Tapioca starch is a versatile and widely used product derived from the cassava root, a starchy tuber native to South America. With its fine white powder-like texture, tapioca starch serves as an excellent thickener, stabilizer, and binder in various culinary and industrial applications. Due to its neutral taste and high purity, it is a popular choice for gluten-free and allergen-friendly recipes, making it suitable for individuals with dietary restrictions. In the food industry, tapioca starch is commonly utilized in baking, sauces, soups, and desserts, imparting a smooth and silky texture. Its exceptional binding properties make it an essential ingredient in gluten-free baking, ensuring desirable results. Additionally, tapioca starch finds application in the production of various goods, including adhesives, paper, textiles, and pharmaceuticals, showcasing its adaptability and significance in numerous industries.
Product Description : Vietnam tapioca starch Price of product ( USD price or FOB price) : 450-470usd/Mt Product origin : Vietnam Key Specifications/Special Features : Native tapioca starch Minimum Order Size and Packgaing details : 18Mt/cont 20ft
Origin: Vietnam. Type: Food grade, Industrial grade Color: Fine white powder Starch content: 85.5% Shelf life: 12 months. Packing: In 50kg PP/PE Bag
Origin: Vietnam. Type: Food grade, Industrial grade Color: Fine white powder Starch content: 85.5% Shelf life: 12 months. MOQ: 1x20ft: 18 MTS Packing: In 50kg PP/PE Bag
Starch And Its Derivatives Tapioca Starch
Tapioca starch - Gluten-Free Starch - we supply has multiple benefits and thus it is used in the processing of many foods like soups, pasta, noodles, and salad dressings. The tapioca starch comes with excellent thickening strength and it is also used as a binder and stabilizer. Native Tapioca Starch Used as Thickener, Ingredients binder Applications: Thickener in sauce, soups, masala powder
Food grade Starch content : 85% min Moisture: max : 13% PH: 5-7 Ash: max 0.2% whiteness (457nm blue-ray reflectveity): min 96% Fiber :0.2%max Protein: max 0.5% Total plate count: max30000cfu/g E. coli: max 30MPN/100g Particle size: min 99% pass 100mesh E.Coli in 15 G Absent - Conform Starch, Gelatin & Other None - Not Detected
Tapioca starch, manioc starch, cassava starch available. Please contact us for more details
We supply both Native and Modified CORN STARCH,POTATO STARCH & TAPIOCA / CASSAVA STARCH such as Modified tapioca starch, Tapioca chips, Tapioca powder, Tapioca pearl. MODIFIED TAPIOCA STARCH Type : Acetylated - Moisture: 13.5% max - Starch: 85% min - Ash: 0.2% max - Whiteness: 90%min - Viscosity: 800 - 900 - Slurry residue: 0.2% max - Mesh: 100 - DS: 0.011 - 0.08 - pH: 4 - 7 Type : Oxidized - Moisture: 13.5% max - Starch: 85% min - Ash: 0.5% max - Whiteness: 90%min - Slurry residue: 0.5% max - Mesh: 100 -101 - pH: 4 -7 Type : Cationic - Moisture: 14% max - Starch: 85% min - Ash: 0.2% max - Whiteness: 90%min - Slurry residue: 0.2% max - Mesh: 100 - DS: 0.021 - 0.055 - pH: 4 -7 - N: 0.17 - 0.47% min Packing: 25Kg multi walled paper bag. 500/850/1000kgs with jumbo bag
Sago starch, derived from the pith of various palm trees, is a versatile and valuable ingredient with a wide range of applications in the food and industrial sectors. Here is a comprehensive overview of sago starch: Origin and Production: Sago starch is primarily extracted from the pith, or core, of various types of palm trees, commonly the sago palm (Metroxylon sagu). The extraction process involves several steps, including cutting down the palm, extracting the pith, crushing or rasping it, and then washing and straining to separate the starch granules from other components. Physical Characteristics: Sago starch typically presents as a fine, white powder with a neutral odor and taste. It is known for its excellent water-absorbing properties, forming a smooth and translucent paste when mixed with water.
