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Bulk Cassava – Starch
Source86 Cassava Starch is renowned for its exceptional binding and thickening properties! Sourced from the finest cassava roots, this ingredient is a cornerstone in a wide range of receipes! Its binding capabilities play a crucial role in the production of processed foods, such as snacks, cereals, and even meat products. Cassava Starch acts as an excellent thickener in sauces, soups, and gravies, imparting a smooth and glossy texture. In baking, it provides structure to gluten-free goods, resulting in light and airy pastries! Source86 Cassava Starch is available in bulk quantities, in customizable packaging options! 📦 Request for a Quote now to get started! 📨 Source86 is your number one supplier for premium bulk raw ingredients! ☝🏼 From sourcing to importing, our global team of trusty sourcerers is committed to getting you only the best ingredients in the market! 💯
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Product Data
| Scientific Name | Manihot esculenta |
|---|---|
| Origin Countries | Nigeria, Indonesia, Brazil, and Ghana |
| Product Uses | Sauces and gravies, baby food, gluten-free pasta and noodles |
Production & Sourcing
The cassava roots are first washed and peeled to remove impurities. They are then grated or finely chopped. The resulting pulp is then pressed to extract a starchy liquid.
This liquid undergoes a process of sedimentation and drying, during which the water content decreases, leaving behind the pure starch.
The starch is then further dried and milled to achieve the desired texture, resulting in the fine, white powder known as Cassava Starch
Applications
- Saucea and Dips
- Soups
- Coatings and Batters
- Baby Food
- Snacks – Savory
- Processed Meats and Seafood
- Dairy Products
- Desserts
- Gluten-Free Pasta and Noodles
- Beverages – Wet
- Vegan
- Vegetarian
- Private Label
Functionality
- Thickening Agent
- Binding – Strong
- Texture
- Gluten-Free
- Baking Enhancement
- Glaze and Icing
- Gel Replacer
Benefits
Cassava Starch is virtually tasteless, allowing it to seamlessly blend into a wide range of recipes without altering the overall flavor profile. Its neutral taste makes it a versatile addition to both sweet and savory dishes.
In its raw form, Cassava Starch is a fine, silky powder. When cooked, it transforms into a smooth, glossy texture, making it an ideal thickener for sauces, soups, and gravies. Its ability to create a velvety consistency is highly valued in culinary applications.
Cassava Starch is a pure white powder, devoid of any noticeable coloration. This natural whiteness ensures it does not affect the visual appeal of dishes, making it suitable for a wide variety of culinary creations.
Primarily composed of carbohydrates, Cassava Starch is a dense source of energy. However, it is relatively low in other essential nutrients. While it lacks significant amounts of protein, fiber, and vitamins, it is valued for its role as a gluten-free alternative in various diets.
Cassava Starch is renowned for its superior moisture absorption and binding properties. This characteristic is pivotal in food manufacturing, where it serves as an effective stabilizer, thickener, and binder in a wide range of products, from baked goods to processed foods.
This starch is virtually odorless, allowing the natural flavors of ingredients to shine through in recipes. Its lack of aromatic influence makes it an excellent choice for dishes where the primary flavors should take center stage.
In recipes, Cassava Starch acts as a balancer, enhancing the texture and consistency of dishes. Its ability to create a harmonious, smooth texture contributes to the overall palatability of culinary creations.
While Cassava Starch itself does not introduce any contrasting elements, its ability to create a smooth, glossy texture can contrast effectively with other ingredients in a dish, especially when used as a thickening agent.
Cassava, from which this starch is derived, is a staple crop in many tropical regions around the world. It holds significant cultural and culinary importance in areas where it is a dietary staple, particularly in parts of Africa, Asia, and South America.
Cassava Starch is naturally gluten-free, making it an essential ingredient for those with celiac disease or gluten sensitivities. However, it is relatively low in nutritional content compared to whole cassava, so it’s best used in conjunction with a balanced diet rich in other nutrients.
Uses in manufacturing
It is a powerful thickener, used in various sauces, gravies, and soups to achieve desired consistencies.
It plays a crucial role in gluten-free baking, providing structure and moisture retention in products like bread, cakes, and cookies.
Cassava Starch is used in the production of snacks like chips, crackers, and extruded snacks, where it helps maintain texture and consistency.
It acts as a binding agent in products like sausages, surimi-based products, and formed meat products.
Used in dairy-based products like puddings, custards, and ice creams, it aids in achieving a smooth and creamy texture.
Cassava Starch is a key ingredient in the production of gluten-free pasta and noodles, providing the necessary texture and structure.
It is used in some beverage formulations to improve texture and stability, particularly in products like fruit juices and fruit-flavored drinks.
Cassava Starch serves as a stabilizing agent in various processed foods like ready meals, sauces, and convenience products.
It is a common ingredient in Asian cuisine, particularly in dishes like spring rolls, dumplings, and rice cakes.
It is used to create glazes and coatings for products like pastries and fried foods, providing a glossy finish.
Cassava Starch is utilized to improve the texture and mouthfeel of a wide range of food products, ensuring a smooth and pleasing eating experience.
Due to its mild flavor and easy digestibility, it is a popular choice in baby food formulations, providing a reliable source of carbohydrates.
Main producing countries and Harvest time
Nigeria, Indonesia, Brazil, and Ghana are among the world’s top producers of cassava starch. In tropical and subtropical regions, where cassava is a major staple crop, the harvest typically occurs between 8 to 24 months after planting. However, in some cases, cassava can be left in the ground for up to 3 years before harvest.