Rice Starch Applications

Rice starch applications are normally discussed in terms of common and waxy types and are specified that way in Table 13.4. A 10% solution of a common rice starch, when sheered and gelatinized simultaneously, produces a product that resembles a solid shortening in texture. The waxy rice starches do not produce this same texture however, they too have been used very effectively for fat replacement due to a fat-like mouthfeel when blended with other food products. Waxy rice starches also tend to resist oil uptake when used in batters for fried foods. Most applications of rice starch may be attributed to one or more of the characteristics already discussed that are unique to rice starch. 

The term "annealing" is not completely applicable to all the treatments they used because some of the holding temperatures are above the gelatinization temperature of 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. 

After spray drying, rice starch containing <0.5% protein is present as clusters of 10-2011 m. At 1.5% and again at 6.0% protein, increased formation of spheres of 30-70 qm is observed. The presence of these spheres is responsible for improved dispersibility and gel smoothness.26 It has also been suggested that the unique absorption properties of the sphere aggregates may have application in holding and dispersement of flavor material or pharmaceuticals.27... 

Cationic oat starch was used to improve the dry strength of paper handsheets and found to be comparable to wheat starch in functionality.14 Oat starch might possibly be a replacement for rice starch in pharmaceutical applications.19 Oat flour has been used in adhesive preparations.19... 

Most frequently, com or potato starches are used, but there are also applications of wheat starch, rice starch, tapioca starch and others. Recently, waxy maize starch has found commercial application in the manufacture of paper. Thermally dispersed or pregelatinized unmodified starches are used for paper strength improvement by addition to the furnish or by spraying onto the papermaker s wire. 

Arvanitoyannis, I., Biliaderis, C.G., Ogawa, H., and Kawasaki, N. (1998). Biodegradable films made from low-density polyethylene (LDPE), rice starch and potato starch for food packaging applications Part 1. Carbohydrate Polymers. 36(2-3), 89-104. 

Wang L, Wang Y-J. 2004a. Application of high-intensity ultrasound and surfactants in rice starch isolation. Cereal Chem 81 140-144. 

Sharp, R.N., and Sharp, C.Q. 1994. Food applications for modified rice starches. Chapter 17 in Rice Science and Technology. W.J. Marshall and J.I. Wadsworth (eds.). Marcel Dekker, New York. 

The annual world production of s. by - wet milling is 45 X 10 mt. Production is concentrated on just a few s. carriers, which are - maize, - cassava, - wheat, ->potato, sorghum, sweet potato, and - rice (- Starch, EU-Market). Production and application of s. from barley, oats, rye and triticale have been successfully tried as well as s. of legumes, such as pea, beans or lentils. Some other tropical s. sources are of local interest, mainly to third world countries . Special varieties with extraordinary high contents of - amylose or - amylopectin are of partial interest in special industrial and food applications. 

Starch is obtained from a variety of plant sources. Corn, cassava, sweet potato, wheat, and potato are the major sources of food starch while sorghum, barley, rice, sago, arrowroot, etc. serve as minor sources of starch in different localized regions of the world (Gaillard, 1987 Ratnayake and Jackson, 2003). Raw starch granules do not disperse in cold water. This limits the use of raw native starches for food as well as industrial applications, and therefore starch is often cooked during product-manufacturing... 

As a matter of fact, most of the processes currently developed to generate biochemicals out of biomass involve fermentation of starch originating from corn, wheat, or rice, for example. The various chemicals obtainable from theses processes and their end applications are listed in Table 10.3. A lot of these fermented biochemicals, however, are not yet economically competitive compared with their petrochemical equivalent, essentially due to the large capital investment in equipment and land needed to implement the fermentation process on an industrial scale. An additional disadvantage of this route is that it competes with feedstock needed by the food industry. More research to reduce the costs of fermentation technology is needed. 

---