Extraction of Glucose Syrup from Tapioca Starch

Tapioca starch, a near-pure carbohydrate derived from the roots of the cassava plant (Manihot esculenta), is a globally significant ingredient with diverse applications. Extracted through a process of grinding, washing, and drying the cassava root pulp, it presents as a fine, white powder characterized by its neutral flavour, odour, and ability to form clear, viscous solutions and gels upon heating. Its inherent gluten-free nature has propelled its widespread use in gluten-free baking and food formulations, providing binding, textural enhancement, and moisture retention. Tapioca starch serves as a crucial raw material in various industries-adhesives, paper manufacturing, textiles, pharmaceuticals, and the production of sweeteners and biodegradable materials and nutritionally lean, its unique functional properties- thickening power, freeze-thaw stability, and film-forming capabilities, is an indispensable component in numerous food and industrial processes, contributing significantly to both food security in tropical regions and the global market for specialized starches. The moisture content in the glucose is 16.5%, and the ash content of the tapioca starch is 34.66% and overall yield of the glucose syrup using tapioca starch is the 78grams.