Rice Protein is an important protein source from dietary, with balanced ratio of amino acid composition which accords with the ideal model recommend by WHO/FAO. It contains higher levels of methionine, so its nutritional value is much higher than corn, wheat and the other plant protein, and may be comparable to high-quality animal protein, such as eggs, milk etc.
Rice protein as the safest low-antigen protein, avoided of allergy testing, is very suitable for infant food. As the research techniques of rice protein are maturing, rice protein fortified foods for infants and the older is becoming popular in present market. Soy protein currently on the market is transgenic, and the price of animal protein is high. So rice protein has very broad application prospects.
