Brown Rice Protein
Brown Rice Protein
Brown Rice protein 80%
Organoleptic | min | max | unit |
Foreign material | absent | ||
Infestation | absent | ||
Colour | light yellow | ||
Odour and flavour | neutral | ||
Taste | gentle | ||
Appearance | fine powder | ||
Physico-chemical measurements | min | max | unit |
Protein content (N * 6.25) | 80 | %/ds | |
Moisture content | 8 | % | |
Ash content | 5 | %/ds | |
Fiber | 7.0 | % | |
Fat | 10.0 | % | |
Microbiological measurements | max | unit | |
Total count | 10,000 | cfu/g | |
Coliforms | 90 | MPN/g | |
Yeasts and moulds | 100 | cfu/g | |
Salmonella | absent | cfu/25g | |
Shigella | absent | cfu/25g | |
Staphylococcus aureus | absent | cfu/25g | |
Contaminants | max | unit | |
Melamine | 0.25 | mg/kg | |
Aflatoxin B1 | 2 | μg/kg | |
Heavy metals | |||
Lead | 0.3 | mg/kg | |
Mercury | 0.05 | mg/kg | |
Arsenic | 0.1 | mg/kg | |
Cadmium | 0.5 | mg/kg | |
Packaging:20kg Kraft paper bag with Seven layers co-extrusion film lining
Storage:dry, cool condition, with no direct exposure to sunlight, two years of shelf life accordingly
Highlights
Good control of heavy metal and micro
Non-allergen
Ease of digestibility
Completely natural protein among all cereal grains
Well-balanced amino acid profile
Gluten and lactose-free
Tender bite and texture improvement
Suggested applications
Sports nutrition-protein fortification
Protein supplement for vegan or vegetarian
Bakery-longer shelf life and better dough handling
Meat-cost savings and better mouthfeel
