What is TAPIOCA? | What Is That Ingredient

What is TAPIOCA?

Tapioca is a starch extracted from the tubers of the cassava plant, a species native to the North and Northeast regions of Brazil, but which is now found in West Africa, Southeast Asia, and elsewhere. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants.

More information about TAPIOCA.

Tapioca is a starch extracted from the tubers of the cassava plant, a species native to the North and Northeast regions of Brazil, but which is now found in West Africa, Southeast Asia, and elsewhere. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants.

Food manufacturers that want to differentiate themselves from the competition while charging premium prices can tap into this market by including tapioca starch as an ingredient. Temperature stability: Tapioca is extremely stable at any temperature, including vacillating between multiple temperatures. Even if your product goes back and forth from freezing and thawing during the distribution process, tapioca maintains its proper consistency and moisture levels.

Tapioca flour is a great ingredient in cooking. It thickens quickly, has a neutral flavor, and provides sauces and soups with a silky appearance.

With cooking, tapioca flour brings more thickening power and thickens more quickly than other flours. Tapioca flour may also survive freezing and thawing cycles without losing its gel structure, allowing for more versatile usage.