Rice Starch

Our rice starch is a refined carbohydrate extracted from non-GMO white or brown rice (Oryza sativa) through a gentle wet-milling process—free from harsh chemicals, sulfites, or synthetic additives. With its ultra-fine particle size (2–8 µm), neutral flavor, and high digestibility, rice starch is one of the most hypoallergenic and biocompatible starches available.

We offer two grades:

• Conventional Food-Grade Rice Starch
• Certified Organic Rice Starch (USDA & EU Organic compliant)

Both are naturally gluten-free, corn-free, soy-free, and dairy-free, making them ideal for sensitive populations, including infants and individuals with multiple food allergies.

What Is Rice Starch?

Rice starch consists primarily of amylopectin (~80–85%) and amylose (~15–20%), resulting in a soft gel structure, low viscosity, and rapid digestibility. Unlike potato or tapioca starch, it does not impart stickiness or off-flavors, and its small granule size mimics the texture of talc—making it valuable in both food and cosmetic applications.

Our production uses only water and mechanical separation, preserving the native granular integrity for optimal functionality.

Also Known As: Names and Synonyms in the Trade

Rice starch is traded under a small number of names, and the form a document uses usually says which trade is writing it: the botanical name on a specification sheet, the pharmacopoeial Latin name on an excipient certificate, or the registry entry on a customs or safety file. The list below covers the ones that come up most often in enquiries, technical data sheets and shipping paperwork.

• Oryza sativa starch – the botanical-source form used on cosmetic ingredient declarations (INCI) and on technical data sheets, where the species rather than the common name is wanted
• Oryzae amylum – the Latin monograph title; the European Pharmacopoeia carries rice starch as its own monograph, so an excipient specification may be written against that name rather than the English one
• Starch, rice (FDA UNII 4DGK8B7I3S; CAS 9005-25-8) – the registry entries quoted on certificates of analysis and safety data sheets; the CAS number is the shared entry for starch generally, so it does not by itself identify the botanical source
• Native (unmodified) rice starch – how supplier literature marks material that has had no chemical treatment, as distinct from the modified starches that carry E numbers in the European Union
• Waxy (glutinous) rice starch – the high-amylopectin cut milled from waxy rice, named separately in the trade because its paste behaviour differs from that of the regular cut

The name on the label has to match the name on the specification sheet, and the sheet has to state the botanical source, the starch content and the analytical method. Rice flour is a different ingredient – it is the ground kernel, so it carries the protein and the fibre that this specification holds at or below 0.5% protein – and the modified rice starches are different again, since they carry additive designations that the native material does not. Line up the dry-basis starch content and the protein figure before treating two offers as equivalent.

Technical Specifications

Parameter	Rice Starch (Conventional or Organic)
Botanical Source	Oryza sativa (non-GMO white or brown rice)
Appearance	Bright white, ultra-fine powder
Odor & Taste	Odorless; neutral, bland
Starch Content (Dry Basis)	≥95%
Moisture Content	≤14.0%
Protein (N × 5.95)	≤0.5%
Ash Content	≤0.3%
pH (10% slurry)	6.0 – 7.5
Particle Size (D[50])	2–8 µm (among the smallest of all starches)
Whiteness (L value)*	≥94
Pasting Temperature (RVA)	70–75°C
Peak Viscosity (RVA, 10% slurry)	150–300 cP
Shelf Life	24 months (stored sealed in cool, dry place)
Heavy Metals (Maximum Limits)
– Lead (Pb)	≤0.2 mg/kg
– Arsenic (As)	≤0.1 mg/kg
– Cadmium (Cd)	≤0.05 mg/kg
– Mercury (Hg)	≤0.01 mg/kg
Microbiological Criteria
– Total Plate Count	≤10,000 CFU/g
– Yeast & Mold	≤100 CFU/g
– Escherichia coli	Absent in 1 g
– Salmonella spp.	Absent in 25 g
– Listeria monocytogenes	Absent in 25 g
Allergen Status	Gluten-Free (<5 ppm), Soy-Free, Dairy-Free, Nut-Free, Corn-Free
Certifications	Conventional: Kosher, Halal, Non-GMO Project Verified Organic: USDA Organic, EU Organic, Kosher, Halal (available)

Analytical methods: ISO 6647 for starch content; RVA for pasting profile; AOAC for moisture/protein.

Sourcing, Certification and Regulatory Status

Jurisdiction / Standard	Regulatory status	Legal name	Notes
European Union	Food ingredient; not regulated as a food additive	Rice starch	Labelling follows Regulation (EU) No 1169/2011. Rice is not a cereal containing gluten, so no cereal-source qualifier is required and the ingredient can be declared as rice starch. A gluten-free claim is governed by Regulation (EU) No 828/2014 (below 20 mg/kg). Organic grades are covered by Regulation (EU) 2018/848. Native starch is a food ingredient rather than a food additive, so the additive regulation (EC) No 1333/2008 does not apply to it; the modified grades are the ones that carry E numbers.
United States	Conventional food ingredient; no substance-specific authorisation	Rice starch	FDA proposed to affirm unmodified food starches, rice starch among them, as GRAS under a new 21 CFR 184.1847 (50 FR 12821, 1 April 1985); the proposal was later withdrawn with other pending actions (69 FR 68831), and FDA stated that the withdrawal did not change the regulatory status of the ingredients listed. A gluten-free claim has to meet 21 CFR 101.91 (below 20 ppm).
Japan	Food ingredient; handled as an ingredient rather than as a designated additive	Rice starch	Native starch sits on the ingredient list under the starch class name; the chemically modified starches are the designated food additives and may be labelled with the simplified name 加工デンプン. Organic product for Japan is certified to the Japanese Agricultural Standards (JAS).
Codex Alimentarius	Food ingredient; no commodity standard covers rice starch as such	Rice starch	CXS 192-1995, the General Standard for Food Additives, carries the provisions for modified starches as thickeners and stabilisers (INS 14xx) rather than for the native material; contaminants fall under CXS 193-1995. There is no Codex commodity standard for starch as such – the nearest starch-family text is the Standard for Edible Cassava Flour (CXS 176-1989), which does not apply here.

Compliance for rice starch turns on the assay, the particle-size cut and the microbiological limits rather than on the naming convention, so those are the figures to line up when comparing offers. The infant-nutrition and cosmetic routes each carry their own documentation expectations on top of the food figures, so confirm the legal name, the permitted use and the required paperwork with the destination market before the first shipment.

Applications

• Infant Formula & Baby Cereals: Easily digestible thickener for sensitive tummies
• Gluten-Free Baking: Improves crumb softness in breads, cakes, and cookies
• Sauces, Gravies & Soups: Provides smooth, non-glossy mouthfeel
• Plant-Based Meat & Seafood: Enhances juiciness without altering flavor
• Pharmaceuticals: Binder/filler in tablets due to low reactivity
• Cosmetics: Natural alternative to talc in face powders and dry shampoos

Organic Advantage: Our organic rice starch is ideal for premium clean-label brands targeting eco-conscious and health-focused consumers.

Format and Grade Selection

Two questions are settled before a specification is agreed: which grade the finished label needs, and how fine the powder has to be. Both follow from the application rather than from the label.

• Conventional food grade – the default where the finished product carries no organic claim; Kosher, Halal and Non-GMO Project Verified documentation comes with the batch
• Certified organic grade – USDA and EU organic, chosen when the label claim or the retailer’s sourcing policy requires it, and issued with its own certificate per shipment
• Standard particle size – the 2–8 µm D[50] cut, already at the fine end of commercial starches, which is what produces the talc-like feel in pressed powders and dry blends
• Micronized cut – a narrower sizing for dusting powders and for specifications that fix the top of the particle-size distribution rather than the median
• Infant nutrition and clinical use – here the deciding figures are the microbiological limits (total plate count ≤10,000 CFU/g, E. coli absent in 1 g, Salmonella absent in 25 g) and the gluten-free declaration below 5 ppm, not the viscosity
• Cosmetic use – the whiteness figure (L value ≥94) and the absence of odour matter more than the pasting profile, and a batch can meet every food figure and still fail a colour-matched powder

Handling Note: Rice starch pastes between 70 and 75°C and peaks at only 150–300 cP on a 10% slurry, so it is chosen for a soft gel, a clean flavour and a fine mouthfeel rather than for a heavy viscosity build. Where a sauce has to carry body, the starch is blended rather than dosed harder.

The grade and the particle-size cut are declared per batch, so the certificate can be checked against the specification line by line. Tell us the application, the process temperature and the particle-size window when requesting a sample, and we will quote the grade that fits.

Why Choose Our Rice Starch?

We source rice from trusted non-GMO farms and use dedicated allergen-controlled facilities. The wet-milling process avoids acid or enzyme modification, ensuring a native (unmodified) starch that meets global food safety standards.

Every batch includes full documentation: Certificate of Analysis (CoA), Allergen Statement, Non-GMO Affidavit, and Organic Certificate (if applicable).

Available packaging:

• 25 kg multi-wall paper bags with food-grade PE liner
• 500 kg–1,000 kg FIBCs for industrial users
• Custom particle size (standard or micronized) upon request

Packing

FAQs