Rice starch - WX

Amido di riso - WX
Conventional
Gluten-free

Rice starch - WX is a dry powder product with a very low protein content of plant origin. It consists mainly of amylose, amylopectin and water.
It is particular for its high content of amylopectin, the low gel temperature and the high cold and hot viscosity. The high content of amylopectin gives greater resistance to retrogradation.
There are 2 different types of rice starch - WX: WX-LS and WX-HS; the latter has an higher resistance to high temperatures and acidic pH.

Appearance: 
White powder, insoluble in water, neutral smell and taste.
Compliance: 
The product complies with EU directives currently in force.
How do you obtain it: 
It is extracted from rice originating from Asian countries, the extraction takes place by mechanical means and use of water. The drying is carried out while maintaining the characteristics of the product intact.
Proprietà:
Moisture
< 14 %
Ashes
< 1.0 % d.s.
Protein (N x 6.25)
< 1.0 % d.s.
pH (sol. 20% in distilled water)
6.0 - 7.5
Function: 
  • Thickener
  • Excipient
  • Softener
Use: 
  • FOOD SECTOR: production of custards, puddings and sauces. Ingredient for the preparation of cakes and biscuits, to improve the characteristics of the dough, enhancing flavours and lengthening the shelf-life of the finished products
  • PHARMACEUTICAL SECTOR: tablet production
  • COSMETIC SECTOR: production of detergents and medicated powder for children
Packaging: 
  • Bulk in tanks
  • 20 kg sacks

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