Company: Burcon
Website: Visit
Country: Canada
Contact: 604-733-0896
Puratein® has enormous potential in a wide variety of food systems.
Puratein® is a Canola protein isolate comprised mainly of globulin proteins. The functional properties of Puratein® include emulsification, gel formation, thickening, formation of heat-stable foams, and water- and ingredient-binding. Applications for Puratein® include dressings and sauces, meat substitutes, baked goods and protein bars, among many others.
| Application | Puratein's function |
|---|---|
| Dressing & Sauces | Emulsifying, Thickening |
| Meat Substitutes | Gelling, Binding |
| Baked Goods | Aeration, Binding |
| Bars | Nutrition, Protein Fortification |
Puratein® is an excellent emulsifier.
Puratein® can form opaque, heat-induced gels.
Puratein® has moderate foaming ability and is able to retain air when baked.
Puratein® also has moderate water-binding ability.
Puratein® can be used as an ingredient binder.
Puratein® is bland, with no off flavours.
