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Rice Starch
- Origin
- : Canada, India, Thailand
- CAS Number
- : 9005-25-8
- HS Code
- : 1108.19.00
Basic Info
- IUPAC Name
- : high amylose corn starch
- Molecular Formula
- : (C6H10O5)n amylose-rich
- Synonyms & Trade Names
- : High amylose maize starch; HAMS; Hylon VII
- Purity / Assay (%)
- : 50-70% amylose
- Physical Form
- : Solid
- Concentration
- : Pure substance
- Appearance / Color
- : White to off-white solid
- Odor
- : Slight
- Solubility in Water
- : Partially soluble
- UN Number
- : Not applicable
- H-Statements
- : None
- P-Statements
- : P260
- REACH Status
- : Registered
- Drug Precursor Status
- : Non-precursor
- Storage Class (GHS)
- : 13
- Storage Conditions
- : Cool, dry; sealed; avoid moisture
Categories
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Rice Starch is a carbohydrate extracted from rice (Oryza sativa), primarily from the endosperm of the rice grain. It is a fine, white, odorless powder that is widely used in the food industry due to its neutral flavor, excellent thickening properties, and suitability for a wide range of food applications. Rice starch is highly valued for its ability to form smooth, transparent gels when hydrated and for its mild texture, making it an ideal ingredient for various food formulations, particularly in gluten-free and sensitive-diet products.