CAS Number of Hydrolyzed Rice Protein: Essential Info
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Table of Contents
- Hydrolyzed Rice Protein CAS Number: Essential Information and Insights
- Understanding Hydrolyzed Rice Protein
- The Significance of CAS Numbers
- CAS Number of Hydrolyzed Rice Protein
- Applications of Hydrolyzed Rice Protein
- Benefits of Hydrolyzed Rice Protein
- Case Studies and Statistics
- Regulatory Aspects
- Conclusion: Key Takeaways on Hydrolyzed Rice Protein CAS Number
- ETprotein: Your Source for Premium Hydrolyzed Rice Protein
Hydrolyzed Rice Protein CAS Number: Essential Information and Insights
Hydrolyzed rice protein is a versatile ingredient used in various industries, from food and beverage to cosmetics and pharmaceuticals. Understanding its chemical identity, including the CAS number, is crucial for professionals working with this compound. This article delves into the essential information about hydrolyzed rice protein, its applications, benefits, and the significance of its CAS number.
Understanding Hydrolyzed Rice Protein
Hydrolyzed rice protein is derived from rice grains, which undergo a process called hydrolysis. This process breaks down the protein into smaller components, making it easier to digest and absorb. The resulting product is a hypoallergenic protein source that is highly valued in various applications due to its nutritional profile and functional properties.
The Significance of CAS Numbers
The Chemical Abstracts Service (CAS) number is a unique numerical identifier assigned to every chemical substance described in the open scientific literature. It is used worldwide to provide a unified and consistent means of identifying chemicals. The CAS number for a substance is essential for regulatory compliance, safety data sheets, and for referencing in scientific research and commerce.
CAS Number of Hydrolyzed Rice Protein
The CAS number for hydrolyzed rice protein is 94350-05-7. This identifier is crucial for manufacturers, suppliers, and users of hydrolyzed rice protein to ensure they are dealing with the correct substance, especially when it comes to safety and regulatory matters.
Applications of Hydrolyzed Rice Protein
- Food and Beverage: It is used as a protein supplement in sports nutrition products, as a hypoallergenic ingredient in infant formulas, and as a texturizer in processed foods.
- Cosmetics: In personal care products, hydrolyzed rice protein can improve hair volume and manageability, as well as skin moisture retention.
- Pharmaceuticals: It serves as an excipient or a hypoallergenic protein source in nutritional supplements.
Benefits of Hydrolyzed Rice Protein
Hydrolyzed rice protein offers numerous benefits, including its hypoallergenic nature, ease of digestion, and a balanced amino acid profile. It is also vegan-friendly, making it a popular choice for plant-based diets.
Case Studies and Statistics
Several studies have highlighted the benefits of hydrolyzed rice protein in various applications. For instance, research has shown its effectiveness in promoting muscle recovery post-exercise. Additionally, market statistics indicate a growing demand for plant-based proteins, with hydrolyzed rice protein being a key player.
Regulatory Aspects
Understanding the regulatory framework surrounding hydrolyzed rice protein is essential for compliance. This includes knowing its CAS number for proper labeling and documentation, as well as adhering to guidelines set by organizations such as the FDA and EFSA.
Conclusion: Key Takeaways on Hydrolyzed Rice Protein CAS Number
The CAS number of hydrolyzed rice protein, 94350-05-7, is a critical piece of information for industry professionals. The protein’s hypoallergenic nature, nutritional benefits, and wide range of applications make it a valuable ingredient in today’s market.
ETprotein: Your Source for Premium Hydrolyzed Rice Protein
ETprotein is a leading supplier of high-quality hydrolyzed rice protein and other plant-based proteins. Their commitment to non-GMO, allergen-free products ensures that customers receive the best ingredients for their needs.
About ETprotein:
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