Rice Protein
Introduction
Rice protein, with the raw material of high quality rice, is the good protein got through deep processing to rice by adopting modern biochemical reaction engineering technology.
Rice protein is the best among the cereal proteins and it has rich essential amino acids. The content of the limiting amino acid, lysine is higher than that of the other cereal proteins and the composite pattern of amino acids is close to that recommended by WTO/FAO. It is easy for human bodies to absorb and digest.
Specification
|
Items |
Specifications | Results |
| Appearance | White powder | White powder |
| Identification | Confirms to IR | Confirms |
| Confirms to absorption at 200nm~400n | Confirms | |
| Specific Rotation | -9.0°~-14.0° | -11.05° |
| Loss on drying | ≤1.0% | 0.09% |
| sulphated ash | ≤0.2% | 0.05% |
| Related substances | Most single impurity≤0.5%Total impurities≤1.0% | 0.005%0.009% |
| Heavy metal | ≤20ppm | Confirms |
| Assay | 98.0%~102.0% | 99.75% |
| Conclusion | Confirms to the In-house standard. | |
Application
Rice Protein, it can be used in vegetable protein beverages (peanut milk, wheat milkand walnut milk, etc.), health food & beverages and sausages based on its goodwater-solubility. It can also be used to increase protein content and stabilize quality in the milk powder processing (infant & student formula milk powder and milk powder for the middle-aged and senior) field.
