

High viscosity and lengthy texture functions as an excellent thickener and binding agent. Tapioca granules consistently provide a smooth mouthfeel in various culinary applications. With absence of taste, it functions as an excellent additive for texturising food applications.
Physical and chemical modification inteoduces functional properties, enhancing the characters of tapioca starch are used to modify our natural tapioca starch for food and non-food applications. We provide a range of modifications from Acetylated (E1420), cross-linked (E1412), Oxidized (E1404), Cationic, HP (E1440, E1442), Pregel, and others


Tapioca fibre can be utilised in multiple food applications such as bakery and meat additives.
With it’s water-retention ability, it entraps moisture in the product, enhancing the texture and mouthfeel, extending their potential into various food applications





