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Modified Tapioca Starch

Modified Tapioca Starch in Tradeasia


Tapioca Starch

Cas Number


HS Code




Basic Info


White Powder

Common Names

Cassava Starch, Starch, Tapioca Starch


25 kg PP/PE bag, 25 kg net PP bag

Brief Overview

Starch is obtained naturally through extraction from the grain or root of cassava, a root vegetable. It is often commercially sold in the form of a dry powder, and its grade varies based on the application it uses. However, it is often used in the food industry due to the lack of certain properties needed in other industries.

Manufacturing Process

Production of tapioca starch can be separated into three stages: preparation and extraction, purification, and water removal. In the preparation and extraction process, the cassava roots are washed and peeled, whereby the pulp is strained with added water. Subsequently, purification of the extracted starch is carried out using the process of sedimentation and centrifugation. The last stage involves the removal of water carried out through drying.

Food Industry

Diverse types of modified starch are used in confectionery for different purposes, such as gelling, thickening, texture stabilizing, foam strengthening, crystal growth control, adhesion, film foaming, and glazing. Modified tapioca starch is used as a colloid stabilizer in beverages with solid constituents.

Adhesive and Glue Industry     

Starch makes a good natural adhesive. There are two types of adhesives made from starches, modified starches, and dextrins for roll-dried adhesives and liquid adhesives. Tapioca Starch is popular in the adhesive industry due to its appreciable binding capacity and high viscosity sticky properties when mixed with water or certain chemicals.

Textile Industry

Modified Starch is often used in printing more evenly and preventing contamination while printing. Mainly a pregelatinized modified starch is used.

Other Applications

The third stage of paper production produces special condensed paper for a book cover, calendar paper, and boxes. Thin boiling starches and more sophisticated modified starches are used, or native starch is jet-cooked with enzymes.

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