What's the difference between tapioca starch and potato starch?

Potato and potato(potato) and cassava are also known as the world's three largest potatoes.
Cassava starch is a powder made by dehydration and drying of cassava after extraction of starch. Cassava starch has two kinds of original starch and various denatured starch, which are widely used in food industry and non-food industry. The modified starch can be customized according to the specific requirements proposed by the user for special purposes.
Color: tapioca starch is white.
No odor: tapioca starch has no odor and is suitable for products that require refined odors, such as food and cosmetics.
The taste is flat: Cassava starch has no taste and no aftertaste, so it is more suitable for products that require refined flavor than ordinary starch, such as pudding, cake and filling cake filling.
The paste is clear: the paste formed after cooking of cassava starch is clear and transparent, suitable for color palette. This property is also important for the application of cassava starch in high-end paper.

Viscosity: Since the ratio of amylopectin to amylose in cassava starch is as high as 80:20, it has a high peak viscosity. This feature is suitable for many uses. At the same time, cassava starch can also be modified to eliminate viscous loose structures, which is very important in many food processing.
Cryo-thawing stability: cassava starch paste shows relatively low reversibility, thus preventing water loss in the frozen thawing cycle. This feature can be further enhanced by modification.
Potato-Flour is made up of potatoes, including potato skins, cooked, dried and finely ground. It can be used as a thickener, although it is not used to thicken too white powder, but in some baked goods, it can maintain moisture.
Potato Starch is also commonly referred to as potato starch. Don't confuse the two.

Potato powder is heavier than too white powder; Potato powder also has the taste of potatoes, and too white powder has no obvious taste.
The production process of potato starch is basically the same as that of fresh sweet potato, but the industrial production of potato starch is simpler than manual production. It is mainly organized by washing, grinding, sifting, separating proteins, cleaning, dehydration and drying of raw materials. The main difference between traditional production methods and modern production methods is that the latter uses disc centrifuges or rotary separators instead of Flume to separate impurities, allowing operations to be automated and continuous for larger scale production.