Does it affect color?
Does Nu-RICE extend the shelf-life?
How much will it increase volume?
Is it a fiber?
What is the functional benefit of Nu-RICE in a cereal puff / snack / pasta extrusion application? Why is there better performance than other extrusion / processing aids?
A hydration aid, in expanded products provides uniform hydration = uniform cooking and unform expansion. Nu-RICE is superior to monos in this area. See case study on Nu-RICE in corn curls from Texas A&M University.
The study documents uniform cell structure, lower bulk density, reduction in breakage, smoother surface and faster output. Corn from the southern hemisphere is typically a flint-style corn versus a dent-style corn in the northern hemisphere. Nu-RICE will significantly improve flint-corn products by eliminating the hard spots that are un-cooked. Additionally, the Nu-RICE will give a more uniform cell structure, which results in a softer bite and less tooth packing.
Which of your products is best used for meat analogue concepts? What will their function be if used for meat analogues?
Is there a difference in stability for the different products (soy, sunflower lecithin)?
Have there been any oil binding stability tests for Nu-RICE vs lecithin?
Is the functionality of Nu-RICE in replacing soy lecithin the same for sunflower or rapeseed lecithin?
A liquid is generally 80% oil and 20% lecithin. In that application, you would use 80% oil and 20% Nu-RICE to achieve the same/similar functionality. In these ratios, Nu-RICE should be equal or possibly cheaper in cost at last calculation. In powdered lecithin (de-oiled), the Nu-RICE should be substantially cheaper in cost.
In virtually all applications, for Nu-RICE to function, it requires water. Chocolate or other systems with limited to no moisture, create problems for a high HLB emulsifier.