Rice starch which is also commonly called Oryza Sativa Starch, is obtained from rice and has multiple applications.

In the food field for the preparation of:

• Cakes
• Puddings
• Cookies
• Sauces
• Sauces
• Confetti
• Yogurt
• Cheeses

Pros:

• Gluten free
• High nutritional value
• Excellent digestibility

The food factor plays a crucial role in the management of cancer cases and has attracted the attention of researchers as an option to combat it. Both in vitro and in vivo, scientific studies have shown that rice and its derivatives show encouraging results in the prevention of this disease. The mechanism of the antitumor effect is suggested, in part, through the enhancement of bioactive compounds such as vitamin E, phytic acid, gamma oryzanol and phenols (1).

In the cosmetic field such as:

In detergents as a binder.

Rice starch studies

References_____________________________________________________

(1) Scientific Evidence of Rice By-Products for Cancer Prevention: Chemopreventive Properties of Waste Products from Rice Milling on Carcinogenesis In Vitro and In Vivo
Bee Ling Tan, Mohd Esa Norhaizan
Biomed Res Int. 2017; 2017: 9017902. Published online 2017 Jan 22. doi: 10.1155/2017/9017902

Microwave treatment regulates the free volume of rice starch.
Yan B, Shen H, Fan D, Tao Y, Wu Y, Wang M, Zhao J, Zhang H.
Sci Rep. 2019 Mar 7;9(1):3876. doi: 10.1038/s41598-019-40598-3.

Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction.
Kasprzak M, Wilde P, Hill SE, Harding SE, Ford R, Wolf B.
Food Funct. 2019 Jul 1. doi: 10.1039/c8fo01938j.

Hierarchical structure and slowly digestible features of rice starch following microwave cooking with storage.
Li N, Cai Z, Guo Y, Xu T, Qiao D, Zhang B, Zhao S, Huang Q, Niu M, Jia C, Lin L, Lin Q.
Food Chem. 2019 Oct 15;295:475-483. doi: 10.1016/j.foodchem.2019.05.151

Rice starch citrates and lactates: A comparative study on hot water and cold water swelling starches.
Butt NA, Ali TM, Hasnain A.
Int J Biol Macromol. 2019 Apr 15;127:107-117. doi: 10.1016/j.ijbiomac.2019.01.019.

Retrogradation and Digestibility of Rice Starch Gels: The Joint Effect of Degree of Gelatinization and Storage.
Denchai N, Suwannaporn P, Lin J, Soontaranon S, Kiatponglarp W, Huang TC.
J Food Sci. 2019 Jun;84(6):1400-1410. doi: 10.1111/1750-3841.14633.

The quality of rice wine influenced by the crystal structure of rice starch.
Lai Q, Li Y, Wu Y, Ouyang J.
J Food Sci Technol. 2019 Apr;56(4):1988-1996. doi: 10.1007/s13197-019-03667-z.

Rice starch thin films as a potential buccal delivery system: Effect of plasticiser and drug loading on drug release profile.
Chan SY, Goh CF, Lau JY, Tiew YC, Balakrishnan T.
Int J Pharm. 2019 May 1;562:203-211. doi: 10.1016/j.ijpharm.2019.03.044.

Physicochemical properties and in vitro digestibility of high hydrostatic pressure treated waxy rice starch.
Zeng F, Li T, Gao Q, Liu B, Yu S.
Int J Biol Macromol. 2018 Dec;120(Pt A):1030-1038. doi: 10.1016/j.ijbiomac.2018.08.121.

Physiochemical properties of rice starch for production of vermicelli with premium quality.
Xie LH, Tang SQ, Luo J, Wei XJ, Shao GN, Jiao GA, Sheng ZH, Hu PS.
J Food Sci Technol. 2017 Nov;54(12):3928-3935. doi: 10.1007/s13197-017-2852-9