Tapioca starch

Author:Prof. Dr. med. Peter Altmeyer

Last updated on: 29.10.2020

Synonym(s)

Amylum Manhihot; Manioc starch, tapioca starch

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DefinitionThis section has been translated automatically.

Tapioca starch is a starch obtained from the root tubers of the Brazilian Mannihot esculenta, the cassava plant.

General informationThis section has been translated automatically.

Tapioca is a fine, tasteless starch, an ideal binding agent for soups, sauces, desserts and gluten-free baking. In skin and hair cosmetics, the rounded starch particles create a smooth, soft skin feeling.

Authors

Last updated on: 29.10.2020

Author: Prof. Dr. med. Peter Altmeyer