Organic protein and carb ingredients for food applications
Inventors: Dr. Dil Thavarajah
Keywords: Biotechnology, Environment, Sustainable, Agriculture
Market Overview
Today, there exists a need to produce organic, allergen-free, and non-GMO protein ingredients from plant sources. This new all-organic plant protein isolation process isolates proteins and carbs and preserves their food and functional properties. Advancements in the quality of protein isolates and concentrates are advantageous for foods and beverages .Grand Review Research expects the plant protein market to grow at a CAGR rate of 8.8% between 2022 and 2030. These organic plant proteins are ideal for dry and liquid supplements, animal feed, dairy and meat alternatives, and various food and beverages. While the majority of plant proteins on the market are produced from conventionally produced soybean and other legumes, making them not suitable for semi-solid and liquid food product applications, Clemson researchers have created a plant protein and carb isolation process using pea, lentil, and chickpea that is not only organic but free of sodium and chemical residues, making easy to apply to any food product.
Applications:
The organic protein and carb isolate process preserves the native structures of those macromolecules and enables the blending of those ingredients for optimal food functional and nutritional claims.
Technical Summary:
This plant protein and carbs isolation process produces >99% organic protein with the highest food functional and nutritional value. This process preserves native macromolecular structures free of sodium and other chemical residues. In the process, unique blending abilities can produce novel ingredient mixtures to apply for any food application.
Advantages:
- Produces >99% organic protein isolates/concentrates and carb ingredients ready for liquid, semi-solid, and solid food applications.
- Free from sodium and agricultural chemical residues such as pesticides and herbicides.
- Ingredients with the highest food functional properties (color, taste, texture, stabilities) and nutritional value (digestibility, prebiotics).
Technology Overview
State of Development
Ready for industrial-commercial applications
Patent Type
Utility
Category
CURF Reference No.
2020-001
Inventors
Dr. Dil Thavarajah
For More Info, Contact:
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