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Our Non-GMO tapioca syrup is a bland flavored syrup that is neutral in flavor and transparent in color. Made from 100% tapioca starch, which comes from the cassava root.
Tapioca Syrup Packaging: Pail
Tapioca Syrup Pail Size: 5 Gallons
Tapioca Syrup Pallet Size: 36 - 5 Gallon Pails
Tapioca Syrup Shelf Life: 6 months
Tapioca Syrup Item Number: D-4595
Now you can create more vibrant confections and beverages, and snack bars that keep your key ingredients in focus. With growing concern from consumers surrounding genetically modified organisms (GMO€™s), satisfy the demand with tapioca-derived non-GMO sweeteners.
Highlights of Our Tapioca Syrup
- Provides excellent binding properties with mild sweetness (lower DE syrups)
- Non-GMO
- Made in the USA
Highlights of Our Tapioca Syrup
- Browning (Maillard reaction)
- Crystal control (e.g., ice creams)
- Humectancy, viscosity, fermentability
Perfectly Suited for
- Bars
- Beverages
- Baked Goods
- Cereal and Granola
- Confectionery
- Dairy
- Sauces and Condiments
|
APPLICATION |
EXAMPLES |
FUNCTION |
|
|
BAKERY |
Breads; cookies; muffins |
Lower DE for complex carbohydrates and binding; higher DE for sweetness, humectancy, browning; yeast fermentation; shelf extension |
|
|
BARS & CEREALS |
Nutrition bars; granola; cereal clusters, energy bites |
Low-to-mid DE for chewiness, tack-free coating, shine; binding; higher DE for sweetness, humectancy, browning, soft texture |
|
|
BEVERAGES |
Sparkling soda; sports drinks; cocktail mixes |
Lower DE for body, mouthfeel and emulsion stabilization; higher DE for sweetness and use as a priming sugar; yeast fermentation |
|
|
CONFECTIONERY |
Lollipops; licorice; caramels; marshmallows; gum; mints |
Low-to-mid DE for tack-free crystallization control, binding, texture; high DE for sweetness; good for color development |
|
|
DRESSINGS & SAUCES |
Salad dressings; marinades; dips; spreads; pudding |
Lower DE for viscosity modiï¬cation and mouthfeel, higher DE for sweetness and browning |
|
|
FROZEN DESSERTS |
Ice cream; gelatos; novelty dessert bars |
Lower DE for freeze-thaw stability, ice crystal inhibition, improved mouthfeel especially in low or reduced-fat ice cream, higher DE for sweetness, freeze point depression |
|
|
FRUIT PREPS & PRESERVES |
Jams; jellies; table syrups; fruit preparations |
Lower DE for viscosity and body; higher DE for sweetness and water activity control |
|
|
NUTRA & PHARMA |
Gummy vitamins; lozenges; cough syrups |
Creates softness and chewiness in gummy vitamins; low-tack coating in hard lozenges; improves viscosity of liquid suspensions |
|
|
SNACKS |
Coated popcorn; pretzels; fruit strips and snacks |
Lower DE for low-tack coating and binding; higher DE for sweetness and soft texture |
|
Our Non-GMO tapioca syrup is a bland flavored syrup that is neutral in flavor and transparent in color. Made from 100% tapioca starch, which comes from the cassava root.
Tapioca Syrup Packaging: Pail
Tapioca Syrup Pail Size: 5 Gallons
Tapioca Syrup Pallet Size: 36 - 5 Gallon Pails
Tapioca Syrup Shelf Life: 6 months
Tapioca Syrup Item Number: D-4595
Now you can create more vibrant confections and beverages, and snack bars that keep your key ingredients in focus. With growing concern from consumers surrounding genetically modified organisms (GMO€™s), satisfy the demand with tapioca-derived non-GMO sweeteners.
Highlights of Our Tapioca Syrup
- Provides excellent binding properties with mild sweetness (lower DE syrups)
- Non-GMO
- Made in the USA
Highlights of Our Tapioca Syrup
- Browning (Maillard reaction)
- Crystal control (e.g., ice creams)
- Humectancy, viscosity, fermentability
Perfectly Suited for
- Bars
- Beverages
- Baked Goods
- Cereal and Granola
- Confectionery
- Dairy
- Sauces and Condiments
|
APPLICATION |
EXAMPLES |
FUNCTION |
|
|
BAKERY |
Breads; cookies; muffins |
Lower DE for complex carbohydrates and binding; higher DE for sweetness, humectancy, browning; yeast fermentation; shelf extension |
|
|
BARS & CEREALS |
Nutrition bars; granola; cereal clusters, energy bites |
Low-to-mid DE for chewiness, tack-free coating, shine; binding; higher DE for sweetness, humectancy, browning, soft texture |
|
|
BEVERAGES |
Sparkling soda; sports drinks; cocktail mixes |
Lower DE for body, mouthfeel and emulsion stabilization; higher DE for sweetness and use as a priming sugar; yeast fermentation |
|
|
CONFECTIONERY |
Lollipops; licorice; caramels; marshmallows; gum; mints |
Low-to-mid DE for tack-free crystallization control, binding, texture; high DE for sweetness; good for color development |
|
|
DRESSINGS & SAUCES |
Salad dressings; marinades; dips; spreads; pudding |
Lower DE for viscosity modiï¬cation and mouthfeel, higher DE for sweetness and browning |
|
|
FROZEN DESSERTS |
Ice cream; gelatos; novelty dessert bars |
Lower DE for freeze-thaw stability, ice crystal inhibition, improved mouthfeel especially in low or reduced-fat ice cream, higher DE for sweetness, freeze point depression |
|
|
FRUIT PREPS & PRESERVES |
Jams; jellies; table syrups; fruit preparations |
Lower DE for viscosity and body; higher DE for sweetness and water activity control |
|
|
NUTRA & PHARMA |
Gummy vitamins; lozenges; cough syrups |
Creates softness and chewiness in gummy vitamins; low-tack coating in hard lozenges; improves viscosity of liquid suspensions |
|
|
SNACKS |
Coated popcorn; pretzels; fruit strips and snacks |
Lower DE for low-tack coating and binding; higher DE for sweetness and soft texture |
|
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