Puratein® has enormous potential in a wide variety of food systems.
Puratein® is a Canola protein isolate comprised mainly of globulin proteins. The functional properties of Puratein® include emulsification, gel formation, thickening, formation of heat-stable foams, and water- and ingredient-binding. Applications for Puratein® include dressings and sauces, meat substitutes, baked goods and protein bars, among many others.
Puratein's function |
Dressing & Sauces ||
Emulsifying, Thickening |
Meat Substitutes ||
Gelling, Binding |
Baked Goods ||
Aeration, Binding |
Nutrition, Protein Fortification |
Puratein® is an excellent emulsifier.
Puratein® can form opaque, heat-induced gels.
Puratein® has moderate foaming ability and is able to retain air when baked.
Puratein® also has moderate water-binding ability.
Puratein® can be used as an ingredient binder.
Puratein® is bland, with no off flavours.