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Bulk Tapioca Starch for Food Manufacturers and CPG Brands
Source86 supplies food-grade Tapioca Starch in bulk to food manufacturers, CPG brands, and procurement teams across the US. As one of fewer than 25 BRCGS AA-certified brokers in the country, we deliver truckload-ready volumes with full audit documentation, sourced from leading producing regions including Brazil, Thailand, Vietnam, and Indonesia.
Tapioca Starch is one of the most versatile starches in commercial food manufacturing, valued for its clean thickening performance, strong binding capacity, and neutral sensory profile. It performs consistently across bakery, frozen desserts, batters and coatings, meat and seafood processing, and gluten-free product lines.
Available in container-load and truckload volumes with flexible packaging formats, Source86 supports R&D departments, procurement teams, and food manufacturers operating at retail-program scale. Certifications including Kosher, Halal, Non-GMO, and Gluten-Free are available upon request.
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Product Data
| Scientific Name | Manihot esculenta |
|---|---|
| Common Name | Tapioca Starch |
| Plant Part Used | Tuberous root |
| Physical Form | Fine white powder |
| Appearance | Bright white, free-flowing |
| Odor | Odorless |
| Origin Countries | Brazil, Thailand, Vietnam, Indonesia |
Certifications & Compliance
Source86’s Tapioca Starch is supplied with full documentation support to streamline supplier qualification and QA review. The following certifications and compliance documents are available upon request:
- Kosher Certified
- Halal Certified
- Non-GMO
- Gluten-Free Certified
- Certificate of Analysis (COA)
- Product Specification Sheet
- Allergen Statement
- Country of Origin Documentation
- Safety Data Sheet (SDS)
For quality assurance teams requiring additional documentation, including heavy metals testing, microbiological reports, or pesticide residue analysis, requests can be accommodated on a per-order basis. Contact our team to confirm documentation availability for your specific compliance requirements.
Production & Sourcing
Source86 sources Tapioca Starch from established cassava-growing regions across Brazil, Thailand, Vietnam, and Indonesia. These origins are selected for their agricultural infrastructure, processing capability, and ability to support consistent, large-scale production.
Cassava is a tropical crop that thrives in warm, humid climates. Across these regions, planting and harvesting are not confined to a single season. Staggered planting cycles and regional variation in growing conditions allow for continuous harvest windows throughout the year. This multi-origin sourcing model helps stabilize supply availability and reduce exposure to seasonal disruption in any single region.
Process steps:
- Harvesting: Cassava roots are harvested at peak starch content, typically between six and eighteen months after planting, depending on variety and regional conditions.
- Cleaning, Peeling, and Grating: Roots are washed, peeled, and mechanically grated into a pulp to begin starch extraction.
- Separation: The pulp is processed into a liquid slurry, in which starch is separated from fiber and water by settling and filtration.
- Dewatering and Drying: The starch is dewatered and dried to meet target moisture specifications.
- Milling: The dried starch is milled into a fine, uniform powder ready for food-grade packaging.
Applications
- Bakery and Gluten-Free Products
- Batters and Coatings
- Meat and Seafood Processing
- Dairy and Frozen Desserts
- Puddings and Confectionery
- Asian Cuisine Manufacturing
- Instant and Ready-to-Eat Foods
- Beverages
- Pet Food
- Thickening
- Binding
- Gluten Replacement
- Freeze-Thaw Stability
- Gelatinization
Functionality
- Gluten Replacement
- Thickening
- Binding – Strong
- Low-Calorie
- Low-Carbohydrates
- Low-Fat
- Dietary Fiber Enrichment
- Complex Carbohydrates
Physical & Functional Characteristics
- Appearance: fine, white powder with a uniform particle size and neutral visual profile.
- Texture and Mouthfeel: produces a smooth, cohesive texture with a clean, non-gritty mouthfeel in finished products.
- Flavor and Aroma: neutral in taste and odor, allowing it to integrate without impacting the intended flavor profile of formulations.
- Clarity: forms clear to slightly translucent gels depending on concentration and processing conditions.
- Moisture Content: typically low moisture, supporting shelf stability and controlled storage conditions.
- Composition: primarily complex carbohydrates (starch), with negligible fat and protein content.
- Nutritional Profile: low in fat and not a meaningful source of micronutrients, fiber, or protein. Functions primarily as a structural carbohydrate ingredient.
- Dietary Suitability: naturally gluten-free, vegan, and vegetarian. Suitable for grain-free and nut-free formulations. Its high carbohydrate content should be considered in low-carbohydrate or ketogenic product development.
Benefits for Commercial Manufacturing
- Consistent Specification Across Batches: standardized processing and sourcing support reliable performance across production runs, reducing variability in finished products.
- Supply Continuity and Multi-Origin Sourcing: sourced from multiple producing regions to maintain availability and mitigate disruption risk across supply chains. East and West coast warehousing supports faster nationwide distribution.
- Truckload and Container-Load Volumes: built for retail-program rollouts and large-scale manufacturing runs, not single-pallet or sample orders.
- Processing Efficiency: gelatinization at relatively low temperatures supports efficient integration into manufacturing processes and reduces processing constraints.
- Formulation Versatility Across Product Lines: can be incorporated across a wide range of product categories, allowing manufacturers to streamline ingredient sourcing across multiple SKUs.
- Handling and Storage Stability: dry, shelf-stable format supports straightforward storage, transport, and inventory management in commercial environments.