Tomato Seed Protein
Advantages
-
- Non-GMO
- Bland Flavour Profile
- Excellent Amino Acid Profile
- High Oil Absorption Capacity
- High Protein Solubility
- High Emulsification Capacity
Applications Beverages (Protein Shakes) | Cakes | Ice Creams | Mayonnaise | Meat Extenders | Soups
Functional Attributes
| Soy Protein | Tomato | ||
| Functionality | Seed | ||
| (Reference) | |||
| Protein | |||
| Water Absorption (g/g) | 2.75 | 2.4 | |
| Oil Absorption (g/g) | 0.96 | 1.5 | |
| Foaming Capacity (%) | 25 | 20 | |
| Foaming Stability (%) | 35 | 36 | |
| Protein Solubility (%) | 31(pH 11) | 89 (pH 9.5) | |
| Emulsification (%) | 75 | 97.7 | |
| Emulsification Stability (%) | 77 | 98 | |
| Least Gelation Protein (%) | 14 | 24 |
Essential Amino Acid Profile
| Amino Acids | Mg/g |
| Histidine | 19 |
| Isoleucine | 40 |
| Leucine | 48 |
| Valine | 36 |
| Lysine | 27 |
| Methionine | 13 |
| Phenylalanine | 37 |
| Threonine | 19 |
| Tryptophan | 9 |
Nutritional Profile
| Composition | Values |
| Energy | 383 Kcal/100g |
| Fat | 7-8% |
| Carbohydrates | 10-15% |
| Protein | 60-70% |
| Moisture | 5-10% |
| Ash | <3.0% |
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