Tapioca dextrin

Tapioca dextrin is a type of modified starch derived from tapioca, which comes from the cassava root. It is produced by treating tapioca starch with enzymes or acids, followed by drying, to break down some of the starch molecules into shorter chains. This process alters its texture and solubility.

Manufacturers use tapioca dextrin as a bulking agent, thickener, and stabiliser in a variety of food products. Its neutral flavour and ability to bind water make it useful in confectionery, baked goods, and processed foods, contributing to texture and mouthfeel.

Tapioca dextrin is authorised as a food additive in Great Britain and is listed in the Register of Food Additive Authorisations. European food safety authorities, including EFSA, have evaluated it. It is generally considered safe when consumed as part of a balanced diet. There are no widespread controversies regarding its consumption at typical levels found in food.