Rapeseed Protein
Rapeseed is an excellent source of protein at par with many animal proteins and superior to most of them with more than 100% of the essential amino acids required, for both adults and children. The Rapeseed protein we offer is extracted from the finest rapeseeds; they have a high absorption capacity as well as emulsification capacity. These proteins are ideal for developing food products with claims such as GMO free, Organic, Vegetarian, etc.
Rapeseed protein’s good emulsification property can be utilized to make mayonnaise. It can also be used in baked products since it has good oil absorption and gelling property. Enzymatic Hydrolyzed Vegetable Protein (e-HVP) made from rapeseed can be used as a flavor to impart an umami taste since it is a good source of natural glutamic acid.
Rapeseed Protein Advantages
- NON GMO
- High Oil Abosrption Capacity
- High Protein Solubility
- High Emulsification Capacity
Rapeseed Protein Applications
- Beverages (Protein Shakes)
- Mayonnaise
- Meat Extenders
- Soups
Functionality
| Functionality | Soy Protein | Rapeseed Protein |
|---|---|---|
| Water Absorption (g/g) | 2.75 | 2.1 |
| Oil Absorption (g/g) | 0.96 | 1.13 |
| Foaming Capacity (%) | 25 | 24 |
| Foaming Stability (%) | 35 | 47 |
| Protein Solubility (%) | 31(pH 11) | 70 (pH 10) |
| Emulsification (%) | 75 | 94 |
| Emulsification Stability (%) | 77 | 94.1 |
| Least gelation Protein (%) | 14 | 25 |
Soy Protein
| Amino Acid | mg/g |
|---|---|
| Histidine | 23 |
| Isoleucine | 40 |
| Leucine | 54 |
| Valine | 38 |
| Lysine | 30 |
| Methionine | 9 |
| Phenylalanine | 32 |
| Threonine | 24 |
| Tryptophan | 10 |
Rapeseed Protein
| Composition | Values (%) |
|---|---|
| Energy | 377Kcal/100g |
| Fat | 3-4% |
| Carbohydrates | 10-15% |
| Protein | 70-75% |
| Moisture | 5-10% |
| Ash | <3.0% |