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in the internet age, information flows quickly, and product quality issues are easily magnified. the sweet potato vermicelli sold by yujie in northeast china has aroused public doubts because it is mixed with cassava starch. blogger @bounty hunter ashes broke the news that he found cassava starch mixed in the product, and sent it for inspection many times, but the results showed that no sweet potato ingredients were detected. these doubts quickly spread across the internet and became the focus of discussion.
faced with the doubts, chaoyang liuhe vermicelli manufacturing co., ltd., a vermicelli manufacturer, chose to respond directly. they explained that cassava starch was indeed mixed into the sweet potato vermicelli, but this was not done to deliberately hide the sweet potato ingredients, but to increase the viscosity and taste. they said that the difference in viscosity between the two raw materials caused the quality of the sweet potato vermicelli to change, and emphasized that "it is possible to have no sweet potato ingredients."
2. technology and reality: from "cassava starch" to "sweet potato ingredients"
however, this explanation has not completely eliminated the public's concerns about product quality. people still have doubts about this practice. on the one hand, cassava and sweet potatoes are common root vegetables, but there are differences in their nutritional content. on the other hand, consumers also find it difficult to understand the actual situation when they are described as "no sweet potato ingredients".
in order to clarify the facts, we tried to obtain more information through professional channels. we consulted with chaoyang liuhe vermicelli manufacturing co., ltd., a vermicelli manufacturer, and learned that their products did contain cassava starch, but this was not done to intentionally hide the sweet potato ingredients, but to improve the viscosity and taste. they also said that the difference in viscosity between the two raw materials caused the quality of the sweet potato vermicelli to change, and emphasized that "it is possible to have no sweet potato ingredients."
3. different angles: seeking the truth from a professional perspective and a consumer perspective
at the technical level, there are differences in the properties of cassava starch and sweet potato starch. cassava starch has a high viscosity, while sweet potato starch has a low viscosity. therefore, in practical applications, the two raw materials may produce different effects.
from the consumer's perspective, they care more about whether the product meets their expectations. they want to see the real ingredients of the product and want to get a real experience.
4. technology and truth: finding answers from an analytical perspective
ultimately, we need to combine technical principles with practical results to truly uncover the truth. only through in-depth analysis and objective evaluation can consumers truly understand the ingredients of a product.
from a technical perspective, we need to understand the properties of cassava starch and sweet potato starch and their applications in different products to better understand the impact of this practice.
v. future outlook: finding answers from the perspective of technology and consumers
i hope that through these analyses and combined with actual conditions, we can eventually find clearer answers.
