rice flour for the production of mayonnaise, ketchup, sauces.

RICE FLOUR - USED IN THE MANUFACTURE OF MAYONNAISE, KETCHUP, SAUCES

    Rice flour it is used as native starch in the manufacture of low-fat mayonnaise and sauces that contain additional amounts of water and must to link to save the structure and consistency mayonnaise.
Laboratory data resistance mayonnaise with a fat content of about 30 - 40%, which used rice flour, is 90%. Rice flour has no restrictions on the maximum allowable concentrations ( MAC ) or LD50, as it is a completely natural product, not undergone any chemical treatment.

Structured rice flour sauces do not have a starchy taste, mayonnaise made with rice flour, manifests all the nuances the taste of other ingredients. Rice flour does not contain vegetable proteins gluten and is a diet product. Therefore, mayonnaise, sauces and ketchups, prepared using rice flour, refer to diet products.

Natural rice flour has a high moisture-tie ability and in the production of ketchup used as an effective thickener, preventing stratification. Rice flour is brought on stage preparation of a disperse system with vigorous stirring.

Rice flour can successfully replace modified starches in low-fat sauces and ketchups. When brewing rice flour out, thick, neutral the taste weight ( sauce ), which combines different food components ( meat, mushrooms, spices and other). Products that contain rice sauce, well maintained, thereby reducing the amount of added to conservation products vinegar. Thus, in connection with the above properties, it is possible to produce a wider range of sauces to diet and children's dishes. When using rice flour volume of the final product increases. When in the overall structure of the final product does not occur starchy taste and don't change the taste of other ingredients.