Rice protein
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It is extracted from rice.
It is about 80% protein with very little carbohydrate.
Rice protein is low FODMAP.
Safe in small amounts; may bother some people or raise blood sugar.
Rules by country
Rice protein is a food ingredient with no E-number of its own. When it is hydrolyzed it may be marketed as a partially hydrolyzed protein, and it is covered by the general protein and cereal rules rather than by the additive regulation.
What is it?
Rice protein is about 80% protein with very little fat and almost no carbohydrate, and it is produced by treating broken rice with an alkaline wash or with enzymes to release the protein, which is then dried. Its amino acid profile is complete but it is low in lysine, the amino acid that lysine is named after, which is the one weakness of rice as a protein source. It has a mild, slightly sweet flavor with none of the bean note that soy carries, and it mixes into a slightly grainy texture in cold liquid.
Where it comes from: Protein extracted from rice. Broken rice and rice bran are soaked and the protein is precipitated or hydrolyzed out, leaving a pale powder with a mild, slightly sweet taste.
Why it’s in food
- Plant protein drinks
- Protein bars
- Sports nutrition
- Hypoallergenic formulas
- Nutrition powders
Often found in
Also listed as: Rice protein, Rice protein isolate, Rice protein powder, Hydrolyzed rice protein, Rice protein concentrate, Rice protein, enzymatic
Health & gut impact
Rice protein contains all nine essential amino acids, so it is a complete protein, but it is relatively low in lysine. In practice it is usually blended with pea or soy protein, which are rich in lysine, rather than used on its own.
FAO, Protein Quality Evaluation in Human Nutrition (2013)
Rice protein is used in formulas for infants with a cow's milk allergy and in products for people avoiding soy and gluten, because the protein is broken down far enough that the allergenic fragments are minimal. It is one of the standard hypoallergenic protein sources in pediatrics.
ESPEN guideline on clinical nutrition in pediatrics
Partially hydrolyzed rice protein digests more quickly than intact rice protein and gives a faster rise in plasma amino acids, which is why it is used in recovery and muscle-synthesis products. Intact rice protein is less well digested than soy.
EFSA, scientific opinion on the safety of partially hydrolyzed protein preparations
What can I use instead?
Ratio: Use a similar weight; it dissolves more easily
Best for: Smooth shakes and higher lysine
Related
More grains & flours:
Common questions
Is rice protein a complete protein?
Yes, it has all nine essential amino acids, but it is low in lysine compared with pea or soy. That is why plant blends usually pair it with pea protein rather than using it alone.
Is rice protein gluten-free and low FODMAP?
Yes to both. Rice is a gluten-free grain and it is low FODMAP, and the protein fraction is lower in carbohydrate still, which is why it suits people who react to legumes or wheat.
Why does my rice protein shake taste grainy?
Rice protein does not dissolve as readily as whey or pea protein, so it suspends rather than dissolving. A blender, a few seconds of mixing, or a thicker blended drink usually clears it up.
Is Rice protein safe?
Use in moderation (80/100). Rice protein is a food ingredient with no E-number of its own. When it is hydrolyzed it may be marketed as a partially hydrolyzed protein, and it is covered by the general protein and cereal rules rather than by the additive regulation.
Is Rice protein vegan?
Yes. It is extracted from rice.
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Scientific sources & regulatory citations
- FAO, Protein Quality Evaluation in Human Nutrition (2013)
- ESPEN guideline on clinical nutrition in pediatrics
- EFSA, scientific opinion on the safety of partially hydrolyzed protein preparations