A sweetener derived from the tapioca starch of the cassava root, it functions as a versatile alternative to refined sugars and corn syrups. The starch undergoes enzymatic processing to break down into simpler sugars, resulting in a viscous liquid with varying levels of sweetness. A common example of its application is in the food and beverage industry, where it can contribute to texture and sweetness in products ranging from candies to sauces.
Its appeal lies in its potential to offer a cleaner label and a perceived “natural” origin compared to some other sweeteners. It boasts a bland flavor profile, preventing it from overpowering the intended taste of the final product. Historically, starch-based syrups have been employed as cost-effective and readily available sources of sweetness and viscosity in food production. The current interest stems from consumer demand for alternatives to high-fructose corn syrup and artificial sweeteners.
