Lentil Protein

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

Description

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%

Would you like to order your weekly vegetable meals and fruit snacks?

Call Now Button
× WHATSAPP US