R&D: Performing Rice Protein -- August 2009
Premium Ingredients International is trying to change that perception, with its new whole-grain brown rice protein concentrate called Oryzatein™, which the company claims is the first hypoallergenic, complete protein source from whole-grain rice. It is produced through an all-natural, patent-pending process that results in a coarse grade, beige (light to medium), bland-to-sweet taste, suspendable powder. Oryzatein is also available in 70, 80 and 90% protein levels that are rich in essential vitamins and minerals, such as thiamin, riboflavin, niacin, phosphorus, iron and potassium.
One of the benefits Premium Ingredients sees in the use of this product is its hypoallergenicity and safe profile over certain other types of protein. According to David Jay Janow, president of Axiom Foods, the exclusive partner with Premium Ingredients, rice protein provides a superior taste, has little to no allergenic issues and has not been involved in recent controversies--compared to certain other proteins experiencing increased use in the U.S. and Europe.
Wheat, pea and potato proteins have complete amino acid profiles, as well. Although corn also is a good source of protein, it is currently processed using sulfides and sulfites, which present potential GMO issues, says Janow.
Oryzatein is made from sprouted whole-grain rice and includes the bran layer, as well as the endosperm layer of rice. It is the first rice protein that combines both bran and endosperm, thereby resulting in a complete protein. It is suitable for applications such as beverages, baked goods, confectionery, dietetic, infant/toddler foods, sports products, nutraceuticals and ingredient substitutions (e.g., proteins such as soy, whey, wheat, pea, hemp, casein and animal proteins).
Research on Oryzatein shows promise, highlighting a number of other possible benefits, and is positioned to help change the way rice is perceived. For example, clinical studies have found it beneficial in the diet for weight management, and it may prove useful in diabetic products to maintain and control insulin levels. It is also being researched for its potential in reducing high blood pressure, as it has already been found to reduce cholesterol levels, says the company. Due to its demonstrated ease in digestibility by infants and elderly adults, it may also have a future role in feeding the malnourished and increasing vitamin absorption, especially in the nutritionally sensitive AIDS patient population.
The company notes it is the largest producer of whole-grain brown rice protein concentrates in the world, with strong R&D capabilities. As such, Premium Ingredients seeks to provide a stable and quality supply of novel rice products to the food ingredient industry. pf
-- Kerry Hughes, Technical Field Editor
For more information:
Premium Ingredients • Carol Stream, Ill.
Nic Dam • 630-868-0300
email@example.com • www.premiumingredients.com