PRODUCTS

Our native rice starch possesses fine texture as its distinctive characteristic. Our production process ensures 99% carbohydrate content, which makes it blend well with other food ingredients. Its neutral taste as well as naturally white appearance makes it suitable as a mixing/ binding agent in a variety of food applications. Besides, when used as a coating agent, it imparts a refined, smooth surface to the products and gives creamy mouth feel. The quality of our native rice starch is guaranteed by many international standards and certifications including GMP, HACCP, BRC, Kosher and Halal.

Special product features:

  • Allergens and gluten free
  • Naturally white appearance
  • Neutral taste and scent

Ideal for:

  • Baby foods
  • Confectionary coatings
  • Dairy products
  • Soups and sauces

Product specification

Physical and Chemical Properties

Rice Starch

(Standard)

Measurement Method

Appearance

Blend of fine particles of rice starch, white color

Visual

Odour

Neutral 

Smell

Moisture Content (Max.)

≤ 13.0% (160 Celsius, 5 Minutes)

Moisture Analyzer

PSD: > 212 micron

≤ 0.0%

Fritsch Analysette

PSD: > 90-212 micron

≤10.0%

Fritsch Analysette

PSD: < 90 micron

≥  90.0%

Fritsch Analysette

Whiteness

≥ 97.0%

Reflective index

Viscosity-Peak

≥ 2,000

RVA AACC 61-02

pH (10% Slurry)

6.0-7.5

pH Meter

Amylose content

≥  23.0%

Spectrophotometer

Protein content (%/DS)

≥ 1.0%

%N*65

Fat content (%/DS)

≤ 1.0% Proximate Analysis

Ash content (%/DS)

≤ 0.6% Proximate Analysis

 

Microbiological Properties

Rice Starch

(Standard)

Measurement Method

Total aerobic plate count

≤ 10,000 CFU/g

USFDA;BAM Online Chapter 3

Yeast & Mold

≤ 500 CFU/g

USFDA;BAM online Chapter 18

Enterobacteriaceae

≤ 10 CFU/g

ISO

Bacillus cereus

≤  500 CFU/g

USFDA;BAM Online Chapter14
Eschericia coli

Not detected

AOAC 991.14;Chepter17
Salmonella spp.

Not detected

AOAC 998.09;Chepter17

 


 

Physical and Chemical Properties

Rice Starch

(Coarse)

Measurement Method

Appearance

Blend of fine particles of rice starch, white color

Visual

Odour

Neutral 

Smell

Moisture Content

≤ 13.0%
(160 Celsius, 5 Minutes)

Moisture Analyzer

PSD: > 212 micron

5.0-20.0%

Fritsch Analysette

PSD: > 150-212 micron

5.0-20.0%

Fritsch Analysette

PPSD: < 106-150 micron

10.0-25.0%

Fritsch Analysette

PSD: > 90-100 micron

≤ 15.0%

Fritsch Analysette

PSD: < 90 micron

35.0-60.0%

Fritsch Analysette

Whitenessp

≥  97.0%

Reflective index

Viscosity-Peak

≥ 2,000

RVA AACC 61-02

pH (10% Slurry)

6.0-7.5

pH Meter

Amylose content

≥  23.0% Spectrophotometer

Protein content (%/DS)

≥  1.0% %N*65

Fat content (%/DS)

≤ 1.0% Proximate Analysis

Ash content (%/DS)

≤  0.6% Proximate Analysis

 

Microbiological Properties

Rice Starch

(Standard)

Measurement Method

Total aerobic plate count

≤ 10,000 CFU/g

USFDA;BAM Online Chapter 3

Yeast & Mold

≤ 500 CFU/g

USFDA;BAM online Chapter 18

Enterobacteriaceae

≤ 10 CFU/g

ISO

Bacillus cereus

≤  500 CFU/g

USFDA;BAM Online Chapter14
Eschericia coli

Not detected

AOAC 991.14;Chepter17
Salmonella spp.

Not detected

AOAC 998.09;Chepter17