| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.50% |
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$0.00/Gm
Botanical Name: Manihot esculenta
Plant Part Used: Root
Processing Method: Drying, grinding
Organic Tapioca Starch Powder is derived from the roots of the Manihot esculenta plant, a member of the Euphorbiaceae family. The process involves washing and drying the root, followed by grinding it into powder. It is commonly used as a thickening agent in various recipes, including soups, sauces, and baked goods. Its versatility makes it a popular ingredient in both culinary and dietary applications, offering a smooth texture and aiding in the consistency of different products.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 0g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 0mg | 0.00% | |
| 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:
The biological source of Tapoica is Manihot esculenta.
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | White to off white | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Loss on drying | NMT 14.0% w/w | USP<731> |
| Total ash | NMT 10.0% w/w | USP<561> |
| Starch | NLT 85% | USP |
| pH | 5.0-7.0 | USP<791> |
| Viscosity | NLT 650 | USP<911> |
| 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> |
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