Cassava starch is a natural product and belongs to food raw materials.

Cassava modified starch is a kind of food additive, which has been optimized in viscosity, high temperature resistance and acid resistance. It is a kind of modified starch with stronger functionality than cassava starch by adding reagents and undergoing physical and chemical reactions under slurry.

Second, the storage stability is different.

Compared with the original starch, cassava modified starch is not easy to coagulate during storage at room temperature and low temperature.

Cassava starch will undergo intramolecular or intermolecular rearrangement and crystallization during storage, which will lead to moisture separation and turbidity of liquid food, reduce the taste of food, and also lead to hardening of solid food such as rice hardening and bread aging.

However, tapioca modified starch introduced hydrophilic groups into its molecules, which inhibited the retrogradation of starch and improved the storage stability through steric hindrance, molecular repulsion and hydrophilicity.

Third, the function is different.

Cassava starch is white and tasteless, which is suitable for products that need fine odor adjustment, such as food and cosmetics.

Cassava starch has no taste and aftertaste (such as corn), so it is more suitable for products that need fine seasoning than ordinary starch, such as pudding, cake and stuffing cake.

The paste formed by cassava starch cooking is clear and transparent, which is suitable for color matching with pigments. This characteristic is also very important for tapioca starch to be used for sizing high-grade paper.

Cassava starch has a peak viscosity because the ratio of amylopectin to amylose is as high as 80:20. This feature is suitable for many purposes. At the same time, cassava starch can also be modified to eliminate stickiness and produce loose structure, which is very important in many food processing.

Cassava starch paste shows relatively low reversibility, so it can prevent water loss during freeze-thaw cycle. This feature can be further enhanced by modification.

The application of modified starch in paper industry can improve paper quality, productivity and pulp utilization. Cationic starch is used to flocculate pulp and improve wet-end dewatering efficiency. As a result, a higher paper machine speed can be used, and a higher pulp utilization rate can be obtained. The starch left on the finished paper can be used as an internal sizing agent to increase the strength of the paper.

Low viscosity starch, such as oxidized starch, can be used as surface sizing agent to improve paper strength and ink absorption in printing and writing. Modified starch is also used as a binder in pigment coating to produce smooth and white high-grade paper.