Editing Tapioca (section)

=== Other uses ===
Tapioca root can be used to manufacture [[biodegradable plastic|biodegradable]] bags developed from a tapioca [[resin]] of the plant as a viable plastic substitute.<ref>{{cite web |last=Kasper-Claridge |first=Manuela |date=5 November 2018 |title=Manioc to the rescue in the fight against plastic pollution |url=https://www.dw.com/en/manioc-to-the-rescue-in-the-fight-against-plastic-pollution/a-46125335 |url-status=live |archive-url=https://web.archive.org/web/20181106153053/https://www.dw.com/en/manioc-to-the-rescue-in-the-fight-against-plastic-pollution/a-46125335 |archive-date=November 6, 2018 |access-date=2019-06-15 |website=DW.COM |language=en-GB}}</ref> The product is [[renewable]], [[Reuse|reusable]] and [[recyclable]]. Other tapioca resin products include gloves,<ref>{{Cite patent|title=Disposable biodegradable gloves and preparation method thereof|gdate=2014-01-02|url=https://patents.google.com/patent/CN103740022A/en}} {{Webarchive|url=https://web.archive.org/web/20220520185936/https://patents.google.com/patent/CN103740022A/en|date=May 20, 2022}}</ref> capes and aprons.{{citation needed|date=February 2015}}

Tapioca starch, used commonly for [[starch]]ing shirts and garments before [[ironing]], may be sold in bottles of [[natural gum]] starch to be dissolved in water or in [[spray can]]s.

The low amylose and low residual content, combined with the high molecular weight of its amylose, make tapioca a useful starting material for modification into a variety of specialty products. Tapioca starch applications in specialty products have become increasingly popular. The effects of additives on thermal transitions and physical and chemical properties can affect the quality and storage stability of tapioca-based products.{{Citation needed|date=July 2021}}<ref>{{cite journal |author=Huaiwen Yang* and Yuhsien Lin |date=2014-03-19 |title=Effect of Thermal Processing on Flow Properties and Stability of Thickened Fluid Matrices Formulated by Tapioca Starch, Hydroxyl Distarch Phosphate (E-1442), and Xanthan Gum Associating Dysphagia-Friendly Potential - PMC |journal=Polymers |publisher=Ncbi.nlm.nih.gov |volume=13 |issue=1 |page=162 |doi=10.3390/polym13010162 |pmc=7795945 |pmid=33406799 |doi-access=free}}</ref>

Salt is often added to starch-based products to enhance flavor and functionality, as it can increase the gelatinization temperature of tapioca starch and delay the retrogradation of the gels formed upon cooling. Cations, particularly Na<sup>+</sup> and Ca<sup>2+</sup>, can interact electrostatically with the oxygen atoms in the glucose molecule of the starch polymer. This interaction induces an antiplasticizing effect and increases competition for available water, increasing the [[glass transition temperature]] of the gelatinized molecule.<ref>{{Cite journal |last1=Chuang |first1=Lillian |last2=Panyoyai |first2=Naksit |last3=Shanks |first3=Robert A. |last4=Kasapis |first4=Stefan |date=15 August 2017 |title=Effect of salt on the glass transition of condensed tapioca starch systems |journal=Food Chemistry |language=en |volume=229 |pages=120–126 |doi=10.1016/j.foodchem.2017.02.063 |pmid=28372154}}</ref>