Ingredient Information

Function

Tapioca dextrin is created by the hydrolyzed breakdown of tapioca starch. Tapioca starch is obtained from the root of the cassava plant, and is used as a carrier for flavorings and colors in dry preparations and liquids. It produces low viscosity solutions and is a bland bulking agent. Tapioca dextrin is used frequently in sauces, dressings, pie fillings, puddings and candies.

Other Use and Industries

Tapioca dextrin is used to make glue. It is also used in research chemistry and in the pyrotechnics industry. In the pharmaceutical industry, tapioca dextrin is used to hold the ingredients of a pill together.

Health Effects

The FDA considers tapioca dextrin to be relatively safe when used for its intended purposes, and that there is no need to recommend a maximum daily consumption value because it is not possible to consume enough to do harm. Eating food products containing tapioca dextrin does not prevent the regular absorption of minerals. Tapioca dextrin has no reported adverse side effects.

Origins

Tapioca dextrin comes from tapioca, which is a starch obtained from the root of the cassava plant. In the processing of tapioca dextrin, the tapioca starch is subjected to a hydrolysis process, which breaks down the starch to dextrin, a simple carb with a low molecular weight. Typically, dextrins are dried, which makes them easier to handle and ship. Dextrins are water soluble.