What is rice starch?
Rice Starch is gluten-free with no additives or preservatives. it is 100% natural and completely GMO-free, and made from the same raw material of rice protein.
Among all commercial starch, rice starch has the smallest particle size, and its particle size is about 3 x 3-8 x 3. Organic Rice starch with small particles, color, and luster are white, easy to digest, and low allergenic excellent features, and after the paste has an exquisite structure and similar cream flavor, so in special food such as baby food, medicine, and cosmetics industry has important application value. At the same time, rice starch as a renewable resource has also played a good substitute for many traditional non-renewable resources.
Specification
| PRODUCT NAME | RICE STARCH |
|---|---|
| ORIGIN OF PLANT | Oryza Sativa |
| ORIGIN OF COUNTRY | China |
| PHYSICAL / CHEMICAL/ MICROBIOLOGICAL | |
| APPEARANCE | Fine powder |
| COLOR | White |
| TASTE & ODOR | Neutral flavor without peculiar smell |
| TEXTURE | Free of foreign material |
| STERILIZATION | Non-Irradiated |
| PARTICLE SIZE | 80-100Mesh |
| PROTEIN(DRY BASIS)（NX6.25）% | ≤ 0.5% |
| FAT | ≤ 0.1% |
| MOISTURE (%) | ≤ 14% |
| PH (10%) | 5.5-7.0 |
| ASH (%) | ≤ 1.0% |
| STARCH CONTENT | ≥ 95% |
| BULK DENSITY | 0.3-0.5 |
| WHITENESS | ≥ 90% |
| HEAVY METAL | Pb<0.2 mg/kg |
| As<.0.25 mg/kg | |
| Cd<0.02 mg/kg | |
| Hg<0.2 mg/kg | |
| MICROBIOLOGICAL | |
| TPC (CFU/GM) | ≤10000 cfu/g |
| MOULD & YEAST | ≤ 100cfu/g |
| COLIFORMS | ≤100 cfu/g |
| E COLI | Negative |
| SALMONELLA | Negative |
| STAPHYLOCOCCUS AUREUS | Negative |
| MELAMINE | Negative |
| GLUTEN | < 20 ppm |
| AFLATOXIN（A1 A2 B1 B2） | ≤ 20 ppb |
| AFLATOXIN B | ≤ 5 ppb |
| ETHANOL | ND |
| STORAGE & SHELF LIFE | 48Months, Stored in its unopened original packaging at temperatures below 80°F (27°C) |
| PACKAGE | 25 kg/bag |
| REMARK | The customized specification also can be achieved |
Characteristics
Rice starch has a very fine granularity with granules having about the same size as fat globules, making it a possible fat replacer. After heating with water it forms a gel with a smooth and creamy texture.
Rice starch also has a neutral taste and clear white color, assuring the preservation of the authentic taste and color of your food product.
Main advantages of rice starch:
- Neutral taste
- White color
- transparent gel
- Soft creamy texture, possible fat replacer
- GMO-, gluten- and allergen-free
- Great digestibility
Applications
Rice starch can be used in a large number of applications, including
- baby foods and organic infant meals
- ready-to-eat meals
- soups & sauces
- cereals and cereal bars
- confectionery coatings
- …
