technical specification

TAPIOCA STARCH
TAPIOCA STARCH is a food grade product refined from cassava. It is typically used as a natural binder and
texturizing agent.

Chemical and Physical Properties Certification

Min. Max. Kosher
Moisture % 14 Halal
pH (20% w/w slurry) 4.8 6.5
Viscosity MVU
Peak 600 Packaging and Storage
TAPIOCA STARCH is packaged in multi ply kraft paper
bags. TAPIOCA STARCH should be stored in a clean, dry
Microbiological Limits Max. area at ambient temperature and away from heavily
Total Plate Count/g 25,000 aromatic material.
Yeast/g 200
Mold/g 200
E. coli Negative
Salmonella Negative Shelf Life
The best before date for TAPIOCA STARCH is
24 months from the date of manufacture.
While the information below is typical of the product, it should not
be considered a specification.
Physical Appearance Typical
Colour White to Off-white
Form Fine Powder Regulatory Data
Source Tapioca
Nutritional Data/100g Typical Labelling Tapioca Starch

Calories, Kcal+ 378

Calories from Fat 1
Total Fat, g <0.15*
Saturated Fat, g <0.08* Features and Benefits
Trans Fat, g <0.01* TAPIOCA STARCH in cooked dispersion, is quite clear and
Cholesterol, mg 0 bland in flavour. The texture is long and somewhat stringy.
Sodium, mg <25 Upon cooling, it may set to soft gel. Under prolonged
Total Carbohydrate, g 94 heating, and under acidic conditions, the starch will lose
Dietary Fiber, g <1*
most of its thickening ability.
Total Sugars, g 0
Added Sugars, g 0
Other Carbohydrate, g 94
Protein, g <0.25
Vitamin D, mcg 0*
Calcium, mg <25
Iron, mg <0.5
Potassium, mg <10*
Ash, g <0.15
* Not present in level of quantification

Effective Date: February 5, 2021 04400315

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