Tapioca Starch

Tapioca starch is the main ingredient of cassava (or cassava). It is extracted from the tuber (root) of the cassava plant and is one of the major commercial starches on the global market, ranking second after corn starch.

With a modern technological line and guaranteed quality of input materials, starch is extracted 100% from fresh cassava roots, undergoing a filtration process to produce starch products in dry, white, smooth, high starch content and viscosity... The product has the characteristic aroma of cassava starch, meets high quality standards and ensures food hygiene and safety.

Tapioca starch is one of the ingredients used to make sweet and sour sauce, is a foam stabilizing agent for marshmallows, and is a gel-forming agent in gum candies. In drug preparation, modified wheat starch acts as an excipient to shape pills and help the drug decompose and absorb better when entering the body.

Wheat starch is a foam stabilizing agent for marshmallows, helping some foods easily dissolve even in cold water or instant foods. Using wheat starch controls food viscosity as well as increases the ability to withstand harsh technological conditions, desired structure, and long-term stability. In some applications in cakes, it acts as a thickener, creating a smooth texture. In addition, it also has the effect of creating a connection to solubility, from absorbing to preventing water loss, can create a thick or smooth texture, a soft or brittle coating, or can stabilize the emulsion system. soy sauce for other dishes.