The Recommended Dietary Allowance (RDA) for protein is 0.8 grams of protein per kilogram of body weight or 0.36 grams of protein per pound.The RDA is the amount of nutrient required to meet basic nutritional needs.

For products that require an increase in protein content, ingredients such as whey protein and soy protein can be selected. For products that need improvement in texture and taste, collagen protein can be chosen. The amount of protein additives added should be determined based on the specific conditions and needs of the food. Excessive addition may affect the taste and texture of the food and may even have adverse effects on health. Therefore, when using protein additives, the amount added should be strictly controlled, and relevant food safety standards and regulations should be followed. When using protein food additives, attention should be paid to food safety issues. Ensure that the additives used meet relevant food safety standards and regulations, and avoid using expired or unqualified additives. At the same time, hygiene regulations should be observed during the usage process to prevent contamination and cross-contamination. After using protein food additives, the food should be monitored and evaluated to ensure its safety and effectiveness. If any adverse reactions or problems are found, prompt measures should be taken to address them.

Adding protein additives (e.g. whey protein, soya protein, etc.) to foods such as bread and biscuits can improve the nutritional value and stability of the food. In dairy products, the addition of protein additives such as ovalbumin peptide can increase the protein content of the product, improve the nutritional value, and because of its good solubility and stability of the product can be maintained in the processing and storage process stable quality. In addition, it has thickening and emulsifying effects that can improve the taste and texture of dairy products. Soya isolate, soy flour, soy protein concentrate and soy tissue protein are also commonly used protein additives, which have a wide range of applications in meat products, baked goods and other areas. These additives can enhance the nutritional value and stability of products and improve taste and texture.

Proteins are safe for human body under normal use and can provide amino acids required by the body, which helps to maintain and replenish the body's protein requirement. However, excessive intake of protein may burden the kidney function, and prolonged intake of large amount of protein may lead to renal dysfunction and health effects. Excessive intake of protein may affect calcium absorption. Protein can bind with calcium in the bone, leading to calcium loss, which may cause bone problems such as osteoporosis. In addition, some processed protein foods may be high in fat and salt, as well as preservatives and additives, etc. Excessive intake of these ingredients may adversely affect human health. Therefore, it is necessary to pay attention to moderate intake and avoid overdose. If you have special dietary needs or health problems, it is recommended that you consult a professional doctor or dietitian for advice.