1, tapioca is a starch extracted from the tuberous roots of a tropical plant, is a small ball made of tapioca, and tapioca is the starch refined from the roots of the cassava or tapioca plant (Manihot esculenta). Fresh cassava is indeed poisonous, but tapioca is edible after soaking, drying and other de-toxicizing processes. Tapioca chips are also edible when cooked or baked.

2, tapioca starch can be made alcohol, fructose, glucose, maltose, monosodium glutamate, beer, bread, cookies, shrimp flakes, vermicelli, sauces, as well as plastic fibers plastic film, resins, coatings, adhesives and other chemical products.

3, cassava medicinal efficacy is mainly to reduce swelling and detoxification. Indications: used for carbuncle sores and ulcers, bruises and pain, bruises, traumatic swelling and pain, scabies, ringworm and other evidence.

Expanded Information:

Tapioca starch is odorless and is suitable for products that require fine-tuning of odor, such as food and cosmetics.

Bland taste:Tapioca starch has no taste and no aftertaste (e.g. corn), so it is more suitable than ordinary starch for products that need to be fine-tuned for flavor, such as puddings, cakes and stuffed pastry fillings.

Clear paste: After cooking, tapioca starch forms a clear and transparent paste, which is suitable for coloring with pigments. This property is also important for tapioca starch to be used in sizing of high-grade paper.

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

High freeze-thaw stability: Tapioca raw starch pastes exhibit relatively low reversibility, thus preventing water loss during freeze-thaw cycles. This property can be further enhanced by modification.

Use:

Tapioca starch can be used to make alcohol, fructose, glucose, maltose, monosodium glutamate (MSG), beer, bread, cookies, shrimp flakes, vermicelli, sauces, as well as plastic fibers and plastic films, resins, coatings, adhesives and other chemical products.

Chinese folklore says that boiling water with tapioca can remove fire.

In Chinese families (especially in southern Fujian) like to mix tapioca with water and meat for a better taste.

Remarks:

Tapioca is one of the world's three largest potatoes, widely cultivated in tropical and subtropical areas. In China's southern subtropical region, cassava is second only to rice, sweet potato, sugar cane and corn of the fifth largest crop. It has an important role in crop layout, feed production, industrial applications, has become a widely planted major processing starch and feed crops.

Tapioca is the tuberous root of cassava in the Euphorbiaceae family, which is conical, cylindrical or fusiform, fleshy and rich in starch. Cassava flour is of excellent quality, can be used for food, or industrial production of alcohol, fructose, glucose and so on. All parts of cassava contain cyanogenic glycosides, poisonous, the fleshy part of fresh cassava must be soaked, dried and other de-toxicizing processing treatment before eating. As fresh cassava is easy to rot and deteriorate, it is generally processed as soon as possible after harvesting into starch, dry slices, dry potato grains, etc.. There are two main types of cassava: bitter cassava (used exclusively for the production of cassava flour) and sweet cassava (eaten in a similar way to potatoes). Processed for consumption, it is one of the main miscellaneous food for local residents.

Dosage: It should be appropriate for each use, just moderate.

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