Rice Starch and Its Nutritional Benefits

Rice starch

Rice is referred to as a common name for about 19 different species of annual herbs from the grass family. In spite of this, common rice is the only species of rice that is of any significance to human beings. Rice has been cultivated in south-east Asia for about 7,000 years and evidence of rice cultivation in eastern China has been found that dates back to 5000BC. Traces of rice cultivation have been found from a cave in northern Thailand that dates back to 6000 BC.

Rice cultivation naturally thrives in areas that are warm and offer sufficient moisture to the crop. The rice crop reaches the height of about three feet.  The grain is produced at the top of the stalk. The white endosperm of the plant crop is layered by bran and surrounded by a brown husk.

Rice grains a commonly used as a source of human food. It is one of the main food items in the consumer list and is said to be the principal food for more than half the human race. Rice is healthy and nutritious and a very significant part of the human diet. It contains vitamin B complex, E, and vitamin K. It contains proteins and antioxidants. White rice, on the other hand, has been declared as an inferior food since it comes without the nutritious bran. White rice is said to cause fatal deficiency diseases like Beriberi.

Ever since the nutritional value of the rice bran has been recognized, there has been a noticeable increase in the consumption of brown rice, especially in the west. White rice, on the other hand, has been consequently consumed less since then.

Rice starch is a smooth texture white powder and is used in the food industry for its gel strength, gelling temperature, and starch granule rigidity. Rice starch is two times more expensive than wheat and corn starch and it is used in the making of baby food, soups, dressings, and meat preparations.

Rice is an extremely valuable product of consumption for the human race, and a few reasons for that are listed below.


With the rapid increment in awareness and education about their food choices, a lot of people prefer natural and organic items in their food rather than the sealed preservative ridden items. Rice starch definitely takes a win over other modified food starch here. Naturalness and originality of a food product in the key to getting a product into the consumer’s food cart. Consumers are getting increasingly concerned about their food as diseases and ailments are taking a turn for the worse, which is why rice scores so when all across the world. It’s naturally grown, preservative free, and any food product made from rice becomes a consumer favorite.

Fat Reduced Products

Consumers all over the world are now beginning to look for fat reduced food products and sugar replacement as concerns about their eating habits climb an all-time high. Still, not many are prepared to go down a rocky road to tasteless and bland food. They want both: nutritional value with taste and texture. The granule size of rice ranges from two to eight microns, and have the same order of magnitude as fat droplets do in oil-water food emulsion systems. This is why many manufacturers have realized that starch has a high potential to create the smooth and creamy textures that consumers crave in products with low-fat content.

Whitening and Smoothening Agent

White rice starch is a very common whitening and the smoothening agent used in confectionary coatings of chocolate, licorice, chewing gum, and bakery icings. It is a natural ingredient to replace titanium dioxide which was popularly used in the industry before but raised a lot of health concerns, too.

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