Bulk Tapioca Maltodextrin
Tapioca maltodextrin is supplied in two dextrose equivalent grades, DE 10-15 and DE 15-20, both enzymatically converted from cassava starch (Manihot esculenta) and spray dried to a white, free-flowing powder at 6.0 percent maximum moisture. Dextrose equivalent is the specification that separates them: the lower grade builds more body and viscosity at equal solids, while the higher grade dissolves and disperses more readily.
Most volume goes to carrying oils, fats, and liquid flavours into dry powder form, and to bulking dry-blended systems without contributing sweetness or flavour of its own. Cassava starch is milled close to the growing regions in Southeast Asia and converted at starch-sugar facilities in China, Malaysia, and Thailand. Shelf life is 24 months from production under recommended storage. Request a specification sheet for the grade you are evaluating.
Product Data
| Scientific Name | Manihot esculenta. |
|---|---|
| Common Name | Tapioca maltodextrin. |
| Plant Part Used | Tuberous root. |
| Origin Countries | Conversion origin: China, Malaysia, Thailand. Cassava starch origin: Southeast Asia |
| Storage Conditions | Store below 25 C at relative humidity under 65%, away from moisture and strong odors. |
| Available Grades | DE 10-15 and DE 15-20, each conventional; organic supply available. |
| Moisture | 6.0% maximum. |
| Shelf Life | 24 months from production date under recommended storage conditions. |
| Packaging | 25 kg lined bags. |
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Certifications & Compliance
The certifications and records listed below are available based on grade, origin, format, and production lot. The range covers two dextrose equivalent grades, DE 10-15 and DE 15-20, with certified organic supply available.
- Certified Organic: Available on the organic grade with transaction certificates and segregation records per lot.
- Kosher, Halal, and Vegan: Certification maintained at the producing facility.
- Non-GMO: Supported by cassava origin, which is not commercially grown from genetically modified varieties.
- Gluten-Free: Cassava carries no gluten-bearing cereal protein.
- Core Documentation: Certificate of Analysis, specification sheet, origin documentation, and SDS issued per lot.
- Testing Support: Heavy metals, pesticide residue, and microbiological panels available to match incoming inspection.
- Allergen Statement: Declares status against the major allergen groups. Cross-contact confirmed per conversion facility.
- Facility and Broker Standards: BRCGS AA certification, GMP, HACCP, GFSI recognition, and FDA-registered facility status.
Production & Sourcing
Tapioca maltodextrin reaches its specification in two places. Cassava root is grown and wet-milled into starch close to the field in Southeast Asia, since the root degrades within days of lifting. That starch is then converted at dedicated starch-sugar facilities in China, Malaysia, and Thailand, which hold the enzyme capability to land a dextrose equivalent inside a narrow band.
How It Is Produced
1. Root Harvest and Starch Extraction: Mature cassava roots are washed, peeled, grated, and pressed, then starch is separated from fibre by settling and filtration.
2. Enzymatic Hydrolysis: The starch slurry is liquefied and converted with food-grade enzymes, with time and temperature controlled to land the target dextrose equivalent.
3. Refining and Filtration: The converted syrup is carbon and ion-exchange treated to strip colour, residual protein, and mineral content.
4. Spray Drying: Refined syrup is atomised into a heated chamber, forming the hollow porous particle. Grades needing tighter moisture are vacuum dried from purified brine instead.
5. Sieving and Packing: Powder is screened to particle specification and packed into lined bags under metal detection, with lot coding and segregation documented on certified runs.
Applications
- Powdered Fat and Flavor Systems: A standard component of spray-dried oil powders, powdered flavors, and encapsulated ingredient formats.
- Instant Beverage and Drink Mixes: Specified across powdered drink mixes, instant coffee and tea systems, and ready-to-mix beverage bases.
- Seasoning and Savoury Powder Blends: Carries the flavour load and fills out bulk in spice blends, dry rubs, snack seasonings, and sauce powders.
- Bakery, Dessert, and Confectionery Products: Formulated into frostings, fillings, toppings, puddings, and dry dessert mixes.
- Frozen Desserts: Reduced-fat ice cream, sorbet, and frozen novelty lines rely on it for the solids removed fat would otherwise supply.
- Sports and Clinical Nutrition: A common carbohydrate base in protein powders, meal replacements, weight-gain formulas, and medical nutrition products.
- Dairy and Plant-Based Products: Applied in reduced-fat dairy, non-dairy creamers, and plant-based beverage formats.
Physical & Functional Characteristics
Spray drying forms hollow, thin-walled spheres, giving a high surface area relative to particle mass.
The dried solid is amorphous rather than crystalline, unlike dextrose produced from the same starch.
Softens and sinters through a glass transition rather than melting at a defined point, and resists browning at lower dextrose equivalent.
White, free-flowing powder with no impurity visible to the eye.
Uniformly white across both DE grades, with no yellowing at the specification moisture level.
Effectively neutral, with no sweetness at DE 10-15 and only a faint sweetness detectable at DE 15-20, which is why it carries flavour systems without contributing one.
Odourless.
Fully soluble in cold water without a cook step, producing a clear to slightly opalescent solution rather than a gel.
Maltodextrin enzymatically converted and purified from tapioca starch, supplied as a single ingredient with no carrier, anticaking agent, or sweetener added.
Effectively all available carbohydrate, with negligible protein, fat, and fibre; digested and absorbed rapidly, which is the basis for its use in sports and clinical nutrition
Functionality
- Oil and Fat Conversion: Holds liquid lipids against its high-surface-area particle, turning oils and fats into a dry free-flowing powder.
- Flavor Encapsulation: Forms a protective wall around volatile flavours during spray drying, limiting loss to oxygen, moisture, and light.
- Cold-Water Dispersion: Removes a heat stage from powder and beverage processes, since no cook step is needed to hydrate.
- Bulking and Body by Grade: Adds solids without shifting sweetness, with DE 10-15 delivering more body and viscosity than DE 15-20 at equal solids.
- Fat Replacement: Substitutes for removed fat in reduced-fat systems by supplying comparable solids and creaminess.
- Ice Crystal Control: Suppresses ice crystal growth in frozen systems, holding smoother texture through storage and thaw cycles.
- Dry-Blend Compatibility: Flows and blends uniformly in powder premixes, resisting caking and segregation during transfer and filling.
Benefits for Commercial Manufacturing
- Two DE Grades Under One Approval: Moving between DE 10-15 and DE 15-20 to hit a functional target requires no new vendor qualification.
- Conventional and Organic Through One Facility: Where a programme needs both, they run through the same qualified facility, simplifying dual-SKU approval.
- Conversion Capacity Across Three Origins: Facilities in China, Malaysia, and Thailand reduce single-facility dependency, and conversion is industrial rather than seasonal.
- Audit-Ready Documentation: Specification, lot, allergen, origin, and safety records arrive together under BRCGS AA broker certification, shortening supplier approval.
- Packaging Suited to a Hygroscopic Powder: Lined bag formats limit moisture pickup during warehousing and line transfer, protecting flow properties.
- Shelf-Stable Inventory Planning: A long-dated dry format allows forward buying and buffer stock without spoilage exposure.
- Clean-Label Positioning: Cassava origin supports non-GMO and gluten-free claims and declares as a single recognisable ingredient.
- Applications Support: In-house assistance for grade selection, trial quantities, and integration into an existing process.
