Rice Cake

The growing popularity of alternative sweeteners beyond high fructose corn syrups has created an industry based on pantry-friendly starch sources such as tapioca and rice. Both suitable in the manufacturing of syrups catering to the growing “gluten-free” markets. Rice syrups, in particular, require filtration post enzymatic hydrolyses of the rice starch to separate protein and other non-hydrolyzed compounds. In turn, the filtration media, typically modified cellulose, becomes a rich source of rice-protein and oil (aka rice cake). Kontinuum R&D develops green technology to separate and concentrate the rice protein from the cellulosic fibers utilized during the filtration of protein and oils. Once extracted, fractionated, and dried, the rice protein becomes a high value-added protein and the remaining cellulosic fiber/filtration media is able to be individually processed and/or reused as a supplement to new and/or existing filtration media.

Contact us today to learn how we can help you add value from your waste or by-products and optimize your bottom line.