Tapioca starch and sweet potato starch are not the same.

Tapioca starch is a kind of tapioca as raw materials, after processing and extraction, dehydration and drying and made of powder, subdivided then it can be divided into the original starch and modified starch, generally speaking, modified starch is able to be reprocessed according to its specific use of a kind of starch, such as pearl milk tea pearls.

Sweet potato starch is also known as groundnut flour, sweet potato flour, etc., this starch is a staple food such as sweet potatoes as raw materials, after artificial milling, filtering and other processes to get a starch powder, subdivided and have a coarse sweet potato starch and fine sweet potato starch points. Relatively speaking, sweet potato starch is more suitable for the production of dishes, and tapioca starch is basically used to make some desserts, and tapioca starch smells more than sweet potato starch a sweet flavor, eat the texture is more delicate than sweet potato starch.

Tapioca starch and sweet potato starch difference

1, composition is different

Tapioca starch in addition to a large amount of starch, but also contains a toxin linen bitter glycosides, this ingredient will be consumed in the stomach under the action of the separation of hydrocyanic acid. Sweet potato flour does not have any toxin, the main component is starch, not suitable for large amounts of food.

2, the form of different

General tapioca was cooked, the color is basically transparent, while the color of sweet potato flour after cooking is generally gray.

3, different uses

In our country, tapioca is mainly used to do feed and food additives, commonly used in Taiwan to make taro balls, with a very Q taste. Sweet potato flour is mainly used to make vermicelli, of course, there is also the production of feed, and its production of vermicelli also has a certain degree of elasticity, the taste is better than rice flour, the flavor is not as good as rice flour.