A&B Ingredients’ portfolio of natural, clean label, food-grade rice starches that are highly functional and offer product developers a great tool to thicken, bind water and improve product stability. As more and more manufacturers focus on clean labels and natural formulations now is the perfect time to revisit the versatility of rice starches. Starch can be produced from a multitude of carbohydrates including corn, potato, wheat, and tapioca to name a few.
Rice is a basic staple to the majority of people with over 40,000 varieties cultivated throughout the world. Since 1990, A&B Ingredients has been a pioneer in the science of rice starches. Rice starches are typically available in waxy, non-waxy and organic varieties. The starch is extremely white and has the smallest granule of any commercial starch. Rice starches have a soft and fat like mouthfeel, enabling manufacturers to make creamier products that are more indulgent. The unique structure of amylose and amylopectin from rice starch makes them more stable to freeze-thaw and water separation.
Our natural, food-grade rice starches — waxy, non-waxy and organic — are characterized by small granules ranging between 2-8 microns — smaller than other starches, such as corn, wheat and potato. Rice starch’s granule size is comparable to the size of fat globules. As a result, they offer a creamy texture that can serve as a natural fat replacer.
Our rice starch’s neutral taste and very white appearance make it an ideal ingredient for clean label coatings. It is also a natural choice for difficult color coatings where otherwise artificial color coatings are used.
Because rice starches offer extremely diverse functionality, they can be used in a broad range of food applications — bakery, cereals, confectionery, coatings, breading, dairy, meat, ready to eat meals, soups, sauces, snacks – depending on nutritional, functional or technical characteristics. Rice starches are typically used as a natural water binder, for crisp coating systems, as a natural whitener, or to replace the creaminess of fat. All our rice starches are natural, gluten and allergen-free, non-GMO and have a neutral taste and form a soft and creamy structure. Due to its low protein (<1%) and fat (<0.1%) levels it will not alter the color or taste of your products.
Unlike other commonly used food starches, rice starch is unique in both its amylose and amylopectin molecular structure and size of the starch granule. The following table depicts the characteristics of starch granules of different origins.
Benefits of our rice starch line are:
- Clean label
- Allergen & gluten-free
- Superior stability vs other food starches
- Improves yield & juiciness on processed meats & vegetables
- Very white color & neutral taste
- Fat-like mouthfeel
- Forms creamy texture in suspension
- Reduces syneresis and staling
- Enhances crispness & crunchiness
- Applicable to a wide variety of food applications