Product profile

Rice starch is derived from the rice flour via an extraction process.
Its characteristics render it ideal compared to other starches for the food industry thanks to the very small dimensions of its particles (2-8 microns). The smaller grain provides for an increased sticking quantity and therefore the rice starch absorbs a major quantity of product on its surface, for examples flours and emulsifying agents. Moreover, thanks to its white colour, it provides for a smooth and glossy finishing, when used as an overlaying ingredient.

Thanks to its very neutral flavour it does not interfere with the product's final taste: by quickly melting, smells and flavours reach the palate rapidly and unaltered.

The rice starch is available in the following variations:

• Native rice starch
  A natural ingredient that guarantees a prolonged high stability, with low level of ashes.


• Waxy rice starch
  An ingredient rich in amylopectin, stable against freezing and heating and with high sticking capacity of water

Applications

Rice starch is used in the food industry for its thickening properties.

Thanks to its very high level of digestibility (98-100%) and the total absence of allergenic elements, it is ideal for the infant alimentation.

The cosmetics sector uses its intrinsic characteristics: the rice starch is, first of all, a very efficient anti-inflammatory, useful to soothe irritations and the skin reddening; moreover, its cleansing, moisturising and nutritious properties render it ideal for many products intended to babies.

The waxy rice starch can be added to food as a substitute for fat, creating a creamy sensation to the palate.

The pharmaceutical industry uses it as carrier.

It is ideal to preserve the structure of frozen food.

Sizes for sale

Big Bags, Paper bags.