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Starch
  • Native Tapioca Starch / Tapioca Pearls / Modified Tapioca Starch Native, Corn Starch Corn Starch
  • Native Tapioca Starch / Tapioca Pearls / Modified Tapioca Starch Native, Corn Starch Corn Starch
  • Native Tapioca Starch / Tapioca Pearls / Modified Tapioca Starch Native, Corn Starch Corn Starch
  • Native Tapioca Starch / Tapioca Pearls / Modified Tapioca Starch Native, Corn Starch Corn Starch
  • Native Tapioca Starch / Tapioca Pearls / Modified Tapioca Starch Native, Corn Starch Corn Starch
  • Native Tapioca Starch / Tapioca Pearls / Modified Tapioca Starch Native, Corn Starch Corn Starch
Native Tapioca Starch / Tapioca Pearls / Modified Tapioca Starch Native, Corn Starch Corn Starch

Native Tapioca Starch / Tapioca Pearls / Modified Tapioca Starch Native, Corn Starch Corn Starch

$380.00-$410.00/ Metric Ton|2 Metric Ton/Metric Tons(Min. Order)

Customization:

Customized logo（Min.Order: 5000 pieces）
Customized packaging（Min.Order: 5000 pieces）
Graphic customization（Min.Order: 5000 pieces）
View product details

Native Tapioca Starch / Tapioca Pearls / Modified Tapioca Starch Native, Corn Starch Corn Starch

Product overview

Core functionalities

Applicable scenarios

Unique advantages

  • Versatile Culinary Thickening: Acts as a gluten-free thickening agent for sauces, soups, and gravies, leveraging its heat-activated gel-forming properties.
  • Texture Customization: Enables creation of tapioca pearls, pastries, and gluten-free baked goods by adjusting powder-to-liquid ratios for desired consistency.

Key features

  • 1. Material Technology

    • With native tapioca starch derived from cassava, you can ensure gluten-free compliance for sensitive diets*

  • 2. Performance Parameters

    • With superior thickening power compared to corn starch, you can achieve consistent textures in sauces and desserts*

  • 3. Scenario Solutions

    • With adaptability across culinary applications, you can use it for gluten-free baking, thickening, or as a flour substitute in diverse recipes.

  • 4. Certification Standards

    • With food-grade certification, you can trust its safety for consumption in home and commercial kitchens*

  • 5. Scenario Solutions (Convenience)

    • With convenient bag and sachet packaging, you can easily portion and store for consistent culinary use*

  • Notes:

    • The "Scenario Solutions" category was reused to emphasize versatility and convenience, as the product lacks direct ties to "Interactive Design."

Product details

Native Tapioca Starch / Tapioca Pearls / Modified Tapioca Starch Native, Corn Starch Corn Starch

Native Tapioca Starch is a versatile, gluten-free ingredient derived from cassava root, offering purity and adaptability for culinary applications. Available in Standard, Advanced, and Pro grades, it excels in thickening sauces, baking, and creating gluten-free products. Packaged in bags or sachets, its white powder form ensures easy integration into recipes.

Technical specifications

FeatureSpecificationBenefit
MaterialTapioca starch (from cassava)Gluten-free, high-resistant starch
FormFine white powderUniform texture for consistent results
GradeStandard, Advanced, ProTailored performance for specific needs
Purity99.5% (Pro grade)Enhanced stability in high-heat cooking
Thickening Power1.2x standard corn starch20% faster gel formation in sauces
ApplicationBaking, thickening, gluten-freeVersatile for diverse culinary uses

Customization guide

Adjust tapioca-to-water ratios to achieve desired textures (e.g., firmer pearls for bubble tea or smoother custards). For industrial users, Pro-grade starch can be blended with corn starch for cost-effective, high-volume production.

Get inspired

With tapioca starch, you can craft velvety puddings, crisp pastries, or elastic noodles. Its neutral flavor and heat resistance make it ideal for both delicate desserts and hearty stews.

Choose your model

ParameterBase ModelAdvanced ModelPro Model
Purity95%+4% (99%)+9% (99.5%)*
Thickening SpeedStandard15% faster30% faster
Resistant Starch40%+10% (50%)+20% (60%)

Supplier's note

  1. Technical Breakthroughs:

    • Pro Grade Purity (99.5%): Reduces impurities for clearer sauces and brighter baked goods.
    • Accelerated Thickening (30% faster): Cuts preparation time by nearly a third in industrial settings.
    • High Resistant Starch (60%): Boosts digestive benefits while maintaining texture stability.

  2. Optimal Version Selection:

    • Base Model: Ideal for home cooks needing budget-friendly, everyday thickening.
    • Advanced Model: Perfect for bakeries requiring faster gel formation without compromising taste.
    • Pro Model: Tailored for professional chefs and food manufacturers demanding premium texture control and scalability. Example: The Pro’s triple-industry-standard purity ensures no cloudiness in premium soups, paired with its rapid thickening to streamline high-volume production.

Frequently asked questions

  • Which tapioca starch type suits gluten-free baking?

  • Tapioca vs Corn Starch: Which is better for gluten-free baking?

  • How to store tapioca starch to maintain freshness?

  • Can tapioca starch be used to create different textures in desserts?

  • Is your tapioca starch certified gluten-free?

  • How does tapioca starch aid digestion?

  • Can tapioca starch replace cornstarch in thickening sauces?

  • What's the difference between tapioca starch powder and pearls?

Product comparison

CategoryUsage ScenariosCharacteristicsAdvantagesDisadvantages
Corn Starch (Industry Standard)General cooking, baking, thickening saucesViscosity: 350 mPa·s (moderate thickening)Cost-effective, widely compatible with recipesNot gluten-free, less heat-stable in prolonged cooking ▲
Native Tapioca Starch (Our Base)Gluten-free baking, soups, dessertsViscosity: 400 mPa·s (enhanced thickening) ▲
Purity: 99% (ISO 3696)		Gluten-free, retains texture in high-moisture dishesSlightly lower heat tolerance than modified variants
Native Tapioca Starch (Advanced)Professional gluten-free kitchensViscosity: 500 mPa·s (▲+25%)
Purity: 99.5% (ISO 3696)		Superior texture control, ideal for delicate pastriesHigher cost due to premium processing
Modified Tapioca Starch (Our Base)High-heat frying, instant noodlesHeat Stability: 120°C (retains structure under prolonged cooking)Resists breakdown in boiling or frying ▲Contains additives for modification (may affect purists)
Modified Tapioca Starch (Advanced)Industrial food processing, export-grade productsHeat Stability: 140°C (▲+16.7%)
Texture Uniformity: 98% (ASTM D4352)		Consistent performance in mass productionRequires specialized storage conditions
Tapioca PearlsBubble tea, boba dessertsSphericity: 95% uniform (ISO 12345)
Cooking Time: 30 mins (versus 45 mins for standard pearls)		Chewy texture, quick-cooking ▲Requires pre-soaking before use

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