Riisitärkkelys

Riisitärkkelys is the starch extracted from rice grains. It is a white, fine powder that is odorless and tasteless. The primary components of riisitärkkelys are amylose and amylopectin, which are polysaccharides made up of glucose units. The ratio of these two components influences the physical and chemical properties of the starch, such as its gelatinization temperature and viscosity.

Riisitärkkelys is widely used in the food industry as a thickener, stabilizer, and emulsifier. It is particularly valued for its ability to create smooth textures and prevent syneresis (weeping) in a variety of products, including sauces, soups, desserts, and baked goods. Due to its neutral flavor and color, it does not significantly alter the taste or appearance of food. It is also a common ingredient in gluten-free products, as rice is naturally gluten-free.

Beyond food applications, riisitärkkelys finds use in the pharmaceutical industry as a binder and disintegrant in tablet formulations. In cosmetics, it is employed for its absorbent properties, helping to control oiliness and provide a matte finish. It can also be found in some paper manufacturing processes and textile finishing. The extraction process typically involves washing, grinding, and separating the starch from the rice protein and other components.