About
Tapioca starch is a fine white powder extracted from the tuberous root of the cassava plant (Manihot esculenta/utilissima); it is widely used in food manufacturing as a thickener, binder, and texture modifier in soups, sauces, baked goods, noodles, and gluten-free product formulations. Its neutral flavour, high swelling power, and paste clarity make it a versatile functional ingredient.
Safety summary
Native tapioca starch has a well-established safety profile with no Acceptable Daily Intake (ADI) established or required by any major regulatory body, reflecting the absence of significant toxicological concern at normal dietary levels. It is naturally gluten-free but carries a high glycaemic index, which is a consideration for individuals managing blood sugar or diabetes. Commercial tapioca starch processing effectively removes the cyanogenic glycosides present in raw cassava, and FDA-reviewed GRAS documentation confirms the processed ingredient is free of mycotoxins, pesticides, and cyanogenic glycosides.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | Native tapioca starch is a food ingredient, not classified as a food additive in the EU, and carries no E number. Modified starches derived from cassava/tapioca (e.g., E 1404–E 1452) are permitted food additives under Regulation (EC) No 1333/2008. EFSA's 2017 re-evaluation concluded no safety concern for modified starches at reported use levels for the general population, with no numerical ADI required. Use in infant foods below 12 weeks of age requires a separate specific risk assessment.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Tapioca starch is recognized and analytically defined under FSSAI's Manual of Methods of Analysis of Foods (Cereals and Cereal Products, Section 13.7) as obtained from Manihot utilissima. FSSAI is actively formulating new vertical standards for 'Dry Tapioca Starch' under its Standards List programme. Tapioca (sago/tapioca) is also referenced in the Food Product Standards (Chapter 2.4 – Cereals and Cereal Products) under the Food Safety and Standards Act, 2006.source |
| FDA (Food and Drug Administration) (United States) | Approved | Recognized as an acceptable food ingredient under FDA CPG Sec. 578.100; must be labeled by plant source as 'tapioca starch.' In the absence of a standard of identity, starch meeting USP specifications is acceptable for food use. Modified tapioca starches (chemically or physically treated) fall under 21 CFR 172.892 'food starch-modified' and require corresponding label declaration.source |
Who should approach with care
Research citations
- 1FDA. GRAS Notice No. 1045 — Resistant Dextrin from Tapioca (FiberSMART®-tapioca). fda.gov
- 2FSSAI. FSSAI Standards List — Formulation of Standards for Dry Tapioca Starch. fssai.gov.in
- 3FDA. CPG Sec. 578.100 Starches — Common or Usual Names, 2018. fda.gov
- 4EFSA. Re-evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412) … and starch aluminium octenyl succinate (E 1452) as food additives, 2017. efsa.europa.eu
- 5FSSAI. Manual of Methods of Analysis of Foods — Cereals and Cereal Products (Section 13.7: Tapioca Starch), 2015. fssai.gov.in