Rice starch | Creamy texture and pleasant mouthfeel

Technical benefits of rice starches

Improved product stability in infant meals

Vegetable and fruit based infant meals and jars with baby-food-grade rice starch show improved product stability in terms of viscosity, syneresis control and shelf-life. In addition, the small granule size creates a creamy texture without affecting the end product’s taste or colour.

Clean label alternatives for confectionery

As a clean label whitening agent in confectionery coatings (e.g. chewing gum, hard candy, chocolate lentils), regular rice starch provides a natural alternative to other artificial colouring agents. Thanks to its very small granule size, it smoothens rough surfaces on confectionery centres during the coating process. Our native rice starch can replace wheat starch or flour in liquorice, imparting a soft and chewy texture in gluten-free, clean label foods.

Unique and creamy textures in dairy products

Thanks to its unique pasting properties, rice starch enables gelatine replacement in dairy products. Starch from dedicated rice varieties helps attain rigid, yet smooth and mouth-watering gel structures. Native starches also offer an alternative. Native regular and waxy rice starches enable unique, clean label textures in set- and stir-style low-fat yoghurts, as well as non-fermented dairy desserts like pudding. Additional benefits are product stability, improved glossiness and clean taste.

In low-fat dairy beverages, they impart a smooth texture and a full, creamy palate. In dairy fruit preparations, our clean-label and modified rice starches generate stability and a unique smoothness whilst maintaining a rich fruity flavour. Alone or combined with waxy rice starch it allows for casein replacement in dairy-free cheese whilst maintaining firmness, shredding and melting properties.

Enhanced texture and stability of gluten-free, baked goods

BENEO rice starch helps fine-tune any kind of texture in baked goods (hardness, crunchiness, brittleness, softness). Our pre-cooked waxy rice starch improves crunchiness of thin bakery products like cookies. Additionally, production losses arising from breakage during packaging can be significantly reduced. They can, moreover, improve the initial crumb softness and freshness of soft baked goods like cakes and muffins. In water-based bakery fillings, they control moisture migration and in fat-based cream fillings our regular rice starch stabilises fat and reduces fat and sugar content.

We offer various ingredient types with different qualities and specifications (including organic and clean label options). Our experts can help you identify the ideal solution for your specific application. For detailed ingredient information, take a look at our solution finder.

Improved yield and juiciness on processed meat & vegetables

Thanks to its small granule size and low gelling temperature, BENEO’s waxy rice starch ensures good water binding performance at low process temperatures of about 70–80 °C. This makes it the perfect clean label ingredient to control yield and juiciness of meat, fish (shrimps) and vegetables (mushrooms) after vacuum impregnation or injection.

Additionally, our native precooked and cook-up rice starches easily help reduce fat in spreadable products like pâté thanks to its high level of added creaminess.

Better creaminess and stability in soups and sauces

BENEO’s portfolio (native and modified, cook-up and precooked, waxy and organic) offers high quality solutions for soups and sauces, thanks to their excellent stability at high temperatures and under neutral and acid conditions. At the same time, these starches help create a very creamy body and mouthfeel in savoury products, using just one ingredient.

Interesting webinars

Improved yield for better meat profits

Rising meat consumption and demanding consumers looking for tasty, affordable and natural products. A challenge to every food technologist wanting to deliver yield, taste and profit. BENEO Technology experts tested new cost effective recipes and shared them in a free webinar.

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Tasty fat reduction

Break away from the established pattern with naturally-sourced fibres and starches. Formulate fat-reduced recipes with highly stable ingredients that help create smooth textures and a rich taste. Let our experts walk you through the technical and physiological benefits of our ingredients, market insights, consumer concepts and recipes based on top-level food engineering.

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Concepts, recipes & ingredients search

Inspiring rice starch product concepts

Inspiring ideas offer new angles of product positioning towards consumers & market insights. They are substantiated by science and come with a regulatory guideline.

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Proven rice starch product recipes

Concepts are worked out by a team of dedicated food application technologists into concrete recipes that we share with you after extensive testing on lab.

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Solution Finder

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