Rice starch is a natural polymeric carbohydrate and the main component of rice. In its native form it is an insoluble white powder consisting of both amylose and amylopectin. Rice starch has a very fine granularity with granules having about the same size as fat globules, making it a possible fat replacer. After heating with water it forms a gel with a smooth and creamy texture. Rice starch also has a neutral taste and clear white colour, assuring preservation of the authentic taste and colour of your food product.
