| ≥1 piece |
Rice protein , food grade
D escription
YJ-Protein extracted during the rice starch and the rice syrup production, obtained by wet
milling, sieving, separation, concentration and drying. The process is executed in the best hygienic
conditions without using irradiation and respecting Good Manufacturing Practice. The product has
to be free of foreign odours and flavours and noticeable mould growth and insect infestation. The
deliveries shall be executed in the best conditions to preserve the high quality .
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 + |
<75μm |
95 |
|
% |
Q/PYJ 0002 S--2010 |
|
|
YJ-Pro-C80 + |
<45μm |
95 |
|
% |
Q/PYJ 0002 S--2010 |
|
|
YJ-Pro- H80 + |
<180μm |
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 .