Industry
Native cassava starch in industrial formulation
Viscosity, pH stability and whiteness — why formulators specify native cassava starch and what to ask a supplier.
Native cassava starch is valued for a high peak viscosity, a bland flavour profile and excellent whiteness — a combination that suits food thickening, paper sizing, textile finishing and pharmaceutical binding alike.
Formulators should ask three questions of any supplier: what is the moisture content, what is the pH, and what is the ash and fibre residue after extraction. Those numbers determine how the starch behaves under heat and shear.
Consistency between batches matters even more than a single strong result. A formulation tuned to one viscosity curve fails when the next drum behaves differently.
Our extraction line is set up to hold those parameters tight, and every consignment ships with the analysis attached.
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