Tapioca starch knowledge hub

Glossary

Native tapioca starch

Starch extracted from fresh cassava roots by washing, rasping, separating, and drying — with no chemical modification. Naturally gluten-free, neutral in taste, with high paste viscosity and clarity.

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Tapioca starch vs cassava starch

Two names for the same product — starch from the cassava root (Manihot esculenta). "Tapioca starch" is the common trade name in Asia; "cassava starch" is used in Africa and the Americas. Thai: แป้งมันสำปะหลัง.

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Tapioca flour vs cassava flour

Tapioca flour usually means the same refined starch as tapioca starch. Cassava flour is different: the whole dried root is ground, so it retains fibre. B2B buyers should specify "native tapioca starch" for the refined product.

SO₂ grade (sulphur dioxide)

Residual sulphur dioxide from processing, in ppm. Lower is required for food use: we offer ≤10 and ≤30 ppm food grades and a ≤100 ppm industrial grade, stated on each lot’s Certificate of Analysis.

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FIBC / jumbo bag

Flexible Intermediate Bulk Container — the large woven bag used for bulk starch shipment. We pack native tapioca starch in 500 kg and 850 kg FIBC, or 30 kg bags.

FSSC 22000

A GFSI-recognized food safety system certification (ISO 22000 based). Our factory is FSSC 22000 certified by SGS (UKAS-accredited), covering food-grade native tapioca starch production.

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CoA (Certificate of Analysis)

The lab report issued for each production lot stating measured values — moisture, starch content, whiteness, pH, viscosity, ash, SO₂, fineness. A CoA travels with every TQ shipment.

Native vs modified starch

Native starch is unmodified, keeping its natural properties. Modified starch is chemically or physically altered for functions like heat or acid stability. TQ Industry Starch produces native tapioca starch only.

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