Rice Starch is a finely textured, plant-based starch extracted from polished white rice. Known for its ultra-smooth mouthfeel, excellent digestibility, and hypoallergenic profile, rice starch is ideal for clean-label and allergen-free formulations. Naturally bland in taste and white in appearance, it functions as a mild thickener, stabiliser, and texturiser across a wide range of food applications. Available in both native and waxy formats, also conventional or organic quality, Rice Starch is particularly favoured in infant nutrition, desserts, dairy alternatives, and premium ready meals.
Availability
This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.
This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.
Bag: 20 kg, 750 kg
23,000 kg (FCL/FTL)
We supply high-quality native and waxy rice starch sourced from trusted European supply partners. Our starches are processed to meet rigorous food safety and quality standards, with options available for organic, baby-grade, and clean-label formulations. With its naturally mild taste, hypoallergenic profile, and excellent digestibility, our rice starch helps manufacturers meet consumer demand for clean label, functional ingredients—without compromising on texture or performance.
Rice starch is a natural carbohydrate extracted from the endosperm of rice grains—typically from polished white rice. It contains small, uniform granules, giving it a uniquely smooth, non-gritty mouthfeel. Its main components, amylose and amylopectin, make it ideal for short-textured and creamy products. Waxy rice starch, which is amylopectin-rich, offers superior freeze-thaw stability and resistance to syneresis, making it well-suited for chilled or frozen formulations.
Smooth Thickening – Adds creaminess and silky mouthfeel in low-fat or allergen-friendly formulations
Neutral Taste & Colour – Won’t affect the sensory profile of delicately flavoured or light-coloured products
Hypoallergenic – Free from common allergens like gluten, soy, and dairy
Digestibility – Ideal for infant nutrition, clinical nutrition, or sensitive digestion
Short Texture – Provides clean spoon-cut texture in sauces and desserts
Freeze-Thaw Stability (Waxy Rice Starch) – Maintains performance in frozen and chilled products
Gloss & Clarity – Adds shine to jellies, confectionery coatings, and sauces
Fine Particle Size – Excellent for powdered applications or premium desserts
Clean Label – Can be declared simply as “Rice Starch,” ideal for natural positioning
Baby Food Grade – Safe and digestible for early-life formulations
Low Gelatinisation Temperature – Enables functionality at low cooking temperatures
Stable Under Mild Processing – Suitable for applications without harsh heat or shear
Waxy Rice Options Available – For superior stability and thickening in frozen and acidic systems
Rice starch is extracted using a wet-milling process. The rice is soaked, ground, and separated to isolate the starch granules. It is then washed, filtered, and dried into a fine powder. Waxy rice starch is derived from special rice cultivars with higher amylopectin content, offering unique functional advantages for texture and stability.
Rice starch is composed primarily of glucose polymers—amylose (linear) and amylopectin (branched). Native rice starch typically contains around 20–30% amylose, while waxy rice starch contains nearly 100% amylopectin. This molecular composition influences its gel structure, freeze-thaw resilience, and thickening behaviour. Its granule size is smaller than other starches, giving it a soft, creamy mouthfeel and making it ideal for premium or sensitive applications.
Cost – Often more expensive than corn or wheat starch
Processing Sensitivity – Less tolerant to high heat or shear than some modified starches
Gel Strength – May not provide as firm a gel as higher-amylose starches (unless modified)
Waxy Variants Required for Stability – Native rice starch may retrograde or allow synereses
