Tapioca is the name of a starch that is extracted from the tuberous roots of a tropical plant. This plant belongs to the big maple family and castor rubber in the same family, it will be transparent taste with elasticity when cooked with water and heat.

Many hotels in the bun dumplings is made of it, looks exquisite. Tapioca is the main ingredient in baby food milk pudding, and has a thickening effect on soups and stews. Tapioca has no special odor by itself, so it can be widely used for food additives and cosmetics.

Tapioca is one of the world's three largest yams. Cassava is the fifth largest crop after rice, sweet potatoes, sugar cane and corn. Since the fresh product of cassava is easily perishable, cassava is processed as soon as possible after harvesting, in which the powder product is cassava flour. In addition, cassava flour can also be used to make alcohol, monosodium glutamate, beer, bread, cookies, vermicelli, sauces and some chemical products.

Features

Bland taste: Tapioca starch has no flavor and no aftertaste (such as corn), so it is more suitable than ordinary starch for products that need refined flavors, such as pudding, cake and stuffing pastry filling.

Clear paste: The paste formed by tapioca starch after cooking is clear and transparent, which is suitable for coloring with pigments. This characteristic is also important for tapioca starch to be used in the sizing of high-grade paper.

Viscosity: Because the ratio of branched-chain starch to straight-chain starch in tapioca raw starch is as high as 80:20, it has a high peak viscosity. This feature is suitable for many applications. Also, tapioca starch can be modified to eliminate the viscosity to produce a loose structure, which is quite important in many food processes.