Contents 6 sections
Proteins of plant origin are becoming increasingly important in the food industry. They are obtained from various raw materials and are characterised by a wide range of functional properties. This makes them suitable for numerous applications – from baked goods and beverages to plant-based alternative products.
What are proteins?
Proteins consist of amino acids. These organic compounds form the basis for numerous functions in the body. Depending on their origin and composition, proteins differ in their properties, their amino acid profile and their technological applications.
Proteins as a food ingredient
Plant-based protein sources are obtained from a variety of raw materials. They are used in a wide range of foods and are of particular interest for modern plant-based recipes. Thanks to their functional properties, they can contribute to the texture, stability or consistency of a product.
Typical sources include:
- Peas
- Soya
- Rice
- Sunflower kernels
- Pumpkin seeds
- Hemp
- Faba beans
Benefits of plant-based protein sources
Protein ingredients from plant-based raw materials offer a wide variety of possible uses. They can be incorporated into different food categories and allow flexible product development.
- Diverse raw material base
- Wide range of uses in food applications
- Suitable for plant-based recipes
- Different functional properties depending on the source
- Available as flour, concentrate, isolate or extrudate
Flours, proteins and extrudates
Depending on the degree of processing, plant-based protein ingredients are available in various forms. In addition to protein, protein flours contain other natural components of the source plant. Protein concentrates and isolates have a higher protein content. Extrudates are often used to create specific textures in food.
Applications in the food industry
Plant-based proteins are used in numerous applications. These include, for example, baked goods, beverages, plant-based alternative products, snacks, protein blends and innovative food concepts.
The choice of a suitable protein source depends on various factors, including taste, solubility, texture, protein content and the desired product properties.
Conclusion
Plant-based protein ingredients are versatile food ingredients with a broad range of applications. Thanks to the wide choice of sources and processed forms, they offer numerous possibilities for modern food products. The right protein source should always be selected according to the respective application and the desired product properties.
