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What are the applications suitable for waxy and non-waxy rice flour/starch?

July 24, 2015
ANSWER

Different rice starch/flour is suitable for different types of applications. The starch can exhibit a variety of gelatinized textures and strengths, as well as resistance to acid (Mitchell, 2009).

Rice Starch Applications

Common/ Non-waxy
Waxy
Binder
  • Confectioneries
  • Dairy Products
  • Infant foods
  • Processed meats
  • Puddings/ custards
  • Sauces/ soups
Dusting Agent
  • Confectioneries
  • Pharmaceuticals
Miscellaneous
  • Cosmetics
  • Laundry products
  • Pet foods
  • Photographic
Fat-mimetic
  • Coatings for deep-fat frying
  • Dairy products
  • Pastries
  • Processed meats
  • Sauces/ soups
Binder
  • Canned foods
  • Infant foods
  • Rapid cook (microwaveable foods)
  • Ready-to-eat meals
Crispness agent
  • Breakfast cereals
  • Extruded snacks
Frozen foods
  • Low-fat ice cream
  • Non-fat sauces

(Mitchell, 2009).

 

Reference

Mitchell, C. R. (2009). Rice Starches: Production and Properties. In BeMiller, J., & Whistler, R. (Ed.), Starch: Chemistry and Technology (pp. 569-577). USA: Academic Press.

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