Rice Flours Stay Stable at Low pH & through Freezing/Thawing

FAIRFIELD, N.J., Nov. 29, 2005 - Food developers seeking to create foods that will withstand low pH and multiple freeze-thaw cycles can choose from four rice flour types. Rice flours serve well for ready-to-eat breakfast cereals, infant cereals, sauces, soups, gravies, crisped rice for candies, snacks, granola, waffle and pancake mixes, French-fry coatings and as an extender in powdered cheeses and sugars. Also, the use of rice flour rather than wheat flour enables a food company to print “gluten-free” on the label if no other products with gluten are used. The first of the four types of rice flours available from A&B Ingredients is Remyflo R rice flour. It is a regular rice flour available with different mesh sizes, different starting gel points, heat treated or not and enzyme deactivated or not. Remyflo S, a special rice flour, is made from waxy rice and is ideal for frozen products with a lower pH, or food products that require a lower starting gel point. For foods marketed as whole grain, A&B Ingredients offers Remyflo C 200, a fine brown rice flour, rich in vitamins and fiber. Even with the fiber, this flour’s flavor is nearly bland with only the slightest hint of brown rice flavor. For food developers focusing on preparing organic foods. Remyflo RO 200 T, a fine organic rice flour, has been certified by Ecocert, a European group. It performs its inspection and certification services in some 70 countries outside the EU, on all continents. ECOCERT offers certification for the American organic NOP standard and the Japanese organic JAS standard as well as for European companies, too. “In addition to this broad range of rice flours, A&B Ingredients’ staff of food scientists who work in well-equipped laboratories stand ready to assist food industry professionals as they develop new products,” says Gil Bakal, managing director of A&B Ingredients. Founded in 1990, A&B Ingredients is a leading supplier of rice based flours, starches and protein as well as tropical flavors and foods. Based on a tradition of research and development, A&B’s focus is to discover ingredients that enable its customers to create value added products. The company is committed to working, as a partner, to develop prototypes of new and improved food products. A&B maintains full applications labs, pilot plant facilities with consumer testing capabilities, and provides technical sales and marketing, importing, distribution and applications development/technical services. For flour samples and more information, contact A&B Ingredients at 973-227-1390 or visit A&B’s Web site at www.abingredients.com. 24 Spielman Road, Fairfield, NJ 07004. ###