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Native Rice Starch Supplier

Native rice starch is a natural polymeric carbohydrate, which is the main component of rice. It is a very white insoluble powder that has a neutral smell and taste, which helps assure the preservation of the authentic taste and color in clean-label food products.

Rice starch has a very fine granularity, generally much smaller than those of wheat, corn, or potato starches even Tapioca. The granules are about the same size as fat globules, making it a possible fat replacer. After heating with water, rice starch forms a gel with a smooth and creamy texture. Rice starch applications are generally described as either common or waxy. Common rice starch is best used for binding applications in various food products, including confectionaries, dairy products, extrusion, infant food, processed meats, sauces, soups, and puddings. Waxy rice starch is best used for fat-replacement applications due to its fat-like mouthfeel for dairy products, pastries, processed meats, sauces, soups, and coatings for deep-fat frying.

The Ettlinger Corporation is a native rice starch supplier for a variety of food applications. We offer gluten-free, non-GMO, allergen-free, and vegan-friendly native rice starch in the following quantities:

  • 50–pound paper bags (22.67 kg)
  • 2,000–pound pallet (907.18 kg)
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Benefits & Functions Of Rice Starch

The following are some of the benefits and functions of native rice starch powder ingredients:

  • Binding
  • Thickening
  • Freeze-thaw stability
  • Texturizing
  • Moisture retention
  • Improved yield
  • Improves mouth-feel
  • Gelling agent
  • Film-forming
  • Dusting
  • Dough binding
  • Cost optimization
  • Improves appearance
  • Gluten-free
  • Non-GMO
  • Allergen-free
Native Rice Starch Food Additive

Applications for Rice Starch

Native rice starch is a functional ingredient in numerous applications in various food system. It is typically used in the following applications:

  • Meat
  • Snacks and cereals
  • Fish
  • Dairy
  • Sauces
  • Frozen foods                                                        
  • Dry soup mix
  • Bakery
  • Confectionery coatings
  • Batters and breading
  • Baby food
  • Extrusion

Comparing Starches

Rice starch is used as a substitute for wheat starch in gluten-free baking, as it enhances texture and stability in baked goods. Compared to other sauces, it provides better creaminess and stability (especially in high temperatures and neutral to acidic conditions) in soups and sauces. Also, native waxy rice starch offers numerous benefits for meat and dairy product applications, including creamy texture, product stability, enhanced glossiness, and clean taste.

Starch type Color Clarity Texture Flavor Gel structure
Cornstarch White Opaque Smooth; Very fine Neutral Firm
Potato starch Clear white Transparent Pulpy None Sticky
Rice starch Very white Opaque Smooth; Very fine Neutral Soft and creamy
Wheat starch White; Off-white Opaque to Cloudy Smooth; Fine Neutral Soft and creamy

Why Choose Ettlinger

serving you since the beginning of the 20th century

As a native rice starch supplier, Ettlinger Corporation carry high-quality natural, modified, and organic starches for companies to improve on their product performance. As the markets get more and more competitive, we have the ingredients to push your product to the top. For more information about our high-quality native rice starch, contact us today.

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Native Starch Markets

With our wide variety of starches combined with our experienced staff, we will be able to meet whatever your application needs are. Our natural starches are used in a wide range of industries including:

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