Tapioca starch is a powder made from tapioca that is dehydrated and dried after starch extraction.

Tapioca starch is the starch extracted from cassava tubers, which can be used for flavoring and also used to make food, which is very versatile. Tapioca starch is white in color and has no odor, and when cooked at high temperatures, tapioca starch forms a clear, transparent paste that can be used to make cold noodles, which are also extremely tasty to eat.

Tapioca starch is one of the most industrially valuable starches, and has a wide range of uses, including in food recipes, as a seasoning for cooking, and as a delicacy. In Thailand, tapioca starch is mostly used to make frozen food, canned food, dry food, candy, baked goods and so on.

Expanded Information:

Tapioca starch is introduced as follows:

Thailand Foods that use tapioca starch include canned foods, frozen foods, dry mixes, baked goods, snack foods, condiments, soups, sausages, dairy products, meat and fish products, and baby foods.

Tapioca starch sugar is a general term for glucose, fructose, maltose and their mixtures generated by acid or enzyme-catalyzed hydrolysis reaction using tapioca starch as raw material. The application of starch deep processing is common in the food, beverage and health care products industry, and the rapid development of food, beverage and health care products industry also for starch sugar.

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