Tapioca, is dry powder after starch extraction and dehydration of cassava. There are two kinds of cassava starch: ordinary and all kinds of modified starch. They are widely used in food industry and non-food industry. Color: Cassava starch is with a white color Oder-less: with no peculiar smell, is suitable for the need of fine tune the smell of the product, such as food and cosmetics Tastes insipid: Cassava starch no taste, no aftertaste(such as corn), so comparing to ordinary starch, it's more applicable for fine-tuned taste products such as pudding, cake and filling cakes, etc. Paste clarity: after cooking cassava starch, the paste formation is clear and transparent. It is suitable for coloring pigment. This feature of cassava starch is important when used in high-grade paper sizing. Sticky: because the ratio of amylopectin and amylase is as high as 80:20 in cassava starch, therefore has very high peak viscosity. This feature has many uses. At the same time, cassav
