Bulk Tapioca Maltodextrin
Source86 sources, imports, and supplies food-grade tapioca maltodextrin in bulk to food and beverage manufacturers, CPG brands, and procurement teams across the US. Produced by the enzymatic hydrolysis of tapioca starch from cassava (Manihot esculenta), the range covers two dextrose equivalent grades, DE 10-15 and DE 15-20, each available as conventional or certified organic material and sourced from established cassava-growing regions including Brazil, Thailand, Vietnam, and Indonesia.
Two commercial roles account for most volume. The first is as a carrier that converts oils, fats, and liquid flavors into dry, free-flowing powders. The second is as a neutral bulking and body-building solid in dry-blended systems. It is specified across powdered fat and flavor systems, instant beverage and seasoning blends, bakery and dessert products, frozen desserts, and nutrition formulations. Organic, Kosher, Halal, Non-GMO, and Vegan certifications are available depending on grade, origin, and production lot.
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Product Data
| Scientific Name | Manihot esculenta. |
|---|---|
| Common Name | Tapioca maltodextrin. |
| Plant Part Used | Tuberous root. |
| Physical Form | Fine, free-flowing spray-dried powder. |
| Odor | Odorless. |
| Origin Countries | Brazil, Thailand, Vietnam, Indonesia. |
| Storage Conditions | Store below 25 C at relative humidity under 65%, away from moisture and strong odors. |
Certifications & Compliance
The certifications and records listed below are available based on grade, origin, format, and production lot.
- Certified Organic: Applies to the organic grade only and covers both DE ranges
- Kosher: Certification maintained at the producing facility
- Halal: Certification maintained at the producing facility
- Non-GMO: Supported by cassava origin, which is not commercially grown from genetically modified varieties
- Vegan: No animal-derived inputs or processing aids
- Gluten-Free Statement: Cassava carries no gluten-bearing cereal protein
- Certificate of Analysis: Lot-specific results covering dextrose equivalent, moisture, pH, ash, and microbiological limits
- Product Specification Sheet: Full technical data sheet for the specified grade
- Allergen Statement: Declares status against the major allergen groups and covers shared-line risk
- Country of Origin Documentation: Supports customs clearance and origin verification
- Safety Data Sheet: Handling, storage, and transport information for site safety files
- Heavy Metals and Pesticide Residue Testing: Accommodated per order where QA protocols require it
- Microbiological Reports: Issued per lot or per order to match incoming inspection requirements
- Organic Traceability Records: Transaction certificates and segregation records covering certified lots from origin through packing
- Facility and Broker Standards: BRCGS AA certification, GMP, HACCP, GFSI recognition, and FDA-registered facility status
Production & Sourcing
Source86 sources tapioca maltodextrin from established cassava-growing regions across Brazil, Thailand, Vietnam, and Indonesia. These origins were selected for mature starch-processing infrastructure, the enzyme-conversion capability needed to hold a dextrose equivalent inside a narrow band, and export logistics that support container-load and truckload volumes. Cassava grows year-round in these tropical climates, and staggered regional harvests reduce exposure to seasonal disruption in any single origin. Certified organic material is drawn from separately registered growing areas and carries its own chain-of-custody documentation.
How It Is Produced
- Harvesting: Mature cassava roots are lifted on a staggered regional cycle that supports continuous year-round supply.
- Starch Extraction: Roots are washed, peeled, grated to a pulp, and pressed, then the starch is separated from fiber and water by settling and filtration.
- Enzymatic Hydrolysis: The starch slurry is liquefied and converted with food-grade enzymes, with reaction time and temperature controlled to land the target dextrose equivalent. This step is where the DE 10-15 and DE 15-20 grades diverge.
- Refining and Filtration: The converted syrup is filtered and passed through carbon and ion-exchange treatment to strip color, residual protein, and mineral content.
- Spray Drying: Refined syrup is atomized into a heated drying chamber, producing the hollow, porous particle that defines the finished powder.
- Sieving and Packing: Dried powder is screened to particle-size specification and packed into lined bags under metal detection and weight control.
For certified production, the same sequence runs on segregated lines using certified enzymes and processing aids, with dedicated cleandown before each run and identity preservation from root intake through packing. Segregation is documented at receipt, conversion, drying, and packing, and supported by transaction certificates that follow the lot to the customer.
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 Savory Powder Blends: Used in spice blends, dry rubs, snack seasonings, sauce and gravy powders, and soup bases.
- Bakery, Dessert, and Confectionery Products: Formulated into frostings, fillings, toppings, puddings, and dry dessert mixes.
- Frozen Desserts: Used in ice cream, sorbet, and frozen novelty systems, including reduced-fat lines.
- 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.
Draws moisture from ambient air on exposure, producing surface tackiness before any visible change.
Consolidates into hard lumps once moisture is taken up, which requires screening before use rather than simple re-blending.
Low particle mass keeps material airborne during tipping and transfer, which carries housekeeping and dust-control implications.
Accumulates static charge in dry pneumatic conveying, causing adhesion to line walls and hopper surfaces.
Consolidates under sustained load in stacked pallets and silos, with a tendency to bridge above discharge points.
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 flavors and oils during spray drying, limiting loss to oxygen, moisture, and light.
- Cold-Water Dispersion: Dissolves in cold water without a cook step, which removes a heat stage from powder and beverage processes.
- Bulking Without Sweetness Shift: Adds volume, mass, and carbohydrate solids without materially moving the sweetness of the finished system, most cleanly at DE 10-15.
- Body and Viscosity Control: Builds mouthfeel and viscosity in proportion to grade, with DE 10-15 delivering more body 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 on One Supply Path: Both lines qualify through the same supplier, which simplifies dual-SKU and certified-line programs.
- Multi-Origin Supply Continuity: Sourcing across four producing regions reduces single-origin dependency and supports year-round availability.
- Audit-Ready Documentation: Specification, lot, allergen, origin, and safety records arrive together, which shortens supplier approval and incoming inspection.
- BRCGS AA Broker Standing: Certification at the AA level, held by fewer than 25 brokers in the US, satisfies customer and third-party audit requirements.
- 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 on-pack as a single recognizable ingredient.
- Applications Support: In-house R&D assistance for grade selection, trial quantities, and integration into an existing process.
