#1 out of 7
science1d ago
Rice cheese may be the next big thing
- Researchers assessed rice proteins from brown rice, kernels, and bran to improve vegan cheese protein content.
- The team identified four general molecular components of rice proteins: albumin, globulin, glutelin, and prolamin.
- Three vegan cheese variations were created by combining rice proteins with coconut oil and corn starch, achieving about 12% protein.
- Researchers aim to replace some oils and eggs using rice proteins, potentially eco-friendly extraction methods ahead.
- Hexane was used in the extraction process, but ultrasound-based methods are being explored for greener production.
- Arkansas is a leading U.S. rice producer, with substantial byproducts that could feed protein innovations.
- The study was published in Future Foods, signaling interest in rice-based protein solutions for dairy alternatives.
- The research could expand the market for protein-rich vegan cheeses in the United States.
- Researchers are seeking more eco-friendly extraction techniques to scale rice-protein cheese production.
- The Rice cheese project is part of ongoing mainline reports on scientific breakthroughs in food tech.
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