Effect of Modified Tapioca Starch on Mechanical, Thermal, and Morphological Properties of PBS Blends for Food Packaging.
Ayu RS, Khalina A, Harmaen AS, Zaman K, Jawaid M, Lee CH.
Polymers (Basel). 2018 Oct 25;10(11). pii: E1187. doi: 10.3390/polym10111187.

Tapioca starch-galactomannan systems: Comparative studies of rheological and textural properties.
von Borries-Medrano E, Jaime-Fonseca MR, Aguilar-Méndez MA.
Int J Biol Macromol. 2019 Feb 1;122:1173-1183. doi: 10.1016/j.ijbiomac.2018.09.067

Process optimization for evaluation of barrier properties of tapioca starch based biodegradable polymer film.
Hema Prabha P, Ranganathan TV.
Int J Biol Macromol. 2018 Dec;120(Pt A):361-370. doi: 10.1016/j.ijbiomac.2018.08.100.

Rheology and microstructure of myofibrillar protein-starch composite gels: Comparison of native and modified starches.
Wu M, Wang J, Ge Q, Yu H, Xiong YL.
Int J Biol Macromol. 2018 Oct 15;118(Pt A):988-996. doi: 10.1016/j.ijbiomac.2018.06.173.

Effect of salt on the glass transition of condensed tapioca starch systems.
Chuang L, Panyoyai N, Shanks RA, Kasapis S.
Food Chem. 2017 Aug 15;229:120-126. doi: 10.1016/j.foodchem.2017.02.063

Tapioca starch is industrially extracted from the tapioca tuber (Manihot esculenta) or cassava and it is used in the food industry for the preparation of cakes, creams, puddings, biscuits and more.

Industrial Production Process

• Harvesting. Cassava, the source of tapioca starch, is harvested, and the roots are cleaned to remove soil and debris. Fresh roots must be processed quickly to prevent spoilage.
• Peeling. Cassava roots are peeled to remove the outer skin, which is not used in starch production.
• Grinding. The peeled roots are then ground or crushed to break the cell walls and release the starch contained within.
• Starch Separation. The crushed mass is mixed with water and filtered to separate the starch from plant fibers and other solid components. This process may include sedimentation, where the starch settles at the bottom by gravity, or the use of centrifuges.
• Washing and Purification. The collected starch is washed with clean water to remove impurities and concentrate the starch. This step may be repeated several times.
• Drying. The wet tapioca starch is then dried to reduce moisture content. Drying can occur outdoors in the sun or in industrial dryers.
• Granulation or Pulverization. The dry starch can be left in granular form or further processed into a fine powder, depending on the intended use.
• Quality Control. Throughout the process, quality control checks are performed to ensure that the tapioca starch meets the required standards for purity, moisture, and physical properties.

Form and Color. Tapioca starch appears as a fine, white powder.

It differs from other starches because it contains about 20% amylose, has an excellent appearance and excellent viscosity.

What it is for and where

Food

It is used as a thickener and excipient in the preparation of sauces, sauces and various sauces and also makes the fried food crispy and is an alternative to corn starch as it is less expensive. Widely used in food products such as sweets, breads, and as a wheat substitute in gluten-free recipes.

• High nutritional power
• Excellent digestibility
• Gluten-free

Cosmetics 

In cosmetics, it is used in powders, deodorants, and skincare products for its ability to absorb sebum and moisture.

INCI Functions

Viscosity control agent. It controls and adapts, Increasing or decreasing, viscosity to the required level for optimal chemical and physical stability of the product and dosage in gels, suspensions, emulsions, solutions. 

CAS   9005-25-8

EC number   232-679-6

Tapioca starch studies