Tapioca starch or cassava starch, a product extracted from fresh roots is one of the major commercial starches in the global market. It is ranked as the second, after corn starch. The technology of starch production has been greatly improved from low quality starch produced by sedimentation process to high quality starch produced by fully automated and mechanized, de-watering centrifugal process.
TAPIOCA STARCH
DESCRIPTION
| Specification | |
| Starch content: | 85% min |
| Ph: | 5 – 7 |
| Viscosity: | 750bu min |
| Whiteness: | 93% min |
| Fiber: | 0.2% max |
| Ash content: | 0.2% max |
| SO2: | 30 ppm max |
| Residue on 100 Mesh: | 0.1 % max |
| Smell: | Characteristic Odor |
| Packing in 50 kg bags of (PP + PE) bags |