Rice Starch

• Cat.No.: COP18
• Product Overview: Rice starch has by far the smallest particle size of all the commercial starches, which means a much higher concentration of particles in a specific area and a much greater specific surface. This quality makes it possible to absorb more products on the surface, such as flavors and emulsifiers. Rice starch is also known to have the whitest color of all the starches, its easy digestibility, its clean taste profile, its soft gel and creamy mouthfeel.

Specification

• Source: Rice Flour
• Tag: Non
• Appearance: White powder.
• Ordor & taste: Natural
• Mesh size: 99.5% pass through 100 mesh
• Protein: ≤0.5%
• Moisture: ≤14%
• Ash: ≤0.3%
• Fat: ≤0.3%
• Starch: ≥97%
• Arsenic: ≤0.5ppm
• Lead: ≤0.4ppm
• SO2: ≤ 15mg/kg
• PH(10% solution): ≤7.5
• Total Plate Count: ≤10000cfu/g
• Coliforms: ≤3.0MPN/G
• Molds: 50cfu/g
• Salmonella: Negative
• Shelf life: 2 years
• Application: The product is widely used in food and can also produce a smooth, glossy finish when used as a coating for sugar and excipient for tablet.
• Publications:
  Correlation between physicochemical properties of japonica and indica rice starches. (2016)