The gluten-free wheat starch, just like the native one, is a polysaccharide established from amylose and amylopectin and it consists of the carbohydrate fraction of wheat flour
This product derives from high-quality flour provided by selected suppliers of the European Community.
It differs from native wheat starch, for a gluten content of less than 20 ppm.
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.
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.
The rice protein is a dry powder product with a very high protein content of vegetable origin. It is extracted during the production of rice starch, obtained by grinding, sieving, separation and drying