Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- CAS No.
- 9005-25-8
- Ingredients
- Rice Starch
- Technologies
- Product Families
- Labeling
Rice Starch / Customs Code 1108 1910 00
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Features & Benefits
Features
- Small granule size
- Clean label
- Neutral taste
- White coating
- All-natural
- Hypoallergenic
- Gluten-free
- Plant-based
- Non-GMO
- Organic
- Made in Europe
Benefits
- Fat replacer
- Forms creamy texture
- Enhances mouthfeel
- Enhances crispness and crunchiness in baked applications
- Reduces syneresis and staling
- Superior stability vs. other food starches
- Improves product yield and juiciness on processed meats and vegetables
- Titanium Dioxide replacement in confectionery coatings
- Description
- Rice starch is a highly digestible starch that can be used in a broad range of food applications. Food starch helps bind water, acts as a thickening agent, and aids in product stability.
- Our rice starch powders are non-GMO, allergen-free, and completely natural, making them valuable components in many food applications. Consumers today are interested in food products that are classified as natural, clean, hypoallergenic, and made from recognizable ingredients. Rice starch can satisfy the clean label claims and meet the needs of today’s health-conscious consumer.
- The unique quality of rice starch lies in its granule size. Its small granule size is comparable to the size of fat globules, allowing it to serve as a natural fat replacer easily. Rice starch can be used in many different applications without altering a product’s color or taste. In soups and sauces, this technical feature can be used to provide mouthfeel and enhance creaminess. In confectionery coatings, rice starch can be used as a clean label whitening agent, replacing titanium dioxide. In poultry tumbling applications, rice starch is widely used to increase the yield and juiciness of chicken products.
- Benefits
Rice Starches Offer Taste, Texture, and Functionality Benefits
- Rice starch is an exceptional product in terms of its functionality and its adherence to natural food claims.
- Starch is made from amylose and amylopectin, both used as energy storage components in plants. Rice starch is unique in its amylose branching; since there is more branching, more amylose stays in the granules. In effect, this creates more optimal stress resistance, a smoother gel, and a fast aggregation to high temperatures.
- The amylopectin branches in rice starch are shorter than many other starches. In terms of functionality, this means that there is excellent stability in time, otherwise referred to as freeze-thaw stability.
- Implementing rice starch into products not only offers product-specific taste benefits, but also is advantageous in ensuring product stability.
RICE STARCH TAPIOCA STARCH CORN STARCH WHEAT STARCH POTATO STARCH SIZE (µm) 02-Aug 20-35 15-25 Mar-40 15-80 SHAPE hexagonal hexagonal hexagonal oval oval COLOR white grayish yellowish grayish white TASTE neutral light off taste protein taste cereal taste potato taste GEL STRUCTURE soft & creamy sticky firm firm sticky
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
Rice starch can be applied in various food applications like bakery, cereals, confectionery, coatings & breadings, dairy, meat, ready meals, soups & sauces, snacks, etc. for different nutritional, functional and technical characteristics.
- Baby Food
- Breakfast Cereals
- Batters, Breading, And Coatings
- Baked Goods
- Gluten-free Baked Goods
- Snacks
- Confectionery
- Vegetarian Options
- Dairy (Creamy Mouthfeel)
- Meat
- Ready to Eat Meals
- Soups
- Sauces and Dressings
Properties
- Appearance
- White powder
- Odor
- Neutral, Typical for rice
- Typical Properties
- Other Properties
- Microbiological Values
- Nutritional Information
- Powder Characteristics
| Value | Units | Test Method / Conditions | |
| Moisture Content | max. 13.0 | % | — |
| Value | Units | Test Method / Conditions | |
| Ash | max. 0.6 | % | — |
| Value | Units | Test Method / Conditions | |
| Enterobacteriaceae | max. 1 x 10⁴ | cfu/g | — |
| Salmonella | Absent | per 25g | — |
| Total Aerobic Plate Count | max. 1 x 10⁵ | cfu/g | — |
| Yeasts and Molds | max. 1 x 10⁴ | cfu/g | — |
| Value | Units | Test Method / Conditions | |
| Fat | max. 0.1 | % | — |
| Protein (N*6.25) | max. 1.0 | % | — |
| Value | Units | Test Method / Conditions | |
| Black Spots (greater than 0.2 mm) | max. 10 | per 175 cm² | — |
| Density | 0.30 - 0.50 | kg/l | — |
| Sieve Analysis (200 μm) | max. 1 | % | — |
| Sieve Analysis (90 μm) | min. 90 | % | — |
Regulatory & Compliance
- Certifications & Compliance
- Legislation
- This product is in accordance with EU Food legislation:
- Pesticides – EU Regulation (EG) No 396/2005
- Mycotoxins/Heavy Metals – EU Regulation (EC) No 1881/2006
- Non GMO – EU Regulation (EC) No 1829/2003
- The specified characteristics will not be modified without previous notice to the customer.
- Certifications : HACCP, IFS, Halal, Kosher
Packaging & Availability
- Regional Availability
- Packaging Information
- 20kg paper bag / 600 kg Big Bags
- Delivered on bloc pallet
Storage & Handling
- Shelf Life
- 24 months
- Storage and Shelf Life
- The product has to be stored in its unopened original packaging in appropriate, dry and cool conditions, storage should be free from odorous products and pests.
- Under these conditions the product can be stored for 24 months.