What is tapioca syrup?
It comes from the cassava or manioc root – commonly grown in Africa, South America and Asia. To make the syrup, workers harvest the cassava root from the ground, pulverize it into starch and then put the starch either through hydrolysis, which is a chemical decomposition process where a compound is split into other compounds by reacting with water, or the starches are incorporated with enzymes to further break down the starch into a tapioca syrup.
Why Choose Tapioca Syrup?
In the U.S., most of the corn produced for corn syrup is genetically modified, which many of today’s consumers try to avoid in their products. Instead, they would prefer non-GMO tapioca syrup to help sweeten and improve the functionality of their foods and beverages. Fortunately, tapioca syrup can be a 1:1 replacement to corn syrup matching the percentage of solids level plus carbohydrate profile and DE so using tapioca syrup requires little to no reformulation.
Because tapioca syrups are colorless and neutral-flavored, they are very flexible to use in a variety of products — from cookies and ice cream, to beverages and more. Tapioca syrups are available in a range of sugar profiles, from DE 27 to 95. Lower DE tapioca syrups are typically more viscous and less sweet; higher DE syrups are less viscous, but sweeter. Depending on the desired outcome, many manufacturers combine multiple DEs to develop the exact balance of sweetness and texture for a specific product.
The main advantage to tapioca syrups is their lower protein content compared to glucose, grain-based syrups – a factor that positively affects shelf life. Tapioca syrup is also superior for film-forming and low-tack coatings, which helps granola bars and confections from sticking to the packaging. Other applications for tapioca syrup include ice cream, cereals, fruit preps, non-dairy creamers, sports nutrition and more.
A Healthier Alternative to Sugar
Compared to sugar, tapioca syrup has a reduced carbohydrate content. One-quarter cup of tapioca contains 168 calories, where the same amount of sugar contains about 194 calories. Sweetener Products offers clean-label tapioca syrup that is gluten-free and non-GMO. Its crisp, sweet taste can also be a healthier alternative to sucrose, honey, molasses, maple syrup, and corn syrup.
Additionally, tapioca syrup is odor- and flavor-free which makes it ideal to use as a binding agent in processed meats to keep them fresh. Low in sodium and a good source of calcium and iron, tapioca syrup can be a good option for manufacturers looking for a healthy sugar alternative.
Find out more about the benefits of using tapioca syrup in your next product. Contact us.