General Properties Unique to Rice Starch

The bland taste of rice starch, its whiteness and its small granule size have provided it with the advantages necessary in the manufacture of smooth gravies, sauces and puddings, having excellent mouthfeel and flavor profiles. Non-food uses of rice starch are also based on its small granule size they include textile size, cosmetic and printing ink applications. 

A spray dried form of rice starch in which the individual starch granules are dried in aggregates has been developed by CNP. These porous starch spheres are advantageous with regard to their greatly improved dispersibility over other starches. The aggregates also have special properties associated with absorption of other solutes within the sphere structure and slow release for an improved distribution. 

Depending on the relative amylopectimamylose ratio found in the rice, the starch can exhibit a variety of gelatinized textures and strengths, as well as resistance to acid. Overall, there are several basic factors that affect starch performance. These factors, which include rice variety, protein content, method of starch production and modification, are described below. 

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