rice protein has a soft, slightly ropy gel also with a neutral taste and a creamy mouthfeel.

rice protein is aslightly yellow powder with a neutral taste and has a very fine particle size between 2 and 8 microns in suspension. It has a soft, slightly ropy gel also with a neutral taste and a creamy mouthfeel.

Its gel is sterilisable, deep freezable and gives no retrogradation. It is gluten free and non allergenic.

Therefore this product is used e.g. in:

-impregnation of mushrooms and meat

-dairy desserts and ice cream

-bakery products: increase of shelf live

-soups and sauces, ready meals

-infant food

-milk drinks