Tapioca starch is a thickener and stabilizer in fruit pies, soups, puddings, breads, sauces, soy and meat products. It can withstand long cooking times without breaking down. And products made with tapioca don’t lose their quality when frozen or reheated because tapioca retains its thickening capabilities throughout these processes. Tapioca becomes clear and gel-like when cooked and dissolves completely when used as a thickener. As a thickener, binder, and stabilizer in many food products, including: Baked goods: Can be used as a gluten-free substitute for wheat flour in breads, cakes, and pastries Desserts: Can create a smooth and creamy texture in puddings, custards, and pie fillings Sauces and soups: Can be used to achieve the desired thickness and consistency Meat products: Can be used as a binder in sausages and meatballs Noodles and pasta: Can be used in a variety of noodles and pasta, including rice noodles and vermicelli Snacks: Can be used in the production of chips, crackers, and popcorn Beverages: A key component in bubble tea, an Asian drink that features tapioca pearls, tea, and milk