For processes involving high temperatures, high shear or several freeze-thaw cycles, we recommend art. no. 3578 (modified rice starch). This variant shows excellent stability under thermal and mechanical stress and is therefore ideal for frozen foods, ready-made sauces, pasteurization or UHT processes.

Yes, especially art. no. 3577 (native rice starch) is an excellent clean label alternative to E171. Due to its natural, pure white color and fine particle size, it is very well suited for visual brightening in confectionery, coatings, pharmaceutical tablets or sugar glazes.

Yes, our art. no. 3579 is specially formulated as a cold-swelling rice starch. It hydrates completely at room temperature and produces stable textures without heating - ideal for instant mixes, cold-stirred dressings, desserts, shakes or food supplements.

• Art. no. 3578 produces a medium to high viscosity, stable gel structure with high process stability.

• Art. no. 3577 forms a solid, elastic gel with pronounced viscosity when heated.

• Art. no. 3579 produces a pleasant, creamy consistency even without heating - especially in cold systems.

The final texture depends on the concentration, pH value and other matrix components - we recommend pilot tests in the target system.

All three rice starches are gluten-free, lactose-free, GMO-free, vegan, halal and kosher certified. Both the native and the modified and cold-swelling variants meet clean label requirements, especially in combination with natural flavors or color substitutes.

Rice starch naturally has very small starch granules (2-8 μm), which results in a silky-smooth, creamy mouthfeel - without the "sandy" or grainy perception that can occur with other starch sources (e.g. corn). This is a particular advantage for sensory acceptance in low-fat or protein-reduced recipes.