A&B Ingredients’ offers a 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.
Our natural, food-grade rice starches — waxy, non-waxy and organic — are characterized by very small granules ranging between 2-8 microns, which are much 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.
Additionally, the smaller the granules, the more easily they can smoothen the surface of confectionery coatings. Our rice starch’s neutral taste and very white appearance make it an ideal ingredient for clean label coating. 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