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Native tapioca starch

Tapioca is a staple food in some regions and is used worldwide as a thickening agent, mainly in foods. Tapioca is gluten-free, almost completely protein-free, and contains practically no vitamins.
In Britain, the word tapioca often refers to a milk pudding thickened with arrowroot, while in Asia the sap of the sago palm is often part of its preparation.

Mostly food manufacturers prefer modified tapioca starches over any other starches because of its excellent flavor characteristics.

	Type: Tapioca  starch  grade 1  Specification Moisture         : 13.5% max Starch content : 88% min Ash : 0.2% max Fiber : 0.2% max. Whiteness       : 92% min Viscosity         : 850 BU min SO2 : 30ppm max PH                 : 4-7  Impurities       : 0.2% max Packing         : 25kgs/bag, 50kgs/bag   650kgs/jumbo bag, 850kgs/jumbo bag
	Type: Tapioca  starch  grade 2 Specification Moisture         : 15% max Starch content : 82 - 84% min Ash : 0.5% max Fiber : 0.5% max. Whiteness       : 89% min Viscosity         : 500 BU min Packing         : 25kgs/bag, 50kgs/bag   650kgs/jumbo bag, 850kgs/jumbo bag

Modified tapioca starch

Modified tapioca starch is also called Expandex.
This is a revolution in gluten-free baking. It enhances the texture and appearance of bakery applications so those living a gluten-free lifestyle can enjoy the foods they love. Pizza, cookies, bread—it's all possible with modified tapioca starch.
It is a white, odorless, flavorless powder. It does not contain wheat, rye, barley, oats or corn and is a certified gluten-free product.

Type : Axetylated Moisture         : 13.5% max Starch           : 85% min Ash               : 0.2% max Whiteness     : 90%min Viscosity         : 800 - 900 Slurry residue : 0.2% max Mesh             : 100 DS                 : 0.011 - 0.08 pH                 : 4 - 7                                                                                          Type                 : Oxydized Moisture         : 13.5% max Starch           : 85% min Ash             : 0.5% max Whiteness     : 90%min Slurry residue : 0.5% max Mesh             : 100 -101 pH               : 4 -7    Type : Cationic Moisture        : 14% max Starch           : 85% min Ash               : 0.2% max Whiteness     : 90%min Slurry residue   : 0.2% max Mesh : 100 DS : 0.021 - 0.055 pH : 4 -7 N : 0.17 - 0.47% min

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