| Granule Size and Color |
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| Rice starch has by far the smallest particle size
of all the commercial starches. The average rice starch granule is
between 2-8 microns. A smaller granule means a much higher
concentration of particles in a specific area and a much greater
specific surface. This quality makes it possible for rice starch to
absorb more products on their surface, such as flavors and
emulsifiers. Rice starch is also known to have the whitest color of
all the starches. The very fine white particle produces a smooth,
glossy finish when used as a coating for tablets and confections. |
| Nutritional Qualities |
| One important feature of rice starch is its easy
digestibility. The relevant literature quotes a digestibility rate
of between 98 and 100%, which means that rice starch is one of the
most easily digestible starches of all. This digestibility, together
with the fact that it is totally hypoallergenic, is one of the main
reasons why rice is used so widely in baby food and other special
dietary foods. |
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Flavor Release |
| Rice starches are known for their very clean taste
profile, which will not interfere with the final flavor of a
product. They also exhibit quick melt characteristics, which allow
flavors to come through much cleaner and quicker on the palate. |
| Gel Characteristics |
| Rice starches are known for their soft gel and
creamy mouthfeel. They have been widely used as fat replacers in a
wide range of food products. Waxy rice starches can be used at low
levels in foods to create the sensation of a richer and higher fat
product. |
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