Rice Starch
A white, odourless powder extracted from non-GMO rice. It is a carbohydrate composed of two main components: amylose and amylopectin. Its properties are influenced by their ratio, rice variety, and processing methods used. The granules are notably small (2-8 microns) compared to other starches which contributes to its unique texture-enhancing properties.
Key Features: Small granule size, excellent stability under heat and pH fluctuations, thickening & stabilizing agent, hypoallergenicity, natural gluten-free assurance, easy digestibility, and strong freeze-thaw stability
Food Applications: Bakery and gluten-free baking, ready-to-eat (RTC) meals, fat replacement in dairy, confectionery coatings, and baby food.
Non-Food Applications: Cosmetics, textiles, paper production, pharmaceuticals, and biodegradable plastics.
Rice Protein Concentrate
Rice protein concentrate (80+% protein) is a high-quality, plant-based protein from whole grain non-GMO rice. It provides protein, dietary fibber, and carbohydrates, unlike rice protein isolate (80–90% protein) which is more refined. It is a complete protein with all nine essential amino acids.
Key Features: Provides essential amino acids, is low in fat and carbohydrates, promotes satiety, easily digestible,
hypoallergenic, sustainably sourced, and clean label.
Applications
Sports Nutrition: Protein bars, shakes, and recovery supplements.
Functional Foods: Anti-diabetic and immunity-boosting products.
Healthy Aging: Fortified meals for muscle maintenance.
Rice Maltodextrin
Rice maltodextrin is a carbohydrate derived from hypoallergenic non-GMO rice starch, produced through a process called partial hydrolysis. Containing shorter chains of glucose molecules, resulting in a refined fine white powder.
Key Features: Low sweetness compared to sugar, nearly flavorless taste, high solubility, functions as binding, bulking, thickening, carrier, and stabilizing agent. Extends shelf life through moisture absorption, while being easily digestible and rapidly absorbed, providing a quick source of energy.
Food Applications: Beverages (powdered and sports drinks), energy drinks, bakery, dairy, seasoning blends, desserts, sauces, dressings and baby food.
Non-Food Applications: Cosmetics, nutritional supplements and pharmaceutical
IMO Powder
Isomalto-oligosaccharide (IMO) powder is a fine white, amorphous powder composed of short-chain carbohydrates, including isomaltose, panose, and isomaltotriose, with smaller amounts of glucose and maltose.
Key Features: White to light yellow in colour with a sweet but less intense taste than sugar. Offers high solubility, stability in pH 4–6, resistance to crystallization, relatively low viscosity, and low glycemic index.
Food Applications: Bakery, beverages (energy-reduced soft drinks and energy drinks), health foods, supplements, juices, processed vegetables, confectionery, meal replacements for weight management, dairy, and sauces.
IMO Syrup
Isomalto-oligosaccharide (IMO) syrup is a light-yellow transparent syrup produced via enzyme-catalysed hydrolysis of non-GMO Rice starch.
Key Features: High digestive tolerance, stability under acidic and high-temperature conditions, 30–65% the sweetness of sugar, low glycemic impact, supports satiety, and helps prevent dental caries.
Applications: Bakery, beverages (energy-reduced soft drinks and energy drinks), health foods, supplements, juices, processed vegetables, confectionery, meal replacements for weight management, dairy, sauces, as well as use as a cryoprotectant and for encapsulation.
Rice Glucose Syrups
A natural sweetener derived from rice, offering a healthier, versatile alternative to refined sugar and corn syrup. Produced through gentle enzymatic processing that converts starch into maltose, then filtered for purity, it yields a clear, smooth syrup with mild, clean sweetness.
Key Features: Non-GMO and free from artificial additives, pesticides, and chemicals. Contains 0% fructose, with a mild flavour and clear colour. Offers sweetness, moisture retention, texture enhancement, and improved shelf life, while functioning as a binder, stabilizer, and thickener.
Applications: Bakery, confectionery, beverages, dairy, canned fruits, jams, jellies, energy bars, granola bars, dressings, spreads, baby foods, and meat products
High Maltose Rice Syrup
High maltose rice starch syrup is a natural sweetener produced by the precise and controlled enzymatic hydrolysis of non-GMO rice starch. It is characterized by a high content of maltose, a disaccharide consisting of two glucose units with low glucose.
Key Features: Mild, balanced sweetness less intense than high-fructose corn syrup. Provides smooth texture, lower viscosity than other syrups, and inhibits crystallization. Extends shelf life, functions as a humectant, enhances natural Flavours, and is gluten-free, allergen-free, with low fructose content.
Applications: Confectionery, bakery, beverages, frozen desserts, snacks (granola and protein bars), jams, sauces, canned goods, and meat products.
