Starch derived from tapioca, a plant native to much of South America and the Caribbean that has permeated consumer consciousness because of its gluten-free status.
Characteristics of tapioca starch are naturally well suited to products such as bakery products, sauces, bars, dairy and desserts, noodles, soups, drink mixes, yogurt, dairy products, breading, meat coatings. Tapioca has a degree of stability inherent to the base that makes it more stable than comparable maize products, allowing for a longer shelf life in use.
Benefits:
- Soft gel textures
- High process tolerance
- Creamy mouthfeel
- Excellent water-binding properties
- Cold-storage stability, controlling syneresis over shelf life
