And Tapioca Starch

Tapioca starch is a carbohydrate extracted from the roots of the cassava plant. It is a fine, white powder that is flavorless and odorless. The process involves washing, peeling, and grinding the cassava roots to release the starch, which is then purified and dried.

Tapioca starch is primarily used as a thickener in foods like puddings, sauces, and pie fillings due to its smooth texture and ability to withstand freezing and thawing. It can also act as a binder in baked goods and is often found in gluten-free products for its neutral flavor and binding properties.

Tapioca starch is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of carbohydrates and provides energy. Regulatory bodies like JECFA and EFSA have evaluated tapioca starch and related starches. Evidence does not suggest adverse health effects at typical dietary intake levels.