Maintaining Rice Softness After Chilling and Reheating
With a Specialized Solution from Auromex Food
Loss of rice softness after chilling and reheating is a common challenge in the food industry, particularly for ready-to-eat and chilled or frozen rice products. Rice that was once soft often becomes firm, uneven in texture, and less appealing after storage and reheating.
Commonly Used Ingredients in the Market
Various ingredients are currently used to help delay texture deterioration, such as:
- Rice Bran Oil
- Trehalose
- Glycerol Monostearate
- Sucrose Ester Fatty Acid
- Oligosaccharides
While these ingredients can provide short-term improvement, they often come with limitations, including:
- Unstable bonding
- Limited effectiveness in preventing starch recrystallization
- Incompatibility with certain rice varieties
A Differentiated Solution from Auromex Food
Auromex Food has developed a specialized product using proprietary innovation to effectively address rice texture challenges with long-lasting performance.
Key Functional Benefits
- Controls water absorption, allowing optimal starch swelling even after reheating
- Penetrates the starch structure and forms hydrogen bonds with amylose and amylopectin
to inhibit retrogradation, the primary cause of rice hardening - Coats rice grains to reduce moisture loss
helping maintain softness and desirable texture - Suitable for all rice varieties
Auromex Food is your expert partner in rice texture technology, providing consultation, product trials, and customized formulations in collaboration with our R&D team.
