Tapioca starch is used in varied industrial as well as commercial applications. Its uses as so diverse that it can be found in almost all kinds of industries ranging from paper, textile, food and furnishings such as adhesive industry, used as filler in compounded animal feed, confectioneries , jellies, gums, beverage and ethanol.

Application Benefit
Confectionary Different purpose to use such as gelling ,thickening , texture stabilizing , Adhesion.
Bread , Pudding Thickener and stabilizer.
Food Ingredients Thickener , filler , stabilizer.
Pharmacy Use as binders, Fillers and disintegrating agents for tablet production.
Paper Coating binder.
Glue Adhesive.
Ethanol Carbohydrate source of fermentation
Biodegradation materials "Can be blended with petroleum-based or synthetic polymers to improve the Biodegradability."

It is non-sweet , nutritive saccharide polymer that consists Of D-glucose unit linked primarily by alpha 1,4 bond and that has a DE of less than 20. Maltodextrin syrup is the mixtures of maltose,maltotriose,maltotetraose,maltopentose and etc.

Application Product Benefit
Flavor and Seasoning powder. DE15 Complete encapsulation and carrier of the flavor.
Nutrition fluids DE15-18 Source of carbohydrate.
Frozen desserts and confections DE15-18 Freezing point depression, Crystal formation.
Low fat salad dressing DE15 Provide a smooth and fat like mouth feel.
Gum and Jellies DE10-15 Reduce drying time and improve resiliency
Candies DE10-15 Improve hygroscopic properties

Glucose syrup are hydrolysis products of starch and they are all mixtures of polymers of D-Glucose. The Glucose syrup are normally descried as compound having DE value between 20 and 80. They are used in a variety of food and non-food applications depending on their properties and their interaction with the other ingredients present.

Application Product Benefit
Hard candies toffees Caramel , Fudge DE38-42 Prevent crystallization of sucrose , Give viscosity and chewiness.
Gums, Jellies, Marshmallows DE63 High maltose syrup help reducing toughness.
Increase sweetness contribute to the humectancy and protect against drying out.
Give maximum whipping characteristics and texture.
Help protection against microbiological spoilage.
Chewing Gum DE35-42 Give chewing of the texture, Slow and sustained release of the sugar.
Non–Dairy Creamer DE24-29 Avoid moisture absorption of the product.
Ice cream and mousse DE38-42 Prevent crystallization of sucrose. Inhibit sandiness from lactose crystallization and coarse ice crystal.
Bakery DE38-42 Fermentation ,Enhance browning reaction for crusts control product texture.
Breakfast cereals DE38-42 Improve shelf life, Enhance flavor and browning resistance to the breaking.
Brighter surface, Inhibit the ingress of moisture. Give texture and body.
Ketchup DE38-42 Control sweetness. Give body and texture.
Soft drink DE38-42 Give body, Viscosity and mouth feel.
Alcoholic beverage DE38-42 Provide body, Viscosity and sweetness control. Source of fermentable carbohydrate ,Enhance flavor stability.
Phamaceutical Industry DE38-42 Carrier for mixtures and medicine. Give protection against microbial spoilage.

Liquid glucose is syrup rich in D-glucose ,typically 99% dry substance basis D-glucose or grater. D-glucose is characterized as 60-70% as sucrose table sugar It is easily metabolized by the body and fermented by yeasts and others microorganisms.

Application Benefit
Bread, Doughnut, Cookie, Cracker, Pie and Cake. Encourage yeast growth and gas production, Browning in the fryer
Softer mouth feel, Retain moisture and retard staling.
Beer, Malt liquor And wine. Fermentation to alcohol,Low calorie, No carbohydrate residue remain to increase the calories sweetness.
Energy and sport drink. Source of energy and metabolic intermediate.
Leather Tanning. Softness, Weight and special texture.
Canned Vegetable Caramel. Sweetness ,Preserving properties and fruit Shortness(a low fracture yield point for the caramel under extensional stress.)
Jams and Jellies. Prevent too sweet taste and provide excellent microbial stability because of the high osmotic pressure.

Chemically it is monosaccharide with the empirical formula C6H12O6. It has the same formula as glucose but differs from it in structure. Fructose syrup is produced by enzymatically -isomerizing refined dextrose hydrolysate. It is widely used as a substitute for sucrose because it is less expensive and has little effect on measured blood glucose levels which makes it suitable for some diabetic diets.

Application Benefit
Beverage Industries. Sucrose replacement, Enhance Flavor.
Alcoholic Beverage And Brewing. Source of fermentable carbohydrate
Canned Fruits and Vegetable. Improve texture and enhance Colors without masking natural flavor
Bakery Products. Maintain moisture so cakes and breads keep soft. Improve shelf life.