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Glutinous Rice Starch
- Origin
- : Canada, India, Thailand
- CAS Number
- : 9005-25-8
- HS Code
- : 1106.30.90
Basic Info
- IUPAC Name
- : high amylose corn starch
- Molecular Formula
- : (C6H10O5)n amylose-rich
- Synonyms & Trade Names
- : High amylose maize starch; HAMS; Hylon VII
- Purity / Assay (%)
- : 50-70% amylose
- Physical Form
- : Solid
- Concentration
- : Pure substance
- Appearance / Color
- : White to off-white solid
- Odor
- : Slight
- Solubility in Water
- : Partially soluble
- UN Number
- : Not applicable
- H-Statements
- : None
- P-Statements
- : P260
- REACH Status
- : Registered
- Drug Precursor Status
- : Non-precursor
- Storage Class (GHS)
- : 13
- Storage Conditions
- : Cool, dry; sealed; avoid moisture
Categories
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Glutinous Rice Starch, also known as Sticky Rice Starch or Sweet Rice Starch, is a starch derived from glutinous rice, a variety of rice that is particularly high in amylopectin, a component of starch that gives it a sticky, gel-like texture when cooked. Despite the name “glutinous,” glutinous rice is naturally gluten-free and is widely used in many cuisines, particularly in East and Southeast Asia. This type of starch is known for its smooth, creamy texture and is used extensively in the food industry for its gelling, thickening, and binding properties.