Rice Protein

Rice Protein is a hypoallergenic plant protein produced from brown rice or rice endosperm through enzymatic separation of starch from the protein matrix, delivering 80 percent protein minimum on a dry basis.

Protein content of 80 to 85 percent (Kjeldahl, N x 5.95 for rice) defines the commercial grade. Light cream to off-white free-flowing powder with mild cereal flavor.

The amino acid profile is rich in cysteine, methionine, and BCAAs (the methionine content addresses what is the limiting amino acid in pea and most legume proteins). Lysine is the first limiting amino acid in rice. PDCAAS standalone is approximately 0.5 to 0.6 and rises to 1.0 when blended with pea or other legume proteins.

We supply food-grade Rice Protein from manufacturers in China holding ISO, HACCP, Halal, Kosher, non-GMO, organic-compliant and other certifications relevant to the product and production.

Common market grades include enzymatically separated brown rice protein 80 percent (the dominant food grade), high-protein 85 percent grades, fermented and enzymatically deflavored variants, hydrolyzed rice protein for clinical use, and sprouted brown rice protein for premium clean-label positioning. Organic-certified material from segregated rice is available. Bulk and reduced-MOQ shipments. Batch-level COA covering protein, moisture, fat, ash, heavy metals including arsenic, and microbiology.

Rice has been a staple cereal for over 9,000 years but commercial rice protein concentration only became technically feasible at scale in the 2000s with the maturation of enzymatic starch-protein separation technology.

Manufacturing begins with whole brown rice or rice endosperm. The rice is finely milled and slurried with water. Food-grade carbohydrase enzymes (alpha-amylase, glucoamylase) hydrolyze the starch to soluble sugars, which are washed away, leaving an insoluble protein-rich solid. The protein is then washed, neutralized, and spray-dried.

Recognized as a permitted food ingredient under U.S. FDA GRAS provisions, regulated under EU food law, and not on any major allergen list. Heavy-metal management, particularly arsenic, is a critical part of rice protein supply specification given rice's known accumulation profile, and reputable manufacturers test every batch.

Amino acid quality positioning: rice protein is the methionine and cysteine source that completes the limiting profile of legume proteins. Blended 70:30 pea:rice or 50:50 with other legumes produces an amino acid profile equivalent in quality to whey or egg.

Strategic positioning: rice protein is the second pillar of vegan protein blending alongside pea, valued for its hypoallergenic profile, sulfur amino acid contribution, mild flavor, and compatibility with sensitive-stomach formulations including infant and clinical nutrition.

• Vegan and plant-based protein blends; the universal complement to pea protein for complete amino acid coverage
• Hypoallergenic sports nutrition powders and clinical protein supplements
• Allergen-free protein bars, snacks, and cookies
• Plant-based ready-to-drink beverages and shakes
• Infant and toddler nutrition formulas (hypoallergenic positioning)
• Clean-label and clinical nutrition for sensitive populations
• Bakery and pasta fortification with cereal-friendly flavor compatibility
• Pet food: limited-ingredient and hypoallergenic diets