Tapioca is a starch derived from Manihot esculenta, a tropical root with origins in South America. Tapioca is now cultivated worldwide and also known as cassava, manioc and yuca. In food it’s mainly used as a thickening agent and has several key attributes such as being gluten free.
Our line of Organic TapiSweet™ ingredients are manufactured from the enzymatic hydrolysis of Tapioca starch. These Tapioca based ingredients provide mild sweetness, texture and body — all options for developers that require specific functional solutions.
A low DE enzyme converted syrup with a low dextrose content that yields minimal sweetness, high viscosity and low hygroscopicity. These are developed to contribute body, mouthfeel, crystallization control, and to provide emulsions to foods.
A high DE enzyme converted syrup that has a higher concentration of dextrose imparting a pleasant sweet mild flavor with medium viscosity. These are developed to contribute sweetness, body and product stability. They also provide enhanced taste and humectancy.