Soluble glutinous rice starch Mizinko

There are two kinds glutinous rice starch is parched and then ground into a powder, which is called Quick Starch glutinous rice starch is steamed or further pounded into a cake, parched and ground into a powder, which is called Parched Starch . At present the material on the market is not the latter, but the former, but for firework use the latter, parched starch, is better than the quick starch. 

When a small amount of water is added to the glutinous rice starch and kneaded, it becomes like rice cake and quite cohesive. But when we add a large amount of water to the starch and boil it for long time, the cohesive power of the starch decreases this shows that the amylopectin changes to amylose. 

The cohesive power of glutinous rice starch is very strong this is seen clearly by comparing this starch with others like dextrine. Add ten times as much water to glutinous rice starch and stir well. Test it between the fingers, and it is clear how far more cohesive it is than a dextrine solution which is prepared in the same way. 

This cohesive nature of glutinous rice starch is quite important especially for preparing round stars, because the essential point of the process lies in that the composition must be pasted in a wet state on the core using as little paste as possible. Accordingly a paste which has a strong cohesive power satisfies the requirement well. For this reason glutinous rice starch is quite superior for manufacturing round stars. 

In other words, it is not too much to say that the Japanese round stars are widely developed only by the presence of the glutinous rice starch. 

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