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Source
Not animal-derived
Allergen
No
Role in food
Tapioca and corn starch are primarily used as thickeners in sauces, gravies, puddings, and …
What it is
Tapioca is a starch extracted from the cassava root, a shrub native to South America. Corn starch is derived from the endosperm of corn kernels. Both are processed to remove impurities and are often used interchangeably or together in food products.
Why it's used
Tapioca and corn starch are primarily used as thickeners in sauces, gravies, puddings, and pie fillings. They can also act as binders in processed meats and baked goods, and contribute to the texture of snacks like chips and pretzels.
Health notes
In the US, both tapioca and corn starch are generally recognized as safe (GRAS) by the FDA when used for their intended purpose. They are sources of carbohydrates and are metabolized for energy. International bodies like JECFA have evaluated starches, and EFSA has also reviewed their safety. At typical consumption levels, they are not associated with adverse health effects.
Allergen info
Neither tapioca nor corn starch are derived from the 9 major allergens. Corn is a grain, but corn starch does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.