Nutritional & Functional Properties Guide
Our specialty proteins and starches have been created to aid in the manufacture of a wide range of food applications. This guide is designed to assist you in identifying the distinct functional and/or nutritional properties of individual products that make up our extensive portfolio of ingredient solutions. These solutions are backed by a top-shelf team of research and application scientists who can assist with your product development initiatives. Our policy of working closely with customers to create superior food products allows you to take full advantage of our commitment to help you turn your ideas into reality.
Physical Properties (Protein - Range 1 to 5)
| Protein Level (Min %) | ||||||
|---|---|---|---|---|---|---|
|
Protein Isolates |
Protein Concentrates |
Lightly Hydrolyzed Protein |
Textured Protein |
|||
|
90 (N x 6.25, d.b.) |
85 (N x 6.25, d.b.) |
90 (N x 6.25, d.b.) |
75 (N x 5.7, d.b.) |
75 (N x 5.7, d.b.) |
75 (N x 5.7, d.b.) |
60-75 (N x 6.25, d.b.) |
| Elasticity | ||||||
|---|---|---|---|---|---|---|
|
Protein Isolates |
Protein Concentrates |
Lightly Hydrolyzed Protein |
Textured Protein |
|||
|
1 |
2 |
5 |
3 |
2 |
N/A |
N/A |
| Firming | ||||||
|---|---|---|---|---|---|---|
|
Protein Isolates |
Protein Concentrates |
Lightly Hydrolyzed Protein |
Textured Protein |
|||
|
2 |
2 |
5 |
3 |
5 |
N/A |
4 |
| Film-Forming | ||||||
|---|---|---|---|---|---|---|
|
Protein Isolates |
Protein Concentrates |
Lightly Hydrolyzed Protein |
Textured Protein |
|||
|
5 |
5 |
3 |
3 |
4 |
N/A |
N/A |
| Solubility/Dispersability | ||||||
|---|---|---|---|---|---|---|
|
Protein Isolates |
Protein Concentrates |
Lightly Hydrolyzed Protein |
Textured Protein |
|||
|
4 |
2 |
1 |
1 |
2 |
5 |
N/A |
| Extensibility | ||||||
|---|---|---|---|---|---|---|
|
Protein Isolates |
Protein Concentrates |
Lightly Hydrolyzed Protein |
Textured Protein |
|||
|
5 |
4 |
1 |
3 |
4 |
N/A |
N/A |
Physical Properties (Starch - Range 1 to 5)
| Clarity | ||||||
|---|---|---|---|---|---|---|
|
Dietary Fiber |
Modified Cook-Up |
|||||
|
1 |
1 |
1 |
4 |
4 |
2 |
2 |
|
Unmodified Cook-up |
Modified Pregel |
Unmodified Pregel |
||||
|
1 |
5 |
4 |
3 |
2 |
1 |
|
| Viscosity | ||||||
|---|---|---|---|---|---|---|
|
Dietary Fiber |
Modified Cook-Up |
|||||
|
1 |
2 |
1 |
5 |
5 |
2 |
2 |
|
Unmodified Cook-up |
Modified Pregel |
Unmodified Pregel |
||||
|
3 |
5 |
5 |
3 |
1 |
2 |
|
| Freeze-Thaw Stability | ||||||
|---|---|---|---|---|---|---|
|
Dietary Fiber |
Modified Cook-Up |
|||||
|
5 |
5 |
1 |
5 |
5 |
3 |
3 |
|
Unmodified Cook-up |
Modified Pregel |
Unmodified Pregel |
||||
|
1 |
5 |
5 |
4 |
3 |
1 |
|
| Acid/Shear/Heat Stability | ||||||
|---|---|---|---|---|---|---|
|
Dietary Fiber |
Modified Cook-Up |
|||||
|
3 |
4 |
5 |
4 |
4 |
1 |
1 |
|
Unmodified Cook-up |
Modified Pregel |
Unmodified Pregel |
||||
|
1 |
1 |
1 |
3 |
1 |
1 |
|
| Gel Firmness | ||||||
|---|---|---|---|---|---|---|
|
Dietary Fiber |
Modified Cook-Up |
|||||
|
1 |
2 |
1 |
2 |
2 |
3 |
3 |
|
Unmodified Cook-up |
Modified Pregel |
Unmodified Pregel |
||||
|
5 |
2 |
2 |
2 |
1 |
5 |
|