Rice starch

Rice starch is a carbohydrate derived from rice grains. It is a fine, white powder produced by physically separating the starch granules from the other components of the rice kernel, such as protein and fibre. It is a complex carbohydrate that can be used in its native form or modified for specific food applications.

Manufacturers use rice starch primarily as a thickener and stabiliser in food products. Its neutral flavour and ability to create a smooth texture make it suitable for dairy products like yogurts and desserts, as well as sauces and baked goods. It can also be used as a bulking agent or to improve the mouthfeel of low-fat products.

Rice starch is not considered a food additive in its native, unmodified form and does not have an E-number. Modified rice starches may be authorised food additives. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) oversee food additive regulations in Great Britain. These bodies evaluate the safety of authorised additives. Unmodified rice starch is a source of carbohydrates and is generally considered safe.