Fécule de manioc

Cassava starch is a fine powder extracted from the roots of the cassava plant (Manihot esculenta), a tropical crop native to South America that is now widely cultivated across Africa, Asia, and Latin America. It is obtained by grinding and drying the root, resulting in a white, naturally gluten-free starch. From a nutritional standpoint, cassava starch is primarily composed of complex carbohydrates. Its gluten-free nature makes it a preferred excipient for formulations intended for people with gluten intolerance or sensitivity. It is well tolerated digestively and is organoleptically neutral, meaning it does not alter the taste or smell of the products in which it is used. In the field of dietary supplementation, cassava starch is mainly used as an excipient or bulking agent in the manufacture of capsules and tablets. It helps ensure a homogeneous texture, good formula cohesion, and satisfactory digestive tolerance. Its plant-based origin and neutral profile make it a particularly suitable inert carrier for high-quality dietary supplements.