Rice Starch

Rice starch is a carbohydrate derived from rice grains. It is produced by separating the starch from other components of the grain, such as protein and fiber, through a wet milling process. This results in a fine, white powder.

Manufacturers use rice starch as a thickener, stabilizer, and texturizer in a wide range of food products. It can provide a creamy texture in dairy items like yogurts and puddings, improve crispiness in fried coatings, and act as a binding agent in baked goods and processed meats.

Rice starch is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). As a common food component, it is digested like other starches and does not have known adverse effects at typical consumption levels. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated starches and did not find it necessary to set a numeric acceptable daily intake (ADI not specified), considering them food components.