Rice Protein
| Nome del prodotto | Rice Protein |
|---|---|
| Altri nomi | Rice Protein Isolate, Rice Protein Concentrate, Oryza sativa Protein, Brown Rice Protein |
| Numero CAS | — |
| Botanical Name | Oryza sativa |
| Aspetto | Light beige to off-white fine powder |
| Active Component | Rice protein (oryzanol, oryzenin) |
| Analisi | ≥80% protein (dry basis, Kjeldahl) |
| Perdita per essiccazione | ≤7.0% |
| Metalli pesanti | ≤10 ppm |
| Solubilità | Dispersible in water, insoluble in alcohol |
| Confezione | 25 kg fiber drum, inner polyethylene bag |
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Sinonimi: Rice Protein Isolate, Rice Protein Concentrate, Oryza sativa Protein, Brown Rice Protein, Hypoallergenic Plant Protein
Rice protein is a plant-derived protein extracted from brown rice (Oryza sativa), a staple cereal cultivated across Asia for millennia. Unlike animal proteins, it is hypoallergenic and easily digested, making it a preferred choice for sensitive formulations. In traditional Asian diets, rice has long been a primary protein source, and modern processing now isolates its protein for concentrated use.
The protein fraction consists mainly of glutelin and globulin, with a well-balanced amino acid profile rich in methionine and cysteine—complementing legume proteins like pea or soy. Its neutral taste and smooth texture allow high incorporation levels without masking flavors, a key advantage in functional foods and beverages.
Commercial rice protein is standardized to 70–90% protein on a dry basis, available as both isolate and concentrate. It serves diverse applications: sports nutrition, hypoallergenic infant formulas, gluten-free baked goods, and plant-based meat alternatives. Its low allergenicity and non-GMO status align with clean-label and vegan trends.
| Parametro | Specifiche |
|---|---|
| Analisi | ≥80% protein (dry basis) |
| Identificazione | Complies by FTIR |
| Perdita per essiccazione | ≤7.0% |
| Residuo di combustione | ≤5.0% |
| Metalli pesanti | ≤10 ppm |
| Limiti microbiologici | Total plate count ≤10,000 cfu/g; Yeast & mold ≤100 cfu/g; E. coli absent; Salmonella absent |
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