Rice Starch
Clean Label, Allergen-Free Starch Can Serve as a Natural Fat Replacer
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.
Features
- Small granule size
- Clean label
- Neutral taste
- White coating
- All-natural
- Hypoallergenic
- Gluten-free
- Plant-based
- Non-GMO
- Organic
- Made in Europe
Benefits
- Fat replacer
- Forms creamy texture
- Enhances mouthfeel
- Enhances crispness and crunchiness in baked applications
- Reduces syneresis and staling
- Superior stability vs. other food starches
- Improves product yield and juiciness on processed meats and vegetables
- Titanium Dioxide replacement in confectionery coatings
Applications
- Baby Food
- Breakfast Cereals
- Batters, Breading, And Coatings
- Baked Goods
- Gluten-free Baked Goods
- Snacks
- Confectionery
- Vegetarian Options
- Dairy (Creamy Mouthfeel)
- Meat
- Ready to Eat Meals
- Soups
- Sauces and Dressings
Rice Starches Offer Taste, Texture, And Functionality Benefits
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.
| RICE STARCH | TAPIOCA STARCH | CORN STARCH | WHEAT STARCH | POTATO STARCH | |
|---|---|---|---|---|---|
| SIZE (µm) | 2-8 | 20-35 | 15-25 | 3-40 | 15-80 |
| SHAPE | hexagonal | hexagonal | hexagonal | oval | oval |
| COLOR | white | greyish | yellowish | greyish | white |
| TASTE | neutral | light off taste | protein taste | cereal taste | potato taste |
| GEL STRUCTURE | soft & creamy | sticky | firm | firm | sticky |
How Can We Help?
We are here to help you with development of new and improved food products. Our technical service and sales teams can assist you in choosing the right ingredients best suited for your applications.
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