Cassava starch is a kind of powder made by dehydration and drying after starch extraction from cassava. No smell: Tapioca starch no smell, suitable for delicate adjusting products, such as food and cosmetics.
Plain taste: tapioca starch has no flavor and no aftertaste, so it is more suitable for well-flavored products than regular starch, such as pudding, cake and pastry stuffing.
Limpid slurry: the slurry formed after steaming and boiling cassava starch is clear and transparent, suitable for color mixing. This property is also important for the application of cassava starch for high-grade paper sizing.
Viscosity: Because the ratio of amylopectin to amylose is up to 80:20, it has high peak viscosity. This feature is suitable for many uses. At the same time, cassava starch can also be modified to eliminate the viscosity to produce loose structure, which is quite important in many food processing.
Frozen-unfrozen stability: native cassava starch shows relatively low reversibility, thus preventing water loss in the frozen-unfrozen cycle. This feature can also be further enhanced by the modification.
Cassava starch is widely used in food, beverage, candy, chemical, paper, textile, medicine and cosmetics, etc.
Cassava starch needs to be safety protected in the storage and shipping process, to avoid scraping and getting wet in the rain of moist. Indoor storage should pay attention to the temperature and humidity of the environment and the physical and chemical characteristics of other products placed around, in the outside storage should be placed in a relatively high terrain and do a good job of covering and inspection.
| Items |
Standard |
| Moisture (g/100g) |
≤13 |
| Whiteness% |
≥92 |
| Ash (g/100g) |
≤0.2 |
| Impurities (Piece/cm²) |
≤3 |
| Particle size (100mesh pass through rate)% |
≥99.5 |
| Viscosity (6%,700mg)BU(Brabender) |
≥700 |
| Protein/fibre(g/100g) |
≤0.2 |
| PH |
5-7 |
| SO2(PPM) |
≤30 |
| Residue on sieve(PPM) |
≤900 |
We produce both food grade and industry grade cassava starch. Please contact us
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