Results of an independent study recently conducted at South Dakota State University (SDSU) show that MGP’s Fibersym® RW resistant wheat starch, a patented, non-GMO dietary fiber source, reduces risk factors associated with metabolic syndrome. Such factors include high blood pressure, abdominal obesity, elevated fasting blood sugar, and high blood cholesterol and triglyceride levels that increase the chance of developing heart disease, stroke and type-2 diabetes. The American Heart Association estimates that 34% of Americans have metabolic syndrome.
There are many different types of starches that a formulator can use when developing a new product. Today’s blog is going to feature one of our favorite starches: rice starch! Here are a few things we like about rice starch:
Smallest granule size – rice starch has the smallest starch granule size (2-8 μm)., compared to other commercially available starches, such as corn starch.
Because of it’s small granule size, rice starch is excellent as a whitening agent and smoothening agent. The small granule size also has an impact on oil binding characteristics. Rice starch is also a good structuring agent in cream fillings and spreads.
Rice amylose is a branched (not linear) polymer – giving you a more soft, creamy gel texture compared to other food starches. Also, rice amylopectin has a unique molecular structure which leads to a reduced tendency for retrogradation – which means that it has excellent freeze thaw and shelf life stability.
One of the most important characteristics of rice starch is it’s neutral flavor – allowing it to be used in many different applications including meats, sauces, soups, bakery products, frozen desserts, and more! Contact us today for how rice starch can benefit your current project.