Tapioca Starch
Comparing Pre-Gel & Native Tapioca Starch
This video demonstrates the functional differences between CIRANDA’s pregelatinized and native tapioca starches when mixed with room temperature water. Our pregelatinized tapioca starch is pre-cooked and dried, allowing it to dissolve and form a thick, stable gel without the need for heat. It’s ideal for cold-processed applications like soups, sauces, puddings, and baked goods.In contrast, native tapioca starch requires heat to activate its thickening properties. In cold water, it does not dissolve or build viscosity—it simply settles when agitation stops.
This side-by-side comparison highlights how choosing the right starch for your process can improve texture, efficiency, and overall product performance.