Tapioca Starch Usage Chart:
| . | Usage ratio | Solubility | Texture | Uses |
| Tapioca Starch | Any | Hot | Elastic, chewy | Used for noodles, corn starch replacement, thickening, and doughs |
| Rapid Tapioca Starch | 10-12% to the weight of the flour | Hot | Elastic, chewy | Gluten-free baking |
| Expandex | 10-12% to the weight of the flour | Hot | Elastic, chewy | Gluten-free baking |
| N-Zorbit M | 40% | Cold | Powdery | Used primaily for turning oils/fats into powders |
| Ultra-Tex-3 | 0.2-8% | Cold or Hot, High Shear (Blender) | Smooth | Glazes 2-3%, Dessert sauces 3-4%, Good for cold applications, can be heated |
| Ultra-Sperse 3 | 0.2-8% | Cold or Hot, Low Shear (whisk) | Smooth | Gravy 3-4%, Pudding 6-8% |
| Ultra-Tex-8 | 0.2-8% | Cold or Hot, High Shear (Blender) | Creamy | Cream sauces 3-3.5%, Gravy/Jus 4%, Purees 6%, Pudding 8%, Good for cold applications resists heat better than 3,4. Higher viscosity than other ultra-tex and ultra-sperse. |
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