What are the functions of cassava modified starch

Everyone is familiar with cassava, which is a common food ingredient in life and has many uses, such as common cassava flour and cassava modified starch. Among them, cassava modified starch is a type of starch processed from cassava. It is often added to various desserts or frozen foods to maintain its viscosity and stability for easy storage. This article briefly introduces the functions of cassava modified starch.

Cassava starch is a powder made by dehydrating and drying cassava after starch extraction. Cassava starch has two categories: native starch and various modified starches, which are widely used in food and non-food industries. Modified starch can be customized according to the specific requirements of users to suit special purposes.

Color : Tapioca starch is white in color.

No odor : Cassava starch has no odor and is suitable for products that require fine-tuning of odor, such as food and cosmetics.

Bland taste : Cassava starch has no taste and no aftertaste (such as corn), so it is more suitable for products that require refined flavors, such as puddings, cakes and stuffed pastry fillings, etc.

Clear paste : The paste formed after cooking cassava starch is clear and transparent, suitable for coloring with pigments. This property is also important for the use of cassava starch in sizing high-grade paper.

Viscosity : As the ratio of amylopectin to amylose in cassava starch is as high as 80:20, it has a very high peak viscosity. This feature is suitable for many uses. At the same time, cassava starch can also be modified to eliminate stickiness and produce a loose structure, which is very important in many food processing.

High freeze-thaw stability : Cassava starch paste exhibits relatively low reversibility, thus preventing water loss during freeze-thaw cycles. This property can be further enhanced through modification.

papermaking

The application of modified starch in papermaking industry can improve paper quality, increase productivity and pulp utilization. Cationic starch is used to flocculate pulp and improve wet-end dewatering efficiency, resulting in higher paper machine speeds and higher pulp utilization. The starch that remains on the finished paper acts as an internal sizing agent to increase paper strength. Low viscosity starches, such as oxidized starch, are used as surface sizing agents to increase paper strength and improve ink absorption for printing and writing. Modified starch is also used as a binder in pigment coating to produce smooth, white, high-grade paper.