WO2025064224A1

WO2025064224A1 - Rice-based gelling systems in food applications

Info

Publication number: WO2025064224A1
Application number: PCT/US2024/045315
Authority: WO
Inventors: Regina DRAPER; Joseph Patrick MC MULLEN; Varatharajan VAMADEVAN; Xian ZHONG HAN
Original assignee: Cargill, Incorporated
Priority date: 2023-09-21
Filing date: 2024-09-05
Publication date: 2025-03-27

Abstract

Gelling systems for food products include rice starch, rice flour or a combination thereof. The gelling system also includes and a viscosifier, a stabilizer or a combination thereof. The rice starch and/or rice flour include a high amylose rice starch, a medium amylose rice starch or a combination thereof. Food products including the rice-based gelling systems are dairy-based and plant-based yogurts and puddings. A method for producing a gelled food product is described using the rice-based gelling systems.

Description

PT-1411-WO-PCT RICE-BASED GELLING SYSTEMS IN FOOD APPLICATIONS CROSS-REFERENCE TO RELATED APPLICATIONS [0001] This application claims the benefit of Provisional Patent Application No.63/584,333, filed September 21, 2023, which is incorporated by reference herein in its entirety. FIELD [0002] The present disclosure relates to gelling systems and particularly to gelling systems with rice starch. BACKGROUND [0003] Starch is composed of amylose and amylopectin. Amylose is essentially linear molecules composed of d‑glucose residues with α‑(1→4) linkages and amylopectin is branched molecules with α‑(1→4) linkages and ∼5% α‑(1→6) branch linkages in normal corn starch. The amount of amylose and its structure are largely responsible for gelling property of starch. High amylose starch forms a strong gel while waxy starch containing only amylopectin forms a paste (no true gel) when cooled to room temperature after fully cooked (gelatinized). When amylose increases, gelling ability increases. However, retrogradation of starch worsens with increases of amylose and long branch chain of amylopectin. [0004] Yogurt is a nutritious popular dairy product. Yogurt has long been believed to be a healthy food source and thus beneficial to the body in such a way that it is seen to “enhance” the microflora of the gut. Yogurt is a form of fermented milk curdled to a smooth, creamy or custard-like consistency by lactic acid-producing microorganisms. Yogurt is produced by the addition of a beneficial culture of Lactobacillus bulgaricus, Streptococcus thermophilus, and/or sometimes Lactobacillus acidophilus in milk which is then allowed to incubate until these bacilli establish the proper pH in the milk, after which the milk is chilled to inhibit further growth. The texture of a yogurt is also an important factor in determining its acceptability, for yogurt should be free of lumps or curds and exhibit a smooth, custard-like consistency. PT-1411-WO-PCT SUMMARY [0005] The present description provides rice-based gelling systems. The rice-based gelling systems provide a unique soft gel when used in food products. The rice-based gelling system include rice starch, rice flour or combinations thereof. The soft gel food product may have little retrogradation. The gelling systems include high amylose rice starch, medium amylose rice starch or a combination thereof as the gelling agent. The gelling systems also include a viscosifier, stabilizer, or a combination thereof. Viscosifiers and stabilizers can include modified starches, thermally inhibited starches and the like. A method for producing a gelled food product is described using a gelling system comprising rice starch, rice flour or a combination thereof. Food products comprising the rice-based gelling system include, for example, a dairy yogurt, a plant- based yogurt, a fruit prep, a custard, a cream, a dairy pudding, a plant-based pudding, a dairy dessert, a non-dairy dessert and the like. [0006] In one aspect, the present disclosure provides a gelling system for food products. The gelling system comprises a rice starch, a rice flour or a combination thereof. The gelling system further comprises a viscosifier, a stabilizer, or a combination thereof. Preferably, the amount of the rice starch, rice flour or a combination thereof in the gelling system is at least about 20% by weight of the gelling system. The amount of the viscosifier, the stabilizer or a combination thereof in the gelling system is at least about 30% by weight of the gelling system. Preferably, the gelling system comprises a high amylose rice starch, a medium amylose starch or a combination thereof. More preferably, the gelling system comprises the high amylose rice starch and the medium amylose rice starch. Preferably, the medium amylose rice starch to the high amylose rice starch ratio in the gelling system is between about 10:1 to about 1:10 by weight. The high amylose rice starch comprises amylose at 25% by weight and higher and the medium amylose rice starch comprises amylose at lower than 25% by weight. Preferably, the high amylose rice starch comprises between 28% weight and 32% by weight of amylose and the medium amylose rice starch comprises between 18% weight and 22% by weight amylose. The viscosifier and/or the stabilizer comprise a thermally inhibited starch, a modified starch, preferably modified hydroxypropyl distarch phosphate (HPDSP), or combinations thereof. Preferably, the viscosifier and the stabilizer are derived from tapioca starch, cassava flour, waxy tapioca starch, waxy cassava flour, corn flour, corn starch, waxy corn starch, waxy corn flour, wheat flour, wheat starch, waxy wheat starch, waxy wheat flour, rice flour, rice starch, waxy rice starch, waxy rice flour or PT-1411-WO-PCT combinations thereof. The gelling system preferably does not include gelatin. The present disclosure also provides the use of the gelling system described herein in a gelled food product. The amount of the high amylose rice starch is between about 0.5% to about 2% by weight in the gelled food product or wherein the amount of the medium amylose rice starch is between about 0.5% to about 3% by weight of the gelled food product. Preferably, the gelled food product comprises between about 0.5% to about 2% by weight of the high amylose rice starch and between about 0.5% to about 3% by weight of the medium amylose rice starch. More preferably, the gelled food product comprises about 1% by weight of the high amylose rice starch and about 1% by weight of the medium amylose rice starch. [0007] In another aspect, the present invention provides a gelled food product. The gelled food product comprises a gelling system, preferably a rice-based gelling system. The gelling system comprises a rice starch, a rice flour or a combination thereof. Preferably, the gelling system comprises a high amylose rice starch, a medium amylose rice starch or a combination thereof. The gelling system does not include gelatin. Preferably, the gelling system comprises the high amylose starch and the medium amylose starch. The high amylose rice starch comprises amylose at 25% by weight and higher and the medium amylose rice starch comprises amylose at lower than 25% by weight. Preferably, the high amylose rice starch comprises between 28% weight and 32% by weight of amylose and wherein the medium amylose rice starch comprises between 18% weight and 22% by weight amylose. The gelled food product comprises between about 0.5% and about 2% by weight of the high amylose rice starch, between about 0.5% to about 3% by weight of the medium amylose rice starch or a combination thereof. Preferably, the gelled food product comprises about 1% by weight of the high amylose rice starch and about 1% by weight of the medium amylose rice starch. The gelling system further comprises a viscosifier, a stabilizer, or a combination thereof. The gelling system further comprises a thermally inhibited starch, a modified starch, preferably HPDSP, or a combination thereof. The gelled food product comprises a dairy yogurt, a plant-based yogurt, a fruit prep, a custard, a cream, a dairy pudding, a non-dairy pudding, a dairy dessert or a non-dairy dessert. The present disclosure also includes a method of making the gelled food products described herein. The syneresis in the gelled food product is less than 2.5 wt% of the gelled food product after 4-weeks of storage. [0008] In yet another aspect, the present invention provides a method of making a gelled food product. The method comprising providing an ingredient mixture comprising a gelling system wherein the gelling system comprises a rice starch, a rice flour, or a combination thereof. The PT-1411-WO-PCT gelling system further comprising a viscosifier, a stabilizer, or a combination thereof. Preferably, the gelling system comprises a high amylose rice starch, a medium amylose starch or a combination thereof. More preferably, the gelling system comprises the high amylose starch and the medium amylose rice starch. The high amylose rice starch comprises amylose at 25% by weight and higher and the medium amylose rice starch comprises amylose at lower than 25% by weight. Preferably, the high amylose rice starch comprises between 28% weight and 32% by weight of amylose and the medium amylose rice starch comprises between 18% weight and 22% by weight amylose. The ingredient mixture further comprising dairy-based milk products, plant- based milk products, water, or combinations thereof. The ingredient mixture optionally comprising a starter culture. The method further comprising heating the ingredient mixture. Preferably, the ingredient mixture is blended prior to heating. The method further comprising allowing the heated ingredient mixture to gel to form the gelled food product. Preferably, the gelled food product comprises high amylose rice starch between about 0.5% and about 2% by weight, and medium amylose rice starch between about 0.5% to about 3% by weight. More preferably, the high amylose rice starch is at about 1% by weight and the medium amylose rice starch at about 1% by weight of the gelled food product. BRIEF DESCRIPTION OF THE DRAWINGS [0009] This patent or application contains at least one drawing executed in color. Copies of this patent or patent application publication with color drawings will be provided by the Office upon request and the payment of the necessary fee. [0010] The drawings illustrate generally, by way of example, but not by way of limitation, various aspects discussed herein. [0011] FIG.1 shows storage and loss moduli of various stirred dairy yogurts after 1-week storage in refrigeration. [0012] FIGs. 2A-2D shows measurements of storage and loss moduli for dairy yogurts during storage at refrigerator temperature; FIG. 2A-dairy gelatin control; FIG. 2B-Dairy Citrus Fiber/Pectin (CF/P); FIG.2C-Dairy rice starch + HDPSP; FIG.2D- Dairy rice starch + TI starch. [0013] FIGs.3A-3C shows measurements of storage and loss moduli of plant-based yogurt during storage at refrigerator temperature; FIG.3A-coconut CF control; FIG.3B-Rice starch + HDPSP; FIG.3C-Coconut Rice starch + TI starch. PT-1411-WO-PCT [0014] FIG. 4 shows measurements of storage and loss moduli of coconut puddings with 1% medium and 1% high amylose rice starch during storage at refrigerator temperature. [0015] FIG.5 shows measurements of storage and loss moduli of coconut puddings with 2% high amylose rice starch during storage at refrigerator temperature. [0016] FIGs. 6A-6C shows measurements of storage and loss moduli of plant-based pudding during storage at refrigerator temperature; FIG. 6A-Coconut control (TI starch only); FIG 6B- Rice Starch + TI starch; FIG.6C-Commercial Banana Jell-O. [0017] FIGs.7A-7C shows measurements of storage and loss moduli of plant-based yogurts with control (Citritex AMP 100), with 1wt% high amylose rice starch and 1wt% rice flour and with 2wt% rice flour when stored at refrigerator temperature; FIG.7A-at Day 1; FIG.7B-At Day 15; FIG.7C-At Day 29. DETAILED DESCRIPTION [0018] Reference will now be made in detail to certain aspects of the disclosed subject matter, examples of which are illustrated in part in the accompanying drawings. While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that the exemplified subject matter is not intended to limit the claims to the disclosed subject matter. [0019] In this document, the terms “a,” “an,” or “the” are used to include one or more than one unless the context clearly dictates otherwise. The term “or” is used to refer to a nonexclusive “or” unless otherwise indicated. All publications, patents, and patent documents referred to in this document are incorporated by reference herein in their entirety, as though individually incorporated by reference. In the event of inconsistent usages between this document and those documents so incorporated by reference, the usage in the incorporated reference should be considered supplementary to that of this document; for irreconcilable inconsistencies, the usage in this document controls. [0020] Values expressed in a range format should be interpreted in a flexible manner to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range were explicitly recited. For example, a range of “about 0.1% to about 5%” or “about 0.1% to 5%” should be interpreted to include not just about 0.1% to about 5%, but also the PT-1411-WO-PCT individual values (e.g., 1%, 2%, 3%, and 4%) and the sub-ranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the indicated range. The statement “about X to Y” has the same meaning as “about X to about Y,” unless indicated otherwise. Likewise, the statement “about X, Y, or about Z” has the same meaning as “about X, about Y, or about Z,” unless indicated otherwise. [0021] Unless expressly stated, ppm (parts per million), percentage, and ratios are on a by weight basis. Percentage on a by weight basis is also referred to as wt% or % (wt) below. [0022] This disclosure relates to a rice-based gelling system comprising rice starch, rice flour or a combination thereof. The gelling system further comprises a viscosifier, a stabilizer, or a combination thereof. In one aspect, the gelling system is used in food products to generate a soft gel structure with reduced retrogradation and syneresis. The gelled food comprises a dairy yogurt, a plant-based yogurt, a fruit prep, a custard, a cream, a dairy pudding, a non-dairy pudding, a dairy dessert, a non-dairy dessert, and the like. The rice starch comprises high amylose rice starch, medium amylose rice starch, or combinations thereof. The viscosifier and/or stabilizer comprises a modified starch and/or a TI starch. This disclosure comprises a method of providing a gelled food product with the gelling systems described herein. This disclosure also includes gelled food products comprising the gelling systems described herein. [0023] Rice starch is unique in its small starch granule size and molecular structure of both its amylose and amylopectin. Rice starch granules are the smallest among large commercially available food starches, with granule sizes in the range of about 2 to 8 microns. Rice amylopectin is a highly branched polymer with a DP of 8200-128003. It contains high percentages of DP 6- 12 (A1 chain) and DP 13-24 (B1 chains), which are considered to have low retrogradation. [0024] The amylose contents of rice starches can vary from 2% up to 35%, giving a multitude of possibilities when it comes to creating gels of different properties from soft to hard gels by native rice starch. Rice amylose has an average degree of polymerization (DP) of 920-1110 and is branched with 2 to 5 chains on average. When cooked in aqueous solution, the amylose which leaches out of the starch granule into the surrounding water phase, remains more unstructured upon cooling, due to steric hindrance of the branches, which cause a soft gel structure with delayed gelling. Furthermore, amylopectin of rice starch comprises large proportions of short branch chains. This can lead to less retrogradation contributed by the long chains of amylopectin of rice starch in application. Without being bound by any theory, it is thought that the amounts and characteristics of amylose and amylopectin in the rice starch provide a soft gel structure with less PT-1411-WO-PCT retrogradation and reduced syneresis. Characteristics of the amylose and amylopectin include molecular structure such as the length of the glucan chains, branching pattern, branching density and distance between branching points. [0025] In one aspect, medium and/or high amylose rice starch can be used to form a unique soft to firm gel with little or no retrogradation. A viscosifier, for example, HPDSP can be used to stabilize the gelled product through “electrostatic repulsion” and “steric stabilization”, which can further delay the retrogradation of starch gel. The rice starch and the viscosifier and/or stabilizer can improve creaminess and reduce syneresis of the gelled product. [0026] The term “gelling system” as used herein relates to components that are included to form the gel in a gelled food product. The gelling system described herein is a rice-based gelling system and comprises rice starch, rice flour or a combination thereof. The gelling system further comprises a viscosifier, a stabilizer or a combination of both. [0027] The term “gelling agent” as used herein relates to an ingredient(s) that is a gel-forming agent. Gelling is the conversion of starch paste upon storage and/or cooling to form a semi-solid deformable gel structure. Gelling occurs as the hydrated and dissolved linear amylose molecules in a starch paste associate to form a three-dimensional network. Medium and high-amylose starch undergoes gelatinization during cooking at temperature beyond the gelatinization temperature. During the cooling process, starch molecules start to reorder and double helices form, creating a gel network and forming a gel. The gelling agent may also function as a viscosifier and/or a stabilizer at low concentrations. [0028] The term “rice flour” as used herein relates to flour derived from rice and includes rice starch, proteins, lipids and fiber. Rice flour may include greater than about 70% by weight of carbohydrate, less than about 10% by weight of protein, less than about 10% by weight fiber and less than about 1% by weight of lipid. [0029] The term “rice starch” as used herein relates to starch derived from rice. All or substantially all of the proteins, lipids and fiber are removed from rice starch. Rice starch can include less than about 1% by weight of protein. [0030] The term “viscosifier” as used herein relates to ingredients that increases the viscosity of a product. Viscosifiers include modified starches, TI starches, cellulose gum, guar gum, carboxymethylcellulose and the like. [0031] The term “stabilizer” as used herein relates to ingredients that maintain the structure of the food product. A stabilizer maintains the ability of a starch paste or food composition containing PT-1411-WO-PCT starch or modified starch to maintain its integrity with significantly less syneresis when subjected to cold storage or repeated thermal cycling between ambient and freezing temperatures. Freeze- thaw stability is imparted to starches by substitution with monofunctional reagents. Starch ethers (hydroxypropyl starches) are suitable for food applications requiring freeze-thaw stability. Acetylated starches may also be used for this purpose. The stabilizer may reduce retrogradation and/or syneresis of the gelled food product. [0032] Some ingredients can act as both a viscosifier and a stabilizer. Ingredients with dual functions of viscosifiers and stabilizers include, for example, hydroxypropyl starches, hydroxypropyl distarch phosphate, acetylated starch, acetylated di-starch phosphate, acetylated di-starch adipate, xanthan, and guar gum, etc. [0033] The term “retrogradation” as used herein relates to the realignment of the amylose and amylopectin molecules to a more crystalline structure. Retrogradation can expel water from the polymer network in a process known as syneresis. [0034] The term “syneresis” as used herein relates to the contraction of a gel accompanied by the separating out of liquid. [0035] The term “high amylose rice starch” as used herein relates to rice starch with an amylose content of 25wt% and above, for example between 28wt% and 32wt%. [0036] The term “medium amylose rice starch” or “intermediate amylose rice starch” as used herein relates to rice starch with an amylose content below 25wt%, for example, from 15wt% to below 25wt%. These two terms are equivalent and will be used interchangeably. [0037] The term “soft gel” as used herein relates to the gel that is soft and smooth or not hard and brittle. The formation of a soft gel is important in imparting set-up, to provide a full-bodied mouthfeel and more viscous consistency. [0038] The term “delayed gelling” as used herein relates to the gelling process that is longer than common commercial non-substituted starches. [0039] The rice-based gelling system will be described herein with respect to rice starch, but it will be understood that present description also includes the use of rice flour as the gelling agent, either alone or in combination with rice starch in the rice-based gelling system. It will be understood that when rice flour is used in the gelling system, the rice flour comprises rice starch as described herein. [0040] In one aspect, the present disclosure comprises a rice-based gelling system. The gelling system comprises rice starch, rice flour or a combination thereof. The rice starch, when added to PT-1411-WO-PCT an ingredient mixture, results in a gelled food product with a soft gel structure after gelatinization. Viscosifiers and/or stabilizers are also included in the gelling system. Advantageously, the gelled food product with the rice starch has reduced syneresis. The gelled food product may be produced without the inclusion of gelatin. Elimination of gelatin is preferred by some customers, e.g., some vegetarians, wishing to avoid/eliminate animal products in their diets. [0041] The gelling system described herein can enhance the texture, viscosity stability, shear tolerance and/or acid tolerance. Food products with gelling system disclosed herein can have a smooth mouthfeel. Furthermore, the gelling system prevents and/or reduces lump formation and sandiness texture in the finished gelled food product. GELLING SYSTEM A. Rice Starch and Rice Flour [0042] Rice starches included in the gelling system can be from a variety of rice types and all are within the scope of this description. Rice varieties with rice starch having an amylose content of at least 5wt%, preferably at least 10wt%, or more preferably at least 15wt% may be used as a source of the rice starch. Rice starch from the rice varieties of Japonica, Indica or any other varieties are used. Rice starch from long, medium, and short grains may also be used in the gelling system. [0043] Rice starch can include greater than 98% by weight of carbohydrate, preferably more than 98% by weight starch, more preferably more than 99% by weight starch. Rice starch can include less than 2% by weight of protein, preferably less than 1% by weight of protein. Rice starch can include less than 2% by weight of lipid, preferably less than 1% by weight of lipid. [0044] The amylose content in the rice starch can vary between 2wt% and about 35wt% of the rice starch. The amylose content in the rice starch can preferably vary between 5wt% and 35wt%, more preferably between 10wt% and 35wt%, more preferably between 15wt% and 35wt%, more preferably between 20wt% and 35wt%, more preferably between 20wt% and 33wt%, more preferably between 20wt% and 25wt%, more preferably between 25wt% and 33wt% of the weight of the rice starch. [0045] In one aspect, the gelling system comprises rice starch with high amylose content. The high amylose rice starch comprises an amylose content of 25wt% and above, preferably between 25wt% and 35wt%, more preferably between 25wt% and 33wt%, more preferably between 26wt% and 33wt%, more preferably between 28wt% and 33wt%, more preferably between 26wt% and PT-1411-WO-PCT 32wt%, more preferably between 28wt% and 32wt%, more preferably between 29wt% and 32wt% by weight of the rice starch. [0046] The gelling system can comprise a rice starch with medium amylose content. The medium amylose rice starch comprises an amylose content below 25wt%, preferably between 18wt% and below 25wt%, preferably between 18wt% and 24wt%, more preferably between 20wt% and 24wt%, more preferably between 22wt% and 24wt%, more preferably between 23wt% and 24wt%, more preferably between 18wt% and 24wt%, more preferably between 20wt% and 23wt%, more preferably between 18wt% and 22wt%, more preferably about 21wt% by weight of the rice starch. [0047] In one aspect, the gelling system comprises rice starch with a combination of medium amylose content and high amylose content. Gelling systems with medium and high amylose content rice starch can be used at varying ratios. The ratio of medium amylose rice starch :high amylose rice starch content in the gelling system can vary between 10:1 to 1:10 and all the ranges therebetween. The ratio of medium amylose rice starch :high amylose rice starch can vary preferably between 9:1 to 1:9, more preferably between 8:1 to 1:8, more preferably between 7:1 to 1:7, more preferably between 6:1 to 1:6, more preferably between 5:1 to 1:5, more preferably between 4:1 to 1:4, more preferably between 3:1 to 1:3, more preferably between 2:1 to 1:2, more preferably about 1:1. [0048] The gelling system comprises rice starch and the amount of the rice starch in the gelling system can be at least 20% by weight of the gelling system, preferably at least 25% by weight, preferably at least 30% by weight, preferably at least 35% by weight, preferably at least 40% by weight, preferably at least 45% by weight, preferably at least 50% by weight of the gelling system. [0049] The gelling system may comprise rice starch by at most 70% by weight, preferably by at most 65 % by weight, preferably at most 60% by weight, preferably at most 55 % by weight, preferably at most 50% by weight of the gelling system. [0050] The gelling system may comprise rice flour. Rice flour included in the gelling system may comprise the rice starches described above. Rice flour can include the amounts of high amylose rice starch and/or medium amylose rice starch as described above for rice starch. Rice flour can include greater than 75% by weight of starch, preferably more than 80% by weight starch, more preferably more than 85% by weight starch. Rice flour can include less than 10% by weight of protein, preferably less than 8% by weight of protein, more preferably less than 5% by weight of protein. Rice flour can include less than 3% by weight of lipid, preferably less than 2% by weight PT-1411-WO-PCT of lipid, more preferably less than 1% by weight of lipid. Rice flour can include less than 10% by weight of fiber, preferably less than 6% by weight of fiber, more preferably less than 3% by weight of fiber. [0051] In one aspect, the gelling system can include rice flour comprising medium amylose rice starch. The medium amylose rice starch in the rice flour comprises an amylose content below 25wt%, preferably between 18wt% and below 25wt%, preferably between 18wt% and 24wt%, more preferably between 20wt% and 24wt%, more preferably between 22wt% and 24wt%, more preferably between 23wt% and 24wt%, more preferably between 18wt% and 24wt%, more preferably between 20wt% and 23wt%, more preferably between 18wt% and 22wt%, more preferably about 21wt% by weight of the rice starch. [0052] The gelling system may comprise rice flour and the amount of the rice flour in the gelling system can be at least 20% by weight of the gelling system, preferably at least 25% by weight, preferably at least 30% by weight, preferably at least 35% by weight, preferably at least 40% by weight, preferably at least 45% by weight, preferably at least 50% by weight of the gelling system. [0053] The gelling system may comprise rice flour at most 70% by weight, preferably at most 65 % by weight, preferably at most 60% by weight, preferably at most 55 % by weight, preferably at most 50% by weight of the gelling system. [0054] The gelling system may comprise a combination of rice flour and rice starch. The rice starch may be a medium amylose rice starch and/or a high amylose rice starch. Gelling systems with the rice starch and rice flour can be used at varying ratios. The ratio of rice starch :rice flour in the gelling system can vary between 10:1 to 1:10 and all the ranges therebetween. The ratio of rice starch :rice flour can vary preferably between 9:1 to 1:9, more preferably between 8:1 to 1:8, more preferably between 7:1 to 1:7, more preferably between 6:1 to 1:6, more preferably between 5:1 to 1:5, more preferably between 4:1 to 1:4, more preferably between 3:1 to 1:3, more preferably between 2:1 to 1:2, more preferably about 1:1. [0055] In one aspect, gelling system may comprise a combination of rice flour with a medium amylose content and a rice starch with a high amylose content. The ratio of high amylose rice starch: medium amylose rice flour in the gelling system can vary between 10:1 to 1:10 and all the ranges therebetween. The ratio of high amylose rice starch :medium amylose rice flour can vary preferably between 9:1 to 1:9, more preferably between 8:1 to 1:8, more preferably between 7:1 to 1:7, more preferably between 6:1 to 1:6, more preferably between 5:1 to 1:5, more preferably PT-1411-WO-PCT between 4:1 to 1:4, more preferably between 3:1 to 1:3, more preferably between 2:1 to 1:2, more preferably about 1:1. B. Viscosifier and Stabilizer [0056] The gelling system described herein further comprises viscosifiers, stabilizers, or combinations thereof. A variety of viscosifiers and stabilizers may be used and all are within the scope of this description. A combination can include a combination of a viscosifier and a stabilizer. A combination may also include a viscosifier or a stabilizer that has dual functions and as such acts as both a viscosifier and a stabilizer when used in a food product. In other words, some viscosifiers and stabilizers act as both a viscosifying agent and a stabilizing agent. Viscosifiers and stabilizers can be derived from tapioca, corn, rice, wheat, their waxy starches and/or flours. [0057] Viscosifiers include, for example, starches, cellulose gum, guar gum, locust bean gum, carboxymethylcellulose and the like. Starches can include chemically modified starches and thermally inhibited starches. [0058] Thermal inhibition can be used to make starches or flours with the same functional properties as chemically crosslinked starches or flours. These TI starches and flours possess both process tolerances (such as resistance to heat, acid and shear) as well as improved texture and viscosity stability. Thermal inhibition can be affected with any known means in the art. TI starches or flours can include, for example, TI waxy corn starches, TI waxy tapioca starches, TI waxy cassava flour, TI waxy rice starches, TI waxy wheat starch, TI waxy rice flour, TI rice starches, TI tapioca starches, TI cassava flour, TI waxy-sugary2 corn starches and the like. Preferably, TI starches can include, for example, TI waxy corn-based starches, TI tapioca-based starches, TI waxy tapioca-based starches. [0059] Stabilizers include, for example, modified starches that impart, for example, freeze-thaw stability. Stabilizers can include, starches substituted with monofunctional reagents, starch ethers, e.g., hydroxypropyl starches, acetylated starches and the like. The stabilizer may reduce retrogradation and/or syneresis of the gelled food product. Stabilizers can include, for example, a hydroxypropyl distarch phosphate (HPDSP) made from waxy maize. [0060] Viscosifiers and stabilizers that can as both a viscosifying agent and a stabilizing agent include, for example, hydroxypropyl starches, HPDSP, acetylated starch, acetylated di-starch phosphate, acetylated di-starch adipate, xanthan, guar gum, and the like. PT-1411-WO-PCT [0061] In one aspect, the gelling system comprises HPDSP, preferably a modified waxy corn starch HPDSP. Without being bound by any theory, it is thought that HPDSP of waxy corn starch provides high viscosity and low retrogradation and improves the storage stability and shelf-life of the gelled food product. [0062] In one aspect, the gelling system comprises TI starch, preferably from corn and/or tapioca, more preferably from waxy corn and/or waxy tapioca. [0063] The gelling system may comprise viscosifier and/or stabilizer of varying amounts. The amount of the viscosifier and/or stabilizer in the gelling system can be at least 30% by weight of the gelling system, preferably at least 35% by weight, preferably at least 40% by weight, preferably at least 45% by weight, preferably at least 50% by weight, preferably at least 55% by weight, preferably at least 60% by weight of the gelling system. [0064] The gelling system may comprise viscosifier and/or stabilizer at most 80% weight, preferably at most 75 % by weight, preferably at most 70% by weight, preferably at most 65 % by weight, preferably at most 60% by weight of the gelling system. METHOD OF MAKING GELLED PRODUCTS [0065] In one aspect, the present description comprises a method of making a gelled food product comprising a rice-based gelling system described herein. The method comprises providing an ingredient mixture. The ingredient mixture includes the gelling system, e.g. rice starch, rice flour, or a combination thereof and a viscosifier, a stabilizer or a combination thereof. The ingredient mixture can further include a variety of ingredients. The ingredient mixture can include liquids, e.g. milk, and/or creams. The ingredient mixture may comprise, for example, dairy milk, plant- based milk, plant-based cream, water and combinations thereof. By "milk" it is herein understood skimmed milk, whole milk, milk powder, whole milk powder, low fat milk, milk fat, buttermilk, cream, and mixtures thereof. The milk can be from a cow, sheep and the like. The ingredient mixture may comprise a combination of dairy milk and milk from different sources. The ingredient mixture may also include water. The present description may refer to ingredient mixtures as liquids and/or milks but it will be understood that the term “liquids” and “milk” may be used interchangeably. [0066] The ingredient mixture may comprise one or more plant-based liquids and/or creams. The plant-based liquids include, for example, coconut milk, rice milk, soy milk, oat milk, quinoa milk, pea milk, almond milk and other varieties of nut milks and the like. The ingredient mixture may comprise coconut cream, almond cream, soy cream and the like. PT-1411-WO-PCT [0067] The ingredient mixture comprises liquid between about 5wt% and about 99%wt% of the ingredient mixture, preferably between 15wt% and 99wt%, more preferably between 20wt% and 98wt%, more preferably between 25wt% and 98wt%, more preferably between 30wt% and 99wt%, more preferably between 35wt% and 98wt%, more preferably between 40wt% and 98wt%, more preferably between 45wt% and 98wt%, more preferably between 45wt% and 98wt%, more preferably between 50wt% and 98wt%, more preferably between 55wt% and 98wt%, more preferably between 60wt% and 98wt%, more preferably between 65wt% and 98wt%, more preferably between 70wt% and 98wt%, more preferably between 80wt% and 98wt%, more preferably between 85wt% and 98wt%, more preferably between 90wt% and 98wt%, more preferably between 95wt% and 98wt% of the ingredient mixture. [0068] In one aspect, an ingredient mixture comprises a gelling system comprising rice starch, rice flour, or a combination thereof as described herein. For example, the rice starch may comprise high amylose starch. The ingredient mixture comprises between 0.25wt% and 2wt% of the high amylose starch by wt. of the ingredient mixture, preferably between about 0.5wt% and about 1.8wt% of the high amylose rice starch, more preferably between about 0.5wt% and about 1.5wt% of the high amylose rice starch, more preferably between about 0.5wt% and about 1.3wt% of the high amylose rice starch, more preferably between about 0.5wt% and about 1.1wt% of the high amylose rice starch, more preferably between about 0.5wt% and about 1wt% of the high amylose rice starch, more preferably between about 0.7 wt% and about 1.5wt% of the high amylose rice starch, more preferably between about 0.8 wt% and about 1.5wt% of the high amylose rice starch, more preferably between about 0.8wt% and about 1.3wt% of the high amylose rice starch, more preferably between about 0.9wt% and about 1.2wt% of the high amylose rice starch, more preferably between about 0.9wt% and about 1.1wt% of the high amylose rice starch, more preferably about 1 wt% of the high amylose rice starch. [0069] In one aspect, an ingredient mixture may comprise between about 0.25wt% and about 3wt% of the medium amylose rice starch by wt. of the ingredient mixture, preferably between about 0.5wt% and about 2.0wt% of the medium amylose rice starch, preferably between about 0.5wt% and about 1.8wt% of the medium amylose rice starch, more preferably between about 0.5wt% and about 1.5wt% of the medium amylose rice starch, more preferably between about 0.5wt% and about 1.3wt% of the medium amylose rice starch, more preferably between about 0.5wt% and about 1.1wt% of the medium amylose rice starch, more preferably between about 0.5wt% and about 1wt% of the medium amylose rice starch, more preferably between about 0.7 PT-1411-WO-PCT wt% and about 1.5wt% of the medium amylose rice starch, more preferably between about 0.8 wt% and about 1.5wt% of the medium amylose rice starch, more preferably between about 0.8wt% and about 1.3wt% of the medium amylose rice starch, more preferably between about 0.9wt% and about 1.2wt% of the medium amylose rice starch, more preferably between about 0.9wt% and about 1.1wt% of the medium amylose rice starch, more preferably about 1 wt% of the medium amylose rice starch. [0070] In one aspect, an ingredient mixture may comprise between about 0.25wt% and about 3wt% of the medium amylose rice flour by wt. of the ingredient mixture, preferably between about 0.5wt% and about 2.5wt% of the medium amylose rice flour, preferably between about 0.5wt% and about 2.0wt% of the medium amylose rice flour, preferably between about 0.8wt% and about 2.5wt% of the medium amylose rice flour, preferably between about 0.8wt% and about 2.0 wt% of the medium amylose rice flour, more preferably between about 1.0 wt% and about 2.5wt% of the medium amylose rice flour, more preferably between about 1.0 wt% and about 2.0wt% of the medium amylose rice flour, more preferably between about 0.5wt% and about 1.8wt% of the medium amylose rice flour, more preferably between about 0.5 wt% and about 1.5wt% of the medium amylose rice flour, more preferably between about 0.5wt% and about 1.3wt% of the medium amylose rice flour, more preferably between about 0.5wt% and about 1.1wt% of the medium amylose rice flour, more preferably between about 0.5wt% and about 1wt% of the medium amylose rice flour, more preferably between about 0.7 wt% and about 1.5wt% of the medium amylose rice flour, more preferably between about 0.8 wt% and about 1.5wt% of the medium amylose rice flour, more preferably between about 0.8wt% and about 1.3wt% of the medium amylose rice flour, more preferably between about 0.9wt% and about 1.2wt% of the medium amylose rice flour, more preferably between about 0.9wt% and about 1.1wt% of the medium amylose rice flour, more preferably about 1 wt% of the medium amylose rice flour. [0071] In one aspect, an ingredient mixture comprises high amylose rice starch and medium amylose rice starch. The ingredient mixture comprises between about 0.25wt% and about 2wt% of the medium amylose rice starch and between about 0.25wt% and about 2wt% of the high amylose rice starch by wt. of the ingredient mixture, preferably between about 0.5wt% and about 2wt% of the medium amylose rice starch and between about 0.5wt% and about 2wt% of the high amylose rice starch, preferably between about 0.5wt% and about 1.8wt% of the medium amylose rice starch and between about 0.5wt% and about 1.8wt% of the high amylose rice starch, more PT-1411-WO-PCT preferably between about 0.5wt% and about 1.5wt% of the medium amylose rice starch and between about 0.5wt% and about 1.5wt% of the high amylose rice starch, more preferably between about 0.5wt% and about 1.3wt% of the medium amylose rice starch and between about 0.5wt% and about 1.3wt% of the high amylose rice starch, more preferably between about 0.5wt% and about 1.1wt% of the medium amylose rice starch and between about 0.5wt% and about 1.1wt% of the high amylose rice starch, more preferably between about 0.5wt% and about 1wt% of the medium amylose rice starch and between about 0.5wt% and about 1wt% of the high amylose rice starch, more preferably between about 0.7 wt% and about 1.5wt% of the medium amylose rice starch and between about 0.7 wt% and about 1.5wt% of the high amylose rice starch, more preferably between about 0.8 wt% and about 1.5wt% of the medium amylose rice starch, more preferably between about 0.8wt% and about 1.3wt% of the medium amylose rice starch and between about 0.8wt% and about 1.3wt% of the high amylose rice starch, more preferably between about 0.9wt% and about 1.2wt% of the medium amylose rice starch and between about 0.9wt% and about 1.2wt% of the high amylose rice starch, more preferably between about 0.9wt% and about 1.1wt% of the medium amylose rice starch and between about 0.9wt% and about 1.1wt% of the high amylose rice starch, more preferably about 1 wt% of the medium amylose rice starch and about 1 wt% of the high amylose rice starch. [0072] In one aspect, an ingredient mixture comprises medium amylose rice flour and high amylose rice starch. The ingredient mixture comprises between about 0.25wt% and about 2wt% of the high amylose rice starch and between about 0.25wt% and about 2wt% of the medium amylose rice flour by wt. of the ingredient mixture, preferably between about 0.5wt% and about 2wt% of the high amylose rice starch and between about 0.5wt% and about 2wt% of the high amylose rice flour, preferably between about 0.5wt% and about 1.8wt% of the high amylose rice starch and between about 0.5wt% and about 1.8wt% of the medium amylose rice flour, more preferably between about 0.5wt% and about 1.5wt% of the high amylose rice starch and between about 0.5wt% and about 1.5wt% of the medium amylose rice flour, more preferably between about 0.5wt% and about 1.3wt% of the high amylose rice starch and between about 0.5wt% and about 1.3wt% of the medium amylose rice flour, more preferably between about 0.5wt% and about 1.1wt% of the high amylose rice starch and between about 0.5wt% and about 1.1wt% of the medium amylose rice flour, more preferably between about 0.5wt% and about 1wt% of the high amylose rice starch and between about 0.5wt% and about 1wt% of the medium amylose rice flour, more preferably between about 0.7 wt% and about 1.5wt% of the high amylose rice starch and PT-1411-WO-PCT between about 0.7 wt% and about 1.5wt% of the medium amylose rice flour, more preferably between about 0.8 wt% and about 1.5wt% of the high amylose rice starch between about 0.8 wt% and about 1.5wt% medium amylose rice flour, more preferably between about 0.8wt% and about 1.3wt% of the high amylose rice starch and between about 0.8wt% and about 1.3wt% of the medium amylose rice flour, more preferably between about 0.9wt% and about 1.2wt% of the high amylose rice starch and between about 0.9wt% and about 1.2wt% of the medium amylose rice flour, more preferably between about 0.9wt% and about 1.1wt% of the high amylose rice starch and between about 0.9wt% and about 1.1wt% of the medium amylose rice flour, more preferably about 1 wt% of the high amylose rice starch and about 1 wt% of the medium amylose rice flour. [0073] The ingredient mixture further comprises a viscosifier, a stabilizer or a combination thereof. The amount of viscosifier and/or stabilizer in the ingredient mixture can be between 1wt.% and 10 wt% based on the weight of the ingredient mixture, preferably between 2wt.% and 8wt%, more preferably between 2wt.% and 6wt%. Viscosifiers and stabilizers are as described herein. [0074] The ingredient mixture described herein may also include additional powdered and/or liquid ingredients suspended and/or dissolved in the ingredient mixture. In one aspect, the ingredient mixture further comprises optionally sugars, optionally water, optionally starter culture, optionally whey protein, optionally nonfat dry milk (NFDM), optionally fruits, fruit juices, fruit products, and optionally other substances. [0075] In one aspect, the additional powdered ingredients comprise nonfat dry milk (NFDM) in a dairy composition. The NFDM may be included in the ingredient mixture at between 0wt.% and 90wt% of the ingredient mixture, preferably between 10wt% and 80wt%, more preferably between 20wt% and 80wt%, more preferably between 30wt% and 80wt%, more preferably between 40wt% and 80wt%, more preferably between 50wt% and 80wt%, more preferably between 60wt% and 80wt%, more preferably between 70wt% and 80wt%. [0076] The ingredient mixture may comprise sugars. The sugars may comprise sucrose (table sugar), fructose, mannose, maltose, isomaltulose, allulose, tagatose, glucose such as, but not limited to, glucose syrup, cane sugar, honey, agave syrup, maple syrup, and mixtures thereof. The ingredient mixture comprises from 0% to 30%, preferably from 3% to 20% and more preferably from 5% to 10% of sugars by weight with respect to the total weight of the ingredient mixture. PT-1411-WO-PCT [0077] The ingredient mixture may comprise from 0% to 20%, preferably from 0.01% to 10% and more preferably from 0.1% to 5% of water by weight with respect to the total weight of the ingredient mixture. [0078] The ingredient mixture may comprise one or more other substances. By "other substances" it is herein understood acidity regulators, preservatives, emulsifiers, colorants, sweeteners, flavor enhancers, flavoring substances, humectants, anticaking agents, antioxidants, hydrocolloids, nutrient enhancers, bulking agent, and mixtures thereof. The ingredient mixture may also optionally include solid pieces such as fruit pieces, chocolate pieces, candy pieces and the like. Other substances are known in the art and may be used herein in making the gelled food products. [0079] By "acidity regulators" it is herein understood substances used for maintaining or changing the pH value of food. By "preservatives" it is herein understood substances to prevent food from putrefying and deteriorating and to extend the shelf life of food. By "emulsifiers" it is herein understood substances that can improve the surface tension between the various constitutive phases in the emulsification body to form the even dispersion or emulsification bodies. By "colorants" it is herein understood substances that adds color to food and/or improves the color of food. By "sweeteners" it is herein understood substances that are not simple sugars, but provides sweetness to food, such as, but not limited to, neotame, sucralose, aspartame, stevia extract (or steviol glycosides), acesulfame K, sugar alcohols (sorbitol, xylitol, maltitol, and erythritol), luohanguo extract, or mixture thereof. [0080] By "flavor enhancers" it is herein understood substances to complement or enhance the original flavor of food. Examples of flavor enhancer comprise, but are not limited to, disodium 5 '-ribonucleotide, disodium 5'- inosinate, disodium 5'-guanylate, monosodium glutamate, and mixtures thereof. By "flavoring substances" it is herein understood substances that can be used for allocating food essence and enhancing food flavor. Examples of flavoring substances comprise, but are not limited to, substances listed in national food safety standards GB 2760-2014, (+/-)-1- Cyclohexylethanol, 2(4)— Ethyl-4 (2),6-dimethyldihydro-l,3,5-dithiazinane, 3- Heptyldihydro-5- methyl-2 (3H)-furanone, vanillyl alcohol, 6-[5 (6)-Decenoyloxy] decanoic acid, glucosyl steviol glycosides, 3— {1—[(3,5-dimethyl-l,2-oxazol-4-yl)methyl]- lH-pyrazol-4-yl}-1- (3- hydroxybenzyl) imidazolidine-2,4- dione, 4-amino-5- [3-(isopropylamino)-2,2-dimethyl-3- oxopropoxy]-2-methylquinoline-3-carboxylic acid sulfate, 9-decen-2-one, 6-Methylheptanal , cyclopropanecarboxylic acid (2-isopropyl-5-methyl-cyclohexyl)-amide, 4-Hydroxy- 4-methyl-5- hexenoic acid gamma lactone, furfuryl 2- methyl-3-furyl disulfide, 4-Decenoic acid, 2-(4-methyl- PT-1411-WO-PCT 5-thiazolyl)ethyl propionate, 4,5-Octanedione, ethyl-5- hydroxydecanoate, dioctyl adipate, ethyl linalyl ether, 2-Propionylpyrrole, ally 1-propenyl disulfide, 2-Acetoxy-3-butanone, and mixtures thereof. [0081] By "humectants" it is herein understood substances added for the purpose of helping retention of water in food. Examples of humectants comprise, but are not limited to, maltitol and maltitol syrup, polydextrose, glycerine (glycerol), potassium lactate, sodium lactate, phosphoric acid, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, calcium dihydrogen phosphate, potassium dihydrogen phosphate, diammonium hydrogen phosphate, dipotassium hydrogen phosphate, calcium hydrogen phosphate (dicalcium orthophosphate), tricalcium orthophosphate (calcium phosphate), tripotassium orthophosphate, trisodium orthophosphate, sodium polyphosphate, sodium tripolyphosphate, sodium dihydrogen phosphate, sodium phosphatedibasic, tetrapotassium pyrophosphate, trisodium monohydrogen diphosphate, potassium polymetaphosphate, calcium acid pyrophosphate, and mixtures thereof. [0082] By "anticaking agents" it is herein understood substances used for preventing granulated or powdered food from agglomerating and keeping it loose or free flow. By "antioxidants" it is herein understood substances that can prevent or postpone oxidative cleavage or deterioration of oil or food ingredients and increase the food stability. Examples of antioxidants comprise, but are not limited to, D-isoascorbic acid (erythorbic acid), sodium D-isoascorbate, ascorbic acid, sodium ascorbate, calcium ascorbate, phospholipids, sodium lactate, and mixtures thereof. By "hydrocolloids" it is herein understood substances that form viscous paste or gel when they are in contact with water. [0083] By "nutrient enhancers" it is herein understood natural or synthetic substances added to increase the nutritional content (value) of food. Examples of a nutrient enhancers comprise, but are not limited to, calcium carbonate, calcium gluconate, calcium citrate, calcium lactate, calcium hydrogen phosphate, calcium L-threonate, calcium glycinate, calcium aspartate, calcium citrate malate, calcium acetate, calcium chloride, tricalcium orthophosphate (calcium phosphate), vitamin E succinate calcium, calcium glycerophosphate, calcium oxide, calcium sulfate, bone meal (ultra-fine fresh bone meal), resistant dextrin, and mixtures thereof. [0084] By "bulking agents" it is herein understood substances that contribute to the bulk of a food product. Examples of bulking agents comprise, but are not limited to, maltitol and maltitol syrup, polydextrose, resistant dextrin, hydroxypropyl starch, sodium lactate, calcium carbonate, ammonium hydrogen carbonate, sodium hydrogen carbonate, phosphoric acid, disodium PT-1411-WO-PCT dihydrogen pyrophosphate, tetrasodium pyrophosphate, calcium dihydrogen phosphate, potassium dihydrogen phosphate, diammonium hydrogen phosphate, dipotassium hydrogen phosphate, calcium hydrogen phosphate (dicalcium orthophosphate), tricalcium orthophosphate(calcium phosphate), tripotassium orthophosphate, trisodium orthophosphate, sodium polyphosphate, sodium tripolyphosphate, sodium dihydrogen phosphate, sodium phosphatedibasic, tetrapotassium pyrophosphate, trisodium monohydrogen diphosphate, potassium polymetaphosphate, calcium acid pyrophosphate, and mixtures thereof. [0085] The ingredient mixture may also comprise other substances such as potassium chloride, galactomannan, nitrogen, and mixtures thereof. [0086] In one aspect, the ingredient mixture comprises from 0% to 8%, preferably from 0.01% to 5% and more preferably from 0.1% to 3% by weight of other substances with respect to the total weight of the ingredient mixture. [0087] The method described herein comprises combining the milks, components of the gelling system and other ingredients to form the ingredient mixture. The method comprises blending the ingredient mixture to form a blended ingredient mixture. The ingredient mixture may be blended prior to and/or after addition of the gelling system. The blending may be performed using a variety of methods. In one aspect, the blending comprises using a high shear device, e.g., mixer, to blend the ingredient mixture and the gelling system. [0088] In one aspect, if the gelling system comprises rice flour or a combination of rice flour and rice starch, the rice flour can be pre-gelatinized prior to blending the remaining ingredients. Pre- gelatinization may be performed by adding the rice flour to a portion or all of the water or liquid in the mixture. Starch gelatinizes at about 160^oF (70°C). The rice flour/water mixture can be heated to gelatinization temperature or higher, preferably at least 180^oF, or preferably at least 200^oF to form a rice flour slurry. The rice flour slurry can be held at the gelatinization temperature or higher for at least 5 minutes, preferably at least 10 minutes, or more preferably at least 15 minutes. The rice flour slurry can be cooled, preferably to room temperature prior to adding the remaining ingredients. [0089] The ingredient mixture or rice flour slurry is admixed and/or blended to form a homogeneous or well-blended ingredient mixture. A variety of mixers and/or blenders known in the art may be used and all are within the scope of this description. The ribbon blender can be used for dry blending. The machine includes a U-shaped horizontal trough and an agitator made up of inner and outer helical ribbons that are pitched to move material axially in opposite PT-1411-WO-PCT directions, as well as radially. The ribbon tip speeds rotate up to approximately 300 feet/min. Other blenders are paddle, vertical, and tumble blenders for less quantities. The tumble blender is a rotating device that commonly comes in double-cone or V-shaped configurations. Asymmetric vessels designed to reduce blend times and improve uniformity may also be used. Generally, tumble blenders operate at a speed of 5 to 25 revolutions per minute (rpm) may be used, for example, in lab or pilot scale procedures. The blending may also be conducted with a mixer homogenizer, preferably in large scale procedures, e.g., Omni rotor stator mixer homogenizer with a 55 mm flat bottom generator probe. The mixer may be operated at an rpm, for example, between 5000-7000rpm. [0090] The blending may be performed for at least 2 minutes, preferably at least 4 minutes, more preferably at least 6 minutes, more preferably at least 8 minutes, more preferably more preferably at least 10 minutes, more preferably at least 15 minutes. The blending may be performed for less than 2 hours, or preferably for less than 60 minutes, more preferably less than 30 minutes, more preferably less than 20 minutes, more preferably between 5 minutes and 20 minutes, more preferably 5 minutes and 15 minutes. [0091] The blended ingredient mixture is optionally homogenized in a conventional homogenizer to disperse evenly the added materials and the fat component supplied by various ingredients, thereby forming a homogenized mixture. [0092] The method may further comprise heating the blended ingredient mixture. The heating may comprise preheating the blended mixture and homogenizing. The ingredient mixture can be preheated prior to homogenization from typical milk storage temperatures of about 40°F, to temperatures between 120°F and 160°F, preferably to between 130^oF and 150^oF, more preferably about 140°F. The homogenization may be performed in one stage or a two-stage homogenizer. The method may comprise homogenizing the ingredient mixture. Homogenization may comprise applying a pressure of about at least 1000 PSI to the ingredient mixture, preferably at least 1500 PSI, more preferably at least 2000 PSI, more preferably at least 2500 PSI. The homogenizer may be a 2-stage homogenizer, GEA Niro homogenizer with homogenization pressure of about 2000PSI in stage 1 and 500PSI in stage 2 (total 2500PSI). Other homogenization procedures may also be used and are within the scope of this description. [0093] The method further comprises heating the homogenized ingredient mixture for times and temperatures effective to accomplish pasteurization to form a pasteurized or heat-treated ingredient mixture. The homogenized ingredient mixture is heated to denature the whey protein, PT-1411-WO-PCT preferably, the heating contributes minimal cooked dairy notes to the final product. The ingredient mixture can be heated to at least 100^oF, preferably at least 120^oF, more preferably at least 140^oF, more preferably at least 160^oF, more preferably at least 170^oF, more preferably at least 180^oF, more preferably about 185^oF. The ingredient mixture may be heated for about 2 minutes, preferably at least 3 minutes, more preferably at least 4 minutes, more preferably at least 5 minutes, more preferably for about 6 minutes. [0094] As is well known, the ingredient mixture can be heated to lower temperatures for extended times (for example, 185°F. for 30 minutes) or alternatively higher temperatures for shorter times (for example, 200°F. for about 30-40seconds). Intermediate temperatures for intermediate times can also be employed, as well known in the art. Other pasteurization techniques may also be practiced (such as light pulse, ultra-high temperature, ultra-high pressure, and the like) if effective and economical. In certain commercial practices, the sequence of the homogenization and pasteurization steps can be reversed. [0095] The homogenized and heated/pasteurized ingredient mixture, e.g., heat treated mixture, may then be brought to incubation temperature, usually in the range of about 100°F. to about 115°F. When heat pasteurization is employed, a cooling step after pasteurization can be used, wherein the homogenized and pasteurized ingredient mixture is cooled to a desirable incubation temperature. [0096] In one aspect, the method comprises inoculating the heat-treated ingredient mixture with a culture and fermenting the mixture to generate a gelled food product, e.g., a yogurt. The method of making yogurts comprises inoculating the heat-treated ingredient mixture with a live bacterial strain(s) that can ferment the dairy or plant-based milk and lower its pH during the fermentation. [0097] The heat-treated ingredient mixture comprises from 0% to 1%, preferably from 0.0001% to 0.05% and more preferably from 0.01% to 0.05% by weight of starter culture with respect to the total weight of the ingredient mixture. By "starter culture" it is herein understood live bacteria (such as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) that can ferment milk and lower its pH to prevent the growth of pathogens. Other lactobacilli and bifidobacteria can also be added during or after culturing. A dollop of cultured milk products with live bacteria, e.g., a yogurt, can be used to replace starter culture. [0098] In one aspect, the ingredient mixture comprises dairy-based milk. The inoculating culture comprises bacteria capable of fermenting lactose in ingredient mixtures comprising dairy-based milk. The bacteria can include, for example, Streptococcus thermophilus and Lactobacillus PT-1411-WO-PCT bulgaricus. Cultures in the blend of bacteria may also include Lactobacillus acidolphilus, Bifidobacterium, Lactobacillus paracasei. Mesophilic cultures may also be used to for flavor development. Other bacteria that can ferment lactose may also be used and are within the scope of this description. [0099] In one aspect, the ingredient mixture comprises plant-based milk. The inoculating culture comprise bacteria capable of fermenting plant-based milks in ingredient mixtures comprising plant-based milk. The bacteria can include, for example, Lactobacillus casei, Lactobacillus rhamnosus, and Bifidobacterium bifidum. Any of the bacteria described above for dairy-based milk and developed to be grown on a non-dairy based media may also be used. Other bacteria that can ferment plant-based milks may also be used and are within the scope of this description. [0100] The method comprises adding the inoculum and providing conditions for the bacterial cultures to grow and ferment the mixture. Fermentation, for example, may comprise incubating the mixture with the inoculum at a temperature between 30^oC and 45^oC, preferably between 35^oC and 40^oC, more preferably at 38^oC. The temperature may be selected based on the specific culture and the temperature at which is preferred for the selected bacteria. [0101] Fermentation can also reduce the pH of the mixture. As fermentation proceeds, the mixture begins to gel and the pH of the is lowered in the mixture. In one aspect, the fermenting generates a pH of less than 7, preferably less than 6, more preferably less than 5, more preferably a pH between about 4.4 and 5, more preferably a pH between 4.4 and 4.6, more preferably a pH of about 4.65. [0102] In one aspect, the ingredient mixture produces a pudding-type gelled product. The method for generating a pudding type gelled product comprises blending the liquid, e.g., dairy milk or plant-based milk, other substances and the gelling system to form the ingredient mixture. The ingredient mixture is heated to activate the gelling agent. The ingredient mixture may be heated to between 150^oF to 180^oF, preferably to between 160^oF and 170^oF. The ingredient mixture may be heated with mild agitation for at least 5 minutes, preferably at least 10 minutes, more preferably at least 15 minutes, more preferable between about 15 minutes and 20 minutes, more preferably about 18 minutes. Without being bound by any theory, it is thought that the holding the starch at the higher temperature allows for the starch granules to swell and create the thick and creamy texture associated with a pudding. The heated ingredient mixture may be cooled to allow the mixture to set/gel and form the gelled product. PT-1411-WO-PCT GELLED PRODUCTS [0103] In one aspect, the present description comprises gelled food products. The gelled food products comprise dairy-based products and/or plant-based products. The diary-based products comprise dairy-based milks, gelling systems and other substances described herein. The plant- based products comprise plant-based milks, gelling systems and other substances described herein. In one aspect, the gelled food products comprise fermented gelled food products, e.g., yogurts. In one aspect, the gelled food products comprise non-fermented gelled food products, e.g., puddings. The fermented and the non-fermented gelled food products comprise the gelling systems described herein. [0104] The gelled food products are acceptable as vegetarian and/or vegan food products. The vegan gelled product comprises, for example, plant-based milks, e.g., coconut, and a gelling system comprising rice starch. [0105] Advantageously, the gelled food products described herein have desirable characteristics. The gelled food products described herein have little to no retrogradation and/or little to no syneresis leading to longer shelf-life. The gelled food products described herein result in products with acceptable and/or superior sensory evaluation results. [0106] The gelled food product may comprise one or more plant-based liquids and/or creams. The plant-based liquids include, for example, coconut milk, rice milk, soy milk, oat milk, quinoa milk, pea milk, almond milk and other varieties of nut milks and the like. The gelled food product may comprise coconut cream, almond cream, soy cream and the like. [0107] In one aspect, a gelled food product comprises a gelling system comprising rice starch and/or rice flour as described herein. The gelled food product comprises between 0.25wt% and 2wt% of the high amylose starch by wt. of the gelled food product, preferably between about 0.5wt% and about 1.8wt% of the high amylose rice starch, more preferably between about 0.5wt% and about 1.5wt% of the high amylose rice starch, more preferably between about 0.5wt% and about 1.3wt% of the high amylose rice starch, more preferably between about 0.5wt% and about 1.1wt% of the high amylose rice starch, more preferably between about 0.5wt% and about 1wt% of the high amylose rice starch, more preferably between about 0.7 wt% and about 1.5wt% of the high amylose rice starch, more preferably between about 0.8 wt% and about 1.5wt% of the high amylose rice starch, more preferably between about 0.8wt% and about 1.3wt% of the high amylose rice starch, more preferably between about 0.9wt% and about 1.2wt% of the high amylose rice PT-1411-WO-PCT starch, more preferably between about 0.9wt% and about 1.1wt% of the high amylose rice starch, more preferably about 1 wt% of the high amylose rice starch by weight of the gelled food product. [0108] In one aspect, a gelled food product may comprise between about 0.25wt% and about 3wt% of the medium amylose rice starch by wt. of the gelled food product, preferably between about 0.5wt% and about 2wt% of the medium amylose rice starch, preferably between about 0.5wt% and about 1.8wt% of the medium amylose rice starch, more preferably between about 0.5wt% and about 1.5wt% of the medium amylose rice starch, more preferably between about 0.5wt% and about 1.3wt% of the medium amylose rice starch, more preferably between about 0.5wt% and about 1.1wt% of the medium amylose rice starch, more preferably between about 0.5wt% and about 1wt% of the medium amylose rice starch, more preferably between about 0.7 wt% and about 1.5wt% of the medium amylose rice starch, more preferably between about 0.8 wt% and about 1.5wt% of the medium amylose rice starch, more preferably between about 0.8wt% and about 1.3wt% of the medium amylose rice starch, more preferably between about 0.9wt% and about 1.2wt% of the medium amylose rice starch, more preferably between about 0.9wt% and about 1.1wt% of the medium amylose rice starch, more preferably about 1 wt% of the medium amylose rice starch. [0109] In one aspect, a gelled food product comprises high amylose rice starch and medium amylose rice starch. The gelled food product comprises between about 0.25wt% and about 2wt% of the medium amylose rice starch and between about 0.25wt% and about 2wt% of the high amylose rice starch by wt. of the gelled food product, preferably between about 0.5wt% and about 1.8wt% of the medium amylose rice starch and between about 0.5wt% and about 1.8wt% of the high amylose rice starch, more preferably between about 0.5wt% and about 1.5wt% of the medium amylose rice starch and between about 0.5wt% and about 1.5wt% of the high amylose rice starch, more preferably between about 0.5wt% and about 1.3wt% of the medium amylose rice starch and between about 0.5wt% and about 1.3wt% of the high amylose rice starch, more preferably between about 0.5wt% and about 1.1wt% of the medium amylose rice starch and between about 0.5wt% and about 1.1wt% of the high amylose rice starch, more preferably between about 0.5wt% and about 1wt% of the medium amylose rice starch and between about 0.5wt% and about 1wt% of the high amylose rice starch, more preferably between about 0.7 wt% and about 1.5wt% of the medium amylose rice starch and between about 0.7 wt% and about 1.5wt% of the high amylose rice starch, more preferably between about 0.8 wt% and about 1.5wt% of the medium amylose rice starch, more preferably between about 0.8wt% and about 1.3wt% of the medium amylose rice PT-1411-WO-PCT starch and between about 0.8wt% and about 1.3wt% of the high amylose rice starch, more preferably between about 0.9wt% and about 1.2wt% of the medium amylose rice starch and between about 0.9wt% and about 1.2wt% of the high amylose rice starch, more preferably between about 0.9wt% and about 1.1wt% of the medium amylose rice starch and between about 0.9wt% and about 1.1wt% of the high amylose rice starch, more preferably about 1 wt% of the medium amylose rice starch and about 1 wt% of the high amylose rice starch by weight of the gelled food product. [0110] In one aspect, a gelled food product comprises medium amylose rice flour and high amylose rice starch. The gelled food product comprises between about 0.25wt% and about 2wt% of the high amylose rice starch and between about 0.25wt% and about 2wt% of the medium amylose rice flour by wt. of the gelled food product, preferably between about 0.5wt% and about 1.8wt% of the high amylose rice starch and between about 0.5wt% and about 1.8wt% of the medium amylose rice flour, more preferably between about 0.5wt% and about 1.5wt% of the high amylose rice starch and between about 0.5wt% and about 1.5wt% of the medium amylose rice flour, more preferably between about 0.5wt% and about 1.3wt% of the high amylose rice starch and between about 0.5wt% and about 1.3wt% of the medium amylose rice flour, more preferably between about 0.5wt% and about 1.1wt% of the high amylose rice starch and between about 0.5wt% and about 1.1wt% of the medium amylose rice flour, more preferably between about 0.5wt% and about 1wt% of the high amylose rice starch and between about 0.5wt% and about 1wt% of the medium amylose rice flour, more preferably between about 0.7 wt% and about 1.5wt% of the high amylose rice starch and between about 0.7 wt% and about 1.5wt% of the medium amylose rice flour, more preferably between about 0.8 wt% and about 1.5wt% of the high amylose rice starch and between about 0.8 wt% and about 1.5wt% of the medium amylose rice flour, more preferably between about 0.8wt% and about 1.3wt% of the high amylose rice starch and between about 0.8wt% and about 1.3wt% of the medium amylose rice flour, more preferably between about 0.9wt% and about 1.2wt% of the high amylose rice starch and between about 0.9wt% and about 1.2wt% of the medium amylose rice flour, more preferably between about 0.9wt% and about 1.1wt% of the high amylose rice starch and between about 0.9wt% and about 1.1wt% of the medium amylose rice flour, more preferably about 1 wt% of the high amylose rice starch and about 1 wt% of the medium amylose rice flour by weight of the gelled food product. PT-1411-WO-PCT [0111] The gelled food product further comprises a viscosifier and/or a stabilizer. The gelled food product can comprise between 1wt.% and 10 wt% of a viscosifier and/or a stabilizer, preferably between 2wt.% and 8wt%, more preferably between 2wt.% and 6wt% of the gelled food product. [0112] The gelled food product described herein may also include additional ingredients in the gelled food product. In one aspect, the gelled food product further comprises optionally sugars, optionally water, optionally starter culture, optionally whey protein, optionally nonfat dry milk (NFDM), optionally fruits, fruit juices, fruit products, and optionally other substances. [0113] In one aspect, the additional powdered ingredients comprise nonfat dry milk (NFDM) in a dairy composition. The NFDM may be included in the gelled food product at between 0wt.% and 90wt% of the gelled food product, preferably between 10wt% and 80wt%, more preferably between 20wt% and 80wt%, more preferably between 30wt% and 80wt%, more preferably between 40wt% and 80wt%, more preferably between 50wt% and 80wt%, more preferably between 60wt% and 80wt%, more preferably between 70wt% and 80wt%. [0114] The gelled food product may comprise sugars. The sugars may comprise sucrose (table sugar), fructose, mannose, maltose, isomaltulose, allulose, tagatose, glucose such as, but not limited to, glucose syrup, cane sugar, honey, agave syrup, maple syrup, and mixtures thereof. The gelled food product comprises from 0% to 30%, preferably from 3% to 20% and more preferably from 5% to 10% of sugars by weight with respect to the total weight of the gelled food product. [0115] The gelled food product may comprise from 0% to 20%, preferably from 0.01% to 10% and more preferably from 0.1% to 5% of water by weight with respect to the total weight of the gelled food product. [0116] The gelled food product may comprise one or more other substances as described herein. The gelled food product may also optionally include solid pieces such as fruit pieces, chocolate pieces, candy pieces and the like. [0117] In the sensory evaluations, the gelled food products preferably have a clean look with good shine in appearance and a smooth texture. The gelled food products preferably have clean mouthfeel after one week, preferably after two weeks, more preferably after three weeks, and more preferably after four weeks of cold storage. The gelled food products preferably have a cuttable texture and a good melt profile. The gelled food products preferably are visually acceptable color appearance. [0118] The viscosity of the gelled food products can vary. The viscosity is measured using a Brookfield viscometer with a heliopath T-bar spindle (S95) at 0.6% RPM at 40°F. The viscosity PT-1411-WO-PCT of the dairy yogurt food product is different than a coconut yogurt and/or a pudding. The viscosity of the dairy yogurt can be different from the plant-based yogurt due to the presence of casein and the contribution of casein to the gelling in the dairy yogurt. [0119] The viscosity of the food product with the rice-based gelling system, e.g., dairy yogurt, is comparable to a control, e.g., dairy yogurt, without the rice-based gelling system of the same storage length. In other words, the viscosity of the dairy yogurt at week 3 with the rice-based gelling system is comparable to the viscosity of the dairy yogurt at week 3 without the rice-based gelling system, e.g. the gelatin control. Preferably, the difference in viscosity of the food product with the rice-based gelling system is within 30% of the viscosity of the control food product without the rice-based gelling system of the same age, more preferably within about 20%, even more preferably within about 10%, even more preferably within about 5% of the control food product without the rice-based gelling system of the same storage length. By same storage length, it is meant the age of the product, e.g.1day, 1 week, 2 week, 3 week. [0120] The gelled food products with the gelling systems described herein may undergo some changes in storage and loss moduli during storage. In general, it is preferred that no changes of storage and loss moduli occur within the shelf-life of the product. However, in sensory evaluation of yogurt, an increase in moduli to some extent resulted in the more cuttable gel and yogurt with clean mouthfeel and less mouthcoating. Surprisingly, increase in gelling property within tested ranges without increase in syneresis has positive impact on sensory results. Preferably, the food products with rice starch and modified starch or TI starch have more changes (increases) in storage and loss moduli during storage than the controls. The change in viscosities during storage is preferably less than 30%, more preferably less than 20%, more preferably less than 10%, more preferably less than 5%. [0121] The gelled food products with the gelling systems comprising rice flour described herein may undergo changes in storage and loss moduli during storage. In general, an increase in storage and loss moduli occur within the shelf-life of the product. In sensory evaluation of yogurt, an increase in moduli to some extent resulted in the more cuttable gel and yogurt with clean mouthfeel and less mouthcoating. Surprisingly, increase in gelling property within tested ranges without increase in syneresis has positive impact on sensory results. Preferably, the food products with rice starch and/or rice flour have less changes (increases) in storage and loss moduli during storage than the controls. The change in viscosities during storage is preferably less than 30%, more preferably less than 20%, more preferably less than 10%, more preferably less than 5%. PT-1411-WO-PCT [0122] The gelled food products with the gelling systems described herein can have little to no syneresis. Syneresis of dairy yogurt containing medium-amylose rice starch (1, 2 and 3%) were not measurable after 4.5-week storage. By not measurable, it is meant that that the syneresis is too low for measurement. Syneresis of dairy yogurt containing high-amylose rice starch at 1, 2 and 3% were not measurable, 0.6% and 2.3% respectively after 4.5-week storage. The syneresis of rice starch gelling systems is less than 2.5%, preferably less than 1%, more preferably less than 0.5%, more preferably not measurable. The syneresis of dairy yogurts texturized with gelatin and citrus fiber/pectin were not measurable. The syneresis for dairy yogurt with rice starch and TI modified starch were not measurable. [0123] The shelf-life of the gelled products comprising the gelling systems described herein is greater than one week, preferably greater than two weeks, more preferably greater than three weeks, more preferably greater than four weeks, more preferably greater than five weeks. [0124] In one aspect, the gelled food product comprises a dairy yogurt product. The gelled yogurt product comprises dairy-based milk and milk products, e.g., whole milk, skim milk, nonfat dry milk and the like. The gelled product comprises other substances, e.g., sucrose. The gelled product comprises high amylose rice starch and/or medium amylose rice starch. The gelled product comprises a viscosifier and/or a stabilizer. The gelled product may comprise modified corn starch, e.g., HDSP. The gelled product may comprise TI starches. TI starches may comprise waxy tapioca-based starch, waxy tapioca-based starch, waxy corn-based starch. The gelled food product comprises a fermented product wherein a bacterial culture was inoculated into the ingredient mixture prior to fermentation. The gelled product may not include gelatin. The gelled product may not include citrus fiber and/or pectin. [0125] In one aspect, the gelled food product comprises non-dairy yogurt product. The non-dairy yogurt comprises plant-based milk and plant-based milk products, e.g., coconut milk, coconut cream, soy milk, almond milk and the like. The non-dairy yogurt comprises other substances, e.g., sucrose. The non-dairy yogurt comprises high amylose rice starch, medium amylose rice starch and/or rice flour. The non-dairy yogurt comprises a viscosifier and/or a stabilizer. The non-dairy yogurt may comprise modified corn starch, e.g., HDSP. The gelled product may comprise TI starches. TI starches may comprise waxy tapioca-based starch, waxy tapioca-based starch, waxy corn-based starch. The non-dairy yogurt comprises a fermented product wherein a bacterial culture was inoculated into the ingredient mixture prior to fermentation. The non-dairy yogurt may not include gelatin. The non-dairy yogurt may not include citrus fiber and/or pectin. PT-1411-WO-PCT [0126] In one aspect, the gelled food product comprises a pudding product. The gelled pudding product comprises dairy-based milk and milk products, e.g., whole milk, skim milk, nonfat dry milk and the like. The gelled product comprises other substances, e.g., sucrose. The gelled pudding product comprises high amylose rice starch, medium amylose rice starch, and/or rice flour. The gelled pudding product comprises a viscosifier and/or a stabilizer. The gelled product may comprise modified corn starch, e.g., HDSP. The gelled product may comprise TI starches. TI starches may comprise waxy tapioca-based starch, waxy tapioca-based starch, waxy corn-based starch. The gelled product may not include gelatin. The gelled product may not include citrus fiber and/or pectin. [0127] In one aspect, the gelled food product comprises a plant-based pudding product. The plant- based pudding product comprises plant-based milk and plant-based milk products, e.g., coconut milk, coconut cream, soy milk, almond milk and the like. The gelled product comprises other substances, e.g., sucrose. The gelled pudding product comprises high amylose rice starch, medium amylose rice starch and/or rice flour. The gelled pudding product comprises a viscosifier and/or a stabilizer. The gelled product may comprise modified corn starch, e.g., HDSP. The gelled product may comprise TI starches. TI starches may comprise waxy tapioca-based starch, waxy tapioca- based starch, waxy corn-based starch. The gelled product may not include gelatin. The gelled product may not include citrus fiber and/or pectin. [0128] Representative features of the present invention are set out in the following clauses, which stand alone or may be combined, in any combination, with one or more features disclosed in the text of the Specification. [0129] The present invention is as set out in the following clauses: [0130] Clause 1: A gelling system for food products comprising: a rice starch, a rice flour or a combination thereof; and a viscosifier, a stabilizer, or a combination thereof, wherein the rice starch, the rice flour or a combination thereof are at least about 20% by weight of the gelling system and wherein the viscosifier, the stabilizer or a combination thereof are at least about 30% by weight of the gelling system. [0131] Clause 2: The gelling system of clause 1, wherein the gelling system comprises the high amylose rice starch and the medium amylose rice starch, preferably the medium amylose rice starch to the high amylose rice starch ratio by weight in the gelling system is between 10:1 to 1:10. PT-1411-WO-PCT [0132] Clause 3: The gelling system of any of the preceding clauses, wherein the high amylose rice starch comprises amylose at 25% by weight and higher and wherein the medium amylose rice starch comprises amylose at lower than 25% by weight. [0133] Clause 4: The gelling system of any of the preceding clauses, wherein the high amylose rice starch comprises between 28% weight and about 32% by weight of amylose. [0134] Clause 5: The gelling system of any of the preceding clauses, wherein the medium amylose rice starch comprises between 18% weight and 22% by weight amylose. [0135] Clause 6: The gelling system of any of the preceding clauses, wherein the viscosifier and the stabilizer comprise a thermally inhibited starch, a modified starch, preferably modified hydroxypropyl distarch phosphate (HPDSP), or combinations thereof. [0136] Clause 7: The gelling system of any of the preceding clauses, wherein the viscosifier and the stabilizer are derived from tapioca starch, cassava flour, waxy tapioca starch, waxy cassava flour, corn flour, corn starch, waxy corn starch, waxy corn flour, wheat flour, wheat starch, waxy wheat starch, waxy wheat flour, rice flour, rice starch, waxy rice starch, waxy rice flour or combinations thereof. [0137] Clause 8: The gelling system of any of the preceding clauses, wherein the rice starch is from the rice varieties Japonica, Indica or combinations thereof. [0138] Clause 9: The use of the gelling system of any one of the preceding clauses in a gelled food product, wherein the amount of the high amylose rice starch is between about 0.5% to about 2% by weight in the gelled food, wherein the amount of the medium amylose rice starch is between about 0.5% to about 3% by weight of the gelled food product or combinations thereof. [0139] Clause 10: The use of the gelling system of any one of the preceding clauses in a gelled food product, wherein the gelled food product comprises about 1% by weight of the high amylose rice starch and about 1% by weight of the medium amylose rice starch. [0140] Clause 11: A gelled food product comprising a gelling system comprising a rice starch, a rice flour or a combination thereof, wherein the gelling system comprises a high amylose rice starch, a medium amylose rice starch or a combination thereof and wherein the gelling system does not include gelatin. [0141] Clause 12: The gelled food product of clause 11, wherein the gelling system comprises the high amylose starch and the medium amylose starch. PT-1411-WO-PCT [0142] Clause 13: The gelled food product of any one of clauses 11-12, wherein the high amylose rice starch comprises amylose at 25% by weight and higher and wherein the medium amylose rice starch comprises amylose at lower than 25% by weight. [0143] Clause 14: The gelled food product of any one of clauses 11-13, wherein the high amylose rice starch comprises between 28% weight and 32% by weight of amylose and wherein the medium amylose rice starch comprises between 18% weight and 22% by weight amylose [0144] Clause 15: The gelled food product of any one of clauses 11-14, wherein the rice starch is from the rice varieties comprising Japonica, Indica or combinations thereof. [0145] Clause 16: The gelled food product of any one of clauses 11-15, wherein the gelled food product comprises between about 0.5% and about 2% by weight of the high amylose rice starch, between about 0.5% to about 3% by weight of the medium amylose rice starch or a combination thereof. [0146] Clause 17: The gelled food product of any one of clauses 11-16, wherein the gelled food product comprises about 1% by weight of the high amylose rice starch and about 1% by weight of the medium amylose rice starch. [0147] Clause 18: The gelled food product of any one of clauses 11-17, wherein the gelling system further comprises a viscosifier, a stabilizer, or a combination thereof. [0148] Clause 19: The gelled food product of any one of clauses 11-18, wherein the gelling system further comprises a thermally inhibited starch, a modified starch, preferably HPDSP, or a combination thereof. [0149] Clause 20: The gelled food product of any one of clauses 11-19, wherein the viscosifier and the stabilizer are derived from tapioca starch, cassava flour, waxy tapioca starch, waxy cassava flour, corn flour, corn starch, waxy corn starch, waxy corn flour, wheat flour, wheat starch, waxy wheat starch, waxy wheat flour, rice flour, rice starch, waxy rice starch, waxy rice flour or combinations thereof. [0150] Clause 21: The gelled food product of any one of clauses 11-20, wherein the gelled food product is a dairy yogurt, a plant-based yogurt, a fruit prep, a custard, a cream, a dairy pudding, a non-dairy pudding, a dairy dessert or a non-dairy dessert. [0151] Clause 22: The gelled food product of any one of clauses 11-21, wherein the mouthfeel of the gelled food product is comparable to a gelled food product comprising gelatin. [0152] Clause 23: The gelled food product of any one of clauses 11-22, wherein syneresis is less than 2.5 wt% of the gelled food product after 4-weeks of storage. PT-1411-WO-PCT [0153] Clause 24: A method of making a gelled food product of any one of clauses 11-23. [0154] Clause 25: A method of making a gelled product comprising: a. providing an ingredient mixture comprising a gelling system, wherein the gelling system comprises a rice starch, a rice flour or a combination thereof; and a viscosifier, a stabilizer, or a combination thereof; the ingredient mixture further comprising dairy-based milk products, plant- based milk products, water, or combinations thereof; the ingredient mixture optionally comprising a starter culture: b. heating the ingredient mixture; c. allowing the heated ingredient mixture to gel to form the gelled food product. [0155] Clause 26: The method of clause 25, wherein preferably the ingredient mixture is blended prior to heating. [0156] Clause 27: The method of any one of clauses 25-26, wherein the gelling system comprises a high amylose rice starch, a medium amylose starch, a rice flour or a combination thereof. [0157] Clause 28: The method of any one of clauses 25-27, wherein the high amylose rice starch comprises amylose at 25% by weight and higher and wherein the medium amylose rice starch comprises amylose at lower than 25% by weight. [0158] Clause 29: The method of any one of clauses 25-28, wherein the high amylose rice starch comprises between 28% weight and 32% by weight of amylose and wherein the medium amylose rice starch comprises between 18% weight and 22% by weight amylose. [0159] Clause 30: The method of any one of clauses 25-29, wherein the method further comprises blending the ingredient mixture, preferably the blending comprises high shear mixing. [0160] Clause 31: The method of any one of clauses 25-30, wherein the method further comprises homogenizing the ingredient mixture. [0161] Clause 32: The method of any one of clauses 25-31, incubating the heated ingredient mixture at a temperature between 35^oC and 40^oC. [0162] Clause 33: The method of any one of clauses 25-32, wherein the incubation is continued until the food product reaches a pH of 4.65. [0163] Clause 34: The method of any one of clauses 25-33, wherein the gelled food product comprises high amylose rice starch between about 0.5% and about 2% by weight, and medium amylose rice starch between about 0.5% to about 3% by weight of the gelled food product. PT-1411-WO-PCT [0164] Clause 35: The method of any one of clauses 25-34, wherein the high amylose rice starch is at about 1% by weight and the medium amylose rice starch at about 1% by weight of the gelled food product. [0165] Clause 36: The method of any one of clauses 25-35, wherein the rice starch is from the rice varieties Japonica, Indica or combinations thereof. [0166] Clause 37: The method of any one of clauses 25-36, wherein the gelling system further comprises a thermally inhibited starch, a modified starch, preferably HPDSP, or a combination thereof. [0167] Clause 38: The method of any one of clauses 25-37, wherein the viscosifier and the stabilizer are derived from tapioca starch, cassava flour, waxy tapioca starch, waxy cassava flour, corn flour, corn starch, waxy corn starch, waxy corn flour, wheat flour, wheat starch, waxy wheat starch, waxy wheat flour, rice flour, rice starch, waxy rice starch, waxy rice flour or combinations thereof. [0168] Clause 39: The method of any one of clauses 25-38, wherein the gelled food product is a dairy yogurt, a plant-based yogurt, a fruit prep, a custard, a cream, a dairy pudding, a non- dairy pudding, a dairy dessert or a non-dairy dessert. [0169] Clause 40: The method of any one of clauses 25-39, wherein the mouthfeel is comparable to a product comprising gelatin. [0170] Clause 41: The method of any one of clauses 25-40, wherein syneresis is less than 2.5% after 4-week storage of the gelled food product. [0171] Clause 42: The gelling system of clause 1, wherein the gelling system comprises the rice flour and the high amylose rice starch, preferably the high amylose rice starch to the rice flour ratio by weight in the gelling system is between 10:1 to 1:10. [0172] Clause 43: The gelled food product of clause 11, wherein the gelling system comprises the rice flour and the high amylose starch. [0173] Clause 44: The gelled food product of any one of clauses 11-16, wherein the gelled food product comprises about 1% by weight of the rice flour and about 1% by weight of the high amylose rice starch. [0174] Clause 45: The gelled food product of any one of clauses 11-16, wherein the gelled food product comprises between about 1% and about 2% by weight of the rice flour. [0175] Clause 46: A gelled food product comprising a gelling system of any one of clauses 1- 8 or 42. PT-1411-WO-PCT EXAMPLES [0176] The invention is further described in detail by reference to the following experimental examples. These examples are provided for purposes of illustration only and are not intended to be limiting unless otherwise specified. Thus, the invention should in no way be construed as being limited to the following examples, but rather should be construed to encompass any and all variations which become evident as a result of the teaching provided herein. [0177] Example 1- Dairy yogurt texturized with a medium-amylose rice starch [0178] Materials and Methods: [0179] Materials-Two rice starch samples, medium amylose rice starch and high amylose rice starch, were obtained from A&B Ingredients: Herbamyl BIO M90 – Organic medium amylose (fine) - 18-22% Amylose and Herbamyl H90 – High amylose (fine) – 28-32% Amylose. HPDSP is from waxy maize. Thermally inhibited starches are either TI waxy corn starch or TI tapioca starch. [0180] Methods: [0181] Viscosity was measured by Brookfield viscometer as described in Yang et al. 2022 for yogurt or Akram et al 2016. for pudding. Brookfield viscosity measurement: Samples were measured using heliopath T-bar (S95) at 0.6% RPM at 40°F. [0182] Rheological method: Samples were analyzed using frequency sweeps using parallel plate at frequency sweep (60 to 0.6 rad/s; 0.1% strain) at 4°C. [0183] Microscopic method: The samples were diluted in water to reduce the material density for light microscope examination. 0.05% Iodine solution was used to stain the diluted yogurt sample before light microscope. A 0.12 mm double sided spacer was used to prepare the microscope slide in order to prevent artificial damage to the starch sample. An Olympus BX60 microscope and 20X objective was used to image the substrates. CellSense interface on a windows PC was used to collect digital image through an Olympus camera connected to the microscope. [0184] Herbamyl BIO M90 (medium amylose), a fine organic medium-amylose rice starch with 18-22% amylose was tested. Ingredient mixtures were prepared as shown in Table 1. Table 1 shows yogurt formulas texturized with medium-amylose rice starch (18-22% Amylose) compared to gelatin. PT-1411-WO-PCT Table 1

[0185] The ingredients listed in each of the compositions listed in Table 1 were processed to make the yogurts. Each composition was blended together using an Omni rotor stator mixer homogenizer with 55mm flat bottom generator blender head at 5500-6500 rpm. The entire mixing time was 15 mins to incorporate the dry ingredients into the milk and achieve adequate hydration prior to processing through the homogenizer. The compositions were standardized with the addition of nonfat dry milk. After blending, the gelling agent (either the rice starch or gelatin) was added and allowed to hydrate for 10 minutes. [0186] Each of these base compositions were processed by Microthermics system to heat to a specific temperature and held at the temperature for a specific time. The process included pulling each of the base mixtures into the system by the product pump. After the product pump. the base mixture passes through a heat exchanger and is heated to 140^oF. After the preheater, the product is homogenized using a 2-stage homogenizer (GEA Niro homogenizer) First stage is 2000 PSI and the second stage applies 500 PSI pressure. From the homogenizer, the base passes through another heat exchanger and was heated to 185^oF. The base flowed through a system of hold tubes to achieve a hold time of 6 mins. There were thermocouples at the inlet of the hold tube and the exit to ensure the product maintained a temperature of 185^oF for 6 mins. From the hold tube, the PT-1411-WO-PCT product was passed through the cooler and was cooled to 110-108^oF prior to exiting the Microthermics system in a laminar flow fill hood into sterile stainless-steel vats. [0187] The composition was then inoculated with bacterial cultures at a 0.04% wt/wt culture. The bacterial culture was YoFlex® Mild 2.0 from CHR Hansen, Denmark. The compositions were then covered and placed in an incubator at 108^oF for about 4-5 hours. [0188] Table 2 provides the yogurt processing and sensory evaluation data. Table 2

[0189] Conclusion: [0190] When gelatin was replaced in dairy yogurt formula with 1, 2 and 3% medium-amylose rice starch (18-22% Amylose), the sensory showed that medium -amylose rice starch lack body and gelling property with HPDSP as the viscosifier/stabilizer. Syneresis of samples containing PT-1411-WO-PCT medium-amylose rice starch were not measurable after 4.5-week storage at refrigerator temperature. [0191] Example 2- Dairy yogurt texturized with a high-amylose rice starch [0192] Materials and Methods are as described above. Herbamyl H90 (high amylose), a fine high amylose containing 28-32% Amylose was tested. Table 3 shows the yogurt formulas in this experiment. Table 3

[0193] Table 4 provides the processing and sensory evaluation data. Table 4 shows sensory data for dairy yogurt with a high-amylose rice starch after two-week storage in refrigerate. Table 4

PT-1411-WO-PCT

[0194] Table 5 shows the sensory data for dairy yogurt with a high-amylose rice starch after three weeks storage in refrigerate. Table 5

[0195] Table 6 shows the sensory data for dairy yogurt with a high-amylose rice starch after four weeks storage in refrigerate. PT-1411-WO-PCT Table 6

[0196] Storage and loss moduli of stirred yogurt after 1-week storage in refrigerate is shown in Fig.1. The storage modulus of the control (HPDSP) is the highest among all samples while its loss modulus is similar to the rest, which indicated that it has relatively more gelling property/viscosity. In general, the yogurt texturized with rice starch and (HPDSP) are close to the yogurt texturized with gelatin with respect to moduli analysis. [0197] Table 7 shows syneresis measurements of yogurts containing high-amylose rice starch after 4.5 weeks of storage at refrigerator temperature. PT-1411-WO-PCT Table 7

[0198] In the sensory study after four-week storage at refrigerator temperature, the rice starch with 1.5% high-amylose can replace the gelatin in the formula containing (HPDSP) and gelatin. The yogurt has full mouthfeel with a nice melt profile and a slightly fatty mouthcoating. When the gelatin was replaced with 1% high amylose rice starch, the yogurt has smooth appearance and nice shine but lack some mouthfeel. When the gelatin was replaced with 1.5% and 2% high amylose rice starch, the yogurt has a very cuttable structure and a clean mouthfeel like the control with gelatin within two weeks of storage at 4˚C. After four-week storage at 4˚C, the yogurt with 2% high amylose rice starch showed 2.3 g of syneresis water per 100 g yogurt. [0199] Conclusions for experiment 2: [0200] When the gelatin was replaced with 1% high amylose rice starch (28-32% Amylose), the yogurt has smooth appearance and nice shine but lacked some mouthfeel. When the gelatin was replaced with 1.5 % high amylose rice starch, the yogurt has full mouthfeel with a nice melt profile, a slightly fatty mouthcoating after four-week storage at refrigerator temperature. Syneresis was 0.6% after 4.5- week cold storage. In rheological measurement, G’ and G” of the yogurt with 1.5% high rice starch matched closely the gelatin control yogurt. [0201] When the gelatin was replaced with 2 % high amylose rice starch, the yogurt has gluey mouthfeel and slow melting profile after 4--week storage at refrigerator temperature. Syneresis was 2.3% after 4.5- week cold storage. [0202] Example 3- Dairy yogurt [0203] Materials and Methods are as described above. This experiment shows the replacement of gelatin and CitriTex with rice starch and replacement of HPDSP with TI tapioca starch as shown in Table 8. PT-1411-WO-PCT Table 8

[0204] Table 9 shows the formulations for the dairy yogurt. Table 9

PT-1411-WO-PCT [0205] The dairy yogurt was processed as follows: An Omni rotor stator mixer homogenizer with 55mm flat bottom generator blender head was used at 5500-6500 rpm. The entire mixing time is 15 mins to incorporate the dry ingredients into the milk and achieve adequate hydration prior to processing through the homogenizer. [0206] This is the system through which the yogurt base was processed. It allows for the base to be heated to a specific temperature and held at the temperature for a specific time. [0207] The process through the microthermics: the produce is pulled into the system by the product pump. After the product pump the base passes through a heat exchanger and is heated to 140^oF. After the preheater, the product is homogenized using a 2-stage homogenizer (GEA Niro homogenizer) First stage is 2000 PSI and the second starch applies 500 PSI pressure. From the homogenizer the base passes through another heat exchanger and is heated to 185^oF. The base flows through a system of hold tubes to achieve a hold time of 6 mins. There are thermocouples at the inlet of the hold tube and the exit to ensure the product maintained a temperature of 185^oF for 6 mins. From the hold tube, the product passes through the cooler and is cooled to 110-108^oF prior to exiting the Microthermics in a laminar flow fill hood into sterile stainless-steel vats. [0208] After collecting the yogurt base in the stainless-steel vats, the yogurt base was inoculated with 0.04% wt/wt lactic acid bacterial culture, cover, and place in the incubator at 108^oF. Fermentation ranged from 4-5 hours. [0209] The milk was standardized with NFDM. Under high shear, the stabilizers were added and allowed to hydrate 10 min. The sugar was added and hydrated for 5 min. The yogurt was broken to stop (it never stops completely) the fermentation once the yogurt curd reached a pH of 4.65. Breaking was performed by placing the yogurt in an ice bath and then using a hand-held immersion blender for mixing the acidified yogurt curd once the pH reaches pH 4.65. The fermented product was cooled to 60°F. The product was packaged and placed in refrigerator through 4 weeks. The dairy yogurt sensory evaluation data is shown in Table 10. Table 10

PT-1411-WO-PCT

[0210] The yogurt texturized with low-cost soft gel solution has clean look, good shine and smooth texture. It has clean mouthfeel with limited mouthcoating after 4-week cold storage. The yogurt texturized with TI starch soft gel solution has cuttable texture that is also cohesive (pulling from sides of container when stirred). It has a thick and paste-like mouthfeel, strong starch flavor coming through clean look, good shine and smooth texture. It has clean mouthfeel with limited PT-1411-WO-PCT mouthcoating after 4-week cold storage. The TI starch soft gel solution contains TI tapioca starch that is a functional tapioca starch containing amylose, which result in the highest Brookfield viscosity in cps (Table 11) among the four solutions. The percent difference between the gelatin control and the other gelling systems in the dairy yogurts are shown in parenthesis. Table 11

[0211] Figs.2A-2D show the storage and loss moduli for the formulations of Table 9. Figs.2A- 2D show that gelatin control and CF/P solution underwent small magnitude changes in storage and loss moduli compared to low-cost solution of HPDSP and rice starch soft gel, and TI solution of TI tapioca starch and rice starch soft gel. The gel structure of low-cost solution of HPDSP and rice starch soft gel and TI solution of TI tapioca starch and rice starch soft gel have increased during the storage, which resulted in increased mouthfeel. [0212] Conclusions for experiment 3: In the experiment 3, the diary yogurts texturized by different solutions were compared. The four solutions were gelatin control (3% modified starch (HPDSP) + 1% gelatin), CF/Psolution [3% modified starch (HPDSP) + 0.3% pectin (Unipectine AYS 700 CSB) + 0.3% citrus fiber (100M40], low-cost rice starch soft gel solution (3% modified starch (HPDSP) + 1% medium amylose rice starch + 1% high amylose rice starch) and TI soft gel solution (3% TI tapioca starch + 1% medium amylose rice starch + 1% high amylose rice starch). [0213] The yogurt texturized with low-cost soft gel solution has clean look, good shine, and smooth texture. it has clean mouthfeel with limited mouthcoating after 4-week cold storage. The yogurt texturized with TI starch soft gel solution has cuttable texture that is also cohesive (pulling from sides of container when stirred). it has a thick and paste-like mouthfeel, strong starch flavor coming through clean look, good shine, and smooth texture. It has clean mouthfeel with limited mouthcoating after 4-week cold storage. The TI starch soft gel solution contains TI tapioca starch PT-1411-WO-PCT that is a functional tapioca starch containing amylose, which result in the highest Brookfield viscosity among the four solutions. See Table 11. [0214] Gelatin control and CF/P solution with HPDSP underwent small magnitude changes in storage and loss moduli compared to low-cost solution of HPDSP and rice starch soft gel and TI solution of TI tapioca starch and rice starch soft gel (Fig.2). The gel structure of low-cost solution of HPDSP and rice starch soft gel and TI solution of TI tapioca starch and rice starch soft gel have increased during the storage, which resulted in increased mouthfeel. [0215] Overall, the low-cost vegan rice starch soft gel solution was a preferred solution among the four solutions. it had a clean mouthfeel and full mouth coat without being sticky or cohesive in the mouth. [0216] Example 4- Plant-based coconut yogurt [0217] Materials and Methods are as described above. Table 12 shows the formulations of plant- based yogurt with current citrus fiber solution (control), low-cost rice starch soft gel vegan solution (rice starch + HPDSP) and TI vegan yogurt. Table 12

[0218] The coconut yogurt procedure as follows: [0219] Water at 120^oF was combined with coconut cream. Under high shear, stabilizers were added and allowed to hydrate 10 min. Sugar was added allowed to hydrate for 5 min. The process for microthermics is as follows: The cream mixture was preheated to 140°F and homogenized at 2500 PSI (2000/500). The mixture was heated at 185°F for 60 seconds. The PT-1411-WO-PCT mixture was cooled to 110°F and the yogurt based was inoculated with VEGA® Mild culture from CHR Hansen at 0.04% wt/wt and fermented at 108°F to pH 4.6. Fermentation time ranges from 8-10 hours Cool to 60°F. The yogurt is broken and then cooled. The fermented product was broken using a hand-held immersion blender on high for 3 min. The product was packaged and placed in refrigerator up to 3 weeks. [0220] Table 13 shows the sensory evaluation data for the coconut yogurt. Table 13

[0221] Conclusions for experiment 4: In the experiment 4, the plant-based coconut yogurts texturized by three different solutions were compared. The three solutions were citrus fiber (CF) PT-1411-WO-PCT (control) ( 4.5% modified starch (HPDSP) + 2% Citritex AMP 100 ), low-cost vegan rice starch soft gel solution (coconut vegan) [4.5% modified starch (HPDSP) + 1% medium amylose rice starch + 1% high amylsoe rice starch) and TI starch soft gel solution (Coconut TI starch) (4.5% TI tapioca starch + 1% medium amylose rice starch + 1% high amylose rice starch). [0222] Overall, the low-cost vegan rice starch soft gel solution was preferred solution for plant- based yogurt due to the clean mouthfeel and full mouth coat and nice cuttable structure. Table 14 shows the viscosities of the plant-based throughout shelf life (after fermentation). Compared to the current CF solution, its low-cost proposition gives it a significant advantage. The plant-based yogurt texturized with low-cost vegan rice starch soft gel solution has slight lower viscosity than the control on day 1 and week 1 but the two are very similar in week 2 and week 3 (Table 14). The plant-based yogurt texturized with TI solution had the highest viscosity at all times. The amount of TI tapioca starch may be reduced for matching the control in viscosity. The plant-based yogurts have used higher amounts of texturizers because there is no contribution of milk casein gelling to the yogurt gel after fermentation to a low pH. The percent difference between the CF control and the rice-starch based systems are shown in parenthesis. Table 14

[0223] Visually, the plant-based coconut yogurt texturized by the control and the low-cost vegan soft gel solution are acceptable. The high viscosity of the TI starch soft gel solution likely attributes its non-smooth surface structure after stirring. The yellow-brownish color of TI tapioca starch attributes the non-white color of coconut yogurt with TI starch soft gel solution. [0224] In the rheological measurement, the storage moduli of the coconut yogurt texturized by the low-cost vegan rice starch soft gel solution was higher than the storage moduli of control, indicating higher gelling property and nice cuttable structure. (See Figs.3A-3C) The plant-based coconut yogurt texturized with the TI starch soft gel solution had the highest storage moduli and showed the most increase of storage moduli during cold storage, which attributed to too much gelling structure for the yogurt, suggesting too much texturizer. PT-1411-WO-PCT [0225] Example 5- TI starch plant-based pudding [0226] Materials and Methods are as described above. Table 15 shows the formulations for a plant-based pudding. Table 15

[0227] The process for the pudding is as follows: Liquid was added to Vorwerk pitcher. Pre-scale remaining powder together and blend (include powdered flavors) Fat was weighed into a 4.5 oz container. Liquid flavors were weighed separately. The pitcher was placed on Vorwerk, temperature was selected to 70°C, and set to approx. 3 on the speed dial. Powdered ingredients were added to the liquids. The 4.5oz container of fat was placed into the opening on the lid. The mixture was heated/cooked for 16-18 minutes. After mix time was completed, the lowest 60°C button was selected. Fat and flavor were added to the mixture and blended for at least one minute. The pitcher was removed and the pudding was portioned as a slurry into individual containers. They were cooled slightly and covered with a lid and placed in a refrigerator up to 4 weeks. [0228] Table 16 shows the results from the sensory evaluations of TI plant-based puddings.

PT-1411-WO-PCT Table 16

[0229] Conclusions for experiment 5: The TI plant-based pudding texturized with 1% medium, 1% high amylose rice starch and TI waxy corn starch after 4 -week storage at refrigerator temperature has smooth texture with a thick, indulgent mouthfeel and matched closely a store- bough cup of pudding for texture and mouthfeel. The TI plant-based pudding texturized with 1% medium, 1% high amylose rice starch and HPDSP has much less changes in storage and loss moduli (Fig.4) than that texturized with 2% high amylose rice starch during storage at refrigerator temperature (Fig. 5), indicating cold storage stability. Coconut puddings texturized with 1% medium and 1% high amylose rice starch had small incremental increases in storage and loss moduli during storage at refrigerator temperature (Fig.4), which indicated more gelling property. Coconut puddings texturized with 2% high amylose rice starch had significant drop in storage and loss moduli during 1-week storage at refrigerator temperature and stabilized then after one week (Fig. 5). Significantly drops of storage and loss moduli indicated weakened gelling/viscous properties. PT-1411-WO-PCT [0230] Example 6- Comparison of TI vegan pudding [0231] Materials and Methods are as described above. Table 17 shows the formulations for the TI plant-based pudding formula. [0232] The combination of 1% medium+1%high amylose rice starch plant-based pudding of experiment 5 was compared to commercial Jell-O and the negative control of starch TI waxy corn starch. Table 17

The process for the pudding is as follows: Coconut milk was added to Vorwerk pitcher. Pre-scale remaining powder together and blend. A blend of TI waxy corn starch and medium amylose rice starch and high amylose rice starch was made, and a second blend of sugar, cocoa powder, salt and calcium carbonate was made. Fat was weighed into a 4.5 oz container. The pitcher was placed on Vorwerk, temperature was selected to 70°C, and set to approx.3 on the speed dial. Powdered ingredients were added to the liquids. The dry blended starches are added to the coconut milk as the system is heating (No need to wait for the coconut milk to reach 70^oC). As the system reaches 65^oC (verified by thermocouple) the sugar, cocoa, salt and calcium carbonate blend was added. The timing is so that once all of the dry ingredients are added, the system is reaching 70C and the timing is started for the 16-18 min cook time. The mixture was heated/cooked for 16-18 minutes. After mix time was completed, the lowest 60°C button was selected. Fat was added to the mixture and blended for at least one minute. The 4.5oz container of fat was placed into the opening on the lid. The pitcher was removed, and the pudding was portioned as a slurry into individual PT-1411-WO-PCT containers. They were cooled slightly and covered with a lid and placed in a refrigerator up to 4 weeks. [0233] Table 18 shows the results from the sensory evaluations of TI plant-based puddings. Table 18

[0234] Conclusions for experiment 6: The combination of medium amylose rice starch and high amylose rice starch with TI waxy corn starch created a smooth and creamy texture in vegan pudding made with coconut milk. It had better shelf-life stability than the control texturized with PT-1411-WO-PCT TI waxy corn starch, where the viscosity and texture had minimal changes over a 4-week shelf life. Rice starch did not have an impact on the flavor of the pudding but improved the texture making it smoother, creamier and more indulgent compared to the current control with TI waxy corn starch. The pudding texturized with 4% (control) has significantly higher viscosity than the commercial Jell-O pudding Table 19. The pudding texturized with 2% TI waxy corn starch, 1% medium amylose rice starch and 1% high amylose rice starch has viscosity closer to the commercial Jell-O pudding. In the Table 19, when rice starch was used with TI starch in pudding, the viscosities were less changed than that with TI starch only over 28-day storage. The percent difference between the Commercial pudding control and the rice starch + TI starch pudding is shown in parenthesis. Table 19

[0235] After 1-week storage, the control has unsmooth surface shrinkages while the TI solution with rice starch has smooth surface. After 2-week storage, the control didn’t form a true gel. The shape collapsed on the spoon while the pudding texturized with TI solution with rice starch maintained the same shape on the spoon after spooned out. After 3-week storage, the control started to show gelling shape but its surface was not as smooth as the pudding texturized with TI solution with rice starch. After 4-week storage, the pudding texturized with TI solution with rice starch maintained a clean cuttable gel with smooth surface, which was better than the control. Storage and loss moduli of plant-based puddings during storage were measured at refrigerator temperature (Figs.6A-6C). The storage and loss moduli of the pudding texturized with TI solution with rice starch was similar to those of coconut control and Banana Jell-O on day. However, the storage and loss moduli of the pudding texturized with TI solution with rice starch gradually increased during storage, which helped the pudding maintained the appealing shape and texture. PT-1411-WO-PCT [0236] Overall, the preferred prototype was rice starch soft gel because it had an indulgent mouthfeel without being overly sticky like the store-bought (Jell-O) brand or dry and gluey like the control. [0237] Example 7-Rice Flour Yogurt [0238] Materials and Methods are as described above except with the modifications described here. [0239] Table 20 shows the formulations for rice flour-based yogurts. Table 20

*Citritex AMP 100 is a blend of Citrus Fiber and Rice Fiber [0240] The ingredients for yogurts 1, 2, and 3 are processed as below. The ingredients are first blended as described. [0241] Yogurt 1: (Control, 2% Citritex AMP 100) Under high shear, the coconut cream and water were combined. The starch was then added and hydrated for 5 min. The Citritex was added and hydrated for 5 min. The sugar and preservative were then added. [0242] Yogurt 2: (1% rice starch (RS), 1% rice flour (RF)) [0243] The rice flour was pre-gelatinized in Thermomix by blending all of the 1% rice flour in half of the formula water (Half of full 69.43% water = 34.72% water, ~2.9% rice flour in water). The rice flour and water were heated to 200^oF and held at this temperature for 15 min. The rice flour slurry was cooled to room temperature. The evaporated water was added back and coconut cream was added. Under high shear, the starches were added and hydrated for 5 min. The sugar and preservatives were added. [0244] Yogurt 3: (2% RF) PT-1411-WO-PCT [0245] The rice flour was pre-gelatinized in Thermomix by blending all of the 2.8% rice flour in the full formula water (69.43%, ~2.9% rice flour in water). The rice flour and water were heated to 200^oF and held at this temperature for 15 min. The rice flour slurry was cooled to room temperature. The evaporated water was added back and coconut cream was added. Under high shear, the starches were added and hydrated for 5 min. The sugar and preservatives were added. [0246] Microthermics processing-The blended mixtures were pre-heated to 140^oF. The heated mixture was homogenized 2500 (2000/500) PSI Homogenization. After homogenization, the mixtures were heated to 185^oF and held for 60 seconds. The mixtures were cooled to ~108^oF. The mixtures were inoculated with culture and fermented at 104^oF to pH 4.6. The products were packaged and stored in a refrigerator over 1-month for storage study. [0247] Results: [0248] The viscosity of both yogurts containing RF (#2 and #3) consistently increased over storage. Control yogurt 1 viscosity slightly increased over storage, although the viscosity remained more consistent than RF- containing yogurts over storage. Initially, the 2% RF yogurt had the lowest viscosity, but after 2 weeks of storage, both RF-containing yogurts (#2 and #3) had similar viscosities, greater than the control. [0249] Rice flour is less processed and cost much less than rice starch. Rice flour with intermedium and high amylose starch are able to form rice gel. It was reported that rice protein glutelin had poor solubility but good gelling properties. When yogurt was texturized with 2% rice flour or with 1% rice flour and 1% of high amylose rice starch, the storage moduli of yogurt were lower than that of the control in day 1 (Fig.7A). After 15-day storage in refrigerator, the storage modulus of yogurt texturized with 2% rice flour increased to the same level as the control (Fig. 7B); the storage modulus of yogurt texturized with 1% rice flour and 1% of high amylose rice starch increased to the level higher than the control (Fig.7B). After 29-day storage in refrigerator, the storage moduli of yogurt texturized with 2% rice flour and yogurt texturized with 1% rice flour and 1% of high amylose rice starch were the same (Fig.7C). It is hypothesized that rice protein takes a longer time to form a gel than rice amylose in yogurt, which have caused the delayed gelling when using rice flour. The increase of loss modulus with addition of rice flour was detected only within 15 days of storage. After 15-day storage, no significant difference was found among the control, yogurts texturized with 2% rice flour and with 1% rice flour and 1% of high amylose rice starch (Figs.7B and 7C). [0250] Table 21 shows the results from the sensory evaluations. PT-1411-WO-PCT Table 21

PT-1411-WO-PCT [0251] All yogurts were a similar bright white color. The results from colorimeter measurements are shown in Table 22. No change in color occurred over storage. Table 22

[0252] Prior to blending into a yogurt base, pre-treatment of the rice flour via intense heating (pre- gelatinization) was performed. No significant changes in flavor or texture were observed over 1- month shelf life in all yogurts, although RF-containing yogurts increasingly gelled over time. Syneresis was observed in the RS-RF yogurt (#2) after 3 weeks of storage. Panelists consistently preferred faster melt and lighter mouthfeel of the RF-containing yogurts. [0253] With appropriate pre-treatment, rice flour can be successfully incorporated into coconut yogurt, with minimal impact on product flavor and color.

Claims

PT-1411-WO-PCT CLAIMS What is claimed is: 1. A gelling system for food products comprising: a rice starch, a rice flour or a combination thereof; and a viscosifier, a stabilizer, or a combination thereof; wherein the rice starch, the rice flour or a combination thereof are at least about 20% by weight of the gelling system and wherein the viscosifier, the stabilizer or a combination thereof are at least about 30% by weight of the gelling system. 2 The gelling system of claim 1, wherein the rice starch comprises a high amylose rice starch, a medium amylose rice starch or a combination thereof, preferably the medium amylose rice starch to the high amylose rice starch ratio in the gelling system is between 10:1 to 1:10 by weight. 3 The gelling system of claims 1-2, wherein the high amylose rice starch comprises amylose at 25% by weight and higher and wherein the medium amylose rice starch comprises amylose at lower than 25% by weight, preferably the high amylose rice starch comprises between 28% weight and 32% by weight of amylose and wherein the medium amylose rice starch comprises between 18 weight and 22% by weight amylose. 4 The gelling system of any one of the preceding claims, wherein the viscosifier and the stabilizer comprise a thermally inhibited starch, a modified starch, preferably modified hydroxypropyl distarch phosphate (HPDSP), or combinations thereof. 5 The gelling system of any one of the preceding claims, wherein the viscosifier and the stabilizer are derived from tapioca starch, cassava flour, waxy tapioca starch, waxy cassava flour, corn flour, corn starch, waxy corn starch, waxy corn flour, wheat flour, wheat starch, waxy wheat starch, waxy wheat flour, rice flour, rice starch, waxy rice starch, waxy rice flour or combinations thereof. 6 A gelled food product comprising the gelling system of any one of the preceding claims. 7 The use of the gelling system of any one of the preceding claims in a gelled food product, wherein the amount of the high amylose rice starch is between about 0.5% to about 2% by weight in the gelled food or wherein the amount of the medium amylose rice starch is between about to about 3% by weight of the gelled food product; preferably the gelled food product comprises between about 0.5% to about 2% by weight of the high amylose rice starch and between about 0.5% to about 3% by weight of the medium amylose rice starch; more preferably the gelled PT-1411-WO-PCT food product comprises about 1% by weight of the high amylose rice starch and about 1% by weight of the medium amylose rice starch. 8. A gelled food product comprising: a gelling system comprising a rice starch, a rice flour or a combination thereof, wherein the gelling system preferably comprises a high amylose rice starch, a medium amylose rice starch or a combination thereof or preferably the gelling system comprises a high amylose rice starch and the rice flour and wherein the gelling system does not include gelatin. 9 The gelled food product of claim 8, wherein the gelling system comprises the high amylose starch and the medium amylose starch. 10 The gelled food product of any one of claims 8-9, wherein the high amylose rice starch comprises amylose at 25% by weight and higher and wherein the medium amylose rice starch comprises amylose at lower than 25% by weight, preferably the high amylose rice starch comprises between 28% weight and 32% by weight of amylose and wherein the medium amylose rice starch comprises between 18% weight and 22% by weight amylose. 11 The gelled food product of any one of claims 8-10, wherein the gelled food product comprises between about 0.5% and about 2% by weight of the high amylose rice starch, between about 0.5% to about 3% by weight of the medium amylose rice starch or a combination thereof, preferably the gelled food product comprises about 1% by weight of the high amylose rice starch and about 1% by weight of the medium amylose rice starch. 12 The gelled food product of any one of claims 8-11, wherein the gelling system further comprises a viscosifier, a stabilizer, or a combination thereof. 13 The gelled food product of any one of claims 8-12, wherein the gelling system further comprises a thermally inhibited starch, a modified starch, preferably HPDSP, or a combination thereof. 14 The gelled food product of any one of claims 8-13, wherein the gelled food product is a dairy yogurt, a plant-based yogurt, a fruit prep, a custard, a cream, a dairy pudding, a non-dairy pudding, a dairy dessert, or a non-dairy dessert. 15 A method of making the gelled food products of any one of claims 8-14. 16 A method of making a gelled food product, the method comprising: a providing an ingredient mixture comprising a gelling system, wherein the gelling system comprises a rice starch, a rice flour or a combination thereof; and a viscosifier, a stabilizer, or a combination thereof, PT-1411-WO-PCT preferably the gelling system comprises a high amylose rice starch, a medium amylose starch or a combination thereof or preferably the gelling system comprises a high amylose rice starch and the rice flour, more preferably the gelling system comprises the high amylose starch and the medium amylose rice starch; the high amylose rice starch comprises amylose at 25% by weight and higher and wherein the medium amylose rice starch comprises amylose at lower than 25% by weight, preferably the high amylose rice starch comprises between 28% weight and 32% by weight of amylose and wherein the medium amylose rice starch comprises between 18% weight and 22% by weight amylose; the ingredient mixture further comprising dairy-based milk products, plant-based milk products, water, or combinations thereof; the ingredient mixture optionally comprising a starter culture; b heating the ingredient mixture, preferably the ingredient mixture is blended prior to heating; and c allowing the heated ingredient mixture to gel to form the gelled food product, preferably the gelled food product comprises high amylose rice starch between about 0.5% and about 2% by weight, and medium amylose rice starch between about 0.5% to about 3% by weight of the gelled food product, more preferably the high amylose rice starch is at about 1% by weight and the medium amylose rice starch at about 1% by weight of the gelled food product.