Details
Tapioca starch is used worldwide as a thickening agent, mainly in foods. Tapioca is gluten-free and almost completely protein-free. Resistant tapioca starch is a virtually invisible source of dietary fiber and can replace flour in a wide array of baked goods. With about 80 percent total dietary fiber, tapioca fiber also provides a lower calorie contribution than the ingredients it typically replaces. With a low water-holding capacity, it permits high levels of inclusion with few formulation changes and a non-gummy texture. Tapioca, the source of resistant starch, is the blandest of all starches, so it does not detract from the desired taste, texture or appearance of finished products.
500 gm.