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rice gel

31.08.2015

Scientists from the National Institute of Food Research of Japan have developed a technology for processing rice into a gel-like semi-finished product with a long shelf life.

"Rice gel" was discovered by one of the researchers of the institute as a result of experiments with rice paste. A few days later, the employee found that the resulting gel retained its density and shape, while not spoiling.

Now they have learned how to produce gel on an industrial scale from boiled rice, whipping and foaming in a special machine. The density of the gel can be adjusted by changing the humidity level and the length of the whipping time.

The product has almost no taste and smell, does not contain gluten, and also has a long shelf life. Rice mix easily mixes with eggs or other noodle ingredients.

However, some details about the product are still a mystery. For example, it is not known why the gel does not deteriorate for such a long time - whether it contains preservatives or the reason is in its density and consistency.

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