Native Tapioca Starch

1.What is Native Tapioca Starch ?

Native Tapioca Starch is made from 100% natural cassava roots, it is a vegan and gluten-free food ingredient that has a wide variety of culinary and non-culinary applications. It is often added in food preparations to enhance the uniformity, stability and texture. Native Tapioca Starch can be used as a direct replacement for other starches such as Corn Starch, Potato Starch, Rice Starch . Native Tapioca Starch is considered a better choice than most available starch

Tapioca comes from the starchy, storage roots of the perennial plant known as Cassava, also called Manioc or Kappa. Cassava is cultivated in tropical and subtropical regions of the VietNam country, but mainly concentrated in the central highlands  and Southeast of Vietnam.

2. How is Native Tapioca Starch produced ?

Following are the steps we take to produce.

• Cassava Roots are peeled and washed thoroughly
• The root is then grated and pulverized into a soft pulp
• The pulp is mixed with water and screened to separate the starch
• All the water from the mixture is removed to leave behind white powder (Tapioca Flour)
• The dehydrated mixture is then passed to milling where the Tapioca Starch is milled to fine powder
• The QC conducts microbiological tests on the milled powder to check that a consistent quality standard is achieved
• Once approved the starch is further passed on for packaging and dispatch

3. Applications of Native Tapioca Starch

High in carbohydrates with a low glycemic index, tapioca contains saponins. Saponins offer tremendous health benefits including immune system support, normalizing cholesterol levels, and overall wellness. They also have an antioxidant effect and may even support bone strength.