Tapoca Starch

Tapioca starch is a starch derived from the cassava root, a starchy tuber native to South America. The root is washed, peeled, and then pulped to extract the starch, which is then dried into a fine white powder. It is a common ingredient in many gluten-free products.

Tapioca starch is primarily used as a thickener in puddings, sauces, gravies, and pie fillings due to its ability to create a smooth, glossy texture. It is also used in baking to improve the texture and moisture of baked goods, and can be found in processed foods like yogurt and butter spreads.

Tapioca starch is generally recognized as safe (GRAS) by the FDA for use in food. It is a carbohydrate and provides energy. JECFA has evaluated tapioca starch and found no safety concerns. As a refined starch, it is low in fiber and nutrients and can impact blood sugar levels, similar to other starches.