Cassava starch is produced by cassava through cleaning, milling, starch extraction, dewatering and drying, which is widely used in food and non-food industry.
Odorless: Cassava starch has no odor and is suitable for the products that need to be refined, such as food, cosmetics, etc.
Bland taste: Cassava starch has no flavor and no aftertaste (such as corn), which make it better than the regular starch for the products that need to be refined, such as pudding, cakes, pastry fillings, etc.
Paste clarify: The paste formed by cassava starch after cooking is clear and transparent, which is suitable for the pigments for color toning. The property is also important for the cassava starch sizing for the high-grade paper.
Viscosity: Due to the ratio of amylopectin to amylose in cassava starch is as high as 80:20, it has high peak viscosity, which is suitable for many uses. Meanwhile, cassava starch can also be modified to eliminate the viscosity and produce loose structure, which is very important in food industry.
Freezing - high thawing stability: Cassava starch paste exhibits the relatively low reversivity, thus preventing water loss during the free-thaw cycle, which can be further enhanced by the modification.