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Starch is the name given to starch extracted from tubers, such as cassava. Also called native starch, you can derive several products with various applications such as sweet sprinkles, sour sprinkles, sago, tapioca, gum, modified starch, pregelatinized, maltodextrin, dextrin, among others.

  Starch is a fine, white, odorless, tasteless powder and produces slight crackling when compressed between the fingers. It is a natural polysaccharide from the chemical family of carbohydrates, consisting of amylose and branched chains (amylopectin) and obtained through properly cleaned, peeled, crushed, disintegrated, purified, sifted, centrifuged, concentrated, dehydrated and dried. It is extremely versatile and achieves unparalleled efficiency in all its applications.

  Starch or cassava starch is increasingly arousing the interest of industries, researchers and consumers in search of a healthy product. With the growing discovery of new applications for starch, there is a great potential competitive with the products existing in the market, being a product with no smell and taste, besides not contain gluten.
  It can be used as raw material for several applications. Among the industrial segments that use starch in the composition of its products, are: the food industry (baking, sausages, condiments, pasta, ice creams, cakes, biscuits, frozen, industrialized foods, etc.), besides the paper and cardboard industry, textiles, chemistry, cosmetics and pharmaceuticals, oil, mining, and others.