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Bulk Tapioca – Syrup
Our Tapioca Syrup is a pure nectar derived from the finest cassava roots!
This ingredient serves as a base for a wide array of confections. It adds sweetness and texture to candies, caramels and nougats.
It enhances the texture and flavor of baked goods, while extending their shelf life as well. Tapioca syrup is also used in the production of nutrition bars, granolas, and healthy snacks.
Source86 Tapioca Syrup is available in bulk quantities, in customizable packaging options. 📦
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Product Data
| Scientific Name | Manihot esculenta |
|---|---|
| Origin Countries | Brazil, Thailand, Vietnam, Indonesia. |
| Product Uses | Baby food, protein bars, glazes and fillings |
Production & Sourcing
Harvesting and Cleaning: Mature tapioca roots are harvested from the cassava plant. They are cleaned thoroughly to remove dirt and debris.
Grating: The cleaned tapioca roots are grated into a fine pulp.
Starch Extraction: The grated pulp is then subjected to a process to separate the starch from the fibers and water content.
Conversion to Syrup: The extracted tapioca starch is then transformed into a syrup form. This is typically done through a hydrolysis process, which involves breaking down the starch molecules into simpler sugars (such as glucose) using enzymes or acid. This creates a sweet syrup.
Applications
- Bakery
- Confectionary – Hard
- Confectionary – Soft
- Desserts
- Frozen Desserts
- Sauces and Condiments
- Dairy Products
- Dairy Free Alternative
- Nutritional Bars and Energy Bites
- Protein Bars
- Baby Food
- Glazes and Fillings
- Processed Meats and Seafoods
- Flavored Syrups and Toppings
- Snacks – Sweet
- Snacks – Savory
- Private Label
- Vegan
- Vegetarian Cooking
Functionality
- Natural Sweetner
- Complex Carbohydrates
- Binding – Strong
- Flavor Enhancement
- Textural Modification
- Binding Agent
- Moisture Retention
Benefits
Tapioca syrup has a mild, sweet flavor with a subtle nutty undertone. It is less sweet than regular sugar, providing a nuanced sweetness to foods and beverages.
Tapioca syrup is a thick, viscous liquid. It has a smooth, syrupy texture, which allows it to blend easily with other ingredients in recipes.
Tapioca syrup is typically clear or pale golden in color. It is transparent, which makes it suitable for a wide range of culinary applications without affecting the visual appearance of the final product.
Tapioca syrup is primarily composed of carbohydrates, predominantly in the form of glucose. It provides a source of energy but contains minimal vitamins, minerals, or other nutrients.
Tapioca syrup has hygroscopic properties, meaning it can absorb and retain moisture. This makes it effective as a binding agent, aiding in the texture and structure of various food products.
Tapioca syrup does not contribute any significant aroma to dishes. Its main impact is in its sweetness and texture.
When using tapioca syrup, it’s important to balance it with other ingredients to achieve the desired level of sweetness and texture. This ensures that the sweetness complements the overall flavor profile without overpowering it.
Tapioca syrup provides a natural sweetness that contrasts with other flavors in a dish. This contrast is particularly important in applications where a balanced, nuanced flavor profile is desired.
Tapioca syrup is used globally in various cuisines and is not specific to any particular culture or region. Its versatility and natural sweetness make it a valuable sweetening agent in a wide range of food products
Tapioca syrup is primarily a source of carbohydrates and is naturally free from gluten, nuts, and dairy. It is commonly used in gluten-free and allergen-friendly products. However, due to its carbohydrate content, individuals following low-carb or ketogenic diets may need to use it in moderation.
Uses in manufacturing
Tapioca syrup is a versatile ingredient used in food manufacturing for its sweetening, thickening, and moisture-retaining properties. Here are some common applications:
Tapioca syrup serves as a natural sweetener in a wide range of food products, including baked goods, cereals, granola bars, and snacks. It provides sweetness while also contributing to the texture and structure of the final product.
Tapioca syrup is used in beverages like sports drinks, fruit juices, and flavored water to enhance sweetness and mouthfeel. It dissolves easily in liquids, providing a consistent level of sweetness.
It is used in the production of candies, gummies, and other confectionery items. Tapioca syrup provides sweetness, texture, and binding properties that contribute to the final product’s consistency.
Tapioca syrup is used in sauces, salad dressings, and condiments to add sweetness and improve texture. It helps thicken and stabilize these products.
It is used in dairy products like yogurt, ice cream, and dairy-free alternatives to enhance sweetness, creaminess, and mouthfeel. It also helps stabilize the product during storage.
Tapioca syrup is used in the production of nutritional and protein bars to provide sweetness, bind ingredients, and contribute to the bar’s overall texture.
It is used in baby foods to provide a natural sweetener and contribute to the overall texture and palatability of the product.
Tapioca syrup is used in glazes for pastries and fillings for pies and tarts to provide sweetness and improve the consistency and stability of these components.
Tapioca syrup is used in processed meat and seafood products like sausages, meatballs, and surimi products to add sweetness, enhance texture, and retain moisture during cooking.
It is used in various snack foods like crackers, chips, and extruded snacks to provide sweetness and contribute to the product’s texture and mouthfeel.
Tapioca syrup is used in the production of flavored syrups and toppings for desserts, pancakes, and waffles. It provides sweetness and helps maintain the desired consistency.
Main producing countries and Harvest time
The main producing countries of Tapioca Starch are Brazil, Thailand, Vietnam and Indonesia.
In tropical regions, where cassava is a year-round crop due to favorable climates, farmers can harvest cassava at any time during the year. However, the main harvest period often falls between six to 18 months after planting, depending on the specific variety and local conditions.
In regions with distinct wet and dry seasons, cassava is typically planted at the onset of the rainy season. The main harvest then usually occurs six to 18 months later, which could span from late spring to early autumn.