Products By using a unique process Solanic isolates high performance proteins into different fractions. Every fraction possesses its own singular qualities. Together with you we determine which fraction is most suited to your requirements. The high performance proteins combine the best properties of vegetable as well as animal proteins. The Solanic proteins offer a solution to the functional limitation of vegetable proteins from other sources such as soy and pea protein concentrates and isolates that have been used so far. In the area of food safety they present a good alternative to animal proteins from whey, casein(ate) and egg. High performance proteins are available in powdered form and liquid condition in several high concentrations. High performance proteins are varied in their benefits:
Functional benefits Solanic high performance proteins give extremely stable foam ensuring end-product savings as less potato protein is needed to generate a similar foam volume as retrieved from egg albumen. Gelation of Solanic’ proteins in various applications can be compared to the use of gelatine. The emulsifying opportunities give better results when compared to proteins derived from dairy and egg. One of the Solanic protein fractions also shows anti-bacterial activity which is an additional benefit in contamination prevention and shelf-life extension. Solanic proteins are soluble and form stable solutions in liquid product formulations. An additional unique feature versus other proteins is that one of the fractions can be supplied in liquid form with a protein content ranging from 15 to 30%. Nutritional benefits The Solanic high performance proteins are unique in their hypo-allergenicity. They have an excellent well balanced amino acid composition with a high nutritional value (biological value). Furthermore, one of the Solanic protein fractions shows satiety enhancing benefits (hunger suppressing), enabling new product possibilities in the weight loss market. The Solanic proteins fit very well in a cholesterol lowering diet. Applications Variety in functional as well as nutritional properties makes the Solanic high performance proteins attractive to food manufacturers in diverse markets. Manufacturers in the bakery, confectionary, dairy and dessert market will profit from the emulsifying, gelling and foaming benefits. The first two benefits will also appeal to the low fat spreads en margarine makers when using Solanic proteins as saturated fat replacers. The emulsifying benefits will certainly attract and convince manufacturers of sauces and dressing. Thanks to the gelling and structure forming Solanic proteins present a vegetable-based alternative to egg albumen and dairy proteins in processed meat. The unique hypo-allergenic property of Solanic high performance proteins creates new opportunities for makers of baby food and other allergy sensitive target groups. The good solubility allows the use of Solanic products as protein fortifiers for beverages and sport drinks. |
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