Tapioca Flour And Invertase

Tapioca flour is a starch extracted from the cassava root, a starchy tuber native to South America. The root is washed, peeled, and then ground into a pulp, from which the starch is separated and dried. Invertase is an enzyme that breaks down sucrose (table sugar) into a mixture of glucose and fructose, often made from yeast.

Tapioca flour is used as a thickener in puddings, sauces, and baked goods, and as a gluten-free flour alternative. Invertase is added to confectionery, especially chocolates, to create a softer texture and prevent sugar crystallization. It helps maintain a smooth, creamy consistency in fillings.

Tapioca flour is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. Invertase is also considered safe by the FDA. Both are common food ingredients with no specific regulatory concerns at typical consumption levels. JECFA and EFSA have evaluated enzymes like invertase, generally affirming their safety when used as intended.