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Tapioca Syrup- (non gmo)

Tapioca Syrup- (non gmo)

by Bakers Authority


Regular price $122.02 Sale

Process in 1 business day
Our Non-GMO tapioca syrup is a syrup that is neutral in flavor and transparent in color. Made from 100% tapioca starch, which comes from the cassava root.
Tapioca Syrup Packaging:  Pail


Tapioca Syrup Pail Size: 5 Gallons


Tapioca Syrup Pallet Size: 5 Gallon Pails


Tapioca Syrup Shelf Life: 6 months


Tapioca Syrup Item Number: D-4595


Now you can create more vibrant confections and beverages, and snack bars that keep your key ingredients in focus. With growing concern from consumers surrounding genetically modified organisms, satisfy the demand with tapioca-derived non-GMO sweeteners.


Highlights of Our Tapioca Syrup

  • Provides excellent binding properties with mild sweetness (lower DE syrups)
  • Non-GMO
  • Made in the USA 

Highlights of Our Tapioca Syrup

  • Browning (Maillard reaction)
  • Crystal control (e.g., ice creams)
  • Humectancy, viscosity, fermentability

Perfectly Suited for

  • Bars
  • Beverages
  • Baked Goods
  • Cereal and Granola
  • Confectionery
  • Dairy
  • Sauces and Condiments




Breads; cookies; muffins

Lower DE for complex carbohydrates and binding; higher DE for sweetness, humectancy, browning; yeast fermentation; shelf extension


Nutrition bars; granola; cereal clusters, energy bites

Low-to-mid DE for chewiness, tack-free coating, shine; binding; higher DE for sweetness, humectancy, browning, soft texture


Sparkling soda; sports drinks; cocktail mixes

Lower DE for body, mouthfeel and emulsion stabilization; higher DE for sweetness and use as a priming sugar; yeast fermentation


Lollipops; licorice; caramels; marshmallows; gum; mints

Low-to-mid DE for tack-free crystallization control, binding, texture; high DE for sweetness; good for color development


Salad dressings; marinades; dips; spreads; pudding

Lower DE for viscosity modification and mouthfeel, higher DE for sweetness and browning


Ice cream; gelatos; novelty dessert bars

Lower DE for freeze-thaw stability, ice crystal inhibition, improved mouthfeel especially in low or reduced-fat ice cream, higher DE for sweetness, freeze point depression


Jams; jellies; table syrups; fruit preparations

Lower DE for viscosity and body; higher DE for sweetness and water activity control


Gummy vitamins; lozenges; cough syrups

Creates softness and chewiness in gummy vitamins; low-tack coating in hard lozenges; improves viscosity of liquid suspensions


Coated popcorn; pretzels; fruit strips and snacks

Lower DE for low-tack coating and binding; higher DE for sweetness and soft texture
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