Technical aspects
Rice protein is a free-flowing powder with a neutral taste and odour and a colour ranging from white to yellowish. It is a standardised raw material that meets strict quality standards.
| Parameter | Value |
|---|---|
| Protein content | Min. 67% |
| Fat content | Max. 8.0% |
| Moisture content | Max. 12.0% |
| Ash content | Max. 7.0% |
| Arsenic (As) | <1.0 ppm |
| Cadmium (Cd) | <0.5 ppm |
| Lead (Pb) | <0.2 ppm |
| Mercury (Hg) | <1.5 ppm |
| Total number of microorganisms | <50,000 cfu/g |
| Moulds and yeasts | <1,000 cfu/g |
| E. coli | <10 cfu/g |
| Salmonella | Absent |
