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GFM Exhibitor Products


Native Tapioca Starch

Pars Khooshe Pardaz Hall: Shk Rashid Hall Stand: RP-145
As a high-quality starch, tapioca starch is characterized by a high water retention capacity. Tapioca Starch can be substituted for Potato Starch, Corn & Waxy Corn Starches. Tapioca starch does not contain any off taste. It produces a clear film and gel and provides a lower viscosity while hot. Noted for good texture and moisture regulation as well as good expansion and taste regulation, tapioca starch can be used as a fat replacer as well as for many other applications in the food industry. Tapioca starches are widely used in baking applications, frozen foods, dry mixes, soups, sauces, gravies, snacks, instant foods, noodles and meat and fish dishes.


  • Additives
  • Emulsifiers
  • Flour Improvers
  • Gums & Hydrocolloids
  • Hydrocolloids/Stabilizers/Gums
  • Proteins
  • Stabilizers
  • Starches
  • Thickeners and Binders (Binding Agents)

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