canolapro™ rapeseed/canola protein · 2020. 1. 17. · good protein quality 3 -10 y based on...
TRANSCRIPT
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CanolaPRO™ Rapeseed/Canola ProteinTurning a by-product into a highly valuable food ingredient
January 2020
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Plant-based protein is the leading topic in food
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Canola/rapeseed composition
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15% hull
85% kernel
Proteins21%
NPE’s18%
Fibre6%Ash
6%
Fat49%
12% 12S Cruciferins
2% 7S Oleosins
7% 2S Napins
kernel
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Mild processing ensures a native protein
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Solvent-free oil extraction process• Solvents have a denaturing effect on
proteins, resulting in a decreased nutritional and functional value
No high temperatures• Lower temperatures used to preserve
protein value
No pH extremes• pH extremes boost undesired reactions,
resulting in negative effects on taste and color
Loss of functionality
Good functionality
Unfoldedprotein
Native protein
Solvent
Temperature
Shear
pH
Pressure
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CanolaPRO™: Exceptional characteristics and functional properties
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CanolaPRO™• Non-GMO• Solvent-free• Gluten-free
Functional• Bland/neutral taste • High solubility, also at low pH• High foaming and emulsifying capacity
Anti-nutritional factors• Low levels of phytate,
glucosinolates and phenolics
Component Spec
ProteinKjeldahl N= 6.25
> 90%
Fat < 2%
Ash < 4%
Carbohydrates < 7%
Phytate < 1.5%
Glucosinolates < 1 µmol/g
Phenolics < 4 mg/g
Canolaprotein isolate
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DIAAS values of different proteins CanolaPRO™: High nutritional value
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(AA) = 1st limiting AA
All proteins were processed representing end applications
25
50
75
100
125
Whey CanolaPRO™ Soy Pea Rice
(His) (Lys) (SAA) (SAA)
(Lys)
Excellent protein quality
Good protein quality
3 - 10 ybased on recommended AA scoring pattern for an older child, adolescent, adult (FAO, 2013)
No protein quality claim
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Protein solubility
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
0 2 4 6 8 10
N-s
olub
ility
pH
Potato
Unique plant protein: highly soluble over a broad pH range
Whey
CanolaPROTM
Soy
Pea
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Foaming with CanolaPRO™ vs Egg White Protein
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0%
500%
1000%
1500%
2000%
2500%
3000%
3500%
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
100% EWP 50% : 50% 100% CanolaPRO
Foam
cap
acity
Foam
sta
bilit
y
Egg white proteinCanolaPRO™ CanolaPRO™ Meringue
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Sensory
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Comparison Almond milk (0.5% protein) and fortified CanolaPRO™ (3.5%)
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10
20
30
40
50
60fullness
creamy
thick
astringentpowdery/chalk
bean
intensity
Almond milk (0,5% protein)
Almond milk fortified with CanolaPRO™ (3,5% protein)
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From functionality of CanolaPRO™ to consumer benefits
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Clean flavor / taste
Complete protein
Vegan
Unique texture
Aeration
Smooth texture
No E-number
Great drinkability
Good sensorial properties
Soy free
Egg free
Good mouthfeel
Protein claim
Dairy free
Solubility FoamingGelation
EmulsificationTexturization
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DSM and Avril collaborate to bring CanolaPRO™ to food industry
Collaboration:
• Avril’s 35-year legacy in agriculture and ability to consistently deliver high-quality agricultural supply
• DSM’s globally-recognized expertise in solutions for food and beverage
Commercial availability from first production early 2022