Tapioca Starch is a fine white starch product extracted 100% from fresh cassava roots.

• Tapioca starch does not dissolve in cold water. When placed in water at an appropriate temperature (60℃ - 70℃), the structure of the starch granules breaks down, forming a thick gel solution, also known as starch gelatinization. This process is applied in various fields not only in food but also in many other industries.
• Among the naturally used flours that have high commercial value, tapioca starch stands out with many superior advantages. Currently, the market shows a significant growth demand for tapioca starch worldwide.