Nu-RICE can extend the shelf-life by holding more moisture, so the product will stay fresh longer. The extension will depend on packaging, preservatives, gas flushing and other factors. Nu-RICE is not a preservative.
It serves two functions: 1) hydration aid to help the moisture go into the grain-based material faster and more evenly (multi-grain products), almost like a pre-conditioner in a bag; and 2) functions like a mono- or diglyceride that allows the oils in the grain to...
Nu-RICE at 0.5%, potentially up to 1%, for added texture and extrusion assistance. This is untested, but if the meat analog product needs a stronger texture or a binding effect, you could consider testing Nu-BIND at 0.5-1% and analyze results.
Let’s compare the two different types of lecithin: liquid and powdered. 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...
No. It is not a foam creator, as the air entrapment is not strong. It is a surfactant or hydration aid in powdered beverages since it breaks the surface tension of water and encourages hydration of the powder.
RIBUS produces rice bran extract and sells it under two brand names: Nu-BAKE® and Nu-RICE®. While the products are identical, we sell them under different names because they are used slightly differently in different applications.
Typically, 0.25% or less to bind oil with water and between 0.33-0.5% for extrusion or moisture retention (preventing freezer burn). Please see our Getting Started Guide for our suggested use levels and other important information.