About

This plant specializes in the production of cross-linked starch from cassava, utilizing a manual filtration process. Cassava roots are first processed to extract native starch, which then undergoes a chemical modification known as cross-linking. This crucial step enhances the starch's functional properties, such as its stability under high temperatures, acidic conditions, and shear stress, making it suitable for a wider range of industrial applications. The "manual filtration" aspect indicates a hands-on approach to separating the modified starch from processing liquids, potentially involving filter presses or screens operated manually. This method is often preferred for smaller-scale operations or where precise control over filtration parameters is desired. The resulting cross-linked cassava starch finds applications in food industries as a thickener, stabilizer, or gelling agent, as well as in non-food sectors like textiles and paper.