Details of Cassava and Cassava Starch
Origin and Distribution:
Cassava originated in tropical America, about 4,000 years of cultural history. Incoming 16th century Africa, 18 century into Asia. China in the 1820s, the introduction and cultivation, has been distributed to the south of the Qinling Huaihe line of the Yangtze River basin, the cultivation area of Guangdong and Guangxi's largest, followed by Taiwan and Fujian, Yunnan, Guizhou, Sichuan, Hunan, Jiangxi and other provinces are also small-scale cultivation.
Characteristics of Cassava Starch:
Color: white cassava starch.
Odor: no odor of cassava starch
Bland taste: cassava starch, no taste, no aftertaste (for example maize), to be fine-tune the smell of the product, such as food and cosmetics.
Paste clear: cassava starch paste formed after cooking crystal clear, with a pigment for color. This feature sizing of cassava starch for fine paper is also very important.
Viscosity: As the cassava starch amylopectin and amylose ratio of up to 80:20, and therefore has a high peak viscosity. This feature is suitable for many uses. Meanwhile, tapioca starch also eliminate viscous loose structure through the modification, which is very important in many food processing.
Freeze - thaw stability High: cassava starch paste showed a reversal of relatively low resistance, thereby preventing moisture lost during freezing and thawing cycles. This feature can be further enhanced by the modified.
E-Mail
Whats
TOP