Rice starch
Applications
Dairy-fat replacer, gloss enhancer
Low-fat desserts( ice cream)-smoothness improver
Meat-yield increase, cost savings and texture improver
Drug excipient
Gelatine replacer
Other food and drug applications
Specification:
Moisture:Approx. 14.00 %
Protein ( on dry basis ) :Approx. 0.50 %
Amylose ( by mass ) :Approx. 26.00 %
Acidity ( ml of 0.1N NaOH ) :Approx. 3.5
Whiteness ≥90%
Moisture,% (m/m) ≤13.50
Finess, %(m/m) ≥99.5%
specifications Ash(dry basis),%(m/m) ≤0.15
Fat(dry basis),%(m/m) ≤0.15 0.1
SO2, mg/kg ≤30 25.5
Protein(dry basis),%(m/m) ≤0.35 0.3
PH 5.4-6.4