Rice starch is a type of carbohydrate that is extracted from rice grains. It is commonly used as a thickening agent in foods such as soups, sauces, and gravies. It is also often added to processed foods as a binding agent or to improve texture.
Rice starch is typically white or off-white in color and has a fine, powdery texture. It is easy to digest and is considered a good source of energy for the body.
One of the main benefits of rice starch is that it is gluten-free, making it a popular ingredient for those with celiac disease or gluten sensitivities. Additionally, rice starch is low in fat, sodium, and protein, making it a suitable ingredient for a variety of dietary needs.
Overall, rice starch is a versatile and widely used ingredient in the food industry, providing numerous benefits and serving as a key component in many different types of food products.
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