Tapioca starch, also known as tapioca flour, is a starchy white substance extracted from the roots of the cassava plant (Manihot esculenta). It consists of almost pure carbs and contains very little protein, fiber, or other nutrients. Tapioca has recently become popular as a gluten-free alternative to wheat and other grains, making it suitable for people with gluten sensitivities or celiac disease. It is commonly used to thicken soups, sauces, gravies, and pie fillings. When heated, tapioca starch forms a clear, glossy gel, which makes it ideal for thickening without clouding the liquid. Tapioca starch is an important ingredient in the production of instant noodles. It can improve the texture of the noodles, making them softer and more elastic, and it can help to shorten the cooking time. Modified tapioca starch can also improve the hydration of the noodles, allowing them to absorb more water and become more tender. Chocolates, biscuits, cakes, ice creams, vermicelli and many more, these winning goodies also contain tapioca starch, which is preferred over other starches due to its better gelling properties and usability as a thickening and bodying agent.

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