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Tapioca Starch
| Tapioca, also known as Cassava or Manioc, is a root or tuber extract. The plant is a perennial that grows eight to twelve feet high and the roots can be as much as three feet long and five to ten inches in diameter (Tapioca roots, like potatoes, are a food source in native growing areas where it is boiled, fried or made into flour). |  (tapioca pearls) |
Tapioca starch is found in the cells of the tubers. The starch is recovered by wet grinding the washed roots and continuous rewashing, resulting in a pure carbohydrate. Multi-Kem exclusive supplies TIStar Tapioca Starch for your food and industrial needs.
The unmodified starch is called native tapioca starch or native tapioca flour. While totally natural, native tapioca often does not lend itself to processed foods which will be frozen, heated, microwaved or baked.
Native & Modified Tapioca Starch Selection Chart
| Grade | Description | Applications |
TISTAR Native Tapioca (Tapioca Flour) |
Cooks are clear, bland and long in texture and exhibit setback on cooling |
Extruded snacks, all natural foods, cookies and cones |
TISTAR A |
Cooks to form high viscosity, smooth, long structured pastes |
Canned pie fillings, soups and gravies, noodles and glazes |
TISTAR C |
Cooks to form lower viscosity creamy gel |
Baby foods, puddings, cream fillings, vegetable/fruit purees |
TISTAR D |
Cooked pastes are smooth, viscous and acid stable |
Canned low-pH pie fillings, sauces, soups and gravies, and refrigerated and frozen foods |
TISTAR P |
Cook-ups are freeze/thaw and cold-temperature stable; Acid and heat resistant |
Chilled desserts, dairy products, microwave products |
TISTAR Pregelled Tapioca |
Instantly cold water soluble; Excellent binder |
Breading, tableting, instant cold thickening |
TISTAR Dextrin D-400 |
Very low viscosity, cold water soluble |
Spray-drying flavors, crisp-coating fries |
Tapioca Pearls |
-8 mesh + 20 mesh |
For puddings, souffles, and specialties |
Reasons Why Tapioca is a Preferred Starch
- Flavor Profile - Light flavors such as vanilla, peach and lemon, are not masked by tapioca. This is because tapioca contains no impurities, while cereal based starches contain phospholipids which can provide an after taste.
- Appearance - Tapioca pastes, films and gels are clearer than other starches. Fruit fillings look more appetizing.
- Non-Allergetic - Tapioca is gluten-free and easier to digest. That has led to its widespread use in baby foods.
- Ideal Viscosity - Tapioca exhibits a lower viscosity while hot, which facilitates processing.
- Resistant to heat, enzyme and bacterial decomposition
- Superb water-holding ability
- Physiologically inert
- Wide compatibility with other anionic and nonionic thickening agents
- Rapid order-processing and technical assistance, especially tailored for small to mid-size users
- Local supplies, warehoused from coast to coast
- Certificates of Analysis (COA) from the plant-site microbiological laboratory with every shipment