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Source
Not animal-derived
Allergen
No
Role in food
Tapioca starch is used as a thickener in sauces, gravies, and pie fillings, providing …
What it is
Tapioca starch is a starch extracted from the cassava root, a starchy tuber native to South America. The root is washed, peeled, and then ground to release the starch, which is then filtered, washed, and dried.
Why it's used
Tapioca starch is used as a thickener in sauces, gravies, and pie fillings, providing a glossy finish and a smooth texture. It's also used in baking to improve crispness and as a binder in processed foods like snacks and baked goods.
Health notes
Tapioca starch is generally recognized as safe (GRAS) by the FDA for use in food. It is primarily a carbohydrate and provides energy. International bodies like JECFA have evaluated tapioca starch and related starches, but they did not set a numeric limit (ADI not specified). Evidence does not suggest adverse health effects from typical dietary intake.
Allergen info
Tapioca starch is not derived from any of the 9 FDA major allergens. It is also gluten-free.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.