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Rice starch, which is unique to our country, is a gluten-free thickening and stabiliser that is utilised in a variety of sectors. It is produced from rice, provides a "chewiness" to its uses, and helps to improved flavour and texture. It includes a lot of carbs, which break down slowly in the body.
Rice starch is a great technique to thicken sauces or texture meat, especially if the manufacturer wants to keep the protein level in the finished product to a minimum. As a result, the texture is soft rather than crusty. Furthermore, because rice is high in carbs and starch, rice starch can be an excellent source of energy that is gradually released in the body over time.
Rice starch has a wide range of culinary applications and is especially popular in Thai cuisine. The starch is also utilised in the production of snacks and bread.
| Specifications | Rice Starch |
|---|---|
| Starch % | > 88 |
| Protein % | <0.5 |
| Moisture % | <14 |
| Ash % | <1.0 |
| Shelf Life | 24 months |
| Technical data |  |
Rice Starch is an excellent way to thicken sauces or texture meat, especially if a producer aims to limit the protein content in the end product. This also results in a soft, rather than a crusty texture. Furthermore, since rice itself is rich in carbohydrates and starch content, rice starch can be a good source of energy that would be slowly released in the body over time.
Rice Starch has a wide variety of culinary uses and is particularly popular with Thai dishes. The starch is also used for baking breads and snacks.
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