Native Rice starch
General Product Information
| Article | Native Rice starch |
| Synonyms | Rice starch, Oryza sativa |
| CAS No. | 9005-84-9 |
| EEG No. | – |
| EINECS No. | 232-679-6 |
| IMO | – |
| Tariff Code | 11081910 |
| UN No. | – |
| VLG/ADR | – |
Description
Native rice starch is a fine, white powder extracted from the rice grain (Oryza sativa). It is a natural starch widely used in the food, pharmaceutical and cosmetic industries because of its excellent binding and thickening properties. It is often used in products where neutral taste and gel-forming properties are required.
Characteristics
- Grade: Food.
- Gluten-free: Suitable for gluten-free applications in food.
- Neutral taste: Ideal for use in a wide range of foods and cosmetic products without affecting the taste.
- Gel forming ability: The starch forms a gel-like substance at heating, making it versatile for use in many formulations.
- Natural product: Extracted from rice, without chemical modification.
Physical & Chemical Properties
| Shape |
Fine powder |
| Solubility | Insoluble in cold water, but forms a gel-like substance at heating. |
| Density | Approximately 1.5 g/cm³ |
| Viscosity | – |
| pH | 4,5-7,0 |
| Particle size | 5 – 10 micrometers |
| Color | White or almost white |
Applications
Native rice starch is applied in various ways, for instance:
1. Food Industry
As a thickener, binder and stabilizer in products such as sauces, soups, puddings, ice cream, and pastries.
2. Pharmaceutical Industry
Used as a binder and filler in tablets and capsules.
3. Cosmetic Industry
Used in powders, creams, lotions and other skin care products because of its absorbent properties.
4. Paper Industry
Used as an adhesive in the production of paper and cardboard.
5. Textile Industry
As a stiffening agent for firming fabrics.
Interessing Links
- Codex Alimentarius (FAO/WHO) – Guidelines and standards for food additives and food ingredients.
- European Food Safety Authority (EFSA) – Information about safety and application of food additives.
- Wikipedia – Starch