Description
Brown rice protein is a clear, light beige powder with a distinct taste and a “chalky” consistency. The production process for this commonly used raw material consists of grinding brown rice grains and treating them with an enzyme that allows the extraction of carbohydrates from the protein. The resulting protein is completely vegan and is often combined with pea protein for optimal amino acid content.
The main functional properties of brown rice protein are good gelatinization and easy solubility in water. Brown rice protein is characterized by a good content of amino acids. It is hypoallergenic and easily digestible. Other benefits of using Brown rice protein include supporting rapid muscle recovery, faster absorption, easy digestion and weight control. Rice protein also helps regulate cholesterol and blood sugar levels.
Physical Characteristics Value
Ash Max. 12 g
Crude protein 79g/100g
Humidity Max. 2 g/100 g
The shelf life of brown rice protein is 24 months from the date of production. The product should be stored in cool (up to 20°C) and dry (maximum 60% relative humidity) conditions away from chemicals and odorous materials.
Brown rice protein is a popular organic source of protein for people on a vegan or vegetarian diet. It is often combined with pea protein to obtain the optimal content of amino acids, then a complete protein is obtained. This combination is added to vegetarian foods to replenish protein deficiencies. Brown rice protein can be an ingredient in oatmeal, smoothies, pancakes, energy bars or even baked goods. Due to its good solubility, it is also often added to drinks.
Adding brown rice protein powder to your diet can result in similar muscle mass gains to whey protein. Athletes consume brown rice protein specifically to increase muscle mass, but also to maintain it.
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