Low micro & enzyme deactivated rice flours
The OryzaNAT native rice flour range is also offered as a heat-treated version. Our unique heat treatment lowers the micro load of the rice flour up to several logs, but also inactivates any enzyme activity that may be present in a rice flour. For some applications, that is of upmost importance. Our process will not affect the starch in the flour so the OryzaNAT R low micro & enzyme deactivated rice flours will behave as a regular native rice flour.
Our OryzaNAT brown rice flours are also heat treated to guarantee shelf life and avoid the flour from getting rancid.
Ebro Ingredients also offers low moisture rice flours under the OryzaNAT R range. Low moisture rice flours are an excellent clean-label carrier and maltodextrin replacer for different food applications.
Please contact our technical team and they will be happy to assist you and offer you the best solution available.
The technical document
Nutritional values per 100 gram of product.
|Total fat||2 g|
- From a functional point of view, identical to a native rice flour
- Reduced micro load and stabilized
- Dairy products
- Among others
Successful Clean-label Alternatives
A prestigious US-based cheese manufacturer contacted us because they needed and economic and clean label alternative to methyl-cellulose that avoid clumping of shredded cheese.
Our R&D team screened different rice flours and came up with an OryzaNAT heat treated rice flour that takes up residual moisture from the cheese and prevent the pieces of cheese to stick together.
Furthermore, this functional rice flour does not affect the taste and the color of the cheese, making it an ideal clean-label alternative for potato starch or methyl-cellulose.
Our customer is now successfully using OryzaNAT heat treated rice flour in their productions.
Interested in knowing more?