Rice protein
Rice protein is a functional plant-based protein ingredient obtained by fractionation of white or wholegrain rice, featuring high protein content and a low allergenic profile. It is characterized by a neutral to mild taste, application-dependent solubility and excellent suitability for “plant-based”, “gluten-free” and “hypoallergenic” product concepts.
Source
The primary source is rice kernels (mainly Oryza sativa), from conventional or organic cultivation. Proteins are extracted from rice flour or rice processing by-products (e.g. bran) using enzymatic, physical or combined processes, then concentrated and dried into powder form.
Variations
Common commercial forms include:
- rice protein concentrates (≈50–70% protein),
- high-purity isolates (≈80% protein and above),
- blended systems (combined with pea, soy or other plant proteins),
- grades with different particle size and solubility, tailored for beverages or solid foods.
Applications In The Food Industry
Bakery Industry
In bakery applications, rice proteins enrich the protein content of gluten-free breads, pastries and cakes, and improve the nutritional profile of conventional baked goods. They support better crumb structure in gluten-free doughs while enabling “gluten-free” and “plant-based” labeling.
Savory Foods Industry
In snacks, extruded products, crackers and coating mixes, rice proteins are used to increase protein content, improve texture and support water and fat binding without impacting flavor. They are particularly suitable for “high-protein” and “better-for-you” savory products.
Dairy And Dairy Alternatives Industry
In plant-based drinks, fermented yogurt alternatives and desserts, rice proteins help achieve stable suspensions, creamy texture and higher protein levels. Due to good compatibility with other plant proteins, they are frequently incorporated into protein shakes and fortified beverages.
Sports And Functional Foods Industry
In protein powders, bars and ready-to-drink products, rice proteins serve as a hypoallergenic, easily digestible plant protein source. They are suitable for vegan, vegetarian and free-from formulations, as well as for consumers with lactose intolerance or soy allergy.
Benefits Of Use
Using rice protein provides:
- formulation of gluten-free products with low allergenic potential,
- protein enrichment with mild flavor and good digestibility,
- improved texture, water retention and emulsion stability in various food systems,
- strong marketing support for “plant-based”, “clean label” and “high protein” claims.
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