Rice derivatives, from starch in powder and flakes, to rice protein, are precious products that find many applications in various sectors. Let’s find out features and properties
Rice is a precious cereal, from which it is possible to obtain products that are widely used not only in the food and nutrition sector, but also in the zootechnical, pharmaceutical and cosmetic fields.
Let’s see together what all the rice derivatives are, how they are obtained and what use they are destined for in the various industrial sectors.
What are Sacchetto Rice Derivates?
The rice derivatives produced by Sacchetto SpA are mainly 4: Native Rice Starch, Waxy rice Starch, Rice Protein and Rice Flakes, which is nothing but crystallized starch, extremely pure.
Let’s see together in detail the characteristics of each product, what is its main use, what its benefits and advantages are, what the main areas of application and, finally, the processing techniques that allow Sacchetto SpA to obtain a product with high quality standards.
Native Rice Starch
It is one of the most widespread and used rice derivative. In particular, in recent years, rice starch has been re-evaluated for its thickening properties, resistance to heat and hypo allergenicity. These and other characteristics make it an ideal product to be used both in the food industry, for example bakery, newborn and gluten-free products, but also in the chemical, pharmaceutical and cosmetic industries, thanks to its white color, the high digestibility and the small size of its particles. Available in both conventional and organic quality.
Find out more about rice starch here.
Waxy Rice Starch
Waxy (or WX) Rice Starch is a high protein variant resulting from the Waxy broken rice, which is distinguished by some specific characteristics that make it a niche product, specifically:
- High amylopectin content, which confers greater resistance to retrogradation
- Low gelling temperature
- High viscosity at cold and hot temperature
- High resistance to temperatures and acid pH in the WX-HS variant
- High resistance to temperatures and acid pH in the WX-HS variant
Rice Protein
Rice protein finds great application especially in the food industry, where thanks to its neutral taste and the absence of gluten, it is widely used both as a thickener and stabilizer, and as an excipient to increase the protein content.
In fact, rice protein is the one with the highest biological value, that is, more usable for the human body.
Rice Flakes
Rice starch in flakes is the purest and most candid product of rice processing among all the derivatives of this cereal. Rice crystals are characterized by their easy solubility in water, high chalkiness and the consequent ability to give a highly velvety texture to cosmetic preparations.
In fact, the rice flakes are mainly used in the cosmetic and pharmaceutical industry for their soothing and emollient effect. Moreover, the low pH also makes them ideal for the production of cosmetic products as baby bath, and in the chemical industry, for the preparation of products capable of protecting fabrics by preventing the penetration of impurities into the fibers.
All these products are mainly obtained through grinding, extraction with mechanical action and the use of water, sieving and separation, finally drying.
The whole process is carried out entirely at the Sacchetto SpA production plant, in compliance with current European Community regulations and the best hygienic-sanitary conditions, in order to maintain the final product characteristics intact.
