The addition of non-starch polysaccharides to rice starch may slow its speed of digestion – creating rice starch gels with a better nutritional profile, according to new research.
Using cutting-edge technology, US government scientists have
developed molecular markers to help launch an historic rice into
the modern day food arena.
US starch product supplier Penford Food Ingredients targets growing
demand for rice starch, for the first time adding a variety of rice
starches to its current portfolio of potato, tapioca, and corn
starch products,reports Lindsey...
Food technologist marks breakthrough in rice starch procurement,
replacing a 60-year-old method with a more 'efficient and
environmentally-friendly way' to separate a rice kernel's
tightly-bound portions of starch and...