There isn’t that much information out there on tapioca syrup but I see this as a promising healthier substitute for corn syrup. So, I’m saving my readers the trouble of having to Google it and piecing together the limited information by compiling it into this post.
Tapioca is a starch derived from the root of the cassava plant commonly grown in Africa, Asia, and South America and known for its thickening qualities. Tapioca can be used in place of cornstarch and arrowroot to thicken sauces and gravies.
Here comes the scientific part.
The syrup is made when natural enzymes are introduced to the cassava root. This process is known as enzymatic hydrolysis. After enzymatic hydrolysis is complete, a sweet syrup is formed. The syrup is considered to be a healthier sweetener.
The syrup is a golden color with a neutral flavor and better yet, it doesn’t get grainy like sugar syrup. The syrup is gluten free and not genetically modified so it’s used as a healthier alternative to corn syrup and sugar syrup, and glucose syrup. Tapioca syrup can also be used in place of honey and maple syrup if a neutral flavor is desired.
Compared to sucrose, tapioca syrup is lower in calories and carbohydrates.
There are two drawbacks to tapioca syrup. One is that it’s not widely available in North America and is double the price of corn syrup. The other is that it’s golden color will make anything that’s normally white in color, an off-white such as marshmallows and poured fondant.