Rice starch (Oryza sativa L)

Rice starch is a complex carbohydrate extracted from the grains of Oryza sativa L., a cereal plant cultivated for millennia in Asia and now grown worldwide. Biochemically, it is a storage polysaccharide composed of amylose and amylopectin, naturally present in the majority of higher plants and a common component of the human diet. Rice starch is notable for the fineness of its granules, among the smallest in the plant kingdom, which gives it a generally well-tolerated digestibility. It provides energy in the form of glucose released gradually during digestion, contributing to daily caloric intake. Its low allergen content and favourable digestive tolerance profile make it a valued source of carbohydrates in specific dietary regimens. In the field of supplementation, rice starch is primarily used as an excipient: it is incorporated into capsules and tablets as a natural bulking agent or binder. It helps ensure a stable and accurately dosed form for nutritional actives, while remaining neutral in taste and well accepted by the body.