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Sago starch

Sago starch suppliers and sourcing guide

Sago starch is extracted from the pith inside the trunk of the sago palm (Metroxylon sagu), grown mainly in Indonesia, Malaysia and Papua New Guinea. The trunk is felled and split, the pith is rasped, and the starch is washed out with water, settled and dried into a white powder. Brands buy it as a native starch for thickening, noodles, baked goods and binding. Many products sold as sago pearls are made from cassava starch instead, so confirm the botanical source.

See suppliersWhat to ask for on the COA
Also known as
Metroxylon sagu starch · Sago palm starch · Sago flour · Sagu
Facts checked
November 2026

Forms and grades of sago starch

Suppliers sell different products under the same name. Specify the one you need.

  • Native powder

    Dried, refined sago starch, sold by whiteness and viscosity.

  • Pearl sago

    Starch formed into small balls and partly gelatinized, used in desserts and drinks.

  • Modified sago starch

    Sago starch modified for food or industrial use; modified grades fall under food starch-modified rules.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Identity
Microscopy of starch granules and source documentation, which separates sago from cassava starch.
Moisture
Loss on drying against the specification; native starches carry noticeable moisture and can spoil if wet.
Ash, pH and whiteness
Ash and pH for purity, and whiteness or color for appearance.
Viscosity profile
Paste viscosity by RVA or Brabender, which shows how it thickens on cooking.
Heavy metals
Lead, arsenic, cadmium and mercury by ICP-MS against the supplier specification or the buyer's own limits.
Microbiology
Total plate count, yeast and mold, coliforms or E. coli, and Salmonella, which matter most when the ingredient goes uncooked into powders, capsules or tablets.

Storage, lots and expiry

Storage and shelf life

Store sealed in a cool, dry area off the floor, protected from humidity, pests and odors. Shelf life is set by the supplier; older stock is checked for moisture, odor and micro.

Lots and expiry dates

Whiteness, viscosity and micro counts can vary with processing conditions at origin. Record origin, viscosity and micro per lot, and ask suppliers to confirm the starch is from Metroxylon sagu.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Sago starch suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking sago starch suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of sago starch can brands buy?

Common forms include native powder, pearl sago and modified sago starch. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for sago starch include?

Expect identity, moisture, ash, pH and whiteness, viscosity profile, heavy metals and microbiology, each with its method, specification and result for that lot.

How should sago starch be stored?

Store sealed in a cool, dry area off the floor, protected from humidity, pests and odors. Shelf life is set by the supplier; older stock is checked for moisture, odor and micro.

What is the regulatory status of sago starch?

Health Canada's Natural Health Products Ingredients Database lists Metroxylon sagu (sago palm) starch, with the medulla (pith) of Metroxylon sagu as the source material and binder as its non-medicinal purpose for oral use. 21 CFR 184.1277 lists sago starch among the starches that may be dry heated to make dextrin.

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