The starch is produced by grinding and drying the starchy root tuber, which is cultivated in tropical regions. Due to its good swelling capacity and rapid gelatinisation, it is used as a binding agent – similar to potato starch. It improves texture, helps control viscosity and contributes to stabilisation in processes such as pelletisation. In the food industry, it is a gluten-free substitute for cereal flour.

Typical applications include baked goods, sauces, soups and delicatessen products, as well as the animal feed and industrial sectors, where it is used as a processing aid.

Quality:organic, conventional

Origin: Asia

Sectors: Food, Industry

Characteristics:gluten-free, vegan, lactose-free

Starch content:approx. 85 %