Tapioca starch

Tapioca starch is obtained from the roots of the cassava plant. It is distinguished from other starches by its low level of residual materials, lower amylose content compared to other amylose-containing starches, and the high molecular weight of both its amylose and amylopectin. A key advantage of tapioca starch is its neutral taste and smell, making it highly suitable for use in the food industry.