Unlocking the potential of rice protein: innovative applications in multiple fields

When it comes to high-quality protein sources, people usually think of milk, eggs, or soybeans first, but easily overlook the "invisible player" in the grain family—rice protein. As an important product of deep processing of rice, rice protein, with its low allergenicity, high digestibility and absorption rate, and rich essential amino acids, has opened up a unique application space in multiple fields and gradually become a "new favorite" in the food, health product, and special dietary fields.

In the field of food industry, rice protein is a "golden additive" for improving the nutritional value of products. In baked goods, it can replace part of wheat flour, improve the taste and water retention of bread and biscuits, and at the same time increase the protein content, turning ordinary pastries into "nutritionally fortified" foods. In the processing of meat products, the gel property of rice protein can enhance the elasticity and water retention of sausages and meatballs, reduce fat addition, and balance taste and health. In the field of infant supplementary food, its low allergenic characteristic is particularly advantageous. Many rice noodles and rice pastes designed for babies with allergic constitutions will add rice protein to avoid allergic reactions that may be caused by milk protein and soy protein, providing babies with gentle protein supplementation.

The field of health products and sports nutrition products also cannot do without rice protein. For fitness enthusiasts, protein powders made by combining rice protein with whey protein can not only quickly supplement the protein needed after exercise to help muscle repair, but also avoid gastrointestinal discomfort in people with lactose intolerance due to the absence of lactose. In nutritional supplements for the middle-aged and elderly, the small-molecule structure of rice protein is easier to be digested and absorbed. It can be combined with calcium, vitamins, and other ingredients to make protein powders or nutritional meal replacements suitable for the elderly, helping to maintain muscle mass and physical functions. In addition, the glutelin in rice protein also has certain antioxidant activity, so some antioxidant health products will add it as a functional ingredient.


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