FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
SAGO STARCH
Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.
is the starch obtained from the sago palm Metroxylon sagus or M. Rumphii and the palm fern Cycas circinalis. It forms high strength gels which lose their clarity upon standing. It is used in confections and puddings.
