Cargill launches clean label rice flour alternative to maltodextrin

By Stephen Daniells contact

- Last updated on GMT

© HandmadePictures / Getty Images
© HandmadePictures / Getty Images

Related tags: clean label, Gummies

Scientists at Cargill have developed a highly soluble rice flour that can replace maltodextrin in a range of applications and offer a clean label alternative to formulators.

Speaking with NutraIngredients-USA at the SupplySide West show in Las Vegas last week, Sarah Jelken, AVP, Starch Product Line Director, said that the new SimPure 92260 ingredient is a world’s first, and exhibits similar taste, texture and functionality as maltodextrin.

The ingredient can replace maltodextrin in a range of applications, including reduced-sugar bakery products, as well as dairy, powdered beverages, convenience foods, sauces and dressings, snacks, cereals and bars, seasoning mixes, flavor carriers and more.

“Some gummy manufacturers have also looked at it,” ​added Jelken.

Labeled as ‘soluble rice flour’ is also more appealing for label-reading consumers, said Jelken. Used as a 1:1 replacement for maltodextrin and calorie equivalent, the ingredient is part of a toolbox for sugar reduction.

The ingredient has been in development over a few years, and the supply is immediately available. Jelken confirmed that some brands are already testing prototypes in select markets.

Responding to a need

Ali Weideman, commercialization strategy manager for Cargill, explained: “Traditional rice flours aren’t very soluble at all – certainly nowhere near the fully soluble nature of maltodextrin. Using its proprietary technology, Cargill overcame this hurdle, creating the first highly soluble rice flour. Equally important, Cargill research confirms that consumers view ‘soluble rice flour’ positively as an ingredient.

“Consumers continue to be drawn to simple, familiar ingredients they view as less processed and better for their health,” ​she added.  

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