Facile Synthesis, Properties of Rice Starch and Its Applications

Starch is a widely used natural polymer in both food and non-food industries due to its excellent stabilizing and binding properties. There is a surplus demand for starchy foods because they have been consumed for a long time. Starch is used in the food industry as a thickener, stabilizer, texture modifier, gelling agent, fat substitute, and shelf-life extender. In applications other than food, it functions as an absorbent, sizing agent, binder, adhesive, and disintegrant. It is also used to strengthen the binding between materials. Rice starch stands out for its fine granule size, neutral taste, hypoallergenic nature, and better digestibility, making it suitable for specialized uses. This study presents a simple method for extracting rice starch and characterizes it using traditional methods and viscometry. The work also highlights the chemical and physical properties of rice starch and its potential applications across various industries.