Tapioca Starch is a clean, neutral-tasting starch extracted from the cassava root (Manihot esculenta), a tropical plant widely cultivated in Asia, Africa, and South America. Known for its superior clarity, elasticity, and freeze–thaw stability, it is an excellent clean-label thickener and texturiser across a wide range of food applications. Tapioca Starch is gluten-free, grain-free, and allergen-friendly, making it ideal for modern formulations aimed at health-conscious and dietary-sensitive consumers. Available in native and modified forms. Enquire for more information on organic availability or alternatives.
Availability
This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.
This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.
Varies on Ingredient Type
Varies on Ingredient Type
Sourced from trusted suppliers in Thailand and Vietnam, our tapioca starch meets the technical demands of both traditional and clean-label product development. We offer native and modified grades with tailored viscosity, gel strength, and process tolerance to suit specific needs. Whether you need instant thickening for a sauce, elasticity in a fruit snack, or crispiness in a fried snack, our range offers dependable performance with full technical support and flexible UK distribution.
Tapioca starch is a carbohydrate polymer made up primarily of amylopectin (80–85%) and some amylose (15–20%), contributing to its high swelling capacity, clarity, and elasticity. It’s obtained through a wet milling process of peeled cassava roots, which are washed, crushed, and filtered to separate out the starch granules. The result is a bright white, odourless powder with smooth texture and bland flavour—easily incorporated into a wide range of food systems.
Freeze–Thaw Stability – Resists syneresis in frozen or reheated products.
Gloss & Clarity – Delivers visual appeal in fruit fillings and clear sauces.
Neutral Flavour – Won’t interfere with delicate product profiles.
High Paste Clarity – Superior to corn or potato in translucent applications.
Hypoallergenic & Grain-Free – Excellent for paleo, gluten-free, or allergen-conscious formulations.
Excellent thickening and gelling
Freeze–thaw stability in frozen meals and sauces
Neutral taste and colour, ideal for delicate flavour systems
Glossy finish and smooth mouthfeel
Naturally gluten-free and grain-free
Versatile across cold-fill and hot-fill processes
Synergy with other starches and gums
Improved binding and shelf-life extension
Cassava roots are harvested, washed, and peeled before undergoing wet milling. The starch is extracted using water and mechanical separation, then dried and refined into a pure, white powder. Modified tapioca starches undergo physical or enzymatic treatments (not chemical, in the case of clean-label grades) to enhance stability under heat, acid, or shear conditions.
Tapioca starch consists mainly of amylopectin, with smaller proportions of amylose. Its high amylopectin content contributes to its superior swelling and film-forming properties, while its low fat and protein content reduce off-flavours and increase purity. The starch granules are larger and more uniform than those in corn or wheat starch, contributing to its excellent thickening behaviour.
Less heat-tolerant than modified starches unless treated
May not be ideal for high-acid applications without modification
Some native versions may retrograde or show synereses in chilled storage
Relatively low protein content may limit browning in baked goods
