Tapioca Syrup is a natural clear-colored sweetener with a neutral flavor and light buttery texture. Its consistency and taste profile makes it a perfect functional food ingredient for all culinary needs. It is made from cassava / manioc / mandioca / yucca roots (Manihot esculenta). Cassava is a recurrent woody shrub with an edible root, which grows in tropical and subtropical areas of the world.
Tapioca Syrup is made by introducing cassava flour with non-GMO Natural Enzymes. The enzymatic hydrolysis breaks down the starch content of cassava flour reducing it to a slurry. The slurry is then filtered and boiled to evaporate humidity thus forming a colorless, sweet-flavored, viscous syrup.
At Shafi Gluco Chem, Tapioca Syrup is produced with stringent specifications to ensure consistent quality. Tapioca Syrup comes in organic and conventional variants and is compatible with non-GMO, hypoallergenic, and gluten-free product claims. Vegan food manufacturers have adopted these syrups as part of their formulations.
Our syrup range offerings go beyond sweetness – addressing the functional benefits aspect along with clean label advantage and natural & healthy appeal. Some of the functional uses of Tapioca Syrup are as under:
Tapioca syrups can be used in any application where sweetness is in need, with more functionality, including taste profile, mouthfeel, browning, and humectancy.
We offer a wide range of DE from as low as 20DE up to 70DE. Lower DE tapioca syrups are typically more viscous and less sweet, while higher DE syrups are less viscous, but sweeter. Many foods and drink manufacturers find success in combining multiple DEs to achieve the desired balance of sweetness and texture.
The DE level and overall sugar profile of a tapioca syrup can influence multiple factors, such as crystal control in ice cream, crunchiness of a bar, the body of baked goods, and thickness of a sauce. Customers can consult with us to find the specific syrup that meets their product requirements.
Drinks can benefit from tapioca syrup. Instead of corn syrup, this syrup can be used in smoothies and other drinks to provide texture. Cookies, candies, and pies can be made with this syrup instead of sugar or other alternative sweeteners.
Commercial uses of this syrup include acting as sweeteners in snack and health food bars, fruit drinks, and cereals. The health benefits of the syrup are because the glucose in the syrup is immediately absorbed into the bloodstream. The complex carbohydrates in the syrup can take two to three hours to digest. This long digestion period provides a steady flow of energy for the person who consumes it.
Tapioca syrup is also superior for film-forming and low-tack coatings, imparting a glossy color which is beneficial in granola bars and confections to prevent the product from adhering to the packaging.
It is also used as a thickening agent for pies, fillings, glazes, gravies, and more. Some people enjoy cooking with tapioca syrup. It can be used in baking instead of corn syrup or applesauce. Tapioca pearls that form from the cassava tuber are often used in pies and other desserts.
Tapioca syrup is a natural liquid sweetener extracted from cassava roots using a non-GMO enzymatic process. This sweet syrup adds functionality to a variety of foods and beverages. It is a natural humectant and aids in preventing crystallization as well as depressing freezing points.