RICE FLOUR HYDROLYSED
- Free from added sugar.
- Suitable for vegetarians and vegans.
- Easy digestion and better solubility.
- Gluten free.
- Neutral and naturally sweet flavor.
Table of contents
Hydrolysed rice flour by FoodSeries is a powder made from polverised and sifted rice which has been through a process of hydrolysis to make it more digestible and soluble, making it a product that can be prepared instantly.
We bring you hydrolysed rice flour , a special process which turns this flour into an easily digested product with a strong solubility and excellent dispersion, combined with a low grade of sedimentation and retrogradation. .
This product is highly desired by any sportsperson or consumer looking for a source of easily digested carbohydrates.
It’s gluten-free and is free from any traces whatsoever. This means that the product doesn’t contain any allergens, and has not been in contact with allergens during any part of the production process.
The product is also 100% vegetarian and vegan given comes solely from grains of rice, without adding any further ingredients.
Sometimes, certain users including sportspeople and those following celiac diets look for a source of carbohydrates which are ready to be made into a smoothie and in order to increase available energy without being too heavy on the stomach and with a nice texture, and easy to drink.
Hydrolysed rice flour HSN has been created to meet this need.
Hydrolysis is a chemical decomposition process (a simplification) of complex structures, in this case those that make up carbohydrates, to aid easier digestion and absorption of the simple molecules that form them
Hydrolysis allows natural starch from the rice flour to break down (decompose) into :
- Mostly: Dextrins, by-products of the degradation of the starch, much simpler in terms of molecules, and a type of pre-directed starch.
- Secondly: small quantities of maltose, maltotriose and glucose .
The presence of sugars in rice flour that has been treated with hydrolysis is natural and not added , due to the starch’s natural depolymerisation process, which makes this product totally natural, coming from the food’s matrix.
Our non-hydrolysed rice flour is a great alternative for use in gluten free recipes or smoothies for those who do not experience digestion problems when consuming intact starch and seek a fast blood energy intake.
A rice flour has been subjected to the hydrolysis process it’s the food of choice for making c quick, easy energy foods that don’t need to be cooked and are easily digested.
Hydrolysed rice flours were originally made with infant’s nutrition in mind, principally for those children that had difficulties digesting starchy cereals due to the complex nature of their structure.
Sportspeople have taken advantage of this, spotting a clear opportunity for use of a product with an ideal gastrointestinal tolerance for both pre-training and post-training nutrition.
The trials carried out on this product show that the enzyme break down of rice starch is an excellent gluten-free option with a high degree of sensorial acceptance, resulting in a product with an ideal tolerance (Ferreira et al., 2014).
Our rice flour is entirely suitable for celiac diets as it doesn’t contain traces of any gluten allergens in its composition, which is 100% rice .
Thanks to the hydrolysis that the product passes through, its solubility in liquids is significantly boosted, enabling it to be mixed with water or milk, at both hot and cold temperatures. .
It’s an ideal product for making creamy and silky cream, with a neutral and pleasant smell and a light, sweet flavour. Ideal for:
- Delicious on its own.
- Combine with our instant proteins.
The high indexes found in the product make it possible to use a large amount of product in moderate amounts of liquid without having to drastically raise the mix’s degree of viscosity, making the product easier to consume.
This is also possible thanks to the apparent the low density of the product, which allows a more homogenous dispersion of particles, reducing clogging during the mixing process.
The treatment of rice flour means that it presents a very low degree of sedimentation, which means that the product’s homogenisation is a straightforward process without any precipitation of the dry material in the mix.
It’s also know to demonstrate low retrogradation, which means that the mix keeps its creamy texture for longer and is less likely to form resistant starches.
This product has been made exclusively from rice flour, and is therefore totally suitable for vegetarians and vegans and doesn’t contain any animal products. We ensure that there is absolutely no possibility of cross contamination.
It can be remixed in a container or flask with a fork or stirrer, although this can result in clumping of the product, and it’s better to use a shaker with a utensil that increases mechanical pressure for a better mix (such as a mixing ball or anti-clotting grate).
The amount of liquid you use depends on the type of liquid you are using (mixing with water isn’t the same as mixing it with milk) the firmness of the liquid, its temperature and other factors, which is why it’s better to stir in the product bit by bit until you get the desired texture.
You can make a great pre-training snack with a mix of:
Evohydro 2.0 + Pure powdered cocoa.
- Ferreira, S. M., Caliari, M., Soares Júnior, M. S., & Del Pino Beleia, A. (2014). Infant dairy-cereal mixture for the preparation of a gluten free cream using enzymatically modified rice flour. LWT - Food Science and Technology, 59(2P1), 1033–1040.
|per 100gper serving|
|Serving size: 1 scoop of 70ml (40g)|
|Servings per container: 25|
|of which saturated|
|of which sugars|
|Protein calculated in dry matter (nitrogen *6.25)|