Tapioca flour is not cornstarch. Cornstarch is a relatively pure raw starch. Cornstarch is widely used in daily life. Tapioca flour is a starch extracted from plants. Cassava The taste of the flour is very elastic. Cassava flour is also widely used in daily life and is used in many places. However, cassava flour is suitable for eating too much at one time. Eating too much will affect your health.

Tapioca flour is a small ball made of cassava flour, which is a starch refined from the roots of cassava or cassava plant (Manihotesculenta). It is a main ingredient in baby food milk pudding and is also used to thicken soups and stews.

Tapioca starch has no peculiar smell and is suitable for products that require fine-tuned odor, such as food and cosmetics.

Bland taste: Tapioca starch has no taste and no aftertaste (such as corn), so it is more suitable than ordinary starch for products that require refined flavors, such as puddings, cakes, and stuffed pastry fillings.

Clear paste: The paste formed after cooking tapioca starch is clear and transparent, suitable for coloring with pigments. This property is also important for the use of cassava starch in sizing high-grade paper.

Viscosity: Since the ratio of amylopectin to amylose in raw cassava starch is as high as 80:20, it has a very high peak viscosity. This feature is suitable for many uses. At the same time, cassava starch can also be modified to eliminate stickiness and produce a loose structure, which is very important in many food processing.

High freeze-thaw stability: The native cassava starch paste exhibits relatively low reversibility, thereby preventing moisture loss during freeze-thaw cycles. This property can be further enhanced through modification.

Tapioca starch can be used to produce alcohol, fructose, glucose, maltose, monosodium glutamate, beer, bread, biscuits, shrimp crackers, vermicelli, sauces, and chemical products such as plastic fibers, plastic films, resins, coatings, adhesives, etc.

Chinese folklore says that soaking cassava flour in boiling water can remove internal heat.

In Chinese families (especially in southern Fujian), they like to mix cassava flour with water and stir the meat evenly for a better taste.