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White Rice Starch
- Origin
- : Canada, India, Thailand
- CAS Number
- : 9005-25-8
- HS Code
- : 1108.19.00
Basic Info
- IUPAC Name
- : high amylose corn starch
- Molecular Formula
- : (C6H10O5)n amylose-rich
- Synonyms & Trade Names
- : High amylose maize starch; HAMS; Hylon VII
- Purity / Assay (%)
- : 50-70% amylose
- Physical Form
- : Solid
- Concentration
- : Pure substance
- Appearance / Color
- : White to off-white solid
- Odor
- : Slight
- Solubility in Water
- : Partially soluble
- UN Number
- : Not applicable
- H-Statements
- : None
- P-Statements
- : P260
- REACH Status
- : Registered
- Drug Precursor Status
- : Non-precursor
- Storage Class (GHS)
- : 13
- Storage Conditions
- : Cool, dry; sealed; avoid moisture
Categories
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White Rice Starch is a refined starch extracted from the endosperm of rice grains. It is a fine, white, odorless powder that is used in the food industry due to its neutral flavor, smooth texture, and excellent thickening and binding properties. White rice starch is obtained through a milling process where rice grains are washed, ground, and then dried to produce a pure, refined starch. This type of starch is commonly used in both food processing and formulation, offering a variety of benefits, particularly in gluten-free and hypoallergenic foods.
