Tapioca starch is a white powder extracted from the cassava root. It is an uncomplicated starch, composed of small glucose molecules that have been joined together to form long chains. This type of starch is called amylopectin. Unlike other starches, tapioca starch is almost entirely insoluble in water. When heated, it forms a clear gel with a glossy sheen. For this reason, it is often used as a thickener or binding agent in food processing. There are two main types of tapioca starch: native tapioca starch and food-grade modified tapioca starch. Native tapioca starch is the unmodified form of the starch and is used mainly in the food industry. Food grade modified tapioca starch has been chemically modified to improve its functionality. It is often used as an additive in processed foods, as well as in industrial applications such as papermaking and textile manufacturing.