Table 5.

Summary of linear temperature and viscosity ranges.

Protein	100% Powder Sample Linear Temperature Range (°C)	Viscosity Range (cP)	Wholesale Retail Purchase Cost (USD/g protein) (Table 1)
Spirulina	70–90	15,100–78,000	0.0142
Soy	87–116	3200–80,000	0.00361
Pea	67–77	1400–32,700	0.00375
Brown Rice	87–97	600–3500	0.00294