Soluble rice flour composition

Abstract

Soluble rice flour compositions are described herein that have desirable chemical properties as well as solubility and viscosity functionality for use in food products such as drink mixes, baby foods, pharmaceutical products, emulsions, convenience foods, or snack-based fillers. Such compositions can be used as partial or complete replacements for maltodextrin and provide a cleaner label alternative.

Description

[0001] Cross-references to related patent applications

[0002] This application claims the benefit of priority to U.S. Provisional Patent Application Serial No. 62 / 952,912, filed on December 23, 2019, entitled “SOLUBLE RICE FLOUR COMPOSITIONS,” the disclosure of which is incorporated herein by reference in its entirety. Technical Field

[0003] The present invention relates to a soluble powder composition and a method for making the same. Background Art

[0004] Consumers are demanding label-friendly alternatives to maltodextrin in food and beverage applications. While it is desirable to create label-friendly alternatives, it is also desirable for such alternatives to have similar functionality to maltodextrin. Summary of the invention

[0005] Soluble rice flour compositions are described herein that have desirable chemical properties as well as solubility and viscosity functionality for use in food products such as drink mixes, baby foods, pharmaceutical products, emulsions, convenience foods, or snack-based fillers. Such compositions can be used as partial or complete replacements for maltodextrin and provide a cleaner label alternative.

[0006] According to the present invention, the soluble rice flour composition comprises a carbohydrate content in the range of 80 wt % to 95 wt %. The protein content of the soluble rice flour is in the range of 2 wt % to 10 wt %. The fat content of the soluble rice flour composition is less than 3 wt %. In addition, the insoluble fiber content of the soluble rice flour composition is less than 3 wt %.

[0007] Preferably, the soluble rice flour composition has a particle size distribution wherein 90% of the particles (D90) have a particle size of 100 microns or less and 50% of the particles (D50) have a particle size of 25 microns or less.

[0008] Preferably, the soluble rice flour composition has a particle size distribution wherein 100% of the particles have a particle size less than 1 micron.

[0009] According to various aspects, the use of the soluble rice flour composition includes use in drink mixes, baby foods, pharmaceutical products, emulsions, convenience foods, snack-based fillings, or food products.

[0010] According to various aspects, a method of preparing a rice flour composition includes treating rice flour with a first enzyme to form treated rice flour. The method also includes treating the treated rice flour with a second enzyme different from the first enzyme to form a soluble rice flour composition. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] The drawings illustrate generally by way of example and not by way of limitation various embodiments of the invention.

[0012] Figure 1 A schematic representation of a manufacturing process for achieving the soluble rice flour compositions described herein is provided.

[0013] Figure 2 Shown is the particle size distribution of the soluble rice flour compositions described herein.

[0014] Figure 3 and Figure 4 Viscosity curves of soluble rice flour compositions compared to maltodextrin at given temperatures and shear rates are provided separately.

[0015] Figure 5 The Turbiscan stability index of beverages containing soluble rice flour compositions compared to maltodextrin is provided. DETAILED DESCRIPTION

[0016] Soluble rice flour compositions and methods of making the same are described herein. Such soluble rice flour compositions can be used as maltodextrin substitutes in food and beverage applications.

[0017] As used herein, the term "soluble rice flour" may refer to hydrolyzed, enzymatically treated, enzymatically modified and / or solubilized rice flour. Such soluble rice flour has been treated to promote greater solubility of its major components in liquids such as water. In addition, such soluble flours exhibit functionality similar to maltodextrin, with desirable "pure flavor", mouthfeel and texture suitable for food and beverage applications. As used herein, the term "soluble" refers to the solubility of the flour components in water. As used herein, the term "flour" includes (1) non-cereal flours and (2) fractionated non-whole grain flours in which a portion of the bran and germ have been removed.

[0018] An improved soluble rice flour composition is described herein, produced by treating a soluble rice flour starting material (e.g., flour previously treated with an alpha-amylase—a process described in International PCT Application PCT / US2019 / 039153, which is incorporated herein by reference) with a second enzyme. As an example, PCT Application PCT / US2019 / 039153 describes a method of treating soluble rice flour with an alpha-amylase, and includes adding an alpha-amylase in an amount ranging from 0.02% to 2% alpha-amylase relative to the weight of the flour, 0.02% to 0.1% alpha-amylase relative to the weight of the flour, and in some aspects 0.045% to 0.085% alpha-amylase relative to the weight of the flour. The alpha-amylase and the slurry constitute the reaction mixture. The reaction mixture may be treated at a temperature in the range of 60°C to 140°C, 85°C to 140°C, or 90°C to 100°C, such treatment promoting gelatinization and further dissolution. The reaction mixture is treated until a dextrose equivalent ("DE") between 5 and 18 is reached. As understood herein, dextrose equivalent is a measure of the amount of reducing sugars present in a sugar product, expressed as a dry basis percentage relative to dextrose. In the following aspects, the pulping will be performed until a DE between 8 and 12 is reached. In some examples, a jet pulping pot is used to promote the reaction. Once the reaction is complete and the desired DE is reached, the alpha-amylase is inactivated using common methods such as adding acid or heating, and a soluble powder is obtained. The soluble powder is cooled to a temperature in the range of 50°C to 60°C, and the pH of the soluble powder is adjusted to a range of about 3 to about 6. An alkaline solution such as sodium hydroxide may be used to adjust the pH. The soluble powder may undergo additional treatments, such as spray drying and sieving.

[0019] Preferably, the second enzyme is a protease, however other bacterial and fungal enzymes may also be used. The protease-treated soluble rice flour composition is referred to herein as the "first soluble rice flour composition". The first soluble rice flour composition may optionally be subsequently filtered to produce a filtered soluble rice flour composition, which is referred to herein as the "second soluble rice flour composition". In summary, the first soluble rice flour composition and the second soluble rice flour composition are both referred to herein as "soluble rice flour compositions". Figure 1 A schematic representation of a manufacturing process for achieving the soluble rice flour compositions described herein is provided.

[0020] In combination, the soluble rice flour compositions described herein include a carbohydrate content in the range of 80 wt % to 95 wt %. Preferably, the carbohydrate content is less than or equal to 95 wt %, and greater than or equal to 80 wt %, 81 wt %, 82 wt %, 83 wt %, 84 wt %, 85 wt %, 86 wt %, 87 wt %, 88 wt %, 89 wt %, 90 wt %, 91 wt %, 92 wt %, 93 wt % or 94 wt %.

[0021] The protein content of the soluble rice flour composition is in the range of 2 wt% to 10 wt%, preferably 4 wt% to 8 wt%. Preferably, the protein content is less than or equal to 10 wt%, and greater than or equal to 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt% or 9 wt%.

[0022] The fat content is less than 3 wt%, preferably less than 2 wt%, more preferably less than 1 wt%, or less than 0.5 wt%.

[0023] The insoluble fiber content of the soluble rice flour composition is less than 3 wt%, preferably less than 2 wt%, more preferably less than 1 wt%, or less than 0.5 wt%.

[0024] The soluble rice flour compositions described herein have a dextrose equivalent ("DE") in the range of 5 to 18, preferably 8 to 15. Preferably, the DE is less than or equal to 8 wt%, and greater than or equal to 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16 or 17. The soluble rice flour compositions described herein have significantly improved solubility and viscosity functions for certain food applications compared to native rice flour compositions.

[0025] The soluble rice flour compositions described herein are substantially soluble and have improved solubility relative to the soluble rice flour starting material. Without being bound by any theory, it is believed that the second enzyme treatment with a protease is responsible for such improved solubility, and subsequent filtration further improves solubility.

[0026] Solubility is measured by particle size distribution and based on wet / dispersion solubility in water at 90° C. Soluble powders are understood herein as powders having solubility in water at temperatures in the range of 5° C. to 95° C., 20° C. to 90° C., 20° C. to 25° C. and at a pH in the range of 4 to 7 or 7.

[0027] The soluble rice flour composition preferably comprises a particle size distribution wherein 90% of the particles have a particle size of 100 microns or less, more preferably 80 microns or less, more preferably 60 microns or less, even more preferably 50 microns or less, or 40 microns or less. Preferably, the particle size is at least 10 microns.

[0028] The soluble rice flour composition preferably comprises a particle size distribution wherein 50% of the particles have a particle size of 25 microns or less, more preferably 20 microns or less, more preferably 10 microns or less, or 5 microns or less. Preferably, the particle size is at least 1 micron.

[0029] Furthermore, the soluble rice flour composition preferably comprises a particle size distribution wherein 10% of the particles have a particle size of 10 microns or less, more preferably 5 microns or less, or 3 microns or less. Preferably, the particle size is at least 1 micron.

[0030] In some aspects, the filtered second soluble rice flour composition is nearly completely soluble in water, wherein 100% of the particles have a particle size of less than 1 micron, less than 0.5 microns, or 0 microns.

[0031] In addition, the soluble rice flour composition has a desired viscosity function. The soluble rice flour composition has a viscosity range of 1 cP to 10 cP at 20°C and 10% dry solids (or less than or equal to 10 wt%), 2.5 cP to 3.5 cP at 20°C and 10% dry solids, and greater than or equal to 1 cP at 20°C and 10% dry solids, 1.5 cP, 2 cP, 2.5 cP, 3 cP, 3.5 cP, 4 cP, 4.5 cP, 5 cP, 5.5 cP, 6 cP, 6.5 cP, 7 cP, 7.5 cP, 8 cP, 8.5 cP, 9 cP, 9.5 cP or 10 cP at 20°C and 10% dry solids.

[0032] Soluble rice flour compositions as described herein are suitable for food applications. Notable food applications include, but are not limited to, beverages, beverage mixtures, baby foods, pharmaceutical products, food emulsions, instant foods, baked goods, dairy products, and fillers or food products (including frozen foods) based on snacks. Beverages and beverage mixtures may include instant mixtures of hot or cold drinks, flavored milk (including chocolate milk), carbonated soft drinks, fruit juices, sports drinks, nutritional beverages, and infant formula substitutes. Dairy products may include ice cream, yogurt, sour cream, whipped cream, and non-dairy vegan substitutes. Instant foods include, but are not limited to, salad dressings (pourable and spoonable), sauces (instant seasonings and prepared seasonings), condiments, puddings, bars, cereals, coatings of cereals, spreads, low-fat spreads, icings, hard candies, soft candies, gummy products, and dry mixes. Baking may include cookies, cakes, muffins, crackers, flour-based pastries, and laminated baked products.

[0033] Soluble rice flour compositions as described herein can be used as at least a partial substitute for maltodextrin in food applications, and in many cases can be used as a complete substitute for maltodextrin in food applications. Such soluble powders can be effective maltodextrin substitutes in any food application currently using maltodextrin. Soluble rice flour compositions exhibit functionality (e.g., pH, solubility, and viscosity) and feel similar to maltodextrin, making them suitable substitutes for maltodextrin in food applications. Such substitutes allow for consumer-friendly labeling, as some consumers may be more willing to accept soluble powders than maltodextrin.

[0034] In addition, this type of soluble rice flour composition also has the ability to replace maltodextrin in the flavor encapsulation application where flavor emulsion is formed and spray-dried, so that liquid flavoring agent is converted into solid. In these applications, maltodextrin can be used together with lipophilic starch, or alternatively used alone to form flavor emulsion. Maltodextrin is generally used in this space because they form the ability of the matrix that actively contributes to encapsulation. Soluble rice flour composition as described herein can replace the maltodextrin in this space, because they have gentle local flavor, low viscosity and low cost. In addition, soluble rice flour composition can replace the maltodextrin in the coating oil-based flavoring agent.

[0035] In some aspects, the soluble rice flour compositions described herein can be used in instant sauces (e.g., dry mixes that are reconstituted into sauce form by the consumer), prepared sauces, dry mix seasonings, and flavor encapsulates. Such soluble rice flour compositions can be added in varying amounts and consistently exhibit a taste and functionality similar to maltodextrin.

[0036] In terms of formulations where the soluble rice flour composition replaces maltodextrin, the soluble rice flour composition can replace any suitable weight percent of maltodextrin. For example, the soluble rice flour composition can replace 1% to 100%, 5% to 95%, 10% to 90%, 15% to 85%, 20% to 80%, 25% to 75%, 30% to 70%, 35% to 65%, 40% to 60%, 45% to 55%, or less than or equal to 100% and greater than or equal to 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 60%, 70%, 75%, 80%, 80%, 9 ... %, 60 wt%, 65 wt%, 70 wt%, 75 wt%, 80 wt%, 85 wt%, 90 wt%, 95 wt% or 100 wt%. In addition, in various aspects of the formulation, the weight ratio between the soluble rice flour composition and the maltodextrin (soluble rice flour composition: maltodextrin) can be in the range of 100:0 to 5:95, 95:5 to 10:90, 90:10 to 15:85, 85:15 to 20:80, 80:20 to 25:75, 75:25 to 30:70, 70:30 to 35:65, 65:35 to 40:60, 60:40 to 45:55 or 55:45 to 50:50.

[0037] Example

[0038] Example #1: Method for preparing soluble rice flour composition

[0039] A batch size of 12 kg of 25% (w / w) soluble rice flour starting material (rice flour hydrolyzed by alpha-amylase) with a protein content of 7.1% was obtained as is and 0.28% (8.82 g) Novozyme Alcalase FG (protease) based on rice flour was added. A water slurry of the starting material (4.78% moisture) slurry formulation was prepared. The slurry was maintained at ambient temperature and the mixing speed was adjusted as needed to prevent the powder solids from settling. Subsequently, steam heating was performed to heat the slurry to the required temperature (60°C, Groen pot setting: 4.5) for the enzymatic reaction.

[0040] Once the powder was uniformly dispersed in the water, the pH was adjusted to the desired pH 7 using 4% NaOH. Once the slurry reached the desired hydrolysis temperature, 8.82 g of Alcalase FG was added. After 60 minutes of hydrolysis, the slurry pH was lowered to 4.03 via the addition of 15% HCl solution. The slurry temperature was heated to 85°C-90°C and maintained for 10 minutes to inactivate the Alcalase FG. The pH of the slurry was adjusted to 4.35.

[0041] The filtrate was obtained and spray-dried at an inlet temperature adjusted to 225° C. and an outlet temperature adjusted to 100° C. to obtain a first soluble rice flour composition.

[0042] In some cases, prior to spray drying, the soluble rice flour liquefact is filtered using Buchner vacuum filtration (Whatman filter paper grade 4 or VWR filter paper 417 pores 35 μm-45 μm) to obtain a second soluble rice flour composition filtered relative to the first soluble rice flour composition. Such filtration is followed by spray drying. Figure 1 A flow chart of a process for preparing a first soluble rice flour composition and a second soluble rice flour composition is provided.

[0043] Table 1 provides the starting materials and the first soluble rice flour composition and the second soluble rice flour composition and the natural refined rice flour control (purchased from Honeyville, Ogden UT) Tables 5 and 6 provide a professional sensory evaluation of the various products. It is worth noting that the overall feel of the first soluble rice flour composition and the second soluble rice flour composition is also similar to the control.

[0044]

[0045] Example 2: Solubility and Particle Size Distribution

[0046] The soluble rice flour compositions described herein are suitable for food products, particularly beverage applications, because they exhibit good solubility functionality. Particle size distribution analysis was performed using a Malvern Mastersizer 3000 laser diffraction particle size analyzer. The particle size of the material was determined by laser diffraction, which measures the particle size distribution determined by the angular change in scattered light intensity as the laser beam passes through a dispersed particle sample. The dispersed particle sample is a slurry in water. Dx(10), (50) and (90) mean the diameters at which 10%, 50% and 90% of the population are below D10, D50 and D90, respectively. D[4,3] is the volume weighted average. In sample preparation, 10 ml of a 1% solution of maltodextrin or soluble powder was prepared. The sample was added dropwise to a HydroLV cell until the obscuration reached at least 1% to start the measurement. If 1% 10 ml solution was added and the obscuration was still less than 1%, the particle size was considered to be zero.

[0047] Table 2 and Figure 2Particle size distributions of a starting soluble rice flour material and the first and second soluble rice flour compositions described herein are shown. Notably, both the first and second soluble rice flour compositions exhibited good solubility indicative of particle size distribution, however, filtering of the second soluble rice flour composition enhanced the solubility, with nearly complete solubility indicative of a general particle size distribution of 0 microns.

[0048] Table 2

[0049]

[0050] Example #3: Viscosity

[0051] The soluble rice flour compositions described herein are suitable for use in food products because they also exhibit good viscosity functionality. Figure 3 and Figure 4 Viscosity curves compared to maltodextrin at given shear rates and temperatures are provided respectively. Figure 3 Viscosity curves of various samples are provided when measured at shear rates of 0.1-100 / s and 10% solids at 20° C. At a shear rate of 1 [1 / s], the viscosity of the first soluble powder composition is 6.8 centipoise (cP), and the viscosity of the second soluble powder composition is 2.9 cP, while the viscosity of maltodextrin is 2.2 cP. Figure 4 It is provided that at 25°C, when measured at a shear rate of 20 / s, the viscosity of the first soluble powder composition is 3.3 cP, and the viscosity of the second soluble powder composition is 2.7 cP, and the viscosity of maltodextrin is 2.1 cP.

[0052] Example #4: Beverage Applications for Viscosity, Turbidity and Sensory Analysis

[0053] The amounts of citric acid, malic acid, ViaTech TM TS 300+, granulated sugar, potassium citrate and natural peach flavor are added to a resealable bag. The bag is shaken for two minutes. In a 100 mL three-necked bottle, 4.694 grams of the blend are added to 5.736 grams of maltodextrin or the first soluble rice flour composition or the second soluble rice flour composition. The mixture is fully mixed by gently stirring with a spoon. Water is weighed in an appropriate container and peach alkaloids are added to the water (453.6 g). The mixture is fully stirred so that the sample is allowed to stand for 2 minutes and evaluated.

[0054] Table 3

[0055]

[0056] Table 4 shows the viscosity data for various beverage formulations on day 1 after mixing. Viscosity was taken using a Brookfield DV-11+ Pro (LV) viscometer using spindle #1 at 60 rpm.

[0057] Table 4

[0058]

[0059]

[0060] Figure 5 The Turbiscan Stability Index (TSI) of beverages containing maltodextrin (control), a soluble rice flour starting material (Sample 1), a first soluble rice flour composition (Sample 2), and a second soluble rice flour composition (Sample 3) is provided. Notably, the first rice flour composition and the second rice flour composition exhibited improved stability in water compared to the soluble rice flour starting material, with a TSI of less than 10 over a 10 hour period.

[0061] These four individual substances participated in the sensory panel of beverage samples. Each panelist was served approximately 2 ounces of sample using a 2 ounce serving cup. Panelists were instructed to cleanse their palates with water between samples. A comparative questionnaire was completed to compare the characteristics and attributes of each test sample with a beverage containing control 10DE maltodextrin. Average comparison scores were calculated and are presented in Table 5.

[0062] The starting material exhibited a cloudy appearance, a chalky mouthfeel, and particles were observed to settle quickly to the bottom of the container. The first soluble rice flour composition appeared cloudy, but only a small amount of particles settled quickly, and had a slight chalky / powdery mouthfeel, but much less than the starting material. The second soluble powder composition exhibited a similarity of over 4, and was hazy but not turbid, with no reported particle settling or chalky mouthfeel.

[0063] Table 5

[0064]

[0065] Example #5

[0066] Five milk solutions are prepared. Each milk solution can be used as an infant milk solution. In each of the five milk solutions, 5.20 g of a leavening agent selected from a soluble rice flour starting material, a first soluble rice flour composition, a second soluble rice flour composition, maltodextrin Cargill Dry MD 01909 (10DE), and maltodextrin C*Dry MD 01915 (18DE) is mixed with 20.8 g of commercial fat-filled milk powder (Nespray daily instant milk powder of Nestle). The ingredients are mixed in 180 mL of water and heated to 50° C. In each of the five milk solutions, the ratio between the corresponding soluble rice flour starting material, the first soluble rice flour composition, the second soluble rice flour composition, maltodextrin 01909 and maltodextrin 01915 and the fat-filled milk powder is 20:80.

[0067] The taste of the corresponding milk solutions was evaluated by 5 internal panelists who received 5 coded samples and were asked to provide sensory comments. The results shown in Table 6 indicate that the milk solution comprising the second soluble rice flour composition compares well with the milk solutions comprising maltodextrin 01909 and maltodextrin 01915, and therefore constitutes a suitable replacement for maltodextrin.

[0068] Table 6

[0069]

[0070] Exemplary Aspects.

[0071] The following exemplary aspects are provided, the numbering of which should not be construed as designating a level of importance:

[0072] Aspect 1 provides a soluble rice flour composition, the soluble rice flour composition comprising:

[0073] a carbohydrate content in the range of 80% to 95% by weight,

[0074] a protein content in the range of 2% to 10% by weight,

[0075] A fat content of less than 3% by weight, and

[0076] Less than 3% insoluble fiber content by weight.

[0077] Aspect 2 provides the composition of aspect 1, wherein the carbohydrate content is in the range of 85 wt % to 90 wt %.

[0078] Aspect 3 provides the composition of any one of Aspects 1 or 2, wherein the protein content is in the range of 4 wt % to 8 wt %.

[0079] Aspect 4 provides the composition of any one of aspects 1 to 3, wherein the composition has a dextrose equivalent in the range of 5 to 18.

[0080] Aspect 5 provides the composition of aspect 4, wherein the composition has a dextrose equivalent in the range of 8 to 15.

[0081] Aspect 6 provides the composition of any one of aspects 1 to 5, wherein the soluble rice flour composition is filtered.

[0082] Aspect 7 provides the composition of any one of aspects 1 to 6, the composition having a viscosity in the range of 1 cP to 10 cP at 20°C and 10% dry solids.

[0083] Aspect 8 provides the composition of any one of aspects 1 to 7, the composition having a viscosity in the range of 2.5 cP to 3.5 cP at 20° C. and 10% dry solids.

[0084] Aspect 9 provides a soluble rice flour composition, wherein 90% of the particles of the composition have a particle size of 100 microns or less, and 50% of the particles have a particle size of 25 microns or less.

[0085] Aspect 10 provides the soluble rice flour composition of aspect 9, wherein 10% of the particles of the composition have a particle size of 10 microns or less.

[0086] Aspect 11 provides a soluble rice flour composition, wherein 100% of the particles of the composition have a particle size of less than 1 micron.

[0087] Aspect 12 provides the composition of aspect 11, wherein 100% of the particles of the composition have a particle size less than 0.5 microns.

[0088] Aspect 13 provides the composition of any of aspects 11 or 12, wherein the composition is substantially soluble in water.

[0089] Aspect 14 provides the composition of any of aspects 9 to 13, comprising a Turbiscan Stability Index (TSI) of less than 10 over a period of 10 hours.

[0090] Aspect 15 provides a food product comprising the soluble rice flour composition according to any one of aspects 1 to 14.

[0091] Aspect 16 provides the food product of aspect 15, wherein the food product is a drink mix, a baby food, an infant drink, a pharmaceutical product, an emulsion, a convenience food, or a snack-based filling.

[0092] Aspect 17 provides the food product of any of aspects 15 or 16, wherein the soluble rice flour composition is at least a partial substitute for maltodextrin.

[0093] Aspect 18 provides the food product of any one of aspects 15 to 17, wherein the soluble rice flour composition is a complete substitute for maltodextrin.

[0094] Aspect 19 provides use of the soluble rice flour composition of any one of aspects 1 to 18 in a beverage mix, baby food, pharmaceutical product, emulsion, convenience food or snack-based filling or food product.

[0095] Aspect 20 provides a method for preparing the rice flour composition according to any one of aspects 1 to 19, the method comprising:

[0096] treating the rice flour with a first enzyme to form treated rice flour;

[0097] Treating the treated rice flour with a second enzyme different from the first enzyme

[0098] To form the soluble rice flour composition.

[0099] Aspect 21 provides the method of aspect 20, wherein the first enzyme comprises alpha-amylase.

[0100] Aspect 22 provides the method of any of aspects 20 or 21, wherein the second enzyme comprises a protease.

[0101] Aspect 23 provides the method of any one of aspects 20 to 22, further comprising filtering the soluble rice flour composition.

Claims

1. A soluble rice flour composition, comprising: a carbohydrate content in the range of 80% to 95% by weight, a protein content in the range of 2% to 10% by weight, A fat content of less than 3% by weight, and less than 3% by weight of insoluble fiber content, wherein the soluble rice flour composition is formed by treating rice flour with a first enzyme comprising α-amylase to form treated rice flour; and treating the treated rice flour with a second enzyme comprising a protease different from the first enzyme, and then filtering, 100% of the particles of the filtered soluble rice flour composition have a particle size of less than 1 micron.

2. A soluble rice flour composition, comprising: a carbohydrate content in the range of 80% to 95% by weight, a protein content in the range of 2% to 10% by weight, A fat content of less than 3% by weight, and less than 3% by weight of insoluble fiber content, wherein 90% of the particles of the composition have a particle size of 100 microns or less and 50% of the particles have a particle size of 25 microns or less, The soluble rice flour composition is formed by treating rice flour with a first enzyme comprising α-amylase to form treated rice flour; and treating the treated rice flour with a second enzyme comprising a protease different from the first enzyme, and then filtering, wherein the pore size of the filtration is 35-45 μm.

3. The composition according to claim 1 or 2, wherein the carbohydrate content is in the range of 85 wt% to 90 wt%.

4. The composition according to claim 1 or 2, wherein the protein content is in the range of 4 wt% to 8 wt%.

5. The composition of claim 1 or 2, having a dextrose equivalent in the range of 5 to 18.

6. The composition of claim 5, having a dextrose equivalent in the range of 8 to 15.

7. The composition according to claim 1 or 2, wherein the filtration uses Buchner vacuum filtration.

8. The composition of claim 1 or 2, having a viscosity in the range of 1 cP to 10 cP at 20°C and 10% dry solids.

9. The composition of claim 1 or 2, having a viscosity in the range of 2.5 cP to 3.5 cP at 20°C and 10% dry solids.

10. The soluble rice flour composition according to claim 1, wherein the pore size of the filtration is 35-45 μm.

11. The soluble rice flour composition of claim 2, wherein 100% of the particles of the composition have a particle size of less than 1 micron.

12. The composition of claim 1 or 2, wherein 100% of the particles of the composition have a particle size less than 0.5 microns.

13. The composition of claim 1 or 2, wherein the composition is substantially soluble in water.

14. The composition of claim 1 or 2, comprising a Turbiscan Stability Index (TSI) of less than 10 over a period of 10 hours.

15. A food product comprising the soluble rice flour composition according to any one of claims 1 to 14.

16. The food product of claim 15, wherein the food product is a drink mix, a baby food, a convenience food, or a snack based filling.

17. The food product of claim 15, wherein the food product is an infant beverage.

18. The food product of claim 15, wherein the food product is an emulsion.

19. A pharmaceutical product, wherein the pharmaceutical product comprises the soluble rice flour composition according to any one of claims 1 to 14.

20. The food product or pharmaceutical product of any one of claims 15-19, wherein the soluble rice flour composition is at least a partial substitute for maltodextrin.

21. The food product or pharmaceutical product of any one of claims 15-19, wherein the soluble rice flour composition is a complete substitute for maltodextrin.

22. Use of the soluble rice flour composition according to any one of claims 1 to 14 in the preparation of a drink mix, baby food, convenience food or snack based filling.

23. Use of the soluble rice flour composition according to any one of claims 1 to 14 in the preparation of a pharmaceutical product.

24. Use of the soluble rice flour composition according to any one of claims 1 to 14 in the preparation of an emulsion.

25. Use of the soluble rice flour composition according to any one of claims 1 to 14 in the preparation of a food product.

26. A method for preparing a rice flour composition according to any one of claims 1 to 14, the method comprising: treating the rice flour with a first enzyme comprising an alpha-amylase to form treated rice flour; The treated rice flour is treated with a second enzyme comprising a protease different from the first enzyme and subsequently filtered to form the soluble rice flour composition.

27. The method according to claim 26, wherein the filter pore size is 35-45 μm.

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