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Researchers tap into sticky rice as a potential source of clean label starch

Pigmented waxy rice may prove to be a good source of clean label starch, according to researchers at the University of Arkansas.

Polyphenols and proteins that naturally occur in pigmented waxy rice have so far proven to result in a starch that is able to improve the texture of a variety of processed foods without chemically altering the starch.

These are the preliminary findings of Ya-Jane Wang, the professor of carbohydrate chemistry for the Arkansas Agricultural Experiment Station, the research arm of the University of Arkansas System Division of Agriculture.

Tapping into the quest for clean label and natural foods

While chemically modified starch is a commonly used thickener in soups and a wide variety of other foods, the quest for cleaner and healthier foods that are not heavily processed or modified is the driving force behind the study.

Acknowledging pressure from consumers for healthier choices in packaged foods, Wang secured a $400,000 grant from the US Department of Agriculture National Institute of Food and Agriculture to explore how the polyphenol and proteins in this type of rice could result in a natural starch strengthener.

The team chose waxy rice in particular because of its low levels of amylose, which causes the rice to become sticky, in turn resulting in higher levels of viscosities. On top of this, the research has shown that the polyphenol interactions aid the retention of the food’s viscosity during the cooking process.

Giving consumers the cleaner foods they want

“Clean-label starch ingredients align with consumer preferences for natural, simple, and transparent ingredient lists,” Dr. Wang said. “Using clean label ingredients can enhance the marketability of food products by meeting the demands of consumers seeking wholesome and recognisable ingredients.”

Dr. Wang is confident that the clean label starch her team is helping to develop could give the choice of a healthier recipe to a wider variety of packaged foods while meeting the consumer demand for healthier options.

“The clean label starch ingredients can be commercialised using the current available commercial processing facility,” Dr. Wang said. “The clean label starch ingredients will be able to replace modified starch in most applications, such as sauces, dressings, soups, dairy products, snacks, ready-to-eat meals.”

Enhancing the marketability of food

Dr. Wang also believes that the development of a clean label starch could enhance marketing opportunities for food companies, helping them to branch into the fast-growing natural and clean label categories.

“Clean label starch ingredients provide food manufacturers with a compelling marketing proposition. They can leverage the natural and clean-label status of these ingredients to differentiate their products in the marketplace, attract health-conscious consumers, and build brand trust,” Dr. Wang said.

Further advantages include ease of labelling, with Dr. Wang pointing out that this type of starch can simply be labelled either ‘rice flour’ or ‘rice protein and starch’. The simplicity of the labeling also translates into regulatory compliance, with the clean label process making it an easily recognised food source that complies with regulatory standards and labeling requirements.

One research phase completed, two more to go

The research will be conducted as a three-phase project, with the first phase – to evaluate the properties of the pigmented waxy rice – now complete.

The next phase of the research will determine the nature of the polyphenol protein interactions in the rice to establish the integrity and properties of the starch under different conditions, while the third phase will involve thermal processing to discover if a range of viscosities can be produced for different applications.

“The clean-label starch ingredients are still in the research and development phase, and require further optimisation, testing, and refinement before they are ready for commercialisation,” said Dr. Wang. “The food companies that are interested in these clean label starch ingredients may conduct additional studies to assess functionality, stability, and sensory attributes under their specific formulations and processing conditions.”