Definition:

◣

◢

VEGNPROY®Hydrolyzed rice protein Health Benefits:

VEGNPROY®Hydrolyzed rice protein is a water-soluble, low-molecular-weight protein/peptide powder produced from rice protein through targeted enzymatic hydrolysis. Unlike ordinary hydrolysed rice protein, its production involves precise control of the degree of enzymatic hydrolysis to achieve a balance between expansion ratio, foam stability and water solubility. This gives it the nutritional properties of hydrolysed rice protein and excellent foaming and foam-stabilising capabilities, making it a popular ingredient for plant-based foaming in the food industry. It is widely used in foods requiring a foaming system, such as baked goods, plant-based whipped cream and protein drinks. Its low allergenicity and plant-based nature also align with the demands of healthy eating.

■ Source

VEGNPROY®Hydrolyzed rice protein is produced using rice protein concentrate or isolate as a base. Through a process of controlled enzymatic hydrolysis, the macromolecular structure of the rice protein is broken down into small peptides and free amino acids. These are then purified and dried to form a powdered product. The degree of hydrolysis is typically controlled between 10% and 30% to retain the essential nutritional value of the protein while imparting functional properties such as water solubility, foaming capacity, and emulsifying properties.The core raw material for VEGNPROY®Hydrolyzed rice protein is rice protein extracted from rice processing by-products. This material is readily available and environmentally friendly, and the entire process is free from animal-derived ingredients. To produce foaming powder, either rice protein concentrate (RPC, with a protein content of at least 70%) or rice protein isolate (RPI, with a protein content of at least 90%) must be selected. Of these two options, protein isolate offers superior foaming performance due to its high purity and low impurity content, making it the core ingredient for high-end foaming powders. Protein concentrate, on the other hand, offers good value for money and is suitable for standard foaming food products.

Particularities of VEGNPROY®Hydrolyzed rice protein:

Product specifications:

VEGNPROY®Hydrolyzed rice protein is available in the following specification and contents:

○

○

☑ VEGNPROY®Hydrolyzed rice protein 55% (Foaming powder)

Product quality standards:

● In-house, food grade

▶ Protein supplementation

▶ Low allergenicity

VEGNPROY®Hydrolyzed rice protein Applications:

The core applications of VEGNPROY®Hydrolyzed rice protein as a foaming agent centre on its ability to produce and stabilise foam. When combined with its low allergenicity, excellent water solubility and superior thermal stability, it becomes suitable for a wide range of applications, including baking, desserts, beverages, plant-based foods and meal replacements. It can replace traditional foaming ingredients such as egg white, whey protein and soya protein either partially or fully, and it is highly adaptable to different processes (it foams at room temperature and remains stable during high-temperature processing). When used to replace egg white or whey protein in baked goods, it enables the production of hypoallergenic, vegan products. In plant-based whipped cream and vegan desserts, it creates hypoallergenic vegan cream with a fine, long-lasting foam. In protein drinks and milk-topped beverages, it produces smooth, lump-free foamed drinks.

Following enzymatic hydrolysis, rice protein is broken down into small peptides and free amino acids. Its in vitro digestibility increases from around 60% for native rice protein to over 90%. As it does not require extensive breakdown in the gastrointestinal tract, it can be rapidly absorbed and utilised by the body. This makes it a suitable protein supplement for people with weaker digestive systems, including infants, young children (as part of complementary feeding) and the elderly.

VEGNPROY®Hydrolyzed rice protein is a naturally low-allergenic protein. No common allergens are introduced during the production of the foaming agent and, following enzymatic hydrolysis, there is no risk of sensitisation from large protein molecules. This makes it a safe foaming agent and protein ingredient for individuals with dietary restrictions, including those with soy, whey, gluten and egg allergies, as well as for children, pregnant women and the elderly.

▶ Cardiovascular health

VEGNPROY®Hydrolyzed rice protein contains no fat or cholesterol and is produced without hydrogenation or the addition of artificial trans fats. Its fat content is significantly lower than that of animal-derived foaming agents (egg white contains approximately 10% fat, while whey protein contains approximately 3%). Using it as a substitute for traditional foaming agents reduces the fat and cholesterol content of food products. This meets the dietary needs of individuals at high risk of hyperlipidaemia, hypertension and cardiovascular disease. It is also suitable for developing low-fat foods.

■ Manufacturing process

The core of VEGNPROY®Hydrolyzed rice protein production lies in the extraction of rice protein, targeted enzymatic hydrolysis to control foaming properties, and purification and drying. Precise control of the degree of hydrolysis is essential for optimising foaming performance: if the degree of hydrolysis is too low, water solubility is poor and foaming is slow, whereas excessive hydrolysis results in overly small protein molecules that cause the foam to collapse easily, resulting in poor foam stability. The entire process must adhere to the principles of low fat content, controlled hydrolysis and structural preservation.

The mainstream industrial method for basic production is enzymatic hydrolysis, which includes rice protein extraction and directed enzymatic hydrolysis (the core step that determines foaming properties and water solubility). This is followed by separation, purification, desalination and drying to produce powder. The main difference between foaming powder and ordinary hydrolysed rice protein lies in the precise control of the process parameters, all of which focus on enhancing the foaming properties and stability of the foam; none of these steps can be omitted.

Ingredients:

● 100% Hydrolyzed rice protein powder and does not contain any other ingredients or additives.

☑ VEGNPROY®Hydrolyzed rice protein 80%