Rice Starch WX
Rice starch WX is a plant-based dry powder and low-protein product. It is characterised by a different raw material: waxy rice. It is recognisable for its high amylopectin content, low gel temperature and high viscosity, both cold and hot. The high amylopectin content gives greater resistance to retrogradation.WX rice starch is available in the WX-LS variety, which is more suitable for cold processing, and the WX-HS variety, which is more resistant to processing at high temperatures and acid pH.
Characteristics
The product looks like a white flour, insoluble in water, with a neutral smell and taste and a light sweet taste.
How is it obtained
Production is based exclusively on rice from selected suppliers from Asian countries. The raw material is first milled, then the starch is extracted by mechanical action and water. Drying is carried out in a way that preserves the characteristics of the product.
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
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.
Besides being used to produce tablets, it can be used also as a culture medium for bacteria in the fermentation phase.
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 WX properties
MOISTURE
< 14%
PH (SOL. 20% DIST. WATER)
6.0 – 7.5
ASH
< 1.0% S.S
PROTEINS (N x 6.25)
< 1.0% S.S
Attachments
Attachments
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