Cassava flour is a small ball made of cassava flour, which is starch extracted from the roots of cassava or cassava plants. Cassava flour is the main ingredient of baby food and milk pudding. Cassava powder itself has no special smell and can be widely used in food additives and cosmetics production. Its own properties are stable, and it is a good additive in food processing industry.
Related functions:
Clear paste: the paste formed after cassava starch cooking is clear and transparent, which is suitable for color matching with pigments. This characteristic is also very important for tapioca starch to be used for sizing high-grade paper.
Viscosity: Cassava starch has a peak viscosity because the ratio of amylopectin to amylose is as high as 80:20. This feature is suitable for many purposes. At the same time, cassava starch can also be modified to eliminate stickiness and produce loose structure, which is very important in many food processing.
High freeze-thaw stability: Cassava starch paste shows relatively low reversibility, so it can prevent water loss during freeze-thaw cycle. This feature can be further enhanced by modification.
Refer to the above content: Baidu Encyclopedia-Cassava Powder