Cassava dextrin

Medicinal cassava dextrin

Medicinal cassava dextrin is a powder obtained by extracting starch from cassava and then dehydrating and drying it. It can be divided into two major categories: original starch and various modified starches. Dextrin is mainly characterized by low reducing sugar content and good solution clarity, making it highly suitable for preparations with high clarity requirements.

Product application

1) Medium-viscosity type, with moderate concentration, suitable for tablet pressing

2) Low-viscosity type, high dextrin degree, easily soluble in water, used for high-quality instant powders

Food-grade cassava dextrin

Food-grade cassava dextrin, as an adhesive, is mainly dextrin-modified cassava starch. Dextrin cassava flour has a high paste viscosity and a flexible film formation. It also has a very strong re-gelation property, which enables it to be used in many aspects such as the production of coated trademarks, packaging adhesive tape, labels, and adhesive tape.

Product application

Cassava starch can be used as a food ingredient. Cassava original starch is widely used in food formulas, such as baked goods, and is also used in the production of extruded snacks and cassava beads. Modified starch or starch derivatives have been used as thickeners, binders, leavening agents and stabilizers, and are also excellent incremental agents, sweeteners, flavoring agent carriers and fat substitutes. Foods that use Thai cassava starch include canned foods, frozen foods, dry-mixed foods, baked goods, snacks, condiments, soups, sausages, dairy products, meat and fish products, and baby foods.

Cassava flour can be used as a stabilizer in beverages. Modified starch is used as a colloid stabilizer in beverages containing solid components. Among beverages, cassava starch sweetener is superior to sucrose because the former improves the processing and enhances product characteristics. When combined with other sweeteners, it can fully meet consumers' demands. The highly hydrolyzed syrup formed by the hydrolysis of cassava starch is an ideal source of easily fermenting sugar in beer brewing.

Cassava starch can be used as a raw material in candy production. Cassava original starch and various modified starches have many uses in candy production, such as gelling, thickening, stabilizing the system, enhancing foaming, controlling crystallization, bonding, film formation, and adding luster, etc. Low-viscosity cassava starch is widely used in gelatinous candies, such as jelly and chewing gum. Acid-hydrolyzed starch is often used because it has excellent reversibility and gelling ability, and these properties become more prominent when it meets sugar. Dry starch is used as a mold release agent in candy making. Starch-based glycan enables the production of sugar-free chewing gum.

Chemical cassava starch-based syrup can be produced at low cost through acid hydrolysis or enzymatic hydrolysis processes, and thus can be used as raw material for the production of various chemicals, such as sodium glutamate, amino acids, organic acids, ethanol, ketones, vitamins, etc. Cassava starch dextrin is an excellent adhesive with a wide range of applications, including corrugated cardboard, paper bags, plywood, adhesive paper, adhesive tape, labels, stamps and envelopes, etc.

The application of modified starch in the papermaking industry can improve paper quality, increase productivity and pulp utilization rate. Cationic starch is used for flocculating pulp and improving the efficiency of wet-end dewatering. The result is that a higher paper machine speed can be adopted and a higher pulp utilization rate can be achieved. The starch retained on the finished paper, as an internal sizing agent, can increase the strength of the paper. Low-viscosity starches, such as oxidized starch, can be used as surface sizing agents to enhance paper strength and improve ink absorbance during printing and writing. Modified starch is also used as a binder in pigment coating to produce smooth, white and high-quality paper.

In the textile industry, to enhance textile efficiency, cassava starch is often used as a sizing agent to harden and protect yarns. Used as a finishing agent to produce fabrics with a smooth hand feel; Used as a colorant to obtain clear printed fabrics. For textile applications, the use of lightly steamed starch is more ideal