Rice starch is a natural polymeric carbohydrate. In its native form, it is an insoluble white powder with a high gelatinization temperature consisting of both amylose and amylopectin. Just like whole rice, it can differ greatly in composition and structure. It has a very fine granularity with granules having about the same size as fat globules, making it a possible fat replacer. Can be heated to create a firm gel with high binding properties. Rice starch is an ideal alternative for industries that need a creamy texture and crispness for coating food applications without affecting the taste or colour of the final product.

Product Benefits:
• Helps to improve flavour and texture.
• Fat replacer.
• Aids thickening in sauces & dressings.
• Whitening agent alternative to Titanium dioxide (mushrooms after vacuum impregnation or injection.
• Control the yield and juiciness of meat, fish (shrimps), and vegetables (mushrooms) after vacuum impregnation or injection.
• Clean label ingredient.

Product Applications:
• Confectionery & fried chicken coatings.
• Snacks & bread.
• Soups, sauces & dressings whether chilled, frozen, or heavily processed.
• Fruit preparations.
• Dairy products & yogurt manufacture.
• Processed meats & cheeses.
• Puddings/custards.
• Fruit pie fillings.
• Frozen meat pies.
• Gravies.
• Ready-to-eat meals.