Tapioca Starch

Tapioca starch is a white, powdery carbohydrate extracted from the cassava root (Manihot esculenta). The root is grated, washed to separate the starch, and then dried to produce the final product.

Manufacturers add tapioca starch as a thickener, binder, and stabilizer in various food products. It helps improve texture, provides body, and retains moisture, especially in gluten-free baked goods, puddings, sauces, and processed meats.

Tapioca starch is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). It is a common food ingredient and is easily digestible. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated starches, including tapioca starch, and concluded they are safe for use as food additives, and did not set a numeric limit (ADI not specified). There are no significant controversies or known adverse health effects at typical intake levels.