Tapioca dextrin is a product of natural origin, a dextrin derived from tapioca starch.

The name describes the structure of the ingredient.

• Tapioca refers to the source from which the product is derived. Tapioca is a starch extracted from the roots of the cassava plant belonging to the Euphorbiaceae botanical family .
• Dextrin. Dextrins are a class of low molecular weight carbohydrates produced from the degradation of starches. They are water-soluble and often used as thickeners, fillers, or binding agents in various food and non-food products.

Description of raw materials used in production.

• The primary raw material for tapioca dextrin production is tapioca, which is derived from the root of the cassava plant.

Step-by-step summary of its industrial production process.

• The cassava root is harvested and cleaned.
• The cleaned root is then ground up and treated to extract the starch.
• Tapioca starch undergoes a hydrolysis process, typically using acids or through the application of heat, to break down the long chains of glucose and produce dextrins.
• The produced dextrins are then purified, filtered, and dried to obtain tapioca dextrin in powder form.

Form and color.

Tapioca dextrin appears as a white or slightly yellowish powder.

Commercial applications.

It is used in various food sectors as a thickening agent, stabilizer, and moisture retention agent. It's also employed in candies and sweets to prevent sugar crystallization.