Feature of physical property on rice gel and its application
2017
Houjyo, K. ((Kibun Foods Inc., Minato, Tokyo (Japan)), (University of Tsukuba, Tsukuba, Ibaraki (Japan). Faculty of Life and Environental Sciences)) | Sugiyama, J.
Rice gel is an intermediate material obtained by high-speed shearing of high amylose gelatinized rice. Rice gel exhibits a high affinity with oil, and thus it acts as a physical property improver, a thickener, and an emulsifier when added to oil and sheared at high speed. The emulsified rice gel suppresses not only changes in Esup(*) (hardness) but also changes in tan delta (gel texture) during storage as compared to rice gel without added oil. For this reason, the emulsified rice gel is an effective option when distributed and used as an intermediate material in various industries. Emulsified rice gel can be expected to be used in the development of various products such as meat products, iced confections, dressings, breads and fillings.
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