Tapioca Starch is extracted from the roots of Tapioca (Cassava root). Tapioca starches are tuber starches, and their properties are excellent as food starches.
Tapioca starch is white in color and is odorless & tasteless and is mostly in used is food products. The starch content in tapioca root is about 25%. Tapioca Starch is usually produced by wet grinding of the tapioca roots.
Tapioca starch has many remarkable characteristics, including high paste viscosity, high paste clarity, and high freeze-thaw stability, which are advantageous to many industries. Tapioca Starch and its derivatives are also widely used in many industries including Textiles, Pharmaceutical, Cosmetic & Construction industry.
Tapioca starch is preferred over other starches like corn starch & potato starch as it is not known to be allergic. Tapioca Starch is used as thickening agent for food recipes or as a substitute for other thickening agents and can be used in place of cornstarch in many recipes including gravies and cooked fruit dishes.
Tapioca starch (flour) can be used to bake bread by mixing it with other non-white flours like potato flour or soy flour.