DESCRIPTION

Rice Protein is derived from the bran, germ, and endosperm of whole-grain brown rice Oryza sativa L. (Fam. Poaceae) using a low heat process. It occurs as a light beige to tan powder and is produced by adding food-grade α-amylase to hydrolyze the rice and separate crude protein from rice syrup solids. The crude rice protein is further separated and concentrated to remove non-protein substances, followed by washing, separation, drying, sterilization, and milling. The enzyme residues are deactivated during the drying process.