Differences in ExtractsTapioca starch is a starch extracted from the tuberous roots of cassava, which contains a natural toxin and cannot be eaten raw. Corn starch, on the other hand, is a starch extracted from corn, which does not contain toxins and is fine to eat raw. Usage is different, tapioca is generally used for food processing, while corn starch is mainly used to make starch sugar, organic acids, modified starch.

Tapioca starch, the more common use is to blend dishes to make soup thick. In addition, tapioca can be used to make alcohol, fructose, glucose, maltose, monosodium glutamate (MSG), beer, bread, shrimp flakes, crackers, vermicelli, sauces, and so on. Usually tapioca is mixed with other ingredients, and when it meets water, it will be transparent, colorless and tasteless, with a Q-bouncy texture, which is often used to make taro balls.

Introduction of cornstarch

Cornstarch, also known as cornstarch, cornstarch, cornflour, cornstarch, cornstarch, cornstarch, cornstarch thickening of soup will not change after cooling, so in the baking, will add some cornstarch to increase the viscosity of the ingredients, is used as a thickener, used to help the food material texture is soft and smooth, or It can be used as a thickener to help thicken soups and can also be used to make cold noodles or to spread pancakes for western-style meals.

Applications: chrysanthemum fish, Kung Pao shrimp balls, marinated scallops, dessert cookies Generally, potato starch is often consumed in Chinese food. Western-style meals often use corn starch.