Introduction
Odourless: Tapioca starch has no odour and is suitable for products that require a refined odour, such as food and cosmetics.
No flavour: Tapioca starch has no flavour and no aftertaste (e.g. corn) and is therefore more suitable than ordinary starches for products that require a refined flavouring, such as puddings, cakes and filled pastry fillings.
Clear paste: Tapioca starch produces a clear paste after cooking, which is suitable for colouring with pigments. This property is also important for the use of tapioca starch in the sizing of high-grade paper.
Viscosity: Due to the high 80:20 ratio of branched to straight chain starch in the original tapioca starch, it has a very high spike viscosity. This characteristic is suitable for many applications. At the same time, tapioca starch can also be modified to eliminate viscosity to produce a loose structure, which is of considerable importance in many food processing applications.
High freeze-thaw stability: Cassava raw starch pastes exhibit relatively low reversal, thus preventing water loss during the freeze-thaw cycle. This property can be further enhanced by modification.