Rice Starch

Conventional
Gluten-free

Native rice starch is a polysaccharide of vegetable origin, it is mainly composed of two polymers: amylopectin and amylose.
Rice starch differs from other types of starch in the contained volume of its granules, which when viewed under a microscope appear multifaceted.
This peculiarity makes rice starch easy to digest, and ideal in the use of childhood nutrition.

Category: 
ProductsDerivatives of riceStarches
Read more

Rice starch - WX

Conventional
Gluten-free

Rice starch – WX is a dry powder product with a very low protein content of vegetable origin. It consists mainly of amylose, amylopectin and water.
It is distinguished by its high amylopectin content, low gel temperature and high viscosity in cold and hot conditions.
The high amylopectin content confers greater resistance to retrogradation.
Rice starch – WX is available in the types WX-LS and WX-HS, the latter characterized by greater resistance to high temperatures and acid pH.

Category: 
ProductsDerivatives of riceStarches
Read more

Rice Protein

Conventional
Gluten-free

Rice protein is a dry product in powder form with a very high protein content of vegetable origin which is light being in color.
It is extracted during the production of rice starch, obtained by grinding, sieving, separation and drying. The rice used for the production of the protein is of different geographical origin both from the EU, especially italy, and from non-EU countries.

Category: 
ProductsDerivatives of rice
Read more