Native tapioca starch has a high viscosity and a lengthy texture, making it an excellent thickener and binding agent. The consistency of tapioca granules stabilises the characteristic and provide a smooth mouthfeel in various culinary applications. Another key benefit is a tapioca’s bland taste which is ideal for those who wants to add more flavors.
MODIFIED TAPIOCA STARCH
Physical and chemical modification are used to modify our natural tapioca starch to create functional properties to meet the needs of food and non-food uses. Acetylated, cross-linked, Oxidized, Cationic, HP, cold-water-soluble, and combinations are the items we provide.
FIBER
Tapioca fibre can be utilised in multiple food applications such as bakery and meat additives. With it’s water-retention ability, it entraps moisture in the product, enhancing the texture and mouthfeel that extends the potential use in multiple food applications.
CASSAVA FLOUR
Tapioca Flour is produced under the Good Agricultural Practice (GAP) principle. The product is clean-labelled, non-GMO and gluten-free. This is most suitable and a solution to the people *who* struggles with gluten allergies as well as people who are cautious about their health, as the product is also high in fibre content, which will improve your gut health.