Rice Starch

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Application in Pharma and Cosmo:

• Solid oral Dosage form
• Topical Dosage form
• Rice Starch as adjuncts to standard Oral Rehydration Solution (ORS)
• Rice Starch is extensively used in Topical formulation due to its excellent absorbent capabilities.
• It is Natural talc substitute. Talc is known to take out moisture out of skin and thus dehydrate it however, rice starch provides long lasting matt finish and improve skin texture and moisture level.

Technical benefits of Rice Starches:

Improved 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.

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. Our native rice starch can replace wheat starch or flour in liquorice, imparting a soft and chewy texture in gluten-free, clean label foods.

Unique and creamy textures in dairy products: The unique pasting properties of rice starch enables gelatine replacement in dairy products. Starch from dedicated rice varieties helps attain rigid, yet smooth and mouthwatering 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 stabil

Enhanced texture and stability of gluten-free, baked goods: Rice starch helps fine-tune any kind of texture in baked goods (hardness, crunchiness, brittleness, softness). Additionally, production losses arising from breakage during packaging can be significantly reduced. Moreover, improve the initial crumb softness and freshness of soft baked goods like cakes and muffins.

Improved yield and juiciness on processed meat & vegetables: 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.ity, improved glossiness and clean taste.

Better creaminess and stability in soups and sauces: Gangwal 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.