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Tapioca syrup

Tapioca syrup suppliers and sourcing guide

Tapioca syrup is a glucose syrup made from tapioca starch, which is extracted from cassava root (Manihot esculenta). The starch is slurried and broken down with enzymes (or acid) into glucose, maltose and longer saccharides, then refined with activated carbon and ion exchange and evaporated to a syrup. It is sold by dextrose equivalent (DE), and brands often choose it as a non-corn or organic alternative to corn syrup in bars, cereals and confections.

See suppliersWhat to ask for on the COA
Category
Sweeteners
Also known as
Tapioca sirup · Cassava syrup · Tapioca glucose syrup
Facts checked
November 2026

Forms and grades of tapioca syrup

Suppliers sell different products under the same name. Specify the one you need.

  • Low-DE syrup

    Less sweet, more viscous syrup used as a binder in bars and clusters and to slow sugar crystallization.

  • Higher-DE and high-maltose syrup

    Sweeter syrups with more glucose or maltose, used in confections, sauces and baked goods.

  • Organic

    Syrup from certified organic tapioca starch, widely used in organic bars and cereals.

  • Dried tapioca syrup (syrup solids)

    Spray-dried syrup sold as a powder for dry blends and coatings.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Dextrose equivalent
DE by Lane-Eynon titration or calculated from the HPLC sugar profile; it sets sweetness, viscosity and browning.
Saccharide profile
Glucose (DP1), maltose (DP2), maltotriose (DP3) and higher saccharides by HPLC.
Dry solids
Dry substance by refractive index or oven drying, which sets how much syrup solids each kilogram delivers.
Sulfated ash and sulfur dioxide
Sulfated ash and sulfur dioxide, both set as limits in glucose syrup standards.
Color and pH
Color by absorbance and pH of the syrup, which show refining quality and heat history.
Microbiology
Total plate count, yeast and mold against the supplier's specification.

Storage, lots and expiry

Storage and shelf life

Store tapioca syrup closed at moderate temperature; bulk deliveries usually go into heated or insulated tanks because viscosity rises sharply when the syrup is cold. Warm storage slowly darkens the syrup, and condensation can allow yeast growth at the surface. Shelf life is set by the supplier's specification, with color, solids and micro rechecked on aged stock.

Lots and expiry dates

DE, solids and color can drift between lots, which changes binding strength and browning in finished products, so record the actual DE and solids from each COA. Note the starch origin and organic certificate for each lot.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 168.120 defines glucose sirup as a purified, concentrated solution of nutritive saccharides obtained from edible starch and allows a name based on the starch, such as "Tapioca sirup".

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 168.120 requires not less than 70.0 percent total solids and a reducing sugar content (dextrose equivalent) of not less than 20.0 percent on a dry basis.

    Source: ecfr.gov (opens in a new tab)

  • Canada's Food Compositional Standards (Volume 15, Sweetening Agents) include a "(Naming the source of the glucose) Syrup" standard: glucose with not more than 35% moisture and 3% ash.

    Source: inspection.canada.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Tapioca syrup suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking tapioca syrup suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of tapioca syrup can brands buy?

Common forms include low-DE syrup, higher-DE and high-maltose syrup, organic and dried tapioca syrup (syrup solids). Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for tapioca syrup include?

Expect dextrose equivalent, saccharide profile, dry solids, sulfated ash and sulfur dioxide, color and pH and microbiology, each with its method, specification and result for that lot.

How should tapioca syrup be stored?

Store tapioca syrup closed at moderate temperature; bulk deliveries usually go into heated or insulated tanks because viscosity rises sharply when the syrup is cold. Warm storage slowly darkens the syrup, and condensation can allow yeast growth at the surface. Shelf life is set by the supplier's specification, with color, solids and micro rechecked on aged stock.

What is the regulatory status of tapioca syrup?

21 CFR 168.120 defines glucose sirup as a purified, concentrated solution of nutritive saccharides obtained from edible starch and allows a name based on the starch, such as "Tapioca sirup". 21 CFR 168.120 requires not less than 70.0 percent total solids and a reducing sugar content (dextrose equivalent) of not less than 20.0 percent on a dry basis. Canada's Food Compositional Standards (Volume 15, Sweetening Agents) include a "(Naming the source of the glucose) Syrup" standard: glucose with not more than 35% moisture and 3% ash.

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