RICE PROTEIN

Product Name: Rice Protein
CAS Number: 156715-40-1
Source: Rice (Oryza sativa), typically brown rice
Chemical Class: Plant-based protein (glutelin, globulin, albumin, prolamin)

SECTION 1: PRODUCT IDENTIFICATION AND DEFINITION

Parameter	Information
Product Name	Rice Protein
Other Names	Rice Protein Concentrate, Rice Protein Isolate, Brown Rice Protein, Organic Rice Protein, Pirinç Protein Konsantresi, Pirinç Protein İzolatı, Kahverengi Pirinç Proteini, Organik Pirinç Proteini
Source	Rice grains and rice bran (Oryza sativa)
CAS Number	156715-40-1
Chemical Class	Plant-based protein
Appearance	Cream to light brown, fine powder
Odor	Slight characteristic, neutral to mildly cereal-like
Taste	Mild, slightly chalky, distinctive rice flavor
Allergen Status	Hypoallergenic (dairy-free, soy-free, gluten-free)

SECTION 2: PROTEIN COMPOSITION AND FRACTIONS

2.1. Main Protein Fractions

Fraction	Approximate Content (%)	Description
Glutelin	60-80%	Major storage protein; alkali-soluble, high molecular weight
Globulin	5-13%	Salt-soluble protein
Albumin	4-22%	Water-soluble protein
Prolamin	1-5%	Alcohol-soluble; minor protein fraction

2.2. Protein Grades

Grade	Protein Content (N x 6.25)	Description
Rice Protein Concentrate	55-78%	Defatted rice bran or rice flour concentrate
Rice Protein Isolate	85-90%	Highly purified protein
Hydrolyzed Rice Protein	Variable	Enzymatically treated for improved solubility

SECTION 3: PHYSICAL PROPERTIES

Property	Value
Appearance	Cream to light brown, fine powder
Protein Content (Concentrate)	55-78%
Protein Content (Isolate)	85-90%
Moisture Content	≤ 6-10%
Fat Content	≤ 1-3%
Fiber Content	3-5%
Ash Content	≤ 5%
pH (10% slurry)	6.0 – 7.0
Particle Size	100 – 800 mesh
Water Absorption	Good (2-5 g water/g protein)
Oil Absorption	Good (1-6 g oil/g protein)
Solubility	Poor in neutral pH; improved by hydrolysis or pH-shifting treatments
Isoelectric Point (pI)	~4.0 – 4.5

SECTION 4: CHEMICAL AND NUTRITIONAL PROPERTIES

4.1. Amino Acid Profile (mg/g protein approximate)

Amino Acid	Content (mg/g)	Essential
Glutamic Acid	115-136	No
Arginine	53-59	Conditionally
Leucine	80-85	Yes
Valine	37-46	Yes
Isoleucine	28-32	Yes
Lysine	19-22	Yes (limited)
Phenylalanine	35-42	Yes
Threonine	23-27	Yes
Methionine	17-20	Yes
Cysteine	14-18	Conditionally
Histidine	12-18	Yes
Tryptophan	7-9	Yes

4.2. Nutritional Profile

Parameter	Value
PDCAAS	~0.6-0.7
DIAAS	~0.7
Digestibility	93%
Biological Value	74%
Protein Efficiency Ratio (PER)	2.02 – 2.04

SECTION 5: FUNCTIONAL PROPERTIES

Property	Description
Water Binding Capacity	Good (2-5 g water/g protein)
Oil Binding Capacity	Good (1-6 g oil/g protein)
Emulsification	Moderate to Good; pH and salt dependent
Foaming Capacity	Moderate; stable for extended periods
Gelation	Moderate (heat-induced)
Viscosity	Moderate
Solubility	Poor at neutral pH (pI ~4.0-4.5); improved at alkaline pH or by hydrolysis
Heat Stability	Good; denaturation temperature ~83°C

SECTION 6: HEALTH BENEFITS

Benefit	Description
Muscle Building	Contains leucine (80 mg/g), the key amino acid for muscle protein synthesis; shown to be comparable to whey for muscle gains in studies
Hypoallergenic	Free from common allergens (dairy, soy, gluten); safe for sensitive individuals
Digestive Health	Easy to digest; does not cause bloating or gastric discomfort common with other proteins
Cardiovascular Health	May help lower cholesterol and triacylglycerol levels
Anti-inflammatory	Has suppressive effect on proinflammatory cytokines
Antioxidant Activity	Contains bioactive peptides with antioxidant properties
Blood Sugar Control	May help suppress hyperglycemia
Weight Management	High satiety; supports weight control

SECTION 7: APPLICATION AREAS

7.1. Food Industry

Application	Function
Meat Analogues	Plant-based protein source for burgers, sausages
Bakery Products	Biscuits, bread, protein-enriched baked goods
Protein Bars	High-protein snack bars
Beverages	Protein shakes, smoothies, sports drinks
Dairy Alternatives	Plant-based milk, yogurt, cheese
Gluten-Free Products	Pasta, noodles, bakery, and dairy products
Sauces and Soups	Thickener, protein enrichment
Infant Formula	Hypoallergenic milk protein alternative
Confectionery	Coffee whiteners, soft drinks, juices

7.2. Dietary Supplements

Application	Function
Protein Powders	Plant-based protein supplement
Sports Nutrition	Muscle recovery and growth; comparable to whey
Meal Replacement	Weight management formulations
Vegan/Vegetarian Products	Animal-free protein source

SECTION 8: QUALITY SPECIFICATIONS (FOOD GRADE)

8.1. Rice Protein Concentrate

Parameter	Specification
Appearance	Cream to light brown, fine powder
Protein Content (N x 6.25)	55-78%
Moisture	≤ 10%
Fat Content	≤ 3%
Fiber Content	≤ 5%
Ash Content	≤ 5%
pH (10% slurry)	6.0 – 7.0
Heavy Metals (as Pb)	≤ 10 ppm
Lead (Pb)	≤ 2 ppm
Arsenic (As)	≤ 3 ppm
Mercury (Hg)	≤ 1 ppm
Cadmium (Cd)	≤ 1 ppm
Total Plate Count	≤ 10,000 CFU/g
Yeast and Mold	≤ 100 CFU/g
Salmonella spp.	Negative in 25g
Escherichia coli	Negative in 10g

8.2. Rice Protein Isolate

Parameter	Specification
Appearance	Cream to light brown, fine powder
Protein Content (N x 6.25)	85-90%
Moisture	≤ 6%
Fat Content	≤ 1%
Fiber Content	≤ 2%
Ash Content	≤ 3%
Solubility	Variable; improved by modification
Heavy Metals	≤ 10 ppm
Total Plate Count	≤ 5,000 CFU/g
Yeast and Mold	≤ 100 CFU/g

SECTION 9: MICROBIOLOGICAL SPECIFICATIONS

Parameter	Specification
Total Aerobic Mesophilic Bacteria	≤ 10,000 CFU/g
Yeast and Mold	≤ 100 CFU/g
Salmonella spp.	Negative in 25g
Escherichia coli	Negative in 10g
Staphylococcus aureus	Negative in 1g
Bacillus cereus	≤ 100 CFU/g

SECTION 10: TYPICAL DOSAGE

Application	Recommended Dosage
Protein Powders (Athletes)	10-48 g per serving
Protein Bars	10-30% of formulation
Meat Analogues	15-30% of formulation
Bakery Products	5-15% of flour weight
Gluten-Free Products	5-15% of formulation
Infant Formula	As per regulatory guidelines
Sports Nutrition	20-30 g per serving

SECTION 11: STORAGE AND SHELF LIFE

Parameter	Information
Storage Conditions	Cool (15-25°C), dry, well-ventilated area
Container Requirements	Tightly closed, original packaging (hygroscopic)
Protect From	Moisture, heat, direct sunlight
Shelf Life	12-24 months (unopened original packaging)
Stability Note	Hygroscopic; absorbs moisture; store in airtight containers

SECTION 12: PACKAGING OPTIONS

Packaging Type	Quantity	Material
Aluminum foil bag	1-5 kg	Laminated aluminum
PE-lined kraft paper bag	10-25 kg	Kraft paper + PE
Plastic pail	20-25 kg	HDPE
Fiber drum	25-50 kg	HDPE + PE liner
Big-Bag	500-1000 kg	Polypropylene (with PE liner)

SECTION 13: SAFETY AND HEALTH INFORMATION

GHS Classification (Bulk Powder)

Hazard Class	Category
Not classified as hazardous	–

Hazard Statements

Code	Statement
None	Not classified as hazardous

Precautionary Statements

Code	Statement
P261	Avoid breathing dust
P280	Wear protective gloves/eye protection
P305+P351+P338	IF IN EYES: Rinse cautiously with water for several minutes; remove contact lenses if present and easy to do; continue rinsing

SECTION 14: TOXICOLOGICAL INFORMATION

Parameter	Value
Oral LD50 (Rat)	> 5,000 mg/kg
Skin Irritation	Non-irritant
Eye Irritation	Mild irritant
Skin Sensitization	Non-sensitizer
Carcinogenicity	Not classified
Mutagenicity	Negative in standard tests
Allergen Status	Hypoallergenic (rare allergic reactions reported in isolated cases)
GRAS Status	Generally Recognized as Safe

SECTION 15: REGULATORY STATUS

Region / Authority	Status
European Union	Approved as food ingredient
USA (FDA)	GRAS (Generally Recognized as Safe)
Turkey	Approved as food ingredient
EFSA	Safety assessment completed

SECTION 16: TRANSPORT INFORMATION

Parameter	Information
UN Number	Not regulated (not dangerous goods)
Hazard Class	Not applicable
Packing Group	Not applicable
ADR/RID	Not regulated
IMDG Code	Not regulated
IATA (Air)	Not regulated
Marine Pollutant	No

SECTION 17: FIRE-FIGHTING MEASURES

Parameter	Information
Fire Hazard	Combustible organic powder
Suitable Extinguishing Media	Water spray (mist), CO₂, dry chemical powder
Specific Hazards	When heated, emits CO, CO₂, nitrogen oxides
Decomposition Products	CO, CO₂, NOx
Protective Equipment	Self-contained breathing apparatus (SCBA), full protective clothing

SECTION 18: ACCIDENTAL SPILLAGE AND CLEANUP

Parameter	Information
Personal Protection	Nitrile gloves, protective goggles, dust mask (N95)
Cleaning Methods	Sweep or vacuum; avoid dust generation
Environmental Precautions	Prevent entry into drains, soil, and surface waters
Waste Disposal	According to local regulations; landfilling at licensed facilities

SECTION 19: OTHER NAMES AND SYNONYMS

Type	Name
Turkish Names	Pirinç Proteini, Pirinç Protein Konsantresi, Pirinç Protein İzolatı, Kahverengi Pirinç Proteini, Organik Pirinç Proteini
English Names	Rice Protein, Rice Protein Concentrate, Rice Protein Isolate, Brown Rice Protein, Organic Rice Protein
Scientific Name	Oryza sativa Protein
CAS Number	156715-40-1

SECTION 20: SUMMARY AND CRITICAL NOTES

Product Summary

Parameter	Value
Product	Rice Protein
CAS Number	156715-40-1
Appearance	Cream to light brown, fine powder
Protein Content	55-78% (concentrate), 85-90% (isolate)
Primary Function	Plant-based protein source

Critical Notes

Hypoallergenic: Rice protein is free from dairy, soy, and gluten; safe for individuals with common food allergies. It is considered a non-allergic food material, although isolated allergic cases have been reported .
High Protein Content: Concentrate contains 55-78% protein; isolate contains 85-90% protein .
Amino Acid Profile: Contains all nine essential amino acids. Limiting amino acid is lysine, which is typically complemented by combining with pea protein .
Excellent Digestibility: Digestibility of approximately 93%, biological value of 74%, and PER of 2.02-2.04 .
Plant-Based Source: Excellent alternative to animal proteins for vegan and vegetarian diets.
Functional Properties: Good water and oil binding, moderate foaming and emulsification properties . Solubility is limited at neutral pH; enhanced by enzymatic hydrolysis, pH-shifting, or ultrasound treatments .
Sports Nutrition: Research shows rice protein can deliver comparable muscle-building results to whey protein when taken in adequate amounts (48g servings) .
Shelf Life: 12-24 months when stored in cool, dry conditions.
Versatile Applications: Used in meat analogues, protein bars, beverages, bakery, dairy alternatives, gluten-free products, infant formula, and supplements .
Sustainable: Environmentally friendly alternative to animal proteins .

IMPORTANT DECLARATION: This Technical Data Sheet (TDS) is for informational purposes only and has been prepared based on available technical data. The user is responsible for determining the product's suitability for their specific application and for complying with all local, national, and international regulations. For complete safety, storage, use, transport, waste, and regulatory compliance information, refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier.

Rice Protein, Rice Protein Concentrate, Rice Protein Isolate, 156715-40-1