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| Brand Name: | RENZE |
| Model Number: | Rice protein |
| MOQ: | 1000 kilograms |
| Price: | USD 3-4/KG |
| Payment Terms: | L/C,D/A,D/P,T/T,Western Union,MoneyGram |
| Supply Ability: | 1000TONS/MONTH |
Food Grade Proteins Vital Wheat Gluten For Bread Use
1.Description
Food-Grade Rice Protein is a high-quality, hypoallergenic plant protein extracted from non-GMO rice. With 80-85% protein content and excellent digestibility, it delivers neutral taste, smooth texture, and clean-label benefits for diverse food applications.
Key Advantages:
✔ Hypoallergenic – Ideal for allergen-sensitive formulations
✔ Complete Amino Acid Profile – Rich in cysteine and methionine
✔ Water-Soluble Options – Instant dispersion in liquids
✔ Non-GMO & Vegan – Meets clean-label demands
2.Rice Protein- Technical Specifications
| Parameter | Specification | Test Method |
| Product Type | Rice Protein Isolate/Concentrate | - |
| Protein Content (N×6.25, dry basis) | 80-85% (Isolate) | AOAC 992.23 |
| 70-75% (Concentrate) | ||
| Moisture Content | ≤6.0% | AOAC 925.09 |
| Ash Content | ≤5.0% | AOAC 923.03 |
| Fat Content | ≤1.5% | AOAC 922.06 |
| Particle Size | 90% <100µm (Standard) | Laser Diffraction |
| Custom 20-300µm available | ||
| PDCAAS Score | 0.8-1.0 | FAO/WHO Method |
| Solubility (pH 7.0) | 60-85% (Native) | AOCS Ba 10-65 |
| ≥90% (Soluble Version) | ||
| pH (5% solution) | 6.5-7.5 | Potentiometric |
| Bulk Density | 0.35-0.50 g/cm³ | ISO 697 |
3.Key Food Applications
✅Sports Nutrition (shakes, bars) – High PDCAAS score (0.8-1.0)
✅Meat Alternatives – Binds moisture in vegan burgers
✅Bakery – Boosts protein in bread/cookies
✅Infant Formula – Gentle plant-based protein source
✅Beverages – Soluble versions for smooth texture
❓ "What's the optimal usage level for protein shakes?"
→ Recommended 20-25g per serving because:
✔ Provides complete amino acid profile
✔ Mixes easily (90% solubility in cold water)
✔ No chalky texture like pea protein
❓ "How does rice protein compare to whey for muscle synthesis?"
→ Clinical studies show:
• 80-85% of whey's muscle protein synthesis rate
• Better tolerance for lactose-sensitive users
• Longer amino acid release (3-4 hrs vs whey's 1-2 hrs)
❓ "How to compensate for gluten absence in high-protein bread?"
→ Formula adjustment:
• 5-8% rice protein + 1-2% psyllium husk
• Increase hydration by 10-12%
• Extend mixing time 2-3 minutes
❓ "Does rice protein affect cookie spread?"
→ Actually improves:
✔ Reduces spread by 15-20%
✔ Enhances crispness
✔ Maintains soft center
