Saturday 23 March 2019

What is Tapioca

Tapioca is a starch extracted from the root of plant species Manihot esculenta. This species, is native to the South america and the Carribean. Tapioca is now cultivated worldwide and has many names, including cassava, manioc, manioca, boba, yuca and tapioca plant depending on the country or region. In Vietnam, it is called bột năng. In Indonesia, it is called singkong. In the Philippines, it is called sago. In Laos it is called 'man ton'. The name tapioca/sago is derived from the word tipi'óka, the name for this starch in Tupi. This Tupi word refers to the process by which the starch is made edible. Tapioca is a staple food in some regions and is used worldwide as a thickening agent, mainly in foods. Tapioca is gluten-free, and almost completely protein-free. 'Tapioca' in Britain often refers to a milk pudding thickened with arrowroot, while in Asia the sap of the Sago palm is often part of its preparation

what is native tapioca starch?

Native tapioca starch is an unmodified starch extracted from the root of the tapioca plant. At the difference from modified tapioca starch it does not go through a chemical process.

The use of tapioca starch

Tapioca is used in various industry: