What is rice protein?
Rice protein is a plant protein powder obtained from brown or white rice (Oryza sativa) by enzymatically separating the starch and filtering and drying the remaining protein fraction. Commercial grades typically contain 80% protein (concentrate 70–80%, isolate 85% and above). Free of gluten, soy, dairy and nuts it is considered hypoallergenic, and its neutral taste and easy digestibility make it usable from sports nutrition to bakery.
How is it produced?
Rice is milled and mixed with water; amylase enzymes break the starch into sugars that pass into the liquid phase. The insoluble protein fraction is separated, washed, lightly hydrolysed if required and dried in spray or drum dryers. Grades from brown rice are darker and richer in minerals, those from white rice lighter in colour. Micronised grades offer finer particle size and a less gritty mouthfeel.
Amino acid profile and comparison with pea protein
Rice protein is rich in sulphur amino acids (methionine, cysteine) and limited in lysine; pea protein is rich in lysine and limited in methionine. The two are therefore typically blended at 70:30 or 60:40 to reach a complete amino acid profile (PDCAAS around 1.0). Used alone, rice protein is easily digested and has a low tendency to cause bloating.
Applications in food manufacturing
Protein powders and shake blends, protein bars, gluten-free bread and bakery, breakfast cereals and granola, plant-based beverages, sports nutrition, dry mixes and nutrition products. Typical usage is 5–30%. In beverages a fine-particle grade and a stabiliser are recommended to reduce sedimentation.
Technical properties and quality criteria
Check protein (≥ 80%, N×6.25, dry basis), moisture (≤ 8%), fat (≤ 6%), ash (≤ 5%), particle size (80–200 mesh), colour, solubility, microbiological values and, in particular, heavy metal analyses. Because the rice plant can take up arsenic from soil, inorganic arsenic should be reported per lot. Organic, non-GMO and allergen statements are requested by application.
What to check when buying
Choose the grade by application: micronised, highly soluble grades for beverages, standard grades for bars, a concentrate may suffice for bakery. Taste profile varies noticeably between suppliers; sensory evaluation of samples is recommended. China, India and Vietnam are common origins. Obtain the specification, lot-specific COA, heavy metal report, allergen and GMO statements and organic certificate (if required) with the quotation.
Wholesale sourcing: price and minimum order
The wholesale price of rice protein is set by protein content (concentrate/isolate), organic certification, particle fineness, origin, exchange rates and order quantity. The typical minimum order is one pallet (500 kg); smaller quantities for trial production are stated in the quotation. PERDIST identifies the grade suited to your application, compares sources and provides a written quotation with documents.
Frequently asked questions
Specification summary
The values below come from the Rice Protein page of the PERDIST catalogue and are confirmed per batch with the specification and certificate of analysis on every shipment.
| Field | Value |
|---|---|
| Typical properties | Protein ≥ 80% (N×6.25, dry basis), moisture ≤ 8%, fat ≤ 6%, ash ≤ 5%, cream to light brown colour, 80–200 mesh. Values vary by supplier specification. |
| Applications | Protein powders and shake blends, protein bars, gluten-free bakery, breakfast cereals and granola, plant-based beverages, sports nutrition, dry mixes. |
| Formulation note | Limited in lysine, so blending with pea protein (typically 70:30) gives a complete amino acid profile. Micronised grades are preferred where a slightly gritty texture must be avoided. Typical usage 5–30%. |
| Shelf life and storage | Typically 24 months in unopened packaging; store dry, cool and odour-free. |
| Packaging | Typically 20–25 kg kraft bags with PE inner liner; pallets of 500–1000 kg. Big bags considered on request. |
| Minimum order | Usually one pallet (500 kg). Smaller quantities for trial production are stated in the quotation depending on product and supplier. |
| Origin | Common origins: China, India, Vietnam. Documented per lot in the quotation. |
Documents to request from the supplier
- Protein calculation: the nitrogen factor (N×6.25) and whether the value is on dry matter.
- Solubility and particle distribution data, plus notes on the taste profile.
- Batch certificate of analysis and origin document, showing the number of the batch shipped.
For supplier selection, auditing and the approved supplier list, see the supplier evaluation and approval guide.
Sample and approval steps
The steps from requesting a sample to the application trial and keeping a reference sample are set out in the ingredient sample evaluation and approval guide.
Regulatory and documentation context
Protein content and wording such as "high protein" fall under nutrition claim rules: the Turkish Food Codex regulation on nutrition and health claims, and Regulation 1924/2006 in the EU. Allergen declaration is required separately for egg and plant proteins.
Need current pricing, minimum order, origin or technical documents for this ingredient? Tell us the application and monthly quantity; we reply with a written quotation within one business day.