Item #: Tapioca_Syrup
Tapioca Syrup
Organic tapioca syrup is a translucent, viscous liquid produced from organic tapioca starch using enzymes. Ciranda supplies tapioca glucose, maltose and fructose syrups in a dextrose equivalent (DE) range of DE 27 to 95.
SKU: 77599
Origin: Thailand
Weight: 640.00 LB
Ships In: Request a Quote
Description
TapiOK® organic tapioca syrups are colorless, neutral-flavored syrups that add sweetness and functionality in a variety of applications from cookies to ice cream to beverages and beyond. Ciranda supplies tapioca syrups with a range of sugar profiles in a dextrose equivalent (DE) range of DE 27 to 95. Lower DE tapioca syrups are typically more viscous and less sweet, while higher DE syrups are less viscous, but often sweeter. Many manufacturers find success combining multiple DE's to achieve the desired balance of sweetness and texture.
As the first supplier to introduce organic tapioca syrup commercially to the North American market, Ciranda has decades of experience helping manufacturers formulate with a variety of syrups from different plant sources. Compared to syrups from grains, tapioca syrups are beloved for their exceptional film-forming and low-tack properties, which is beneficial in granola bars and confections to prevent the product from adhering to the packaging.
Organic and non-GMO tapioca syrups can often be substituted at a one-to-one ratio for corn syrup at the same or similar DE. Unlike syrups from corn, genetically modified tapioca currently does not currently exist commercially.
Conventional non-GMO tapioca syrups are available in the same DE levels.
Product FAQ
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Yes, tapioca syrup can be used to sweeten beverages, providing a smooth mouthfeel and enhancing flavor.
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They are classified based on their dextrose equivalent, which is equal to the percentage of reducing sugars present in the starch derivative, relative to dextrose (aka glucose)
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Yes, tapioca syrup is plant-based and suitable for both vegan and vegetarian products.
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It helps in browning, moisture retention, and improving the texture of baked goods.
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Tapioca syrup has a shelf life of 18-24 months, from date of manufacture, when stored unopened in a cool, dry place.
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Tapioca syrup is a natural, mild-tasting sweetener, with a neutral flavor profile.
Grower Story: Kurt Foitongsamrong
Farmer Kurt Foitongsamrong, begins his day in the kitchen, cooking for his children, before packing his lunch box and heading off to work the land. As a native of Amphur Huaytalang, Nakhon Ratchasima, Thailand, Kurt made the decision five years earlier to certify his farm and begin growing organic tapioca.
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Read MoreIn this video, we explore how different dextrose equivalent (DE) levels in CIRANDA’s tapioca syrups affect the texture of a basic gummy formulation.
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Tapioca Syrup Solids
Organic tapioca syrup solids are also known as dried glucose syrup or glucose syrup solids. Ciranda's TapiOK® organic tapioca syrup solids are the powdered equivalent of our DE 27 organic tapioca glucose syrup. Manufacturers of cereal clusters and granola use syrup solids for cluster adhesion and improved texture. Tapioca syrup solids are a popular choice in ice creams and frozen desserts for freeze-point depression, and in yogurts for mild sweetening, solids building and water activity control. Use syrup solids as a carrier for powdered flavors; in gummy confections for chewiness and hydrocolloid replacement; and in powdered supplement mixes to replace milk solids as a source of non-dairy carbohydrates. Organic tapioca syrup solids are an excellent option for manufacturers looking to replace corn syrup solids as genetically modified tapioca is currently not available commercially. Conventional non-GMO tapioca syrup solids are also available.
Tapioca Syrup RS18
Tapioca Syrup RS18 is a clear, mildly viscous syrup produced from tapioca starch using non-GMO enzymes. It has a sweetness similar to our tapioca syrup DE40, but with 38% less sugar due to the higher composition of DP3+ carbohydrates which are not currently classified as sugar. Tapioca Syrup RS18 also has exceptional film-forming and binding properties which are typically only found in lower DE syrups, making it an effective single syrup solution in bars, confections, and gummy supplements to achieve a balance of sweetness and function. Use Tapioca Syrup RS18 to reduce the added sugar content in a variety of food & beverage applications; bars, cereals, frozen desserts, snacks, bakery, beverages, gummy supplements, confections, and more. Tapioca Syrup RS18 is Non-GMO Project Verified and Kosher. USDA Organic certification may be possible.
Rice Syrup
Organic rice syrup is produced from organic rice using enzymes. The conversion process creates viscous syrups that provide sweetness and functionality in applications like bakery, confections and frozen desserts. Ciranda supplies glucose and high maltose varieties of brown and clarified rice syrups in a range of DE levels. In applications like ice cream, bars, granola, and gummy confections, rice syrup functions as a binder, humectant, browning agent, flavor enhancer, and texture modifier. In most cases, lower DE syrups have a higher viscosity and a lower sweetening power, while higher DE syrups have a lower viscosity and higher sweetening power. Organic and non-GMO rice syrup is an excellent replacement for corn syrup, and can often be substituted at a one-to-one ratio. Contact us for help selecting the appropriate DE level for your application. Ciranda's rice syrups are produced with solar energy and impact the livelihood of area rice farmers under the Kisan Dost "Farmer's Friend" platform that provides farmer services like direct purchase of paddy, mobile agro-consultancy services, and fair minimum pricing. Conventional non-GMO brown and clarified rice syrups are available in the same DE levels. Contact us for full program details.
Agave Syrup
Organic agave syrup is produced from the juice of the piña from the azul variety of the agave tequilana plant, commonly called blue agave. This medium-colored, golden amber syrup is truly a labor of love with piñas taking approximately seven years to grow before they can be harvested by the jimadors (agave farmers). Agave syrup naturally contains a high percentage of fructose. It functions as a sweetener, slight binder, and browning agent in applications like granola, biscuits, bread, sauces, ice cream and yogurt. It is especially popular in flavored table and beverage syrups and alcoholic and non-alcoholic beverages. Agave syrup is also sometimes known as agave nectar.