Tapioca Starch is produced primarily by the wet milling of fresh cassava roots. It is mainly used as food, but is also readily converted chemically, physically and biologically into many useful products to date such as paper, textiles, adhesives, beverages, confectionery, pharmaceuticals and building materials. Tapioca starch has many remarkable characteristics, including high paste viscosity, high paste clarity, and high freeze-thaw stability, which are advantageous to many industries.
Characteristics:
Whiteness : 90%
Moisture Content : 13%
Starch Content : 85%
Ash Content : 0.1%
Ph (5% solution) : 5.0 - 7.0
Fiber :
