OUR INGREDIENTS:

Tapioca is an ideal capsule and softgel medium for consumers following Vegan, Halal, or Kosher dietary restrictions. Beyond those with dietary restrictions, tapioca serves as a very safe and effective means of distribution for those seeking to improve their health.

With regards to protecting health, our capsules do not contain carrageenan, a molecule derived from irish moss (a form of seaweed) which has been shown in clinical trials to induce gastrointestinal inflammation and pain in both humans and animals, though research is still exploring this relationship. Our Tapioca is also certified to be non-GMO, 100% Vegan and much more… (see below). The fact that it is not animal based also reduces the effective risk of disease transmission through animal processing to zero.

With regards to sustainability, it is important to note that Tapioca is a highly sustainable crop that grows year-long in the tropics and requires less human investment per calorie than a potato. It is the primary crop and staple food in many parts of the African continent as well as an abundant food product throughout the tropics worldwide, leading to its inclusion in various cuisines worldwide. From tapioca pudding, to bubble tea, to cassava pone, cassava and tapioca are a part of our everyday lives.

PHYSICAL CHARACTERISTICS:

Our capsules are easy to swallow, able to be molded into more sizes, colors and shapes than any of our competitors. In comparison to gelatin and Hypromellose Cellulose (HPMC) capsules, our StarchCap™s and StarchGel™s are more heat stable, pressure resistant, and undergo less cross-linking reactions.  This unique combination provides extended shelf life, higher dissolution in the stomach as well as higher bio availability when consumed. From a manufacturing perspective, our two-piece capsules and softgels are more robust and non-brittle than HPMC capsules and ideal for automated manufacturing equipment.

The cassava root (manihot esculenta) is the grown primarily throughout the tropical regions surrounding the equator. These cassava roots are organically grown, harvested and washed before processing into the capsular form. This process involves an intensive cleaning and polishing process. As the root is rinsed, peeled, and the starchy material is extracted, the cassava pulp is fully removed to yield a purified and low-water content starch. This is the primary advantage of the use of Tapioca, it contains less water than gelatin capsules and is more resistant to pressure and thermal forces than its plant-based counterparts. The remaining starch is termed tapioca powder. This tapioca powder is then formed into a gel-like sheet through acid-modification as well as the incorporation of glycerin and purified water in controlled amounts to form capsules. These capsules are then ready to be filled and sent to market (see Figure 1)

Figure 1. Flow Chart Summarizing the Conversion of Cassava Root into StarchCap™ and StarchGel™