Our portfolio of non-GMO protein isolates and concentrates provide a range of functional and physical properties that food and beverage manufacturers seek to deliver pleasing sensory experiences and nutrition benefits.
Powdered Protein Isolates & Concentrates
Our protein isolates are neutral in taste, lighter in color, and are available in a range of solubilities, viscosities, and emulsion strengths.
PROTEIN TYPE & PURITY*
(*dry basis)
SOLUBLE
High Solubility
Lower Gelling
FUNCTIONAL
High Gelling
Solubility Range
NUTRITIONAL
Lower Solubility
Lower Gelling
(85%)
PROTEIN TYPE & PURITY*
(*dry basis)
FUNCTIONAL
High Gelling
High Emulsifying
NUTRITIONAL
Lower Solubility
Lower Viscosity
(85-90%)
PROTEIN TYPE & PURITY*
(*dry basis)
FUNCTIONAL
High Gelling
High Emulsifying
NUTRITIONAL
Lower Solubility
Lower Viscosity
(90%)
PROTEIN TYPE & PURITY*
(*dry basis)
FUNCTIONAL
High Gelling
High Emulsifying
NUTRITIONAL
Lower Solubility
Lower Viscosity
(90%)
PROTEIN TYPE & PURITY*
(*dry basis)
FUNCTIONAL
High Gelling
High Emulsifying
NUTRITIONAL
Lower Solubility
Lower Viscosity
(70%)
PROTEIN TYPE & PURITY*
(*dry basis)
FUNCTIONAL
High Gelling
High Emulsifying
NUTRITIONAL
Lower Solubility
Lower Viscosity
Textured Protein Concentrates
Our textured protein concentrates are available in a variety of shapes, as uncolored or caramel colored, and in a range of sizes.
PROTEIN TYPE & PURITY*
(*dry basis)
FLAKES
High Solubility
Low Viscosity
GRANULES
High Gelling
High Emulsifying
CRUMBLES
Lower Solubility
Lower Viscosity
(70%)
PROTEIN TYPE & PURITY*
(*dry basis)
FUNCTIONAL
High Gelling
High Emulsifying
NUTRITIONAL
Lower Solubility
Lower Viscosity
(65-80%)
PROTEIN TYPE & PURITY*
(*dry basis)
FUNCTIONAL
High Gelling
High Emulsifying
NUTRITIONAL
Lower Solubility
Lower Viscosity
Please contact us about structured protein, textured flour, and defatted flour options.