Tapioca Syrup
How Dextrose Equivalency Impacts Syrup Viscosity
This video explores how dextrose equivalent (DE) levels influence the viscosity of CIRANDA’s tapioca syrups—and how that impacts functionality in your formulation. Lower DE syrups like DE27 and RS18 are thick and highly viscous, making them ideal for binding and film-forming applications. DE40 offers a balance of mild sweetness and moderate viscosity, while DE95 is the thinnest, best suited for sweetening without added structure.
We also showcase our organic maltodextrin powder, which hydrates easily and adds viscosity in dry mix applications without clumping.