Cassava starch is a starch extracted from cassava roots through a process of extraction, washing, and separation of the starch content, followed by drying into a fine white powder. It is known for its excellent properties, including thickening ability, clarity, elasticity, and high stability when exposed to heat.
In the food industry, cassava starch is an important ingredient used to improve food texture. It is commonly used as a thickening agent in sauces, soups, and gravies, as well as in processed foods such as noodles, pasta, frozen foods, and desserts to enhance chewiness and help maintain structure.
It is also widely used in modern food production that follows the “clean label” trend, which focuses on natural ingredients. Cassava starch has no taste or odor and does not affect the flavor of food, making it versatile and safe for consumers.