Tapioca Starch Specifications: Moisture, Whiteness, Viscosity and Quality Tests

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On October 23, 2026

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Quick answer: Key tapioca starch specifications are starch content (85% min), moisture (13–14% max), whiteness (often 90%+ for food grade), pH (about 5–7), ash (0.2% max) and pulp or fibre content, plus viscosity for the intended use. Food grade also has microbial limits. Always match the certificate of analysis to your application.

Updated October 2026 · NDRG Kokal Enterprise, Sarawak, Malaysia

Key facts

Starch	85% min
Moisture	13–14% max
Whiteness	90%+ (food grade)
pH	About 5–7
Ash	About 0.2% max
Viscosity	Set by application

Typical specifications

Parameter	Typical value	Why it matters
Starch content	85% min	Purity and binding power
Moisture	13–14% max	Shelf life, mould prevention
Whiteness	90%+ (food)	Appearance in food products
pH	About 5–7	Processing behaviour
Ash	0.2% max	Mineral impurities
Pulp / fibre	Low	Clean extraction
Viscosity	As specified	Thickening and binding performance

Simple checks

Fine, bright white powder that squeaks when pressed.
Neutral smell; no sour or musty odour.
Free-flowing, no lumps.

Storage

Keep sealed in a dry, cool place away from strong odours. Read our tapioca starch buying guide or order tapioca starch.

Frequently asked questions

What is the moisture limit for tapioca starch?

Usually 13% to 14% maximum.

What whiteness should tapioca starch have?

Food-grade tapioca starch is often specified at 90% whiteness or higher.

How should tapioca starch be stored?

Sealed, cool and dry, away from moisture and strong odours.

Buy in bulk: request a wholesale quote from NDRG Kokal Enterprise, Siburan, Sarawak. Call or WhatsApp +60 13-739 1922 or email info@ndrgkokalenterprise.com.

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