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Tapioca Vs Corn Syrup: Which is Better?

Corn has been ruling the American food industry for years, especially for its use as corn syrup. However, gradually tapioca syrup is rising to give tough competition to corn syrup, and some believe that it may actually replace it in the future. A considerable proportion of maize available in the market these days is generally modified.

Tapioca is a starch extracted from the cassava plant’s root, which is widely cultivated in Africa, South America, and Asia. Tapioca is also used to thicken sauces and gravies in place of cornflour and arrowroot.

 

Tapioca Vs Corn Syrup

 

Corn has been ruling the American food industry for years, especially for its use as corn syrup. However, gradually tapioca syrup is rising to give tough competition to corn syrup, and some believe that it may actually replace it in the future. A considerable proportion of maize available in the market these days is generally modified.

Tapioca is a starch extracted from the cassava plant’s root, which is widely cultivated in Africa, South America, and Asia. Tapioca is also used to thicken sauces and gravies in place of cornflour and arrowroot.

 

Is Tapioca Syrup more Beneficial than Corn Syrup?

 

Corn has been ruling the American food industry for years, especially for its use as corn syrup. However, gradually tapioca syrup is rising to give tough competition to corn syrup, and some believe that it may actually replace it in the future. A considerable proportion of maize available in the market these days is generally modified.

Tapioca is a starch extracted from the cassava plant’s root, which is widely cultivated in Africa, South America, and Asia. Tapioca is also used to thicken sauces and gravies in place of cornflour and arrowroot.

 

More on the battle – Tapioca Vs Corn Syrup

 

Quick answer? Yes. Tapioca syrup is formed by incorporating natural enzymes into the cassava root, and the process is known as enzymatic hydrolysis. The sweet syrup is produced after the successful completion of this process. The produced syrup is used widely as a healthier sweetener and as a replacement for artificial sweeteners.

Tapioca syrup with a high starch content is widely used as a substitute for corn syrup in baked goods and other foods. It adds texture, sweetness, and binding in the making of baked goods, table syrups, candies, frozen desserts, and beverages.

Unlike sugar syrup, it does not get grainy and carries a neutral flavor. The syrup is not only gluten-free and a healthier substitute than sugar syrup and corn syrup as it is not genetically modified.

Tapioca syrup is better than corn syrup as it also carries a lower count of carbs and calories. If you want a neutral flavor in your dishes and not overpowering sweetness, you may also use it instead of maple syrup or honey.

Click here to learn more about Shafi Gluco Chem’s Tapioca Syrup

Corn Syrup vs High Fructose Corn Syrup:

 

Corn syrup is not the exact same thing as the very malignant fructose corn syrup. Corn syrup is 100% glucose, whereas high fructose corn syrup is refined to make some of this glucose into fructose. However, both are produced from corn starch.

Research suggests that significant fructose quantities in the form of high fructose corn syrup could have a harmful impact, although it is not the same case with regular corn syrup.

 

Tapioca, a natural source of resistant starch

 

Resistant starch is unsusceptible to digestion and acts like fiber in the body.

Resistant starch has been associated with several advantages. It feeds the friendly bacteria in the gut, thereby reducing inflammation and the number of harmful bacteria. It may also lower blood sugar levels after meals, improve glucose and insulin metabolism, and increase fullness. Hence contributing to better metabolism and subsequently the overall health of an individual.

 

Downsides of Corn Syrup:

 

  • Adding to your diet an unnatural amount of fructose.
  • It raises the risk of developing fatty liver disease.
  • It raises the risk of weight gain and obesity.
  • Excessive consumption can cause diabetes.
  • It does not contain any vital nutrients.

Final Words:

 

Tapioca Syrup is gaining popularity among the masses and is a healthier alternative to corn syrup. Diet-conscious people are consuming Tapioca Syrup as a substitution for sugars and other sweeteners.

Corn has been ruling the American food industry for years, especially for its use as corn syrup. However, gradually tapioca syrup is rising to give tough competition to corn syrup, and some believe that it may actually replace it in the future. A considerable proportion of maize available in the market these days is generally modified.

Tapioca is a starch extracted from the cassava plant’s root, which is widely cultivated in Africa, South America, and Asia. Tapioca is also used to thicken sauces and gravies in place of cornflour and arrowroot.

 

Tapioca Vs Corn Syrup

 

Corn has been ruling the American food industry for years, especially for its use as corn syrup. However, gradually tapioca syrup is rising to give tough competition to corn syrup, and some believe that it may actually replace it in the future. A considerable proportion of maize available in the market these days is generally modified.

Tapioca is a starch extracted from the cassava plant’s root, which is widely cultivated in Africa, South America, and Asia. Tapioca is also used to thicken sauces and gravies in place of cornflour and arrowroot.

 

Is Tapioca Syrup more Beneficial than Corn Syrup?

 

Corn has been ruling the American food industry for years, especially for its use as corn syrup. However, gradually tapioca syrup is rising to give tough competition to corn syrup, and some believe that it may actually replace it in the future. A considerable proportion of maize available in the market these days is generally modified.

Tapioca is a starch extracted from the cassava plant’s root, which is widely cultivated in Africa, South America, and Asia. Tapioca is also used to thicken sauces and gravies in place of cornflour and arrowroot.

 

More on the battle – Tapioca Vs Corn Syrup

 

Quick answer? Yes. Tapioca syrup is formed by incorporating natural enzymes into the cassava root, and the process is known as enzymatic hydrolysis. The sweet syrup is produced after the successful completion of this process. The produced syrup is used widely as a healthier sweetener and as a replacement for artificial sweeteners.

Tapioca syrup with a high starch content is widely used as a substitute for corn syrup in baked goods and other foods. It adds texture, sweetness, and binding in the making of baked goods, table syrups, candies, frozen desserts, and beverages.

Unlike sugar syrup, it does not get grainy and carries a neutral flavor. The syrup is not only gluten-free and a healthier substitute than sugar syrup and corn syrup as it is not genetically modified.

Tapioca syrup is better than corn syrup as it also carries a lower count of carbs and calories. If you want a neutral flavor in your dishes and not overpowering sweetness, you may also use it instead of maple syrup or honey.

Click here to learn more about Shafi Gluco Chem’s Tapioca Syrup

Corn Syrup vs High Fructose Corn Syrup:

 

Corn syrup is not the exact same thing as the very malignant fructose corn syrup. Corn syrup is 100% glucose, whereas high fructose corn syrup is refined to make some of this glucose into fructose. However, both are produced from corn starch.

Research suggests that significant fructose quantities in the form of high fructose corn syrup could have a harmful impact, although it is not the same case with regular corn syrup.

 

Tapioca, a natural source of resistant starch

 

Resistant starch is unsusceptible to digestion and acts like fiber in the body.

Resistant starch has been associated with several advantages. It feeds the friendly bacteria in the gut, thereby reducing inflammation and the number of harmful bacteria. It may also lower blood sugar levels after meals, improve glucose and insulin metabolism, and increase fullness. Hence contributing to better metabolism and subsequently the overall health of an individual.

 

Downsides of Corn Syrup:

 

  • Adding to your diet an unnatural amount of fructose.
  • It raises the risk of developing fatty liver disease.
  • It raises the risk of weight gain and obesity.
  • Excessive consumption can cause diabetes.
  • It does not contain any vital nutrients.

Final Words:

 

Tapioca Syrup is gaining popularity among the masses and is a healthier alternative to corn syrup. Diet-conscious people are consuming Tapioca Syrup as a substitution for sugars and other sweeteners.

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