The core highlight is the exclusive physical modification process, which changes the molecular structure of rice protein through mild temperature and pressure regulation, improving its surface activity and emulsification stability. The emulsification stability can reach more than 95%, which is 3 times higher than that of unmodified rice protein. This product has good foaming and gelation properties, which can improve the looseness and softness of bread, the consistency of sauces and the stability of dairy products, while retaining the natural nutritional advantages of rice protein, without chemical additives, and complying with food safety standards. Compared with traditional emulsifiers, this product is a natural plant-based source, which can meet consumers' demand for clean label foods.
The product is a light yellow fine powder without odor. The emulsification stability is not less than 95%, the protein content on dry basis is not less than 75%, the moisture is controlled within 6%, the ash content is no more than 2%, and the fat content is no higher than 1%. The particle size is over 120 mesh, and it can be completely dissolved in hot and cold water to form a stable emulsion. It complies with relevant food additive standards, and can be directly used in the formula blending of sauces, dairy products, baked goods and other products.
It is suitable for the production of salad dressings, mayonnaise, yogurt, ice cream, baked bread, pastries and other foods. In sauce production, it can improve the emulsification stability of sauces and extend the shelf life of products; in dairy production, it can improve the taste and texture of products and increase the protein content; in baking production, it can improve the looseness and softness and shelf life of bread, while reducing the use of artificial emulsifiers, complying with the clean label product concept, helping brands improve market competitiveness.
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