When you ask a supplier for native tapioca starch, the first two documents you should receive are a specification sheet (the limits the mill guarantees) and a Certificate of Analysis (what a specific lot actually measured). This guide walks through the spec sheet line by line, so you can compare quotes like-for-like and write a purchase spec that protects your process.
For reference while you read: our own published specification and datasheet (PDF) show every parameter below with the guaranteed limit.
The parameters, in plain language
Moisture (% max)
How much water the starch carries. Too high and you’re paying starch prices for water — and risking mould and caking in storage. Native tapioca starch typically specs at 13% max. Moisture also matters for shelf life and storage: dry starch stored off the floor keeps for years.
Starch content (% min)
The share of the product that is actually starch (typically specified on a dry basis). Higher is better — it’s the functional part you’re buying. Look for 85% min or better. A low starch content with a low price is not a bargain; it’s dilution.
Viscosity (BU min)
The thickening power, usually measured on a Brabender-type viscograph in Brabender Units (BU). This is the parameter your process feels most directly — in noodles, sauces, paper coating, or adhesives, viscosity drives texture and machine runnability. Native tapioca starch is prized for high peak viscosity and clean, neutral taste; 700 BU min is a strong specification. Method matters (concentration, heating profile), so when comparing two suppliers, confirm the viscosity method is the same before comparing the number.
Whiteness (% min)
Measured on a whiteness meter; a proxy for cleanliness of washing and drying. Food and paper buyers care most — grey starch means poor separation or scorching. 92% min is above the level much of the trade quotes (90%).
SO₂ (ppm max)
Residual sulphite from processing water treatment. This is the line that splits food grade from industrial grade: ≤10 ppm (stricter food applications), ≤30 ppm (general food), ≤100 ppm (industrial). We explain the grades in detail in SO₂ grades in tapioca starch. Sulphite is a declarable allergen in many markets at ≥10 ppm — if you’re a food manufacturer, this number decides your label.
pH
Acidity of a starch slurry, typically specified 5–7. Out-of-range pH hints at fermentation in the root pile or poor process water — and can interfere with downstream chemistry (paper sizing, adhesives).
Ash (% max)
Mineral residue after incineration — sand, soil, process contamination. Lower is cleaner; 0.2% max is a tight limit.
Pulp (cc/50 g max)
Residual fibre from the root. High pulp shows up as specks and poor filterability. 0.1 cc/50 g max is a demanding spec — many mills quote 0.2.
Fineness (% through 150 µm, min)
Particle size — how much passes a 150-micron (100-mesh) sieve. Coarse starch dissolves unevenly and feels gritty. 99.5% min through 150 µm is finer than the 99.0% that is common in the trade.
A quick comparison table
| Parameter | What it protects | A strong native-starch spec |
|---|---|---|
| Moisture | Storage life, real starch per tonne | ≤ 13% |
| Starch content | Functional value | ≥ 85% |
| Viscosity | Texture, runnability | ≥ 700 BU |
| Whiteness | Appearance, cleanliness | ≥ 92% |
| SO₂ | Food-safety grade, labelling | ≤10 / ≤30 / ≤100 ppm by grade |
| pH | Process compatibility | 5–7 |
| Ash | Mineral contamination | ≤ 0.2% |
| Pulp | Specks, filterability | ≤ 0.1 cc/50 g |
| Fineness (150 µm) | Dissolution, mouthfeel | ≥ 99.5% |
Five traps when comparing supplier specs
- “Typical” vs “guaranteed”. Some sheets quote typical results, not commitments. Ask which numbers the supplier will stand behind on every lot — and get the COA that proves it.
- Different test methods. Viscosity in particular is method-sensitive. Same number, different method = not the same spec.
- A cheaper quote with a looser spec. Lower starch content, higher pulp, or industrial-grade SO₂ can hide inside a lower price. Compare identical specs, then compare prices — our guide to what drives tapioca starch prices covers this.
- No mention of grade. If the sheet doesn’t state SO₂, you don’t know what food-safety grade you’re buying.
- Spec sheet without a certification system behind it. A spec is a promise; a certified food-safety system (FSSC 22000, audited by SGS in our case) is what makes the promise auditable. See which certifications to require from a starch supplier.
Writing your purchase specification
Start from your process needs, not from the loosest spec on offer: pick the SO₂ grade your label requires, set viscosity around your formulation trials, and keep moisture/ash/pulp at the tight end if you run sensitive equipment. Then send that spec to shortlisted mills and ask each for a quotation against your spec plus a recent COA — that’s the cleanest like-for-like comparison there is. Our supplier page explains how ordering works with us, step by step.
Get our spec and a live quotation
Our full specification is published — view it on the product page or download the datasheet (PDF). To test it against your process, request a sample, or send your spec for a quotation — our export team replies within 1–2 business days.