Overview

Tapioca is a starch extracted from the root of the cassava plant. Similar in appearance to that of corn and potato, white, shiny and almost ethereal, it is composed mainly of amylose and amylopectin, two components that give it thickening properties. Tapioca starch is a carbohydrate product very rich in native starch that has excellent binding properties, and can be used as a gluten-free carbohydrate in foods (pasta, desserts, cheese, sauces) and as an energy source in animal feed.