Ortiva^® Rice Protein

Nutrient-Rich Ortiva^® Brown Rice Proteins Designed for Functional Formulations

Nature’s Ingredients, Inc.’s Ortiva^® Rice Protein 80% is a premium plant-based protein designed to perform as a true alternative to animal- and dairy-derived proteins. Gluten free, hypoallergenic, and highly digestible, it meets the demands of today’s clean-label and allergen-conscious formulations.

Derived from brown rice, Ortiva^® Rice Protein 80% delivers a strong nutritional profile, with approximately 37% of its protein content comprised of essential amino acids and 18% as branched-chain amino acids (BCAAs) – key nutrients for athletes, bodybuilders, and active consumers. Clinical research has demonstrated that rice protein can be comparable to whey protein in supporting lean body mass gains, skeletal muscle hypertrophy, strength, power, and post-exercise recovery.

In addition to its performance benefits, rice protein generates bioactive peptides that may delay ghrelin secretion in the stomach, helping to enhance satiety and support appetite control. As a vegan protein source that is naturally low in carbohydrates and free from cholesterol and lactose, Ortiva^® Rice Protein 80% aligns well with sports nutrition, weight management, and general wellness applications.

Recognized for its consistent quality, Ortiva^® Rice Protein 80% features a clean, low flavor profile and excellent versatility, allowing for easy incorporation into a wide range of functional food and beverage formulations.

NSI Version – Optimized for Beverages
Why High-NSI? Rice Protein Delivers Better Performance

Improving the Nitrogen Solubility Index (NSI) in brown rice protein directly enhances how it performs in real-world formulations. A higher NSI means the protein incorporates more easily—giving manufacturers smoother textures, cleaner flavors, and far better processing results.

With higher Nitrogen Solubility Index, you get:

• Superior dispersibility for smoother shakes and reduced grittiness
• Cleaner flavor release with less masking required
• Higher protein-loading without thickening or clumping
• Better digestibility for sports and clinical nutrition
• Easier processing, from mixing to spray drying
• Fewer stabilizers needed, supporting clean-label claims

Ortiva^® Rice Protein 80% High NSI help brands deliver the taste, texture, and performance today’s consumers expect – while keeping labels simple and nutrition strong.

Simply Rice, Simply Functional

Other Ortiva^® Rice Ingredients
Available in Organic and Non GMO versions

After years of research, testing, and considerable financial investment we have a superior protein source – the most innovative form of high concentration (80%) rice protein, providing a premium source of quality bioactive amino acids with highly desirable properties as a supplement or nutritious functional food. Suitable for most food, snack, and beverage products, Ortiva® rice protein redefines the modern standard for protein supplements, derived from eco-friendly and sustainable sources, harvested and transported caringly as a consequence of our controlled supply chain and processing in our own state of the art facilities. There is nothing better available today at any price.

Ortiva® and Rice Protein Properties
Introducing the new standard for natural NON-GMO Whole Grain Brown Rice Protein!”

• High Protein Concentration 80%.
  Production is overseen from start to finish by Hill Pharma. Ortiva® rice protein is concentrated at least 80%, so it is an abundant source of essential amino acids to supplement a regular diet.
• Ortiva® Rice Protein has low or absent allergy potential.
  In contrast to whey and egg protein, allergic reactions to Ortiva® rice protein have not been reported and are expected to be quite rare, making this an ideal choice for individuals who suffer from common allergies.
• Rice Protein Has a Reduced Glycemic Index.
  The glycemic index is measured by an ability of foods to rapidly push up blood glucose levels. Rapid spikes in blood glucose (a high glycemic index) can cause insulin resistance to occur over time. Unlike plain white rice the glycemic index of Ortiva® is beneficially low. Ortiva® is useful for the partial nutritional management of metabolic Syndrome X, which affects 1 in 4 of the population of the United States.
• Ortiva® Protein is Gluten Free.
  Wheat protein is a source of gluten that can cause damage to t he small intestinal lining in susceptible individuals. This can result in malabsorption and autoimmune systemic disorders. Ortiva® rice protein is gluten free.
• Nutritional Support for a Healthy Blood Pressure.
  Ortiva® rice protein is regarded as heart healthy and is low in sodium. Angiotensin-1-converting enzyme (ACE) creates angiotensin II, which raises blood pressure. Rice protein contains variable amounts of ACE inhibitors that may act to support a healthy blood pressure by blocking this enzymatic conversion.
• Rice Protein is Cholesterol Free.
  Rice protein is free of cholesterol and is known to promote a lower blood cholesterol and triglycerides in experimental circumstances, especially when it is processed with an enzymatic method or in an alkaline environment.
• Ortiva® Rice Protein is Lactose Free.
  Lactose is a sugar that may present digestive problems in individuals with a deficiency of the enzyme lactase that causes lactose intolerance. Whey protein contains lactose, but Ortiva® rice protein is lactose free. Whey may also cause significant digestive upset, independent of its lactose content.
• Ortiva® Rice Protein has High Fiber Content.
  Ortiva® rice protein has 10% of mixed bioactive insoluble and soluble fiber, in contrast to many other protein supplements.

Ortiva® rice protein has a high concentration of premium proteins with an amino acid profile that supports many body structures and functions in active adults. Ortiva® rice protein is a valuable source of branched chain amino acids (BCAA) such as leucine, which is important for muscle recovery and muscle protein synthesis, especially following exercise. While rice protein may have lower digestibility scores, it falls into a category of plentiful bio-availability as defined by the Digestible Indispensible Amino Acid Score (DIAAS). In recent times the DIAAS has been considered a preferred method to the PDCAAS (Protein Digestibility Corrected Amino Acid Scores).

While the DIAAS method of protein evaluation records higher values of dairy protein compared with plant protein, Ortiva® rice protein is advantageous due to its high levels of both arginine and leucine. Arginine is known to be a rate-limiting factor in protein synthesis and it releases many bioactive compounds, such as nitric oxide. In addition, arginine promotes the release of growth hormone. Moreover, arginine is a catalyst for the synthesis of creatine, which is important for muscle performance and maintenance. It is notable that rice protein has a greater arginine content than proteins acquired from whey, casein, soy, and peas. The amino acid profile in rice protein permits it to be used as a supplement to a variety of foods and beverages.

Rice protein has a modest glycemic index and is absorbed over an intermediate to long period following ingestion, in comparison to whey protein, which is a considered to be a “fast protein.” As a result, rice protein causes only small fluctuations in blood sugar and insulin levels which help to maintain a consistent source of energy. In experimental animals, rice protein produced by enzymatic methods (RP-E) has a relatively low digestibility score, which is an important determinant of known cardiovascular benefits (nutritional support for cholesterol lowering, triglyceride lowering, and assistance in control of body weight).

Some people believe that fast muscle recovery is produced by whey protein but there is no real evidence that immediate protein responses are necessary or specifically valuable following exercise. Intermediate or slower digestible proteins, as found in rice protein, can effectively inhibit whole body protein breakdown, muscle glycogen depletion, fatigue or tiredness, decreased athletic performance, and imbalance between carbohydrate and protein metabolism.

Apart from the health benefits of rice protein, there are clear advantages to the physical and chemical properties that make it ideal for inclusion in a variety of foods and beverages. The presence of a small but definite amount of soluble fiber in certain types of rice protein permits actions similar to gel fibers that not only improve mouth-feel but they can assist in stabilizing protein shakes.

There is an anticipated minor variation in the amino acid profile of Ortiva® rice protein that occurs during the all natural enzymatic manufacturing process. Ortiva® rice protein is a source of protein that contains a wide array of amino acids as shown in the table below.

(Data produced by Covance for Hill Pharma, Inc., 2012)

• Benefits During Exercise Equivalent to Whey Protein.
  Recent studies document the ability of rice protein supplementation to function as effectively as equivalent amounts of whey protein, with comparable benefits on lean body mass, muscle hypertrophy, and power and strength following resistance exercises