What is rice starch?
Rice starch is a native (unmodified) food starch obtained by separating the starch in the rice grain from its protein and fibre fractions. Its most distinctive property is granule size: at 2–8 microns it is the smallest of all commercial starches (corn 5–20 µm, potato 15–100 µm). This fine structure creates a smooth, creamy and matt texture after cooking and leaves a fat-like mouthfeel.
How is it produced?
Rice is steeped in an alkaline solution to dissolve the protein, then milled; centrifuge and sieve stages separate the starch from protein and fibre, after which it is washed, neutralised and dried. Broken rice is generally used as raw material, which makes the starch economical. Residual protein is reduced below 0.5%; this value determines the whiteness and flavour neutrality of the product.
Why does granule size matter?
Small granules give a more homogeneous, less "starchy" mouthfeel after gelatinisation. Rice starch is therefore used as a fat replacer in dairy desserts and creams, as a dusting powder in confectionery and as a filler in cosmetics and pharmaceuticals. Gelatinisation temperature is 68–78 °C.
Applications in food manufacturing
Dairy desserts, puddings and custards; yoghurt and cream products; ready sauces and soups; bakery and gluten-free baking; confectionery dusting; dry mixes; binder in meat products. Typical usage is 2–8%.
Clean-label advantage and limits
Native rice starch carries no E number and is declared as "rice starch" on the label, an advantage over modified starches for clean-label targets. However, its freeze-thaw stability and resistance to prolonged acidic, high-shear processes are limited. Under such conditions compare it with modified or functional native starches.
Technical properties and quality criteria
Check starch content (≥ 98%, dry basis), moisture (≤ 13%), residual protein (≤ 0.5%), ash, pH, whiteness, granule size, gelatinisation temperature and viscosity profile (RVA/Brabender), microbiological values, heavy metals (including arsenic) and gluten-free/non-GMO statements.
Wholesale sourcing: price and minimum order
The wholesale price of rice starch is set by the rice market, residual protein and whiteness grade, organic certification, origin (Belgium, Thailand and China are common) and order quantity. The typical minimum order is one pallet (1000 kg). PERDIST identifies the grade suited to your application, compares sources and provides a written quotation with documents.
Frequently asked questions
Specification summary
The values below come from the Rice Starch page of the PERDIST catalogue and are confirmed per batch with the specification and certificate of analysis on every shipment.
| Field | Value |
|---|---|
| Typical properties | Starch ≥ 98% (dry basis), moisture ≤ 13%, protein ≤ 0.5%, granule size 2–8 µm, white colour, gelatinisation 68–78 °C. Values vary by supplier specification. |
| Applications | Dairy desserts and puddings, yoghurt and cream products, ready sauces, bakery, confectionery dusting, instant soups, gluten-free formulations. |
| Formulation note | Gives a short, creamy texture and matt appearance after cooking with a fat-like mouthfeel. Freeze-thaw stability is limited; compare with modified options for such applications. Typical usage 2–8%. |
| Shelf life and storage | Typically 24 months in unopened packaging; store dry, cool and odour-free. |
| Packaging | Typically 25 kg kraft bags with PE inner liner; pallets of 1000 kg. Big bags (500–1000 kg) considered on request. |
| Minimum order | Usually one pallet (1000 kg). Smaller quantities for trial production are stated in the quotation depending on product and supplier. |
| Origin | Common origins: Belgium, Thailand, China. Documented per lot in the quotation. |
Documents to request from the supplier
- Modification type and E number; blank for a native starch.
- Viscosity curve and gelatinisation temperature: the instrument and concentration used.
- Batch certificate of analysis and origin document, showing the number of the batch shipped.
For supplier selection, auditing and the approved supplier list, see the supplier evaluation and approval guide.
Sample and approval steps
The steps from requesting a sample to the application trial and keeping a reference sample are set out in the ingredient sample evaluation and approval guide.
Regulatory and documentation context
Native starches count as a food ingredient while modified starches are additives and are declared on the label with their E numbers (E1412, E1414, E1422, E1442 and so on). For shipments to the EU, additives follow Regulation 1333/2008 and labelling Regulation 1169/2011.
Need current pricing, minimum order, origin or technical documents for this ingredient? Tell us the application and monthly quantity; we reply with a written quotation within one business day.