Modified Rice Protein Powder For Industrial Food Processing

Product features:

The core technical highlight of this product is the modified processing technology, which significantly improves the functional properties of rice protein powder compared to standard products. Its water holding capacity reaches 3.2g/g, helping to improve moisture retention in meat products and baked goods, reducing juice loss and extending shelf life. Its oil binding capacity of 2.8g/g enhances the flavor retention of fried and baked foods, improving the taste and texture of finished products. Its emulsification stability of ≥85% at 25℃ allows it to be used in plant-based dairy alternatives and sauces, improving product stability and consistency. Additionally, it is a clean-label ingredient with no synthetic additives, making it suitable for clean-label food formulations.

Product specifications:

This modified rice protein powder has a minimum protein content of 75%, with moisture content controlled at ≤6% and ash content under 3.5% to ensure high nutritional purity. Its water holding capacity reaches 3.2g/g, oil binding capacity reaches 2.8g/g, and emulsification stability reaches ≥85% at 25℃. 90% of the powder passes through an 80-mesh sieve, ensuring uniform mixing with other food ingredients. It has a pH value ranging from 6.0 to 7.8, making it compatible with most food matrixes. It is packaged in food-grade HDPE bags of 20kg each, with a shelf life of 24 months when stored in a cool, dry environment, and holds ISO 22000 and HACCP certifications.

Product application:

This modified rice protein powder is primarily used in industrial food processing industries. Its main application scenarios include processed meat products such as sausages, hamburgers, and luncheon meats to improve water retention and texture; noodle and pasta products to enhance gluten strength and cooking stability; baked goods to improve moisture retention and shelf life; and plant-based dairy alternatives and sauces to improve emulsification stability and texture. It is suitable for large-scale food manufacturers, helping to improve product quality, reduce production costs, and meet clean-label food standards.