Tapioca Starch (Cassava Starch)

About

What it is and where it shows up.

Tapioca starch is a purified carbohydrate extracted from the roots of the cassava plant (Manihot esculenta). It is widely used in food manufacturing as a thickener, binder, texturizer, and moisture retainer, and in its pearl form ('tapioca beans/pearls') as a chewy ingredient in beverages and desserts.

Safety summary

The regulatory and scientific consensus.

Tapioca starch is broadly recognised as safe for the general adult population; the FDA has affirmed dextrin (including tapioca-derived forms) as GRAS under 21 CFR 184.1277 and has issued 'no questions' GRAS notices for resistant dextrin from tapioca. Raw or improperly processed cassava root contains cyanogenic glycosides that can cause acute cyanide toxicity, but commercially purified tapioca starch is free of these compounds. No Acceptable Daily Intake (ADI) has been formally established, as no significant safety concern exists for typical dietary exposure levels.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Native tapioca/cassava starch is not a regulated food additive in the EU and does not require an E-number; it is a conventional food ingredient. Modified starches derived from tapioca may carry designations such as E1400-series numbers depending on the modification type, but native tapioca starch is used freely as a food ingredient.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	FSSAI has formulated and lists standards for Dry Tapioca Starch as a recognised food ingredient under its standards programme. Tapioca is a traditional and widely consumed staple food in India.source
FDA (Food and Drug Administration) (United States)	Approved	Dextrin (including tapioca-derived) is affirmed as GRAS under 21 CFR 184.1277. Tapioca starch is also recognised as a common food ingredient under FDA CPG Sec 578.100. Resistant dextrin from tapioca received a 'no questions' GRAS letter (GRN 1045) for use in a broad range of food categories at 1.2–10 g per serving.source

Who should approach with care

Whose guidance would steer them away.

Diabetes — Tapioca starch is a highly refined, high-glycaemic-index carbohydrate with minimal protein or fibre; frequent or large consumption may cause rapid postprandial blood glucose spikes, warranting portion control in people with diabetes or insulin resistance.

Ibs — High doses of tapioca-derived soluble fibre (e.g., resistant dextrin) can cause gastrointestinal symptoms such as bloating and flatulence in sensitive individuals, as noted in FDA GRAS notice GRN 1045 human tolerance studies.

Other — Individuals consuming raw or improperly prepared cassava (not commercial tapioca starch) are at risk of cyanide toxicity from cyanogenic glycosides present in unprocessed cassava root, per published literature (Hall 1987, PMC5113521).

Research citations

The sources behind this verdict.

1FSSAI. FSSAI Standards List — Dry Tapioca Starch. fssai.gov.in
2FDA. Agency Response Letter GRAS Notice No. GRN 001045 — Resistant Dextrin from Tapioca. fda.gov
3PubMed. Safety Assessment of Cassava Pulp-Derived Dietary Fiber: Acute and Sub-Acute Toxicity Evaluation. ncbi.nlm.nih.gov
4FDA. CPG Sec 578.100 Starches — Common or Usual Names, 2018. fda.gov
5PubMed. The Dangers of Cassava (Tapioca) Consumption, 1987. ncbi.nlm.nih.gov

Independently researched5 citations