with the food and beverage benefits they demand.
Extracted from the roots of the cassava plant – a tuber native to Brazil and a global food staple – Ingredion’s tapioca starches are non-GMO, grain- and gluten-free, and can meet kosher, halal and vegan requirements.
Tapioca starch adds viscosity and texture, resulting in an enhanced mouthfeel in a variety of applications.
These cost-effective, easy-to-use, tapioca starches are process tolerant to heat, acid and shear, provide long shelf life and freeze/thaw stability.
From dairy and dressings to baked goods, ready meals and snacks, tapioca delivers a sensory experience your customers will love.
WHAT IS TAPIOCA STARCH USED FOR?
Tapioca starch is a versatile and effective ingredient, making it popular among many skin care and cosmetic formulations.
Tapioca starch is also natural, eco-friendly, and sustainable.
*Skin care:
Tapioca starch has oil-absorbent properties that control the production of excess oil and makes the skin silky and soft to the touch.
Moreover, Tapioca starch also makes the skin care formulations smoother by improving the texture and feel
*Cosmetic products:
Tapioca starch has thickening and binding properties that work best for cosmetic products.
Apart from its oil absorbing properties, Tapioca starch can help in the creation of gel textures and also stabilize emulsions
ORIGIN OF TAPIOCA STARCH:
Tapioca starch is derived from the cassava root, which is first peeled and grated.
The grated cassava is then rinsed and strained to remove the fibers and other impurities.
The resulting pulp is then ground into a fine powder, which is then washed and dried to create tapioca starch.
WHAT DOES TAPIOCA STARCH DO IN A FORMULATION?
*Binding
*Viscosity controlling
SAFETY PROFILE OF TAPIOCA STARCH:
Tapioca starch is non-toxic, non-comedogenic, and safe for use in personal care and cosmetic formulations.
Tapioca starch does not cause any major side effects and, therefore, a patch test is not typically necessary, but individuals with sensitive skin should always exercise caution when trying new products.
Tapioca starch is also vegan and halal.
ALTERNATIVES OF TAPIOCA STARCH:
HYDROLYZED CORN STARCH,
ORYZA SATIVA STARCH
HOW TAPIOCA STARCH IS OBTAINED:
Tapioca starch is extracted from cassava, a tuber from South America also known as cassava or manioc.
The process consists of grating the cassava root and then subjecting that flour to a washing process that separates the fibres from the starches.
Tapioca starch is then left to dry and sprayed to improve the texture.
ADVANTAGES OF TAPIOCA STARCH:
Tapioca starch has numerous benefits for manufacturers who decide to incorporate it into their recipes.
The most important are:
*Lower glycemic index:
compared to other thickeners such as potato starch, Tapioca starch takes longer to break down into glucose and pass into the blood.
*Whiter tone, neutral smell:
unlike other thickeners, Tapioca starch does not yellow food.
In addition, Tapioca starch does not give off any odour which could spoil the aroma.
*More stable price:
some ingredients such as potato starch suffer many ups and downs in price depending on the time of year.
Tapioca starch, on the other hand, has a more predictable cost.
*More creamy:
desserts, ice creams, cheeses and other dairy products made with Tapioca starch become creamier, producing a more pleasant sensation in the mouth.
*More elastic doughs:
the mixes break less, making Tapioca starch easier to mould the bakery and pastry products during production.
*Characteristic texture:
Tapioca starch provides softer and spongier textures than other thickeners.
Tapioca starch gives the bread that airy feeling so typical of traditional bread, while the crust is crisper.
*Improves the texture of creamy sauces:
Tapioca starch is an excellent thickener for sauces such as béchamel, to which it gives a consistency that is highly appreciated by consumers.
*Ideal for coeliacs:
Tapioca starch is a gluten-free ingredient, so it works very well as a substitute for wheat flour in people who are intolerant to this protein.
So much so that in the United States and other countries Tapioca starch is already the number one choice for most gluten-free food manufacturers.
*Higher density for the meat industry:
tapioca starch is a very interesting alternative to potato starch, thanks to its high binding capacity.
IN CULTERE OF TAPIOCA STARCH:
During World War II, due to the food shortage in Southeast Asia, many refugees survived on tapioca as a source of carbohydrates
Tapioca flour or tapioca starch can be used in a variety of baking and is known for its naturally sweet, wholesome flavour.
Tapioca starch can add structure to baking and has various uses when it comes to the likes of gluten-free baking.
If you tend to avoid grains containing gluten and are an avid baker, this could be just the product you've been looking for.
Tapioca starch can be used during regular baking and cake making processes, however, can also be used to thicken up things like soup, stews and gravy in place of cornstarch.
Tapioca starch is naturally high in starch, low-calorie, low fat, low in sodium and on top of that it's vegan too!
Tapioca starch makes for a delicious substitute when making bread yet can be equally as tasty in creating tapioca pudding - don't believe us?
BENEFITS OF BUYING TAPIOCA STARCH
Tapioca starch is used worldwide in various baking and cooking
Tapioca starch is highly versatile and can be used in both sweet and savoury dishes
Naturally low in fat which can assist in maintaining a healthy diet
Tapioca starch is suitable for vegans and vegetarians
Tapioca starch is available in a range of sizes including bulk sizes for wholesale purchases.
For more flours take a look at our flour page.
HOW IS TAPIOCA STARCH MADE?
Production varies by location but always involves squeezing starchy liquid out of ground cassava root.
Once the starchy liquid is out, the water is allowed to evaporate.
When all the water has evaporated, a fine Tapioca starch is left behind.
Next, Tapioca starch is processed into the preferred form, such as flakes or pearls.
Pearls are the most common form.
They’re often used in bubble tea, puddings, and desserts and as a thickener in cooking.
Because they’re dehydrated, the flakes, sticks, and pearls must be soaked or boiled before consumption.
They may double in size and become leathery, swollen, and translucent.
Tapioca starch is often mistaken for cassava flour, which is ground cassava root.
However, Tapioca starch is the starchy liquid that’s extracted from ground cassava root.
TAPIOCA STARCH, CORN STARCH AND POTATO STARCH
Tapioca starch, Corn starch and Potato starch are all types of thickeners which are being utilized as gluten-free or whole wheat flour substitutes.
The starches are similar in their thickening function along with their neutral taste.
However, there are various properties which set the starches apart from one another.
WHERE ARE THEY SOURCED FROM?
Tapioca starch is derived from the Cassava root, a tubular starchy root.
Tapioca starch is grown in the native parts of Brazil, equatorial regions and some areas in Pakistan as well.
The Cassava root has different species which are either sweet or bitter tasting.
These species then differ in their applications as the sweet form is used in the food industry and the bitter form in industrial manufacturing.
Since Tapioca starch is derived from a root it is similar to Potato starches which is also sourced from potato roots.
The potato roots are crushed together to release the starch which is then separated and dried to form a white powder.
These root starches differ from Corn starch which is extracted from corn maize kernels.
HOW DOES TAPIOCA STARCH HANDLE HEAT?
The heat capacity of starches plays a vital role in their applications.
Corn and Potato starch differ from Tapioca starch in terms of their ability to handle heat.
Potato starch has a high resistance to heating temperatures and is resistance to heat breakdown.
Similarly, Corn starch is known to hold better against long and high cooking temperatures however Tapioca starch loses its thickening properties when exposed to long cooking times.
Due to this Tapioca starch is mostly added towards the end of preparing an item.
NUTRITIONAL BENEFITS OF TAPIOCA STARCH:
The nutritional benefits of these starches are almost mediocre, with none of them being nutrition packed.
However, among the three starches Tapioca starch contains more calcium and vitamin B-12 making it a better option.
Tapioca starch is also low in calories and easy to digest, preferable to use in cereals.
Tapioca starch is also the purest non-genetically modified form of starch available and has no sugar content.
Tapioca starch is a healthier option as compared to Potato starch which is low in nutrients and high in carbohydrates.
Potato starch can also cause minimal side effects such as bloating, gas or allergies.
THICKENING PROPERTIES OF TAPIOCA STARCH:
As discussed previously Tapioca, Potato and Corn starches contain thickening agents, however their specific thickening properties differ from one another.
Tapioca starch is widely used in baked goods, sauces and puddings resulting in a soft glossy appearance.
Tapioca starch is beneficial in helping the baked goods rise while baking and adding substance to restaurant quality proteins.
Specifically, in frozen food items Tapioca starch is advantageous as it helps to maintain its texture even after being thawed.
On the other hand, Corn starch has to be used with more caution as it can degrade in high acidic environments such as lemon or orange juice.
In terms of the properties of Potato starch as study in 2015 concluded that among Tapioca, Starch and Potato starch, Potato starch produced the most viscous high-quality gluten-free bread.
Conclusion:
The combined properties of Tapioca, Corn and Potato starch each have their own benefits and downsides.
However, the nutritional and thickening properties of Tapioca starch make it a better additive than the latter.
With the market being increasingly health conscious its low calorie and sugar free nature makes Tapioca starch a better option.
As well as its versatile thickening nature gives makes it a better option to be used in the food industry.
Even though all three options serve similar properties according to the product being manufactured the starch can be substituted.
TAPIOCA STARCH VS FLOUR:
Tapioca flour and tapioca starch are the same thing.
Cornstarch is different—it comes from corn kernels.
You can swap out tapioca flour and cornstarch, but it helps to know how they're different:
*Cornstarch thickens liquids at high temperatures, so you need to add it during the cooking process.
*Tapioca flour thickens at low temperatures, so it's best to add it to room-temperature liquids.
*Tapioca flour makes sauces shiny and see-through.
*Cornstarch makes them so thick that you can't see through them.
*Cornstarch doesn't freeze well.
*It gets gummy.
*Tapioca is a better choice when you plan to freeze a gravy, sauce, or soup.
This tapioca flour is made from the root of organically grown cassava plants without anything else added.
It has a fine consistency, slightly sweet flavour and is high in starch, which works in a similar way to soluble fibre, providing various digestive benefits.
Organic tapioca starch has had no chemical bleaching, no alcohol treatment, no additives, no anti-bacterial agents, no anti-fungal agents and no bromate added.
STORAGE OF TAPIOCA STARCH:
When roots are sold to processing factories, they must be processed within 24 hours of harvest to ensure raw material freshness and prevent microflora growth.
This would be observed as brown-black discolorations in a freshly broken root.
All process water streams contain some amount of sulfur dioxide to control the growth of microbes.
Dried starch provides a shelf-stable product.
For example, uncooked, dried tapioca pearls have at least a 2-year shelf life stability, whereas freshly cooked pearls may last ten days in the refrigerator.
This difference is accounted to the water activity difference between the dried and wet product, the latter introducing a much more favorable condition for microbes to grow.
NUTRITION OF TAPIOCA STARCH
Dried tapioca pearls are 11% water and 89% carbohydrates, with no protein or fat.
In a 100-gram reference amount, dried Tapioca starch supplies 358 calories and no or only trace amounts of dietary minerals and vitamins.
ETYMOLOGY OF TAPIOCA STARCH:
Tapioca is derived from the word tipi'óka, its name in the Tupi language spoken by natives when the Portuguese first arrived in the Northeast Region of Brazil around 1500.
This Tupi word is translated as 'sediment' or 'coagulant' and refers to the curd-like starch sediment that is obtained in the extraction process.
PRODUCTION OF TAPIOCA STARCH:
The cassava plant is easily propagated by stem-cutting, grows well in low-nutrient soils, and can be harvested every two months, although it takes ten months to grow to full maturity.
The cassava plant has either red or green branches with blue spindles on them.
The root of the green-branched variant requires treatment to remove linamarin, a cyanogenic glycoside occurring naturally in the plant, which otherwise may be converted into cyanide.
Konzo (also called mantakassa) is a paralytic disease associated with several weeks of almost exclusive consumption of insufficiently processed bitter cassava.
In Brazil's north and northeast, traditional community-based Tapioca starch production is a byproduct of manioc flour production from cassava roots.
In this process, the manioc (after treatment to remove toxicity) is ground to a pulp with a small hand- or diesel-powered mill.
This masa is then squeezed to dry it out.
The wet masa is placed in a long woven tube called a tipiti.
The top of the tube is secured while a large branch or lever is inserted into a loop at the bottom and used to stretch the entire implement vertically, squeezing a starch-rich liquid out through the weave and ends.
This liquid is collected, and the microscopic starch grains in it are allowed to settle into the bottom of the container.
The supernatant liquid is then poured off, leaving behind a wet starch sediment that needs to be dried and results in the fine-grained tapioca starch powder similar in appearance to corn starch.
Commercially, Tapioca starch is processed into several forms: hot soluble powder, meal, pre-cooked fine or coarse flakes, rectangular sticks, and spherical "pearls."
Pearls are the most widely available shape; sizes range from about 1 mm to 8 mm in diameter, with 2–3 mm being the most common.
Flakes, sticks, and pearls must be soaked well before cooking to rehydrate, absorbing water up to twice their volume.
After rehydration, tapioca products become leathery and swollen.
Processed tapioca is usually white, but sticks and pearls may be colored.
Traditionally, the most common color applied to tapioca has been brown, but recently pastel colors have been available.
Tapioca pearls are generally opaque when raw but become translucent when cooked in boiling water.
Brazil, Thailand, and Nigeria are the world's largest cassava producers. Currently, Thailand accounts for about 60 percent of worldwide exports
Brazil;
In Brazilian cuisine, Tapioca starch is used for different types of meals.
In beiju (or biju), also simply called "tapioca," the Tapioca starch is moistened, strained through a sieve to become a coarse flour, then sprinkled onto a hot griddle or pan, where the heat makes the moist grains fuse into a flatbread which resembles a pancake or crepe.
Then Tapioca starch may be buttered and eaten like toast (its most common use as a breakfast dish), or it may be filled with savory or sweet fillings, which define the kind of meal the Tapioca starch is used for: breakfast/dinner or dessert.
Choices for fillings range from butter, cheese, ham, bacon, vegetables, various kinds of meat, chocolate, fruits such as ground coconut, condensed milk, chocolate with slices of banana or strawberry, Nutella and cinnamon among others.
This kind of Tapioca starch dish is usually served warm.
A regional dessert called sagu is also made in Southern Brazil from tapioca pearls traditionally cooked with cinnamon and cloves in red wine, although other fruit flavors may be used.
The cassava root is known by different names throughout the country: mandioca in the North, Central-West, and São Paulo; macaxeira in the Northeast; aipim in the Southeast and South.
The fine-grained tapioca starch is called polvilho, and it is classified as either "sweet" or "sour."
Sour polvilho is commonly used in dishes such as pão de queijo or "cheese bread," in which the starch is mixed with a hard cheese, usually matured Minas cheese (could be substituted by Parmesan cheese), eggs and butter and baked in the oven.
The final result is an aromatic, chewy, and often crusty kind of bread that is ubiquitous across the country.
Sweet polvilho is commonly used in cookies or cakes.
North America;
While frequently associated with tapioca pudding, a dessert in the United States, Tapioca starch is also used in other courses.
People on gluten-free diets can eat bread made with tapioca flour (however some tapioca flour has wheat added to it).
Tapioca syrup is sometimes added as a sweetener to a wide variety of foods and beverages as an alternative to sucrose or corn syrup.
West Indies;
Tapioca starch is a staple food from which dishes such as pepper pot as well as alcohol are made.
Tapioca starch may be used to clean the teeth, as a foodstuff cooked with meats or fish, and in desserts such as cassava pone.
Specifically in rural Cuba early in Spanish rule, tapioca's popularity grew because it was easy to cultivate the crop and to transport it to nearby Spanish settlements, eventually influencing the way land and people were divided in that early imperial era.
Asia;
In various Asian countries, tapioca pearls are widely used in desserts and drinks including Taiwanese bubble tea.
Southeast Asia;
In Southeast Asia, the cassava root is commonly cut into slices, wedges or strips, fried, and served as tapioca chips, similar to potato chips, wedges or french fries.
Another method is to boil large blocks until soft and serve them with grated coconut as a dessert, either slightly salted or sweetened, usually with palm sugar syrup.
In Thailand, this dish is called mansampalang.
Commercially prepared Tapioca starch has many uses.
Tapioca powder is commonly used as a thickener for soups and other liquid foods.
It is also used as a binder in pharmaceutical tablets and natural paints.
The flour is used to make tender breads, cakes, biscuits, cookies, and other delicacies.
Tapioca flakes are used to thicken the filling of pies made with fruits having a high water content.
A typical recipe for tapioca jelly can be made by washing two tablespoonfuls of tapioca, pouring a pint of water over it, and soaking it for three hours.
The mixture is placed over low heat and simmered until quite clear.
If too thick, a little boiling water can be added.
It can be sweetened with white sugar, flavored with coconut milk or a little wine, and eaten alone or with cream.
Indonesia;
Krupuk, or traditional Indonesian crackers, is a significant use of tapioca starch in Indonesia.
The most common krupuk is kerupuk kampung or kerupuk aci made of tapioca starch.
The tapioca starch might be flavored with minced shrimp as krupuk udang (prawn cracker) or krupuk ikan (fish cracker).
The thinly sliced or sometimes quite thick cassava was also sun-dried and deep fried to be made as kripik singkong crackers (cassava chips or tapioca chips).
A variant of hot and spicy kripik singkong coated with sugar and chili pepper is known as kripik balado or keripik sanjay, a specialty of Bukittinggi city in West Sumatra.
Cilok is a tapioca dumpling snack.
Tapai is made by fermenting large blocks with a yeast-like bacteria culture to produce a sweet and slightly alcoholic dessert.
Further fermentation releases more liquids and alcohol, producing Tuak, a sour alcoholic beverage.
PHYSICAL and CHEMICAL PROPERTIES of TAPIOCA STARCH:
pH: 6.0-8.0
Solubility: Insoluble in cold water
Soluble in hot water
Viscosity: Moderate
FIRST AID MEASURES of TAPIOCA STARCH:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of TAPIOCA STARCH:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of TAPIOCA STARCH:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of TAPIOCA STARCH:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of TAPIOCA STARCH:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of TAPIOCA STARCH:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available
Tapioca starch is a staple food for millions of people in tropical countries.
Tapioca (/ˌtæpiˈoʊkə/; Portuguese: [tapiˈɔkɐ]) is a starch extracted from the tubers of the cassava plant (Manihot esculenta, also known as manioc), a species native to the North and Northeast regions of Brazil, but whose use is now spread throughout South America.
CAS Number: 9005-25-8
EC Number: 232-679-6
Chemical formula: C6H10O5
SYNONYMS:
Tapioca Starch Flour, Tapioca Flour, Cassava Flour, Almidon de Yuca, Yucca Starch
Tapioca starch is a natural ingredient that is effective and widely popular in the cosmetic and personal care industry.
Tapioca starch appears in the form of a fine, white powder with a soft texture that is helpful in absorbing excess oil and moisture from the skin.
The chemical formula of tapioca starch is C6H10O5.
Tapioca (/ˌtæpiˈoʊkə/; Portuguese: [tapiˈɔkɐ]) is a starch extracted from the tubers of the cassava plant (Manihot esculenta, also known as manioc), a species native to the North and Northeast regions of Brazil, but whose use is now spread throughout South America.
Tapioca starch is a perennial shrub adapted to the hot conditions of tropical lowlands.
Cassava copes better with poor soils than many other food plants.
Tapioca starch is a staple food for millions of people in tropical countries.
Tapioca starch provides only carbohydrate food value, and is low in protein, vitamins, and minerals.
The low amylose and low residual content, combined with the high molecular weight of its amylose, make tapioca a useful starting material for modification into a variety of specialty products.
Tapioca starch applications in specialty products have become increasingly popular.
The effects of additives on thermal transitions and physical and chemical properties can affect the quality and storage stability of tapioca-based products.
Tapioca starch consists primarily of amylose and amylopectin.
Salt is often added to starch-based products to enhance flavor and functionality, as it can increase the gelatinization temperature of tapioca starch and delay the retrogradation of the gels formed upon cooling.
Cations, particularly Na+ and Ca2+, can interact electrostatically with the oxygen atoms in the glucose molecule of the starch polymer.
This interaction induces an antiplasticizing effect and increases competition for available water, increasing the glass transition temperature of the gelatinized molecule.
Tapioca starch is a product derived from cassava roots.
Apart from direct consumption, tapioca starch has many other uses in the food industry.
The tapioca starch is obtained from the cassava root and is the perfect binding agent for gluten-free soups, sauces, and baked goods.
With a teaspoon of Tapioca starch, you can bind about 250ml of cold liquid.
Tapioca is starch obtained from cassava root.
Tapioca starch is a white powder used to increase the consistency of cosmetic products.
Tapioca starch is sold as flour, flakes, or pearls that’s low in nutritional value.
Tapioca is a starch extracted from cassava root.
Tapioca starch consists of almost pure carbs and contains very little protein, fiber, or other nutrients.
Tapioca starch has recently become popular as a gluten-free alternative to wheat and other grains.
Some claim Tapioca starch has numerous health benefits, while others say it’s harmful.
Tapioca is a starch extracted from cassava root, a tuber native to South America.
Tapioca is almost pure starch and has very limited nutritional value.
However, it’s naturally gluten-free, so Tapioca starch can serve as a wheat substitute in cooking and baking for people who are on a gluten-free diet.
Tapioca starch is a dried product and usually sold as white flour, flakes, or pearls.
Tapioca Starch is a pale, almost flavourless fine starch made from the roots of the cassava or manioc plant.
Cassava roots form tubers similar to potatoes and are a good source of carbohydrate.
Tapioca starch itself can be used as a thickener for sauces and gravies and is also blended with other gluten free flours for baking.
Tapioca starch is a gluten-free flour that comes from the cassava plant.
You can use Tapioca starch to thicken soups, stews, and gravies, or you can swap out wheat flour with tapioca for gluten-free baking.
Tapioca starch, sometimes called tapioca flour, comes from the root of the cassava plant, also known as yuca, a tuberous root vegetable native to South America.
Manufacturers wash the cassava root, pulverize Tapioca starch into a soft pulp, and then squeeze it to extract the liquid.
When the liquid evaporates, the extra-fine, white powder that remains (which is pure starch) is known as Tapioca starch.
Tapioca starch is a neutral-tasting flour and is naturally gluten-free and vegan.
This makes Tapioca starch a good substitute and gluten-free alternative to many other flours.
Tapioca starch’s a common ingredient in gluten-free flour mixes, which typically contain a combination of cornstarch, potato starch, rice flour, almond flour, xanthan gum, and brown rice flour.
You can usually find tapioca starch in the baking aisle of grocery stores.
You might confuse tapioca starch with arrowroot starch, another powder that comes from the tubers of a rhizomatic plant, but they are distinct.
Tapioca Starch is a neutral-tasting and colorless thickener made from tapioca.
This tapioca starch is similar in texture and functionality to other starches, such as corn or potato.
Tapioca starch is typically used to thicken soups, stews, batters, and more.
Tapioca Starch improves the texture and adds structure to many gluten-free baked goods.
Tapioca is the starch derived from cassava roots.
Though cassava is of Brazilian origin, it later spread to Asia and America.
Now Tapioca starch is a significant product in Asian cuisines.
The tapioca starch is a great thickening agent used in several food dishes in Asian countries.
Tapioca starch is a staple food in South Indian states.
Tapioca starch is one of our most versatile gluten free flours. Tapioca starch, slightly sweet flour is a staple in gluten free baking and a fantastic thickening agent in soups, sauces and pie fillings.
Taste and Aroma of Tapioca starch: Flavorless.
Substitutes of Tapioca starch: Tapioca Pearls, Clear Jel Instant, Spelt Flour, Xanthan Gum, Lecithin Powder, Soy Flour Defatted, Clear Jel Cook Type, Arrowroot Powder and Potato Starch.
Tapioca Starch is the preferred choice for baking because it stays stable when frozen, works at lower cooking temperatures and also provides an appealing glossy look.
Tapioca is the starch extracted from the root of the cassava plant (or yucca, as it is more commonly known in Greece), which produces dry white flour.
Tapioca starch has a neutral taste and strong gelling properties, which makes it particularly useful as a thickening agent in both sweet and savory dishes.
Tapioca starch contains a lot of carbohydrates, which are easily digested, and a little protein.
Tapioca starch is an important component of the gluten-free diet.
Tapioca Starch is a starch obtained from tapioca. It consists primarily of amylose andamylopectin.
Tapioca starch is a native starch which has application in powder, balm and emulsion systems.
Because the starch is sterilized, Tapioca starch is specifically targeted for the cosmetics market.
The high purity of Tapioca starch allows for its use in a broad range of cosmetics products and makes the starch an excellent talc replacement.
Tapioca starch is recommended for use in the powder form in body powders, with or in place of talc, in pressed powders, in fragranced balms, in aftershave and after bath products.
Most processed products on the market incorporate a thickening Tapioca starch that gives them consistency and good texture.
Wheat flour, potato starch and cornstarch are some of the most widely used.
But in recent years another ingredient, almost unknown in Spain until very recently, has been gaining in popularity: tapioca starch.
The reason?
Tapioca starch's high capacity to give volume and consistency without altering the organoleptic properties of the food.
Tapioca starch also has the advantage that it does not contain gluten.
Tapioca starch is therefore a great alternative to wheat flour for making batter and baking doughs suitable for coeliacs.
USES and APPLICATIONS of TAPIOCA STARCH:
People may use Tapioca starch as a gluten-free wheat alternative.
Uses of Tapioca starch: Thickener for desserts, pie, sauces, soups, stews and cake.
Tapioca starch is used as a thickener in bakery products, sauces, puddings and soups.
When used for baking Tapioca starch helps to soften breads and cakes, keep the texture light and also to help them brown nicely.
Tapioca starch is an ingredient in seasoning powder (MSG) and sweetener products, and has many uses in other industries, including the paper and textile industries.
Tapioca starch can be used in many sectors of the food industry: Pre-cooked dishes, Sauces and soups, Meat industry, Dairy products, Desserts, Pastries and bakery, Confectionery, and Products for coeliacs.
Because of its lovely fine consistency, tapioca starch is commonly used as a thickening agent in cooking or as a base when making fruit fillings and desserts.
If mixed with other flours to increase its binding activity, tapioca starch can be used when baking.
Due to its subtle flavour, tapioca starch is especially popular in gluten-friendly recipes, both sweet and savoury, such as bread, loaves, cakes, muffins, cookies and pastries.
Further, Tapioca starch is also used as a thickener, binder, and stabilizer in different formulations.
Tapioca starch can typically be found in powders, dry shampoos, and facial masks.
Tapioca starch, used commonly for starching shirts and garments before ironing, may be sold in bottles of natural gum starch to be dissolved in water or in spray cans.
In other countries, Tapioca starch is used as a thickening agent in various manufactured foods.
-Food industry uses of Tapioca starch:
• Bakery products (biscuits)
• Sheeted and extruded snacks
• Soup, sauces, gravies, puddings and pie fillings
• Pudding powders and dairy desserts
• Processed meats
HOW TO USE TAPIOCA STARCH:
When using Tapioca starch to thicken soups, stews or other hot liquids, you must first make a slurry.
To do so, combine equal parts tapioca starch with cool water, and whisk until the tapioca dissolves.
Then slowly pour the slurry into the hot liquid and stir to combine.
It's important to make a slurry because adding the tapioca starch directly into hot liquids will cause the starch to clump.
In addition to its use as a finely ground flour, Tapioca starch can be useful in other forms.
You can use tapioca starch to make tapioca pudding or tapioca pearls.
You can also use tapioca starch to make boba (also known as tapioca balls), which involves combining tapioca flour with sugar or sweeteners to produce the chewy texture that is popular in boba tea (also known as bubble tea).
5 USES FOR TAPIOCA STARCH:
You can substitute tapioca flour for all-purpose flour in baked goods and other dishes, but the starchy flour has many other uses, too.
Here are five ways you can use tapioca starch:
1. To bake Brazilian bread:
Pão de queijo is a traditional Brazilian bread that includes tapioca starch, eggs, cheese, and milk.
In Brazil, the bite-sized breads are typically a breakfast or snack food.
2. To bake gluten-free recipes:
Gluten-free baking mixes often include tapioca.
If you want to bake gluten-free bread, cake, or other grain-free desserts, you can use tapioca starch in conjunction with other gluten-free baking flours.
Use tapioca flour in a 1:1 swap with wheat flour.
3. To create crispy coatings:
You can dust meats (like stewing beef) in tapioca starch before pan-frying them for a crispy exterior.
Alternatively, you can make gluten-free dishes like fried chicken by using tapioca starch in place of wheat flour.
4. To thicken pie filling:
To thicken fruit pie fillings, use instant tapioca.
In a large mixing bowl, combine the fruit (such as blueberries, strawberries, or cherries—whatever the recipe calls for) with ¼–⅓ cup of Tapioca starch.
Let the mixture rest for fifteen to twenty minutes so the Tapioca starch has a chance to absorb the juices.
Then, following the recipe, pour the pie filling into the pie crust.
Tapioca starch is a better choice than cornstarch or all-purpose flour in pie fillings because acids won't break down its thickening power.
5. To thicken stews:
Tapioca starch is a popular thickening agent because it retains its thickening power even after being frozen (cornstarch does not).
WHAT IS TAPIOCA STARCH USED FOR?
Tapioca starch is a grain- and gluten-free product that has many uses:
*Gluten- and grain-free bread.
Tapioca starch can be used in bread recipes, although it’s often combined with other flours.
*Flatbread.
Tapioca starch’s often used to make flatbread in developing countries.
With different toppings, Tapioca starch may be eaten as breakfast, dinner, or dessert.
*Puddings and desserts.
Tapioca starch's pearls are used to make puddings, desserts, snacks, or bubble tea.
*Thickener.
Tapioca starch can be used as a thickener for soups, sauces, and gravies.
Tapioca starch’s cheap and has a neutral flavor and great thickening power.
*Binding agent.
Tapioca starch’s added to burgers, nuggets, and dough to improve texture and moisture content, trapping moisture in a gel-like form and preventing sogginess.
In addition to their use in cooking, the pearls have been used to starch clothing by being boiled with the clothes.
*Nutritional value
Tapioca starch is almost pure starch, so it’s almost entirely made up of carbs.
Tapioca starch contains only minor amounts of protein, fat, and fiber.
Furthermore, Tapioca starch contains minor amounts of other nutrients. Most of them amount to less than 0.1% of the recommended daily amount in one serving.
Due to its lack of protein and nutrients, Tapioca starch is nutritionally inferior to most grains and flours.
In fact, Tapioca starch can be considered a source of “empty” calories, since it provides energy but almost no essential nutrients.
HEALTH BENEFITS OF TAPIOCA STARCH:
Tapioca starch doesn’t have many health benefits, but it is grain- and gluten-free.
Tapioca starch’s suitable for restricted diets
Many people are allergic or intolerant to wheat, grains, and gluten.
In order to manage their symptoms, they need to follow a restricted diet.
Since Tapioca starch is naturally free of grains and gluten, it may be a suitable replacement for wheat- or corn-based products.
For example, Tapioca starch can be used as flour in baking and cooking or as a thickener in soups or sauces.
However, you may want to combine Tapioca starch with other flours, such as almond flour or coconut flour, to increase the amount of nutrients.
WHAT ABOUT RESISTANT STARCH?
Resistant starch has been linked to a number of benefits for overall health.
It feeds the friendly bacteria in your gut, thereby reducing inflammation and the number of harmful bacteria.
Tapioca starch may also lower blood sugar levels after meals, improve glucose and insulin metabolism, and increase fullness.
These are all factors that contribute to better metabolic health.
Cassava root is a source of natural resistant starch.
However, tapioca, a product obtained from cassava root, has a low content of natural resistant starch, likely because of processing.
Research is lacking on the health benefits of chemically modified resistant starches versus natural resistant starches.
In addition, given the low nutrient content, Tapioca starch’s probably a better idea to get resistant starch from other foods instead, such as cooked and cooled potatoes or rice, legumes, and green bananas.
CULINARY TWIST OF TAPIOCA STARCH:
Use tapioca starch as the perfect natural thickener for homemade jam, soups, or sauces!
Since tapioca starch retains a silky texture when added to warm liquids, the possibilities are contained only by your imagination!
For instance, do you love chocolate pudding as much as we do?
Replace the corn starch from your favorite chocolate pudding recipe with tapioca starch.
The natural substitute does not change the texture or structure of anything you add Tapioca starch to.
ABOUT TAPIOCA STARCH: DID YOU KNOW?
Tapioca starch is a substance made from a plant called cassava.
Tapioca starch is a starch that is extracted from the roots of the plant. Cassava originates from South America, but is also commonly used in Africa and Asia.
These regions use Tapioca starch so extensively that it is known to be one of the top sources of dietary carbohydrates.
EXCEPTIONAL PERFORMANCE IN NATURE WITH TAPIOCA STARCH:
Tapioca starches provide consumers with the food and beverage benefits they demand.
Extracted from the roots of the cassava plant – a tuber native to Brazil and a global food staple – Ingredion’s tapioca starches are non-GMO, grain- and gluten-free, and can meet kosher, halal and vegan requirements.
Tapioca starch adds viscosity and texture, resulting in an enhanced mouthfeel in a variety of applications.
These cost-effective, easy-to-use, tapioca starches are process tolerant to heat, acid and shear, provide long shelf life and freeze/thaw stability.
From dairy and dressings to baked goods, ready meals and snacks, tapioca delivers a sensory experience your customers will love.
WHAT IS TAPIOCA STARCH USED FOR?
Tapioca starch is a versatile and effective ingredient, making it popular among many skin care and cosmetic formulations.
Tapioca starch is also natural, eco-friendly, and sustainable.
*Skin care:
Tapioca starch has oil-absorbent properties that control the production of excess oil and makes the skin silky and soft to the touch.
Moreover, Tapioca starch also makes the skin care formulations smoother by improving the texture and feel
*Cosmetic products:
Tapioca starch has thickening and binding properties that work best for cosmetic products.
Apart from its oil absorbing properties, Tapioca starch can help in the creation of gel textures and also stabilize emulsions
ORIGIN OF TAPIOCA STARCH:
Tapioca starch is derived from the cassava root, which is first peeled and grated.
The grated cassava is then rinsed and strained to remove the fibers and other impurities.
The resulting pulp is then ground into a fine powder, which is then washed and dried to create tapioca starch.
WHAT DOES TAPIOCA STARCH DO IN A FORMULATION?
*Binding
*Viscosity controlling
SAFETY PROFILE OF TAPIOCA STARCH:
Tapioca starch is non-toxic, non-comedogenic, and safe for use in personal care and cosmetic formulations.
Tapioca starch does not cause any major side effects and, therefore, a patch test is not typically necessary, but individuals with sensitive skin should always exercise caution when trying new products.
Tapioca starch is also vegan and halal.
ALTERNATIVES OF TAPIOCA STARCH:
HYDROLYZED CORN STARCH,
ORYZA SATIVA STARCH
HOW TAPIOCA STARCH IS OBTAINED:
Tapioca starch is extracted from cassava, a tuber from South America also known as cassava or manioc.
The process consists of grating the cassava root and then subjecting that flour to a washing process that separates the fibres from the starches.
Tapioca starch is then left to dry and sprayed to improve the texture.
ADVANTAGES OF TAPIOCA STARCH:
Tapioca starch has numerous benefits for manufacturers who decide to incorporate it into their recipes.
The most important are:
*Lower glycemic index:
compared to other thickeners such as potato starch, Tapioca starch takes longer to break down into glucose and pass into the blood.
*Whiter tone, neutral smell:
unlike other thickeners, Tapioca starch does not yellow food.
In addition, Tapioca starch does not give off any odour which could spoil the aroma.
*More stable price:
some ingredients such as potato starch suffer many ups and downs in price depending on the time of year.
Tapioca starch, on the other hand, has a more predictable cost.
*More creamy:
desserts, ice creams, cheeses and other dairy products made with Tapioca starch become creamier, producing a more pleasant sensation in the mouth.
*More elastic doughs:
the mixes break less, making Tapioca starch easier to mould the bakery and pastry products during production.
*Characteristic texture:
Tapioca starch provides softer and spongier textures than other thickeners.
Tapioca starch gives the bread that airy feeling so typical of traditional bread, while the crust is crisper.
*Improves the texture of creamy sauces:
Tapioca starch is an excellent thickener for sauces such as béchamel, to which it gives a consistency that is highly appreciated by consumers.
*Ideal for coeliacs:
Tapioca starch is a gluten-free ingredient, so it works very well as a substitute for wheat flour in people who are intolerant to this protein.
So much so that in the United States and other countries Tapioca starch is already the number one choice for most gluten-free food manufacturers.
*Higher density for the meat industry:
tapioca starch is a very interesting alternative to potato starch, thanks to its high binding capacity.
IN CULTERE OF TAPIOCA STARCH:
During World War II, due to the food shortage in Southeast Asia, many refugees survived on tapioca as a source of carbohydrates
Tapioca flour or tapioca starch can be used in a variety of baking and is known for its naturally sweet, wholesome flavour.
Tapioca starch can add structure to baking and has various uses when it comes to the likes of gluten-free baking.
If you tend to avoid grains containing gluten and are an avid baker, this could be just the product you've been looking for.
Tapioca starch can be used during regular baking and cake making processes, however, can also be used to thicken up things like soup, stews and gravy in place of cornstarch.
Tapioca starch is naturally high in starch, low-calorie, low fat, low in sodium and on top of that it's vegan too!
Tapioca starch makes for a delicious substitute when making bread yet can be equally as tasty in creating tapioca pudding - don't believe us?
BENEFITS OF BUYING TAPIOCA STARCH
Tapioca starch is used worldwide in various baking and cooking
Tapioca starch is highly versatile and can be used in both sweet and savoury dishes
Naturally low in fat which can assist in maintaining a healthy diet
Tapioca starch is suitable for vegans and vegetarians
Tapioca starch is available in a range of sizes including bulk sizes for wholesale purchases.
For more flours take a look at our flour page.
HOW IS TAPIOCA STARCH MADE?
Production varies by location but always involves squeezing starchy liquid out of ground cassava root.
Once the starchy liquid is out, the water is allowed to evaporate.
When all the water has evaporated, a fine Tapioca starch is left behind.
Next, Tapioca starch is processed into the preferred form, such as flakes or pearls.
Pearls are the most common form.
They’re often used in bubble tea, puddings, and desserts and as a thickener in cooking.
Because they’re dehydrated, the flakes, sticks, and pearls must be soaked or boiled before consumption.
They may double in size and become leathery, swollen, and translucent.
Tapioca starch is often mistaken for cassava flour, which is ground cassava root.
However, Tapioca starch is the starchy liquid that’s extracted from ground cassava root.
TAPIOCA STARCH, CORN STARCH AND POTATO STARCH
Tapioca starch, Corn starch and Potato starch are all types of thickeners which are being utilized as gluten-free or whole wheat flour substitutes.
The starches are similar in their thickening function along with their neutral taste.
However, there are various properties which set the starches apart from one another.
WHERE ARE THEY SOURCED FROM?
Tapioca starch is derived from the Cassava root, a tubular starchy root.
Tapioca starch is grown in the native parts of Brazil, equatorial regions and some areas in Pakistan as well.
The Cassava root has different species which are either sweet or bitter tasting.
These species then differ in their applications as the sweet form is used in the food industry and the bitter form in industrial manufacturing.
Since Tapioca starch is derived from a root it is similar to Potato starches which is also sourced from potato roots.
The potato roots are crushed together to release the starch which is then separated and dried to form a white powder.
These root starches differ from Corn starch which is extracted from corn maize kernels.
HOW DOES TAPIOCA STARCH HANDLE HEAT?
The heat capacity of starches plays a vital role in their applications.
Corn and Potato starch differ from Tapioca starch in terms of their ability to handle heat.
Potato starch has a high resistance to heating temperatures and is resistance to heat breakdown.
Similarly, Corn starch is known to hold better against long and high cooking temperatures however Tapioca starch loses its thickening properties when exposed to long cooking times.
Due to this Tapioca starch is mostly added towards the end of preparing an item.
NUTRITIONAL BENEFITS OF TAPIOCA STARCH:
The nutritional benefits of these starches are almost mediocre, with none of them being nutrition packed.
However, among the three starches Tapioca starch contains more calcium and vitamin B-12 making it a better option.
Tapioca starch is also low in calories and easy to digest, preferable to use in cereals.
Tapioca starch is also the purest non-genetically modified form of starch available and has no sugar content.
Tapioca starch is a healthier option as compared to Potato starch which is low in nutrients and high in carbohydrates.
Potato starch can also cause minimal side effects such as bloating, gas or allergies.
THICKENING PROPERTIES OF TAPIOCA STARCH:
As discussed previously Tapioca, Potato and Corn starches contain thickening agents, however their specific thickening properties differ from one another.
Tapioca starch is widely used in baked goods, sauces and puddings resulting in a soft glossy appearance.
Tapioca starch is beneficial in helping the baked goods rise while baking and adding substance to restaurant quality proteins.
Specifically, in frozen food items Tapioca starch is advantageous as it helps to maintain its texture even after being thawed.
On the other hand, Corn starch has to be used with more caution as it can degrade in high acidic environments such as lemon or orange juice.
In terms of the properties of Potato starch as study in 2015 concluded that among Tapioca, Starch and Potato starch, Potato starch produced the most viscous high-quality gluten-free bread.
Conclusion:
The combined properties of Tapioca, Corn and Potato starch each have their own benefits and downsides.
However, the nutritional and thickening properties of Tapioca starch make it a better additive than the latter.
With the market being increasingly health conscious its low calorie and sugar free nature makes Tapioca starch a better option.
As well as its versatile thickening nature gives makes it a better option to be used in the food industry.
Even though all three options serve similar properties according to the product being manufactured the starch can be substituted.
TAPIOCA STARCH VS FLOUR:
Tapioca flour and tapioca starch are the same thing.
Cornstarch is different—it comes from corn kernels.
You can swap out tapioca flour and cornstarch, but it helps to know how they're different:
*Cornstarch thickens liquids at high temperatures, so you need to add it during the cooking process.
*Tapioca flour thickens at low temperatures, so it's best to add it to room-temperature liquids.
*Tapioca flour makes sauces shiny and see-through.
*Cornstarch makes them so thick that you can't see through them.
*Cornstarch doesn't freeze well.
*It gets gummy.
*Tapioca is a better choice when you plan to freeze a gravy, sauce, or soup.
This tapioca flour is made from the root of organically grown cassava plants without anything else added.
It has a fine consistency, slightly sweet flavour and is high in starch, which works in a similar way to soluble fibre, providing various digestive benefits.
Organic tapioca starch has had no chemical bleaching, no alcohol treatment, no additives, no anti-bacterial agents, no anti-fungal agents and no bromate added.
STORAGE OF TAPIOCA STARCH:
When roots are sold to processing factories, they must be processed within 24 hours of harvest to ensure raw material freshness and prevent microflora growth.
This would be observed as brown-black discolorations in a freshly broken root.
All process water streams contain some amount of sulfur dioxide to control the growth of microbes.
Dried starch provides a shelf-stable product.
For example, uncooked, dried tapioca pearls have at least a 2-year shelf life stability, whereas freshly cooked pearls may last ten days in the refrigerator.
This difference is accounted to the water activity difference between the dried and wet product, the latter introducing a much more favorable condition for microbes to grow.
NUTRITION OF TAPIOCA STARCH
Dried tapioca pearls are 11% water and 89% carbohydrates, with no protein or fat.
In a 100-gram reference amount, dried Tapioca starch supplies 358 calories and no or only trace amounts of dietary minerals and vitamins.
ETYMOLOGY OF TAPIOCA STARCH:
Tapioca is derived from the word tipi'óka, its name in the Tupi language spoken by natives when the Portuguese first arrived in the Northeast Region of Brazil around 1500.
This Tupi word is translated as 'sediment' or 'coagulant' and refers to the curd-like starch sediment that is obtained in the extraction process.
PRODUCTION OF TAPIOCA STARCH:
The cassava plant is easily propagated by stem-cutting, grows well in low-nutrient soils, and can be harvested every two months, although it takes ten months to grow to full maturity.
The cassava plant has either red or green branches with blue spindles on them.
The root of the green-branched variant requires treatment to remove linamarin, a cyanogenic glycoside occurring naturally in the plant, which otherwise may be converted into cyanide.
Konzo (also called mantakassa) is a paralytic disease associated with several weeks of almost exclusive consumption of insufficiently processed bitter cassava.
In Brazil's north and northeast, traditional community-based Tapioca starch production is a byproduct of manioc flour production from cassava roots.
In this process, the manioc (after treatment to remove toxicity) is ground to a pulp with a small hand- or diesel-powered mill.
This masa is then squeezed to dry it out.
The wet masa is placed in a long woven tube called a tipiti.
The top of the tube is secured while a large branch or lever is inserted into a loop at the bottom and used to stretch the entire implement vertically, squeezing a starch-rich liquid out through the weave and ends.
This liquid is collected, and the microscopic starch grains in it are allowed to settle into the bottom of the container.
The supernatant liquid is then poured off, leaving behind a wet starch sediment that needs to be dried and results in the fine-grained tapioca starch powder similar in appearance to corn starch.
Commercially, Tapioca starch is processed into several forms: hot soluble powder, meal, pre-cooked fine or coarse flakes, rectangular sticks, and spherical "pearls."
Pearls are the most widely available shape; sizes range from about 1 mm to 8 mm in diameter, with 2–3 mm being the most common.
Flakes, sticks, and pearls must be soaked well before cooking to rehydrate, absorbing water up to twice their volume.
After rehydration, tapioca products become leathery and swollen.
Processed tapioca is usually white, but sticks and pearls may be colored.
Traditionally, the most common color applied to tapioca has been brown, but recently pastel colors have been available.
Tapioca pearls are generally opaque when raw but become translucent when cooked in boiling water.
Brazil, Thailand, and Nigeria are the world's largest cassava producers. Currently, Thailand accounts for about 60 percent of worldwide exports
Brazil;
In Brazilian cuisine, Tapioca starch is used for different types of meals.
In beiju (or biju), also simply called "tapioca," the Tapioca starch is moistened, strained through a sieve to become a coarse flour, then sprinkled onto a hot griddle or pan, where the heat makes the moist grains fuse into a flatbread which resembles a pancake or crepe.
Then Tapioca starch may be buttered and eaten like toast (its most common use as a breakfast dish), or it may be filled with savory or sweet fillings, which define the kind of meal the Tapioca starch is used for: breakfast/dinner or dessert.
Choices for fillings range from butter, cheese, ham, bacon, vegetables, various kinds of meat, chocolate, fruits such as ground coconut, condensed milk, chocolate with slices of banana or strawberry, Nutella and cinnamon among others.
This kind of Tapioca starch dish is usually served warm.
A regional dessert called sagu is also made in Southern Brazil from tapioca pearls traditionally cooked with cinnamon and cloves in red wine, although other fruit flavors may be used.
The cassava root is known by different names throughout the country: mandioca in the North, Central-West, and São Paulo; macaxeira in the Northeast; aipim in the Southeast and South.
The fine-grained tapioca starch is called polvilho, and it is classified as either "sweet" or "sour."
Sour polvilho is commonly used in dishes such as pão de queijo or "cheese bread," in which the starch is mixed with a hard cheese, usually matured Minas cheese (could be substituted by Parmesan cheese), eggs and butter and baked in the oven.
The final result is an aromatic, chewy, and often crusty kind of bread that is ubiquitous across the country.
Sweet polvilho is commonly used in cookies or cakes.
North America;
While frequently associated with tapioca pudding, a dessert in the United States, Tapioca starch is also used in other courses.
People on gluten-free diets can eat bread made with tapioca flour (however some tapioca flour has wheat added to it).
Tapioca syrup is sometimes added as a sweetener to a wide variety of foods and beverages as an alternative to sucrose or corn syrup.
West Indies;
Tapioca starch is a staple food from which dishes such as pepper pot as well as alcohol are made.
Tapioca starch may be used to clean the teeth, as a foodstuff cooked with meats or fish, and in desserts such as cassava pone.
Specifically in rural Cuba early in Spanish rule, tapioca's popularity grew because it was easy to cultivate the crop and to transport it to nearby Spanish settlements, eventually influencing the way land and people were divided in that early imperial era.
Asia;
In various Asian countries, tapioca pearls are widely used in desserts and drinks including Taiwanese bubble tea.
Southeast Asia;
In Southeast Asia, the cassava root is commonly cut into slices, wedges or strips, fried, and served as tapioca chips, similar to potato chips, wedges or french fries.
Another method is to boil large blocks until soft and serve them with grated coconut as a dessert, either slightly salted or sweetened, usually with palm sugar syrup.
In Thailand, this dish is called mansampalang.
Commercially prepared Tapioca starch has many uses.
Tapioca powder is commonly used as a thickener for soups and other liquid foods.
It is also used as a binder in pharmaceutical tablets and natural paints.
The flour is used to make tender breads, cakes, biscuits, cookies, and other delicacies.
Tapioca flakes are used to thicken the filling of pies made with fruits having a high water content.
A typical recipe for tapioca jelly can be made by washing two tablespoonfuls of tapioca, pouring a pint of water over it, and soaking it for three hours.
The mixture is placed over low heat and simmered until quite clear.
If too thick, a little boiling water can be added.
It can be sweetened with white sugar, flavored with coconut milk or a little wine, and eaten alone or with cream.
Indonesia;
Krupuk, or traditional Indonesian crackers, is a significant use of tapioca starch in Indonesia.
The most common krupuk is kerupuk kampung or kerupuk aci made of tapioca starch.
The tapioca starch might be flavored with minced shrimp as krupuk udang (prawn cracker) or krupuk ikan (fish cracker).
The thinly sliced or sometimes quite thick cassava was also sun-dried and deep fried to be made as kripik singkong crackers (cassava chips or tapioca chips).
A variant of hot and spicy kripik singkong coated with sugar and chili pepper is known as kripik balado or keripik sanjay, a specialty of Bukittinggi city in West Sumatra.
Cilok is a tapioca dumpling snack.
Tapai is made by fermenting large blocks with a yeast-like bacteria culture to produce a sweet and slightly alcoholic dessert.
Further fermentation releases more liquids and alcohol, producing Tuak, a sour alcoholic beverage.
PHYSICAL and CHEMICAL PROPERTIES of TAPIOCA STARCH:
pH: 6.0-8.0
Solubility: Insoluble in cold water
Soluble in hot water
Viscosity: Moderate
FIRST AID MEASURES of TAPIOCA STARCH:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of TAPIOCA STARCH:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of TAPIOCA STARCH:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of TAPIOCA STARCH:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of TAPIOCA STARCH:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of TAPIOCA STARCH:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available
