Purity 98%: Puffed Glutinous Rice Flour with 98% purity is used in gluten-free bakery formulations, where it ensures improved dough elasticity and uniform crumb structure.

Particle Size 100 microns: Puffed Glutinous Rice Flour with 100-micron particle size is used in instant drink mixes, where it facilitates rapid dispersion and smooth mouthfeel.

Bulk Density 0.3 g/cm³: Puffed Glutinous Rice Flour of 0.3 g/cm³ bulk density is used in snack bar manufacturing, where it contributes to light texture and enhanced crunchiness.

Moisture Content ≤7%: Puffed Glutinous Rice Flour with a maximum moisture content of 7% is used in shelf-stable noodle products, where it enhances product stability and reduces spoilage risk.

Fat Content ≤1.5%: Puffed Glutinous Rice Flour with fat content not exceeding 1.5% is used in low-fat meal replacement shakes, where it offers energy enrichment without increasing lipid levels.

Viscosity 500–800 cP: Puffed Glutinous Rice Flour with a viscosity range of 500–800 cP is used in baby food formulations, where it achieves ideal thickness and easy spoon-feeding consistency.

Stability Temperature 120°C: Puffed Glutinous Rice Flour stable up to 120°C is used in heat-treated confectioneries, where it maintains structure without degradation.

Gelatinization Onset 68°C: Puffed Glutinous Rice Flour with a gelatinization onset at 68°C is used in processed soups, where it enables quick thickening at moderate temperatures.

Ash Content ≤0.5%: Puffed Glutinous Rice Flour with ash content under 0.5% is used in pharmaceutical excipient blends, where it ensures high purity and consistent performance.

Protein Content 7–9%: Puffed Glutinous Rice Flour with protein content between 7–9% is used in sports nutrition bars, where it provides a balanced amino acid profile and improved texture.