Glutinous Rice Starch Description

Glutinous Rice Starch

Glutinous Rice Starch is manufactured from glutinous rice which is frequently cultivated in Northeast of Thailand. Glutinous Rice Starch comprehends nearly 100% of insoluble and amylopectin is in cold water. Major elements of starch are very modest substances which are tranquil of glucose linked residues. First of all, amylose is amorphous in native starch and is unruffled of fundamentally linear chains of α-1, 4 related to glucose units. Secondly, amylopectin is a semi-crystalline very highly pronged polysaccharide with a α-1, 4 mainstay and α-1, 6 branch points. The transformation between rice flour and starch is that record of the native proteins and lipids have been detached from the starch. The structure affects the properties of the starch such as protein, ash, phosphorus content and the lipid.

The Glutinous Rice Starch is extensively used in the food industry but there is no report of using it in the pharmaceutical and or medical industry. The Research is focused on the study physiognomies of glutinous rice starch such as subdivision size and size distribution which resolute by Master-Sized and gelatinization temperature by (DSC) Difference Scanning Calorimetric.

The structure of glutinous rice starch such as ash, fat, phosphorus, protein and moisture content which straight affect to the properties of glutinous rice starch. Now, from this study, the consequences showed that the glutinous rice starch has nearly 100% amylopectin content, slight particle size (11.06µm), gelatinization temperature in the range 58-75ºC, low impurity (0.2% protein, 0.085% lipid, 0.26% ash, 0.1% phosphorus content) and low moisture content (7.96%). The developed amylopectin content had the upper swelling power. The properties lead to tendency that the after hydration it grows a highly viscid gelatinous as swelling of the related matrix. Consequently, glutinous rice starch could be helpful properties to examine for a new usage which lead to growth the value and application use of glutinous rice starch in pharmacy.

Specification of Glutinous Rice Starch

Glutinous Rice Starch has a actual discrete benefit in the low temperature meat and other food.

• Product Type : Starch
• Color : White
• Fineness : 80%
• Moisture : 13% Max
• Solution Viscosity up to 1200 BU : 6% Max
• Absorbent and Water Holding Capacity : Stronger
• freeze-Thaw Stability : Glutinous Rice Starch > Potato Starch > Corn Starch
• SO2, mg/kg : 30 max
• Fat(dry basis) : 0.15% Max
• Shelf Life : 2 Years
• Certification : HACCP,ISO