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.
< 14.0 %
< 0.6 % d.s.
Protein (N x 6.25)
< 1.0 % d.s.
pH (sol. 20% in distilled water)
6.0 - 7.5
- Thickener and stabilizer in the food industry
- Excipient in the pharmaceutical industry
- Soothing and softening for children’s skin
- FOOD SECTOR: Ingredient for the preparation of sweet and savory baked products (cake, biscuits, waffles, homogenized, ice cream cones, pizzas and wraps) as the starch allows to improve the characteristics of the dough enhancing the flavors and extending the shelf-life of the finished products; Ingredient of pastry creams, puddings, sauces, sauces for which it mainly acts as a thickener; Starch is also used as an ingredient to achieve the desired characteristics of ready-to-use flour-mixes intended for particular types of applications.
- PHARMACEUTICAL SECTOR: Production of pills and bacteria culture medium in the fermentation phase.
- COSMETIC SECTOR: Production of detergents for the well-being of children’s skin; Production of powders and creams for the treatment of red and dry skin.
- Bulk in tank
- Big bag 750 kg
- 20 kg paper bag (1000 kg each pallet)
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