Rice starch is a highly digestible starch that can be used in a broad range of food applications. Food starch helps bind water, acts as a thickening agent, and aids in product stability.
Our rice starch powders are non-GMO, allergen-free, and completely natural, making them valuable components in many food applications. Consumers today are interested in food products that are classified as natural, clean, hypoallergenic, and made from recognizable ingredients. Rice starch can satisfy the clean label claims and meet the needs of today's health-conscious consumer.
The unique quality of rice starch lies in its granule size. Its small granule size is comparable to the size of fat globules, allowing it to serve as a natural fat replacer easily. Rice starch can be used in many different applications without altering a product's color or taste. In soups and sauces, this technical feature can be used to provide mouthfeel and enhance creaminess. In confectionery coatings, rice starch can be used as a clean label whitening agent, replacing titanium dioxide. In poultry tumbling applications, rice starch is widely used to increase the yield and juiciness of chicken products.
Rice starch is an exceptional product in terms of its functionality and its adherence to natural food claims.
Starch is made from amylose and amylopectin, both used as energy storage components in plants. Rice starch is unique in its amylose branching; since there is more branching, more amylose stays in the granules. In effect, this creates more optimal stress resistance, a smoother gel, and a fast aggregation to high temperatures.
The amylopectin branches in rice starch are shorter than many other starches. In terms of functionality, this means that there is excellent stability in time, otherwise referred to as freeze-thaw stability.
Implementing rice starch into products not only offers product-specific taste benefits, but also is advantageous in ensuring product stability.
|light off taste
|soft & creamy