Cassava starch can receive popular because of its distinctive characteristics. Here are some of the characteristics of tapioca starch:
The first characteristic of cassava starch is that it has no odor.
Cassava starch is a starch that has no odors and is very suitable for products that require refined odors. Such products include food and cosmetics.
The second characteristic of cassava starch is clear paste.
It should be noted that cassava starch will have a clear and transparent paste after cooking. This starch is especially suitable for coloring. It needs to be known that this property is important for cassava starch for application in high-end paper.
The third characteristic of cassava starch is color. Cassava starch appears white in color.
The fourth characteristic of cassava starch is the high stability of freeze-thawing.

It needs to be known that cassava starch paste shows relatively low reversibility. Therefore, in life, this kind of starch can prevent the loss of water in the frozen thawing cycle. Of course, this property of cassava starch can be further enhanced by modification.
The special five of cassava starch is plain taste.
What needs to be known is that cassava starch has no taste and no aftertaste so this starch is more suitable for products that require refined flavor than ordinary starch. This product includes pudding, cake, and stuffing.
The characteristics of cassava starch are six viscous.
It should be known that the ratio of amylopectin to amylose in cassava starch is as high as 80:20. It can be seen that its peak viscosity is high. Because of this feature, many uses can be seen in life. And it needs to be known that cassava starch produces loose structures by modifying it to eliminate viscosity. Therefore, it can be seen that this characteristic is very important in many food processing.