The difference between tapioca flour and starch

A while ago, I went to the supermarket to buy some starch, and saw a product that looked very similar to starch, but the packaging said tapioca flour. Tapioca flour is also a white powdery substance, and you can't tell the difference between it and starch with the naked eye, but after asking the salesperson, I learned that these two ingredients are completely different. Later, I learned about the difference between them, and now I write it down to share with you.

The difference between tapioca flour and starch

1. The sources of cassava flour and starch are different

Although cassava flour and starch look similar, their sources are fundamentally different. Starch can be made from many raw materials, such as corn, wheat, potatoes, and sweet potatoes, all of which can extract a large amount of starch. During the purification process, it undergoes a professional process to remove protein, fiber, and fat, and the resulting starch has a higher purity.

2. The uses of cassava flour and starch are different

The uses of cassava flour and starch are also very different. Cassava flour will become transparent when heated and has a certain toughness, so it can be used in the processing of a variety of foods. Starch is mostly regarded as a condiment in life. When cooking or making soup, starch will play a role in collecting juice. When frying some foods, starch can also be wrapped on the outer layer of the ingredients, which will make the fried food more crispy.

3. Cassava flour is toxic, but starch is not.

Cassava flour is toxic, but starch is not. This is the biggest difference between the two. Cassava flour cannot be eaten raw because it contains hydrocyanic acid, which is a natural toxin that is harmful to human health. It will disappear after encountering high temperatures above 70 degrees. Therefore, people must cook cassava flour before eating it. Starch does not contain this substance, so even if it is eaten raw, there will be no poisoning.