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Tapioca Syrup Applications

Organic or conventional, plain or custom-flavored: Tapioca syrups for the food and beverage industry

  • Complex carbohydrates
  • Hypoallergenic
  • Neutral flavor
  • Non-GMO
  • Kosher

Some Typical Functions of Tapioca Syrup in Product Applications

BEVERAGES
Complex carbohydrates, body, mouthfeel, sweetness, emulsion stabilization

NUTRITONAL BARS
Binding and texture, humectancy, complex carbohydrates, sweetness

BAKED GOODS
Binding and texture, humectancy, complex carbohydrates, sweetness

TABLE SYRUPS
Organic, hypoallergenic, easy-to-flavor base.

COATING APPLICATIONS
Unique film-forming characteristics

FLAVORS
Non-GMO carrier for flavors such as Chocolate, Honey.

FROZEN DESSERTS
Ice crystal inhibition

CONFECTIONERY
Tack-free crystallization inhibition; binding and texture

Choose the carbohydrate profile that’s right for your product:

Typical carbohydrate profiles, expressed as percent of total soluble solids (not to be construed as specifications)

LG-27

Glucose:  <5

Fructose:    0

Maltose:   15

Complex
Carbohydrates: >80

MM-40

Glucose:  <5

Fructose:    0

Maltose:   30

Complex
Carbohydrates: >60

HM-50

Glucose:   <10

Fructose:       0

Maltose:      60

Complex
Carbohydrates:  >30

GM-60

Glucose:    35

Fructose:    0

Maltose:   35

Complex
Carbohydrates:   30

FGM-960

Glucose:   35

Fructose:    9

Maltose:   35

Complex
Carbohydrates:   21

Low Glucose Conversion

Body & mouthfeel in beverages; emulsion stabilization; ice crystal inhibition. Forms edible coatings and films.

Medium Maltose Conversion

Body; binding and texture; tack-free crystallization control in confectionery; ice crystal inhibition; edible coatings and films.

High Maltose Conversion

Subtle sweetness; body; binding and texture; tack-free crystallization control in confectionery; ice crystal inhibition; edible coatings and films.

Glucose Maltose Conversion

Sweet taste;   humec tancy; non-GMO base for flavors and table syrups. Use in energy bars, confectionery, baked goods.

Fructose Glucose Maltose Conversion

Sweet taste; humec tancy; non-GMO base for flavors; fermentable. Use in table syrups, beverages.

 

TAPIOCA STARCH DERIVATIVES & SWEETENERS