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Exploring Food-Grade Cassava Starch

Exploring Food-Grade Cassava Starch

In the food industry, cassava starch is a common and essential ingredient. It is not only used as a thickener, stabilizer, and gelling agent but also widely applied in the production of bread, pastries, fried chicken, biscuits, and other foods. This article will delve into the production process, characteristics, and applications of food-grade cassava starch.

Production Process

The production of food-grade cassava starch typically involves the following steps:

  1. Raw Material Preparation: Select fresh and ripe cassava as the raw material. Wash and peel the cassava, then cut it into chunks.

  2. Milling: Grind the cassava chunks into fine powder using a crusher or milling machine.

  3. Starch Extraction: Through soaking, filtration, and precipitation processes, separate the starch from impurities such as fibers, obtaining starch slurry.

  4. Slurry Dewatering: Remove excess moisture from the starch slurry through processes like centrifugation and filtration, obtaining wet starch.

  5. Drying: Dry the wet starch using drying equipment such as air drying or rotary drum dryer to obtain the finished product of food-grade cassava starch.


Food-grade cassava starch possesses the following characteristics:

  1. Colorless and Tasteless: Pure cassava starch is colorless and tasteless, ensuring it does not affect the original flavor of food products.

  2. Excellent Thickening Ability: Cassava starch exhibits good thickening properties, effectively increasing the viscosity of food during processing, thereby improving texture.

  3. Heat Resistance: Cassava starch maintains stable thickening effects even under high-temperature conditions, suitable for various cooking processes.

  4. Easy Digestibility: Compared to other starches, cassava starch is more easily digested and absorbed by the human body, serving as a relatively digestible source of carbohydrates.


Food-grade cassava starch finds extensive applications in the food industry, including but not limited to the following areas:

  1. Bread and Pastries: Cassava starch serves as a thickening agent for bread and pastries, enhancing their texture and mouthfeel.

  2. Fried Chicken and Biscuits: Adding cassava starch can increase the crispiness of fried chicken and biscuits, making them more crunchy and flavorful.

  3. Seasonings and Sauces: Incorporating cassava starch into seasonings and sauces can enhance their viscosity, improving texture and consistency.

  4. Frozen Foods: Cassava starch exhibits good stability in frozen foods and can be used as fillings for frozen dumplings, wontons, etc.

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