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Rivland Partnership Parboiled Long Grain Rice Flour
Rivland Partnership Parboiled Long Grain Rice Flour is produced from parboiled long grain rice, it has a lower viscosity solution in hot and cold water being less sticky, and non-hygroscopic.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
Food & Nutrition — Food
- Desserts & Fruit Preparations
- Savory & Culinary
Product Families
Food Ingredients — Texture & Consistency
- Starches & Thickeners
Food Ingredients — Whole Foods, Extracts & Premixes
- Flours & Grains Products
Other characteristics
- Functions
- Thickener, Viscosity Modifier
- Ingredient Name
- White Rice Flour
- Labeling Claims
- GMO-free, Hypoallergenic, Natural
- GMO-free
- Hypoallergenic
- Natural
- Markets
- Food & Nutrition
- Ingredient
- White Rice Flour
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Ingredient Origin
- Plant Origin
- Main Applications
Its non-hygroscopic properties make it a good carrier in seasoning mixes and cereal extenders. It is also often used as a thickening ingredient for dusting and coating.
- Product Packaging
Available in Bulk Railcars, Bulk Trucks, 50 lb. bags, 2,000 lb. totes, and 2,500 lb. totes.
- Food Ingredients Features
- High Quality
- Low Viscosity
- Food Ingredients Functions
- Thickener
- Viscosity Modifier
- Food and Nutrition Applications
- Gravies
- Puddings
- Sauces
- Soups
