Native rice starch
82,00 €
Product uses
In an aqueous medium, native rice starch gelatinizes at a temperature of about 70 °C and forms a very viscous paste.
After cooling, this paste solidifies into a very viscous gel.
The above-mentioned properties make native rice starch particularly suitable for applications in the food industry:
Creams for puddings and desserts, soups and sauces, fine gastronomy (mayonnaise, condiments), pastry and confectionery
Shelf life 24 months in original packaging
Store in a dry place at temperatures not exceeding 25°C