{"id":3509,"date":"2026-10-23T15:00:00","date_gmt":"2026-10-23T15:00:00","guid":{"rendered":"https:\/\/ndrgkokalenterprise.com\/?p=3509"},"modified":"2026-10-23T15:00:00","modified_gmt":"2026-10-23T15:00:00","slug":"tapioca-starch-specifications-quality","status":"publish","type":"post","link":"https:\/\/ndrgkokalenterprise.com\/ms\/tapioca-starch-specifications-quality\/","title":{"rendered":"Tapioca Starch Specifications: Moisture, Whiteness, Viscosity and Quality Tests"},"content":{"rendered":"
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Quick answer:<\/strong> Key tapioca starch specifications are starch content (85% min), moisture (13\u201314% max), whiteness (often 90%+ for food grade), pH (about 5\u20137), 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.<\/p>\n

Updated October 2026 \u00b7 NDRG Kokal Enterprise, Sarawak, Malaysia<\/em><\/p>\n<\/div>\n

Key facts<\/h2>\n\n\n\n\n\n\n\n\n
Starch<\/th>\n85% min<\/td>\n<\/tr>\n
Moisture<\/th>\n13\u201314% max<\/td>\n<\/tr>\n
Whiteness<\/th>\n90%+ (food grade)<\/td>\n<\/tr>\n
pH<\/th>\nAbout 5\u20137<\/td>\n<\/tr>\n
Ash<\/th>\nAbout 0.2% max<\/td>\n<\/tr>\n
Viscosity<\/th>\nSet by application<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Typical specifications<\/h2>\n\n\n\n\n\n\n\n\n\n\n\n
Parameter<\/th>\nTypical value<\/th>\nWhy it matters<\/th>\n<\/tr>\n<\/thead>\n
Starch content<\/td>\n85% min<\/td>\nPurity and binding power<\/td>\n<\/tr>\n
Moisture<\/td>\n13\u201314% max<\/td>\nShelf life, mould prevention<\/td>\n<\/tr>\n
Whiteness<\/td>\n90%+ (food)<\/td>\nAppearance in food products<\/td>\n<\/tr>\n
pH<\/td>\nAbout 5\u20137<\/td>\nProcessing behaviour<\/td>\n<\/tr>\n
Ash<\/td>\n0.2% max<\/td>\nMineral impurities<\/td>\n<\/tr>\n
Pulp \/ fibre<\/td>\nLow<\/td>\nClean extraction<\/td>\n<\/tr>\n
Viscosity<\/td>\nAs specified<\/td>\nThickening and binding performance<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Simple checks<\/h2>\n