Rice Protein - AdvantaRice™ Peak (Organic)

Identification & Functionality

Ingredient Name

Brown Rice Protein Powder

Protein Type

Protein Hydrolysate

Food Ingredients Functions

Protein Source

Pharma & Nutraceuticals Functions

Protein Source

Technologies

Food Ingredients,

Pharmaceuticals & Nutraceuticals

Product Families

Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements

Proteins & Amino Acids

Food Ingredients — Nutrition & Fortification

Proteins & Amino Acids

Features & Benefits

Labeling Claims

Allergen-free,

Halal,

Kosher,

Non-GMO,

Non-Toxic,

Organic,

Plant-Based

Food Ingredients Features

Easy-to-mask,

Neutral flavor

Product Attributes

• Low heavy metal levels
• A high protein staple in dry RTM blends

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Juice & Juice Drinks,

Other Non-Alcoholic Beverages,

Powdered Beverages

Food & Nutrition — Food

Bakery,

Cereals & Snacks,

Confectionery,

Convenience Foods,

Desserts & Fruit Preparations,

Savory & Culinary

Food & Nutrition — Nutrition & Well Being

Functional Foods,

Nutraceuticals & Supplements

Food & Nutrition Applications

Beverage Products,

Breakfast Cereals,

Confectionery Products,

Dips,

Dressings,

Energy Bars,

Fruit Juice,

Jams,

Jellies,

Juices,

Meal Replacers,

Nutritional Bars,

Powder Shakes,

Processed Meat Products,

Protein Bars,

Protein Drinks,

Protein Rtd Formulas,

Protein Shakes,

Puddings,

Sauces,

Snacks,

Toppings,

Vegetable Juice

Properties

Physical Form

Powder

Appearance

Light yellow fine powder

Chemical Composition

	Value	Units	Test Method / Conditions
Protein Content	min. 90	% (db)	Kjeldahl, AOAC 981.10 or equivalent, Conversion factor 6.25
Loss on Drying	max. 8	%	Oven Drying at 105ºC or equivalent
Sulphated Ash	max. 6	%	AOAC 923.03 or equivalent
Fat	max. 1.0	%	AOAC 954.02 or equivalent

Microbiological Values

	Value	Units	Test Method / Conditions
Total Plate Count	max. 750,000	cfu/g	USP <2021/2022> or equivalent
Yeast	max. 2,500	cfu/g	USP <2021/2022> or equivalent
Mold	max. 2,500	cfu/g	USP <2021/2022> or equivalent
Staphylococcus aureus	Negative	/25g	USP <2021/2022> or equivalent
Escherichia coli	Negative	/25g	USP <2021/2022> or equivalent
Salmonella	Negative	/25g	USP <2021/2022> or equivalent

Nutritional Information

	Value	Units	Test Method / Conditions
Proteins	89.3	g/100g	-
Moisture	4.7	g/100g	-
Carbohydrates	1.2	g/100g	-
Total Dietary Fiber	ND	-	-
Total Sugars	ND	-	-
Ash	4.8	g/100g	-
Total Fat	0.02	g/100g	-
Saturated Fat	0.02	g/100g	-
Monounsaturated Fat	ND	-	-
Cis-Cis Polyunsaturated Fat	ND	-	-
Trans Fat	ND	-	-
Total Cholesterol	max. 1.0	mg/100g	-
Sodium	423.0	mg/100g	-
Calcium	89.8	mg/100g	-
Iron	1.3	mg/100g	-
Potassium	1930.0	mg/100g	-
Vitamin A	max. 50.0	IU/100g	-
Vitamin C	max. 0.5	mg/100g	-
Vitamin D	ND	-	-
Energy	362.0	Kcal/100g	-

Typical Amino Acid Profile

	Value	Units	Test Method / Conditions
Alanine	3.7	%	-
Arginine	6.6	%	-
Aspartate	7.2	%	-
Cysteine	1.0	%	-
Glutamate	12.7	%	-
Glycine	3.0	%	-
Histidine	1.6	%	-
Isoleucine	2.7	%	-
Leucine	5.1	%	-
Lysine	2.4	%	-
Methionine	1.5	%	-
Phenylalanine	3.8	%	-
Proline	3.0	%	-
Serine	3.2	%	-
Threonine	2.6	%	-
Tryptophan	1.0	%	-
Tyrosine	3.8	%	-
Valine	3.8	%	-

Heavy Metals

	Value	Units	Test Method / Conditions
Lead	max. 0.2	ppm	ICP-MS or equivalent
Arsenic	max. 0.5	ppm	ICP-MS or equivalent
Cadmium	max. 0.3	ppm	ICP-MS or equivalent
Mercury	max. 0.1	ppm	ICP-MS or equivalent

Regulatory & Compliance

Certifications & Compliance

Halal,

Kosher

Packaging & Availability

Packaging Type

Bags

Packaging Information

10 Kg poly-lined kraft bags

Storage & Handling

Shelf Life

24 Months

Storage and Shelf Life Conditions

24 months from the date of manufacturing when properly stored in a closed container in a cool and dry place, away from strong light.