RE-Starch a natural polymeric carbohydrate and the main component of non GMO rice. Native rice starch is an insoluble fine white powder consisting of both amylose and amylopectin. Its very fine granularity makes it a potential fat replacer. This is due to its granules have about the same size as fat globules. After heating with water it forms a gel with a smooth and creamy texture. - Gelling - Thickening - Texturizing foods - Adhesion - Moisture retention - Stabilizing emulsions Some of the applications & benefits include: - Creamy texture and mouthfeel - Texture similar to what is provided by milk fat - Improved texture in baked and textured foods - Superior stability in gluten free bakery - Fat like & juicy mouthfeel in meat & meat analogues without off taste notes - Reduce sugar /fat content in fillings - High freeze-thaw stability - Texture stability during storage & improved shelf life - Tolerance to low pH and high temperature process - Works with high brix / high protein foods (frozen, refrigerated or ambient)