| ≥1 piece |
Rice protein , food grade
D escription
YJ-Protein extracted during the rice starch C haracter istics
l N utrition: A mino A cid R atio R easonable/ Better D igestion/ E asy A bsorption /High Protein Content
l Good Foaming Capacity/Emulsifying Capacity/Water Holding Capacity/Solubility/Oil Holding Capacity/Thickening Capacity/Gel Property
l T otally N on-allergic: l ow A ntigenic P rotein, N on-allergenic;
l Non-GM O protein
Suggested applications
YJ-protein is a primrose yellow powder with a neutral taste and has a very fine particle size between 2 and 8 microns in suspension. It has a soft, slightly ropy gel also with a neutral taste and a creamy mouthfeel. Its gel is sterilisable, deep freezable and gives no retrogradation. It is gluten free and non allergenic.Therefore this product is used e.g. in:
-impregnation of Mushrooms and meat
-dairy desserts and ice cream
-bakery products: increase of shelf live
-soups and sauces, ready meals
-infant food
-milk drinks
Classification:
YJ-protein is very suitable for using in infants’ food, non-allergic food, and the nutritious health food for special populations. At present there are mainly three kinds of protein models and they are as follows:
1.YJ-Pro-S80 +, is the kind of insoluble in water rice protein and is suitable for using in energy bars, biscuits, bread and other solid food;
2.YJ-Pro-C80 +, passed the ultrafine grinding process ,particles amounts to more than 3 0 0 mesh ,can be used for solid food and ready meals, if coupled with the stable system, it can also be used in some beverages;
3. YJ-Pro- H80 +, by the part of the enzyme , aqueous solution for the semi-dissolved state, it can be used for solid food, and ready meals ,if coupled with the stable system, it can also be used in some beverages.
Packaging :
2 0 kg / multiple kraft paper bag with inner plastic bag
Storage precautions:
Product has to be stored in its unopened original packaging in a dry place, free from odours (solvents, combustibles, flavours), insects and rodents. Under these conditions the product can be stored for 1 years.
|
Organoleptic |
min |
max |
method |
|
Foreign |
absent |
Q/PYJ 0002 S--2010 |
|
|
Infestation |
absent |
||
|
Colour |
primrose yellow |
||
|
Odour and flavour |
neutral |
||
|
Taste |
neutral |
||
|
Appearance |
fine powder |
||
|
Physico-chemical measurements |
min |
max |
unit |
method |
||
|
Moisture content |
|
8 |
% |
GB/T 5009.3 |
||
|
Ash |
|
6 |
%/ds |
GB/T 5009.4 |
||
|
Protein(N * 6.25) |
YJ-Pro-S80 + |
150 |
|
%/ds |
GB/T 5009.5 |
|
|
YJ-Pro-C80 + |
80 |
|
%/ds |
GB/T 5009.5 |
||
|
YJ-Pro-E75 + |
75 |
|
%/ds |
GB/T 5009.5 |
||
|
Fat |
|
5 |
%/ds |
GB/T 5009.6 |
||
|
Cholesterol |
absent |
|
|
|||
|
Total sugar |
|
1 |
% |
GB/T 5009.7 |
||
|
Sieving |
YJ-Pro-S80 + |
< 150 μm |
95 |
|
% |
Q/PYJ 0002 S--2010 |
|
|
YJ-Pro-C80 + |
<4 8 μm |
95 |
|
% |
Q/PYJ 0002 S--2010 |
|
|
YJ-Pro- H80 + |
< 25 μm |
95 |
|
% |
Q/PYJ 0002 S--2010 |
|
Amino acids |
Typical |
Unit |
method |
|
Asp |
9.05 |
%on protein |
GB/T5009.124-2003 |
|
Thr |
3.8 |
%on protein |
GB/T5009.124-2003 |
|
Ser |
5.13 |
%on protein |
GB/T5009.124-2003 |
|
Glu |
18.05 |
%on protein |
GB/T5009.124-2003 |
|
Pro |
4.58 |
%on protein |
GB/T5009.124-2003 |
|
Gly |
4.43 |
%on protein |
GB/T5009.124-2003 |
|
Ala |
5.67 |
%on protein |
GB/T5009.124-2003 |
|
Cys |
2.72 |
%on protein |
GB/T5009.124-2003 |
|
Val |
5.77 |
%on protein |
GB/T5009.124-2003 |
|
Met |
3.04 |
%on protein |
GB/T5009.124-2003 |
|
Leu |
8.42 |
%on protein |
GB/T5009.124-2003 |
|
Ile |
3.91 |
%on protein |
GB/T5009.124-2003 |
|
Tyr |
5.13 |
%on protein |
GB/T5009.124-2003 |
|
Phe |
5.85 |
%on protein |
GB/T5009.124-2003 |
|
Lys |
3.24 |
%on protein |
GB/T5009.124-2003 |
|
His |
2.63 |
%on protein |
GB/T5009.124-2003 |
|
Arg |
7.68 |
%on protein |
GB/T5009.124-2003 |
|
Try |
0.89 |
%on protein |
GB/T5009.124-2003 |
Rice Protein has a balanced composition of amino acids, close with the recommended mode by WHO, in which essential amino acids accounted for 43% of the total number of amino acids, and essential amino acids score (AAS) is much higher than soy protein, and is close to whey protein.
|
Microbiological measurements |
max |
unit |
method |
|
Total count |
5000 |
cfu/g |
GB/T4789.2 |
|
Coliforms |
90 |
MPN/100g |
GB/T4789.3 |
|
Moulds |
50 |
n/g |
GB/T4789.15 |
|
Salmonella |
absent |
cfu/25g |
GB/T4789.4 |
|
Contaminants |
max |
unit |
method |
|
melamine |
absent |
μg/kg |
GB/T 22388 |
|
Aflatoxin B1 |
absent |
μg/kg |
GB/T5009.22 |
|
Heavy metals |
|
|
|
|
Lead |
0.6 |
mg/kg |
GB/T 5009.12 |
|
mercury |
absent |
mg/kg |
GB/T 5009.13 |
|
Arsenic |
absent |
mg/kg |
GB/T 5009.11 |
|
Cadmium |
0.9 |
mg/kg |
ISO 11212-4-1997 |
we have already passed the certification of ISO9001: 2000 quality management system and HACCP (idt ISO / DIS 22000) food safety management system .