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
Specification:
protein:(N*6.25)80%
Moisture content:max 8%
ash:max5%
sieving:min95%