| Quantity | Price | Save |
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| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.50% |
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$0.00/Gm
Tapioca Maltodextrin Powder
Botanical Name: Manihot esculenta
Plant Part Used: Root
Processing Method: Drying, grinding
Tapioca Maltodextrin Powder is produced by enzymatically hydrolyzing tapioca starch to create a fine, soluble powder with excellent purity. Derived from the Euphorbiaceae family, it is widely used as a stabilizer, thickener, and bulking agent in food and beverage applications. It is used in products as a carrier, and stabilizer, improves the shelf life of the product and is gluten-free. It improves the texture of the product.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 0g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | % | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 115mg | 4.79% | |
| Total Carbohydrate 62.2g | 20.67% | |
| Dietary Fiber 2.2g | 7.85% | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 6.7g | 12.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 0mg | 0.00% | |
| Iron 4mg | 22.22% | |
| Potassium 0mg | 0.00% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | White | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Dextrose Equivalent | 9 - 12% | USP |
| pH | 4.0 - 6.0 | USP<791> |
| Residue on ignition | NMT 0.5% | USP<281> |
| Sulphur dioxide | NMT 10 ppm | USP |
| Microbiology Test | ||
| Total Plate count | NMT 100,000 cfu/g | USP<2021> |
| Yeast & Mold | NMT 1000 cfu/g | USP<2021> |
| E. coli | Absent | USP<2022> |
| Salmonella | Absent | USP<2022> |
| Coliforms | Absent | USP<2021> |
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