Nu-RICE® Natural
Our patented process extracts the functional components of the rice bran (lipids, proteins and complex carbohydrates). These components provide binding of water and oil and act as a hydration aid. Nu-RICE® is all-natural and is subject to seasonal and variety variations in nutrient analysis, color, taste and aroma; however, these variations have not affected finished products.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Other characteristics
- Brand
- Nu-RICE
- End Uses
Dietary Supplements, Gravies, Margarine, Nutritional Bars, Pasta Sauces, Salsas, Sauces, Snacks, Spreads
- Functions
- Emulsifier, Release Agent
- Ingredient Name
- Rice Bran Extract
- Labeling Claims
Gluten-free, Halal, Kosher, Natural, Naturally Derived, Non-GMO, Organic, Plant-Based, Vegan, Vegetarian; Gluten-free; Halal; Kosher; Natural; Naturally Derived; Non-GMO; Organic; Plant-Based; Vegan; Vegetarian
- Ingredient Origin
- Natural Origin, Plant Origin
- Natural Origin
- Plant Origin
- H.S. Code
- 2302.40.0105
- Markets
- Food & Nutrition
- Storage
Store at > 32 °F (0 °Celsius) and < 90 °F (32 °Celsius)
- Labeling
- "Rice Extract" or "Rice Bran Extract"
- Shelf LIfe
- 2 years
- Ingredient
- Rice Bran Extract
- Technology
- Food Ingredients
- Botanical Name
- Oryza sativa
- Certifications
- GRAS – Self-Affirmation,Gulten Free,NON-GMO
- Packaging Type
- Bags
- Typical Use Rate
Extrusion Aid, Lecithin Replacer, Emulsification (sauces, spreads, etc.) : 0.25 – 0.5%; Pasta & Snacks (extruded and sheeted) : 0.50 – 1.0%
- Country of Origin
- USA
- Recommended Mixing
Blend Nu-RICE® with dry ingredients, then add liquids. Or, mix with water phase before adding oil
- Chemical Inventories
- TSCA (USA)
Technical data
Table 1 of 1
12 rows| Characteristic | Value | Unit |
|---|---|---|
| Protein | 18-Dec | % |
| Fat | 15 - 26 | % |
| Moisture | max. 7.5 | % |
| Carbohydrates | 40 - 55 | % |
| Ash | 16-Nov | % |
| TPC Aerobic | max. 50,000 | cfu/g |
| E. coli | max. 3 | MPN/g |
| Coliform | max. 10 | MPN/g |
| Yeast | max. 100 | cfu/g |
| Mold | max. 100 | cfu/g |
| Staphylococci | max. 10 | cfu/g |
| Salmonella (in 375g sample) | Negative | — |
