Rice Proteins
| Application | Food industry (functional food, bars, cookies, breakfast cereals, snacks). |
|---|---|
| Form | dry, crunchy, fine granulate |
| Color | yellowish to cream, slight discoloration possible |
| Taste and odor | characteristic of the raw material, free from foreign tastes |
| Granule size | approx. 5-7 mm |
| Screening through 18 mesh sieve | ≤ 5% |
| Bulk density | 210 - 260 g/dm3 |
| Protein in dry matter | 65,0 ± 3 % |
| Fat | max 6 % |
| Ash | max 8 % |
| Moisture | max 7 % |
| Fiber | max 0,5 % |
| Lead | max 0,5 ppm |
| Cadmium | max 0,5 ppm |
| Arsenic | max 0,2 ppm |
| Mercury | max 0,05 ppm |
| Total aerobic microbial count | max 100000 cfu/g |
| microbiological | max 100 cfu/g |
| Coliform | max 100 cfu/g |
| Staphylococcus aureus | absent cfu/25g |
| Listeria monocytogenes | absent cfu/25g |
| Salmonella | absent cfu/25g |
| per 100g | ● sodium 60 mg ● fat 5,3g. |
| Shelf life | 18 months from date of production. |
| Form | Granulate |
Rice protein powder, rice, tapioca starch, calcium carbonate (processing aid).
