Less Than 2 Percent Of Tapioca Dextrin

Tapioca dextrin is a type of carbohydrate made from tapioca, which comes from the cassava root. It is produced by heating tapioca starch, which breaks down the starch into smaller molecules called dextrins. This process changes the starch's properties, making it more soluble and less viscous.

Manufacturers use tapioca dextrin as a binder, thickener, and stabilizer in foods. It helps to improve texture and mouthfeel, and can also be used as a coating or carrier for flavors and colors. It is commonly found in snacks like popcorn and peanuts, as well as in baked goods and sauces.

Tapioca dextrin is generally recognized as safe (GRAS) by the FDA for use in food. It is a digestible carbohydrate and provides calories, similar to other starches. Regulatory bodies like JECFA and EFSA have evaluated dextrins, and they are permitted for use in many food products. There is no widespread scientific controversy regarding its safety at typical consumption levels.