Lentil Protein
Advantages
- Non-GMO
- Bland Flavour Profile
- Excellent Amino Acid Profile
- High Oil Absorption Capacity
- Non-Allergen
- High Gelation
Applications Baked Products | Energy Bars| Gravies | Ice Creams | Meat Extenders | Protein Fortified Beverages | Soups
Functional Attributes
| Functionality | Soy Protein | Lentil | |
| (Reference) | Protein | ||
| Water Absorption (g/g) | 2.75 | 2.1 | |
| Oil Absorption (g/g) | 0.96 | 1.9 | |
| Foaming Capacity (%) | 25 | 70 | |
| Foaming Stability (%) | 35 | 38 | |
| Protein Solubility (%) | 31(pH 11) | 85 (pH 10) | |
| Emulsification (%) | 75 | 55 | |
| Emulsification Stability (%) | 77 | 78 | |
| Least Gelation Protein (%) | 14 | 12 |
Essential Amino Acid Profile
| Amino Acids | Mg/g |
| Histidine | 24 |
| Isoleucine | 39 |
| Leucine | 60 |
| Valine | 45 |
| Lysine | 50 |
| Methionine | 8 |
| Phenylalanine | 54 |
| Threonine | 29 |
| Tryptophan | 9 |
Nutritional Profile
| Composition | Values |
| Energy | 377 Kcal/100g |
| Fat | <1.0% |
| Carbohydrates | 20-25% |
| Protein | 70-75% |
| Moisture | 5-10% |
| Ash | <3.0% |
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