Gluten Free Rice Starch 25 kg
5.237,32 TL
Category
Rice Starch
, Starches
, Rice Starch
, Starches
, Starches
, Starches
, Starches
, Starches
, Starches
, Starches
Brand
Smart Code
056.500.50
Price
5.185,47 TL + VAT
Transfer
5.132,58 TL
(% 2,00 remittance discount)
* With installments starting from 2.060,01 TL !!
Name of Food Additive:
Değirmencibaşı Gluten Free Rice Starch
Component List:
Rice Starch
The net amount:
25kg
Physical Structure:
Dust
Lot Number:
Lot numbers of all raw materials and packaging materials are recorded for retrospective traceability.
The lot number of the product is located on the product packaging.
Functional Class of Food Additive:
Starches
Name of the Source from which the Food Additive is Obtained:
Rice
Foods to which Food Additive can be added:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the regulatory authorities of the relevant country can be consulted.
Special Storage/Use Conditions:
Keep closed in a dry and cool place.
Commercial Title and Address of the Food Operator:
Smart Chemistry Trade. and Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatcik Mah. 8901/3 Sok. No: 3/3AO It is produced in Çiğli/İzmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey (The origin of the main component of the food is different from the origin of the final product.)
Usage Instruction:
In accordance with the Turkish Food Codex Regulation on Food Additives, in the vertical communiqués regarding the finished product produced or planned to be produced; It should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If it is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into consideration.
Product performance may differ depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
Usage Area/Sales Purpose:
It is for use in food.
It does not contain gluten. Suitable for individuals with gluten intolerance.
Nutrition Notice:
| Energy and Nutrients | for 100 g |
| Energy | 360 kcal 1530 kj |
| Oil | 0.7 g |
| - Saturated fat | 0.3 g |
Carbohydrate | 88g |
| - Candies | 0 g |
| Protein | 0.5 g |
| Salt | 0 g |
Technical information:
Starch has been used as a thickener in the food industry for years.
Primary sources of food starches are maize, wheat, potatoes and tapioca.
Rice starch, on the other hand, is one of the least known in the starch literature with its small share in total starch usage. However, rice starch has an important place in the starch industry thanks to its different properties.
Rice is the most commonly consumed food item in the world. Every year, 500 million tons of rice are harvested worldwide. The main reason why rice starch has its own distinctive features is the high variety of rice.
Due to the availability of different climate, soil and cultural characteristics, there are more than 240,000 varieties of rice worldwide. This variety allows rice starch to have very different characteristics.
Some of these features are; different gelatinization starting temperatures can be called structural and viscosity differences. These features enable the producer to reach the desired natural stability without resorting to any chemical modification.
Rice starch is the starch with the smallest granule size among all starch types. Average rice starch granule size is between 28 microns. The small granular structure allows rice starch to absorb substances such as flavor and emulsifier on the surface more easily.
Rice starch is also the whitest of all starch types. Very small size and white in color
Rice Starch particles help to form a smooth and shiny structure.
The tannin of rice starch is found only in the inner sperm and corresponds to about 90 to 93 percent of the dry weight of ground rice. Rice starch is used as a thickener in making sauces and desserts. It can be hydrolyzed to make sweet syrup.
Nutritional Quality:
One of the most important features of rice starch is that it is easily digestible. It ranks first among starches with its digestibility of 98-100%. It is frequently used in baby foods and special diet foods due to its digestibility and low allergen effect.
Aroma Features:
Rice starch has a plain taste without affecting the final taste of the product. It has an easily soluble feature, which helps to create an easier and pure taste on the palate.
Gel Features:
Rice starch has a soft gel structure and leaves a creamy feeling in the mouth. With these properties, they replace fats in many food products. In order to provide rich oil consistency in the product, low amount of waxy rice starch can also be used.
Types of Rice Starch:
- Waxy rice starch
- Nonwaxy rice starch
- Modified rice starch
- Organic rice starch
| Amylose (%) | Amylopectin (%) | Gelation Temperature | |
| Pea Starch | 35 | 65 | 50-70 ˚ C |
| Wheat starch | 20-26 | 76-78 | 52-85 ˚ C |
| Corn starch | 24-28 | 73-76 | 62-80 ˚ C |
| Potato starch | 20-23 | 77-80 | 58-65 ˚ C |
| Rice Starch | 16-18 | 82-84 | 61-80 ˚ C |
| Tapioca Starch | 16-18 | 82-84 | 52-65 ˚ C |
Teşekkürler
Güven MutluE-mail:guven969@yahoo.com
Tel:506 324 25 82