Tapioca flour and tapioca starch are the same thing. Tapioca flour, also known as Thai raw flour, is odorless and is suitable for products that need to be fine-tuned for odor, such as food and cosmetics. In terms of taste, tapioca starch is flavorless and has no aftertaste (e.g., corn), so it is more suitable than regular starch for products that need to be finely tuned for flavor, such as puddings, cakes, and stuffed pastry fillings.

Expanded Information:

From the appearance of ? Tapioca starch after cooking, the paste formed is clear and transparent, suitable for coloring with pigments. This characteristic is also important for tapioca starch to be used in sizing of high-grade paper. Due to the high ratio of branched to straight chain starch of 80:20 in tapioca raw starch, it has a high spiked viscosity. This characteristic is suitable for many applications. At the same time, tapioca starch can be modified to eliminate the viscosity to produce a loose structure, which is important in many food processes.

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