Tapioca starch is a carbohydrate derived from the root of the cassava plant, also known as yucca or manioc. It is a versatile ingredient that is widely used in many different food and industrial applications.
Tapioca starch is used as a thickening agent and texture enhancer in many different types of foods, including sauces, gravies, soups, and baked goods. It is also used to make tapioca pudding and other desserts. Tapioca starch can also be used to make gluten-free bread, pasta and other gluten-free products.
Businesses use tapioca starch as a raw material in the production of various products, such as adhesives, coatings, construction materials, and paper products. It is also used in the production of biodegradable plastics, which can be used in a wide range of applications, including packaging, textiles, and agriculture.
Tapioca starch is considered to be non-toxic, edible and biodegradable. It is also gluten-free, making it a suitable ingredient for individuals with gluten sensitivities or celiac disease.
This is how we make Tapioca starch:
