Discover our rice starches
Rice starches, a creamy texture and pleasant mouthfeel
Our portfolio comprises both native and modified starches from different rice varieties (waxy, regular, organic), available in cook-up or instant forms.
By nature, they are characterized by very small granules ranging between 2-8 μm, much smaller than those of other cereals, tubers and roots, such as corn and potato. Its granule size is comparable to that of fat globules. They can therefore be used as a natural fat replacer, and mimic a full, fatty or creamy mouthfeel.
The smaller the granules, the more easily they smoothen the surface of confectionery coatings. This makes it a natural choice for challenging colour coatings where otherwise artificial colour coatings could be used.
Nutritional benefits
- Clean label and organic
- Gluten and dairy-free
- Highly digestible
- Hypo-allergenic
What is rice starch used for?
Texture in dairy products
Rice starch enables gelatine replacement in dairy products. Starch from dedicated rice varieties helps attain rigid, yet smooth gel structures. Native regular and waxy rice starches enable unique, clean label textures in set- and stir-style low-fat yoghurts, as well as non-fermented dairy desserts like pudding. Additional benefits are product stability, improved glossiness and clean taste.
In low-fat dairy beverages, they impart a full, creamy palate. In dairy fruit preparations, they generate stability and a unique smoothness whilst maintaining a rich flavour. It allows for casein replacement in dairy-free cheese whilst maintaining firmness, shredding and melting properties.
Stability and texture in baked goods
Our rice starch help fine-tune any kind of texture in baked goods (hardness, crunchiness, brittleness, softness). Our pre-cooked waxy rice starch improves crunchiness of thin bakery products like cookies. Additionally, production losses arising from breakage during packaging can be significantly reduced. They can, moreover, improve the initial crumb softness and freshness of soft baked goods like cakes and muffins. In water-based bakery fillings, they control moisture migration and in fat-based cream fillings our regular rice starch stabilises fat and reduces fat and sugar content.
Clean label alternatives for confectionery
As a clean label whitening agent in confectionery coatings (e.g. chewing gum, hard candy, chocolate lentils), regular rice starch provides a natural alternative to other artificial colouring agents. Thanks to its very small granule size, it smoothens rough surfaces on confectionery centres during the coating process. Our native rice starch can replace wheat starch or flour in liquorice, imparting a soft and chewy texture in gluten-free, clean label foods.
Yield and juiciness in processed meat and vegetables
Thanks to its small granule size and low gelling temperature, BENEO’s waxy rice starch ensures good water binding performance at low process temperatures of about 70–80 °C. This makes it the perfect clean label ingredient to control yield and juiciness of meat, fish (shrimps) and vegetables(mushrooms) after vacuum impregnation or injection.
Additionally, our native precooked and cook-up options easily help reduce fat in spreadable products like pâté thanks to its high level of added creaminess.
Product stability in infant meals
Vegetable and fruit based infant meals and jars with baby-food-grade rice starch show improved product stability in terms of viscosity, syneresis control and shelf-life. In addition, the small granule size creates a creamy texture without affecting the end product’s taste or colour.
Creaminess and stability in soups and sauces
BENEO’s portfolio (native and modified, cook-up and precooked, waxy and organic) offers high quality solutions for soups and sauces, thanks to their excellent stability at high temperatures and under neutral and acid conditions. At the same time, these starches help create a very creamy body and mouthfeel in savoury products, using just one ingredient.
Characteristics compared to other starches
- Rice starch
- Wheat starch
- Corn starch
- Tapioca starch
- Potato starch
- Size µm
- Rice starch
- 2-8
- Wheat starch
- 3-40
- Corn starch
- 15-25
- Tapioca starch
- 20-35
- Potato starch
- 15-80
- Shape
- Rice starch
- hexagonal
- Wheat starch
- oval
- Corn starch
- hexagonal
- Tapioca starch
- hexagonal
- Potato starch
- oval
- Color
- Rice starch
- very white
- Wheat starch
- greyish white
- Corn starch
- yellowish white
- Tapioca starch
- greyish white
- Potato starch
- white
- Taste
- Rice starch
- neutral
- Wheat starch
- cereal taste
- Corn starch
- protein taste
- Tapioca starch
- light off taste
- Potato starch
- potato taste
- Gel structure
- Rice starch
- soft and creamy
- Wheat starch
- soft and creamy
- Corn starch
- firm
- Tapioca starch
- sticky
- Potato starch
- sticky
- Pictures
- Rice starch
- Wheat starch
- Corn starch
- Tapioca starch
- Potato starch
More on rice starch?
Webinars: Improved yield and fat reduction.
Improved yield for better meat profits
Rising meat consumption and demanding consumers looking for tasty, affordable and natural products. A challenge to every food technologist wanting to deliver yield, taste and profit. BENEO Technology experts tested new cost effective recipes and shared them in a free webinar.
Tasty fat reduction
Break away from the established pattern with naturally-sourced fibres and starches. Formulate fat-reduced recipes with highly stable ingredients that help create smooth textures and a rich taste. Let our experts walk you through the technical and physiological benefits of our ingredients, market insights, consumer concepts and recipes based on top-level food engineering.
In-depth information:
Instant native rice starch: a clean label innovation for ready meals
BENEO’s instant native rice starch is a precooked or pregelatinised rice starch with the same functionality as modified starches.
Clean label confectionery coatings
BENEO regular rice starch contributes to a high level of whiteness in many kind of confectionery coatings making it a natural choice for colour coatings with a cleaner label.
Increase yield on chicken breast processing
Cost calculator and insights on starch efficiency: small on granule size, big on profitability! Clean label formulations for tumbled and injected chicken filets.
Dairy alternative recipes with rice starch and rice flour as texturising agents
Recipe for fat-reduced and high-in-fibre dairy spread: bringing stability, smoothness and excellent water binding properties to the table.
Organic rice starch: a green texturising ingredient
Organic regular and waxy rice starch, an ideal green solution for fat replacement, texturising benefits and your one-stop-shop for an sample range of applications.
Interested in our rice starches?
We are happy to help you with more information on Inulin or other ingredients!