Ortiva® Rice Protein 90% – Hydrolyzed
(Clear – Rice Collagen Peptides)
The Future of Collagen Innovation is Plant-Based and Crystal Clear
Ortiva® Rice Protein 90% – Hydrolyzed is a low–molecular weight rice peptide ingredient engineered to deliver advanced solubility, clarity, and processing functionality across modern food, beverage, beauty, and health & wellness formulations.
Produced through controlled enzymatic hydrolysis, the native rice protein matrix is converted into highly dispersible soluble peptides that support rapid hydration, improved compatibility, and enhanced formulation flexibility across a wide range of application systems.
The hydrolyzed peptide structure significantly improves water solubility while minimizing viscosity contribution. This allows formulators to achieve elevated protein fortification with improved drinkability, cleaner texture, and enhanced optical clarity in clear and low-pH systems.
Its balanced functionality supports applications requiring protein enrichment without the excessive thickening, sedimentation, or protein aggregation often associated with traditional plant proteins. The result is a cleaner, more stable finished product with a smoother sensory profile and greater formulation versatility.
Technical & Functional Benefits
- Enhanced Solubility & Rapid Dispersion
Low–molecular weight peptides disperse rapidly in both hot and cold process systems, supporting efficient incorporation into powdered, liquid, and semi-solid formulations while minimizing clumping and reducing hydration time during manufacturing. - Low Viscosity Contribution
Controlled hydrolysis reduces protein chain length, allowing higher protein fortification with minimal viscosity buildup. This supports improved flowability, drinkability, spreadability, and texture management across concentrated nutritional, wellness, and beauty-focused systems. - Improved Optical Clarity & Visual Stability
Reduced particle size and enhanced peptide solubility support clearer finished systems with lower haze formation and improved visual stability in transparent, translucent, and low-pH applications. - Reduced Sedimentation & Improved Physical Stability
Hydrolyzed peptides exhibit improved dispersion stability, helping minimize settling, phase separation, and protein aggregation throughout processing and shelf life in both ready-to-mix and ready-to-consume systems. - Broad pH & Process Stability
Maintains functional performance across acidic and neutral pH environments, supporting formulation flexibility in functional beverages, nutritional powders, wellness supplements, beauty-from-within products, and other fortified systems. - Neutral Sensory Contribution
Low flavor, aroma, and color contribution reduce the need for aggressive masking systems, enabling cleaner flavor profiles, lighter color systems, and improved sensory optimization across a wide range of applications. - Texture & Mouthfeel Optimization
The hydrolyzed peptide structure supports smoother texture and cleaner mouthfeel compared to many traditional plant proteins, helping improve sensory performance in high-protein and peptide-fortified formulations. - Processing Compatibility
Designed for compatibility with high-shear mixing, thermal processing, pasteurization, and RTD manufacturing conditions while supporting efficient incorporation into dry-blend, liquid, and hybrid processing systems.
Application Advantages
Ortiva® Rice Protein 90% – Hydrolyzed is specifically optimized for applications requiring high protein loading with clean sensory performance and processing efficiency, including:
- Functional beverages
- Nutritional powders
- Beauty-from-within products
- Wellness supplements
- Healthy aging formulations
- Personal care and nutricosmetic applications
In addition to its functional performance, Ortiva® is gluten-free, hypoallergenic, plant-based, and highly digestible, supporting clean-label formulation strategies and broader consumer accessibility. Its advanced peptide functionality enables formulators to overcome many of the processing and sensory limitations traditionally associated with plant-based protein fortification.
