Rice Starch STD
Native rice starch is a plant-based polysaccharide mainly made up of two polymers: amylopectin and amylose. It differs from other starches by its smaller grain size and the shape of its granules, which are polyhedral when observed under a microscope. This characteristic makes rice starch easy to digest and ideal for baby food.
Characteristics
The product looks like a white flour, insoluble in water, with a neutral smell and flavour. It has a light sweet taste, which makes it particularly indicated for the preparation of cakes and creams.
How is it obtained
Production is based on rice mainly from selected EU suppliers. The raw material is first milled, then the starch is extracted by mechanical action and water.
Function
- Thickener and stabiliser in the food industry
- Excipient in the pharmaceutical industry
- Lenitive and softener for children’s skin
- Ingredient for enhancing the hygroscopic effect of certain foods (processed meat, mushrooms…)
Uses
FOOD INDUSTRY
This ingredient can be used to prepare sweet and savoury bakery products, such as cakes, biscuits, baby food, waffles, ice cream cones, pizza and flatbread. Starch improves the characteristics of the dough, enhancing the flavours and extending the shelf life of the finished products.
PHARMACEUTICAL INDUSTRY
It is used for production and coating of tablets and pills.
COSMETICS INDUSTRY
It is used to produce washes for healthy baby skin, as well as powders and creams for treating reddened and dry skin.
Packaging
- Bulk in tanks
- Bag 20 Kg
- Big Bag 750 Kg
Minimum order
FCA
- 1 pallet 1000 Kg
- 1 Big Bag 750 Kg
DAP
- 5 pallet 1000 Kg
- 5 Big Bag 750 Kg
In case of smaller quantities, we will be pleased to redirect your request to our local or external distribution network.
Rice starch properties
MOISTURE
< 14 %
PH (SOL. 20% DIST. WATER)
6.0 – 7.5
ASH
< 0.6% S.S
PROTEINS (N x 6.25)
< 1.0% S.S
Attachments
Attachments
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