| Item |
Rice Protein Powder |
Soy Protein Isolate |
Vital Wheat Gluten |
| Product Name |
Rice Protein Powder |
Soy Protein Isolate |
Vital Wheat Gluten |
| Source |
Rice |
Soybean |
Wheat |
| Appearance |
Light yellow to beige fine powder |
Light yellow or off-white fine powder |
Light yellow fibrous powder |
| Odor & Taste |
Mild cereal flavor |
Typical soybean odor, mild taste |
Wheat characteristic odor |
| Protein Content |
≥70% / ≥80% |
≥90% |
≥75% |
| Moisture |
≤8.0% |
≤7.0% |
≤10.0% |
| Ash |
≤5.0% |
≤6.0% |
≤2.0% |
| pH |
6.0–7.5 |
6.5–7.5 |
6.0–7.0 |
| Solubility |
Water-dispersible |
Good water solubility |
Hydratable, forms elastic gluten network |
| Product Grade |
Food Grade |
Food Grade |
Food Grade |
| Allergen |
Low allergen, no dairy/soy/gluten |
Contains soy allergen |
Contains gluten (wheat allergen) |
| Storage |
Cool, dry, sealed, moisture-proof |
Cool, dry, sealed, moisture-proof |
Cool, dry, sealed, moisture-proof |
Product Overview
Our plant protein series contains three mainstream plant protein raw materials: Rice Protein Powder, Soy Protein Isolate and Vital Wheat Gluten. They are all food-grade plant protein ingredients, extracted and refined from rice, soybean and wheat respectively. Each variety has unique physical properties, nutritional characteristics and application scenarios. Customers can select single type or compound formula according to their own product development requirements.
Rice Protein features low allergen property, suitable for sensitive population and vegan nutrition products. Soy Protein Isolate has high protein content and excellent solubility, which is cost-effective and widely used in plant drinks, meat analogues and nutritional supplements. Vital Wheat Gluten has strong elasticity and film-forming property, mainly used in bakery, flour products and high-protein food.
Character
1.Multiple plant protein sources available for customer selection
2.Stable physicochemical indicators, consistent quality for large scale production
3.Different allergen profiles, to meet diversified clean label requirements
4.Diverse functional properties: solubility, elasticity, dispersibility for different formulation demands
5.Widely applicable in dietary supplements, functional food, beverage and baking industry
Comparison of Three Plant Proteins
| Item |
Rice Protein Powder |
Soy Protein Isolate |
Vital Wheat Gluten |
| Core Advantage |
Low allergen, vegan friendly, no soy & gluten |
High protein, good solubility, cost-effective |
Strong elasticity, excellent film-forming property |
| Weakness |
Average solubility, relatively higher price |
Contains soy allergen |
Contains wheat gluten allergen, poor solubility in water |
| Main Nutrition Feature |
Balanced amino acid profile |
Complete amino acids, high protein |
Rich in glutelin, great viscoelasticity |
| Target Customer |
Low-allergen nutritional powder, vegan supplements |
Plant beverage, meat substitute, general nutritional food |
Bread, noodles, bakery, textured food |
Main Functions
| Rice Protein Powder |
Soy Protein Isolate |
Vital Wheat Gluten |
|
1. Supply plant-based protein for vegan and vegetarian formula.
2. Support muscle maintenance and satiety for meal replacement products.
3. Low allergen protein source for sensitive consumer groups.
|
1. High concentration plant protein supplement.
2. Help improve protein nutritional value of food.
3. Good emulsification property for beverage and meat product system.
|
1. Provide viscoelasticity and structure for baked and flour food.
2. Increase protein content of cereal products.
3. Improve dough strength and texture
|
Applications
Packaging & Storage
Packaging: 25kg food-grade bag / fiber drum, customized packaging available
Storage: Store in cool, dry, dark and ventilated warehouse, keep tightly sealed, Avoid moisture, high temperature and direct sunlight
Shelf Life: 24 months under sealed and proper storage conditions
