Vegetable Proteins In Action - University of Nottingham · Vegetable Proteins In Action ... Market...
Transcript of Vegetable Proteins In Action - University of Nottingham · Vegetable Proteins In Action ... Market...
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Vegetable Proteins In ActionPaul Sheldrake,
Healy Group Application & Technical Manager
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History
1985 Present
2006: Emsland Group, Germany, partnered with Healy UK
2012: Healy China opened with a focus on nutraceuticals
2015: Healy Europe opened with a focus on industrial chemicals
2014: InnovationCentre opened
1995: Healy UK opened with a focus on food ingredients
2002: UK site expanded, built £4m distribution centre
Est. As a chemicals distributor in Ireland by CEO Maurice Healy
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Driving Innovation
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Product attribute drivers
Technical / functional needs
Development(manufacturing)
options
(PUSH)
Consumer driven (customer)
choices
(PULL)
ALWAYS looking for new & innovative solutions
Manufacturers / Partners Customers / Consumers
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Product Attribute Drivers
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Clean / Clear Label
Vegetarian / Vegan
SaltFat
SugarProtein
Fibre
Holistic approach
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Vegetable Proteins
Functionality
• Sources - processing / extraction
• Functionality of isolate
• Protein claims
• Further hydrolysis & functionality
• Flavour profile
Application
• Functional products / applications / solutions
• Snacks
• Gluten free
• Bakery
• Sauces / soups
• Emulsified products
• Sports nutrition
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Why Plant Proteins?
• Protein consumption • Plant protein benefits
80%
20%
Animal
Plant
50-60 grProtein/day
• Non- allergen product
• Non- diary product
• Gluten Free
• Good aminoacids profile
• Low calories content
• High minerals content
• Easy to digest
• Suitable for vegan
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Proteins in Food Applications
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Food technologyfunctional reasonsWater bindingEmulsificationAerationEtc.
Nutritional reason,biological valueallergic risksethical reasons
Totally different requirements
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Extraction of Pea Protein
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Emfibre EF 200Emfibre EF 60
Empro E 86Empro E 846HV
Emden ET 50
Embat EK GlutenfreeEmpro Tex 1450Empro Tex 144
Starch, modified
starch
Physical separation
Separation, temperature,
acid
Fruit water
Pea
Fibre Protein, feed
Protein, food grade
Protein texturants
PPL
Feed
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Protein, Technological Functions
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Solubility
Emulsification capacity, -stability
Aeration & Overrun, -stability
Texture & Mouthfeel,Taste
Process stability => tempe-rature, pH, shear stress
Protein
Viscosity /Gelification
Extrusion performanceWetDry
Alexandra Niemeyer
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A protein hydrolysate is a mixture of polypeptides, peptides and free aminoacids by fractioning the native protein using acids, alkalis and enzymes
Protein Poly Peptides Peptides and Aminoacids
HYDROLYSIS HYDROLYSIS
DH
Isolate => Hydrolysate
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Hydrolysate Properties
Plant based Hydrolysates
Protein Hydrolysates
Soluble protein
Quick absorption
Increase amino acids
High biodisponibility
Reduce allergency
Raw Materials Technology High Value Added Products
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Hydrolysates can be obtained by chemical or enzymatic hydrolysis
Chemical HD Enzymatic HD
Advantages
Disadvantages
Low cost of reactive agents
High cost of reactive agents
Low specificityRequire high TºIncrease salt contentProtein structure modification
High specificitySoft reaction conditionsLow salt contentImprove nutritional properties
Type of Hydrolysis
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Hydrolysates properties vs Isolates
Hydrolysates Isolates
Absorption Fast Slow
Bio Availability High Standard
Solubility Soluble Dispersible
Allergenic Very low High
Digestibility High Standard
Nutritional value Improved Standard
Molecular distribution Controlled Uncontrolled
Taste Lightly Bitter Neutral
Why Hydrolysates?
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Product ClaimsNon-Dairy
Gluten Free
Low sugars
Kosher & Halal
certifiedNon-GMO
Organiccertified
Vegan product
CLAIMS
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Vegetable Protein Functionality
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Functionality drives choice/suitability
Cost (In-Use)
Protein Level
Amino Acid Profile
Amino Acid Bio-
availability
Interaction with other materials
Emulsification
Process-ability
pH StabilityTexture/
Viscosity/ Mouthfeel
Flavour Masking
Allergen & Free-From
Taste/ Colour/ Flavour
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TexturedDry
TexturedWet
Meat Free
IsolatePowdered
LD - HydrolysatePowdered
HD - HydrolysatePowdered
Mayonnaise
Vegan Cheese
Wet & DrySoups / SaucesReady Meals
ExtrudedSnacks
Bakery
GF Bakery
Sweet Baked Goods / Snack Bars
Cereals
Beverages
Sports Nutrition
Desserts
Baby Food
Healy Group Application Examples
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Vegetable Protein in Snacks & Bakery
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Market drivers• ‘High in Protein’ claims
• Perception of healthy• Gluten free
• Added protein• Free from
• Egg, soy, dairy
Needs• Sustainable source of vegetable protein• Natural / clean label• Relevant functionality• Acceptable flavour profile
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Application Example: Protein Snacks
Increase of Empro E86
Decrease of Emgranule and Empure AKS100
Savoury Protein Snack• high protein content• crunchy texture
Other coatings=> „Breakfast cereal“
replacement
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• Embat ® EK Glutenfree: • Breadcrumbs: pea flour, starch, salt, oil
• Empro ® Tex 1450: • Protein balls: pea flour, pea protein,
starch
• Empro ® Tex 1444: • Protein balls: pea protein, potato
flakes, starch, sugar, salt
• Protein Flakes:• Flakes: pea protein, pea flour, starch,
salt, sugar
TexturatesBread crumbs
Protein snacks
Protein „cereals“
Protein flakes
Bar withprotein crisps
Fruit bar withprotein crisps
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Protein - Bar Crunchy
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Protein Bar - Soft & Creamy
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VegaPro
PLANT PROTEIN ISOLATED
KEY FACTS:- 30% plant protein content- Stimulate muscle growth- Low Calories- High Bioavailability- Good taste- Improve body recovery
APPLICATIONS:• Protein Bars• Energy Bar • Meal Replacement
NUTRITIONAL FACTSServing size : 35 g
Calories Protein Carb Fat
134 kcal 10,0 g 15,7 g 2,9 g
PROTOTYPE RECIPE• 9,5 g VegaPro Opti.• 8 mg Vitamin C• Natural flavorings• Coloring concentr.• Stevia extracts
Healthy food for healthy people
Muscle recovery
10 g Proteinper service
Low Carb
High Bio availability
HyperProteic bar
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Oryzapro Organic
PLANT PROTEIN ISOLATED
KEY FACTS:- 20% Rice organic protein content- High fiber content- Low Salt content- Suitable for vegans- Good taste- Antioxidants
APPLICATIONS:
- Protein Bars- Energy Bar - Meal Replacement
NUTRITIONAL FACTSPer 100 g product 339 kcal
Protein Carb Fat Fiber
17,6 g 42,7g 7,1 g 16,8 g
PROTOTYPE RECIPE• Oryzapro Organic• Dry dates• Agave syrup• Chia seeds• Cranberries• Vegetal fibers• Rice starch• Grape juice
Healthy food for healthy people
High fiber content
Delicious taste
7 g Proteinper service
Antioxidants
Protein Fruit Bar
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Bakery - Breads
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Glutenous bread type applications• Bread / rolls / buns• Wraps / thins / pitta• Added value breads
Protein functionality• High in protein
• 20% of energy coming from protein • (or just added)
• Often ‘high in fibre’• Flavour profile
Processing Considerations• Traditional• New / differentiated
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High Protein Wrap
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High Protein Wrap**
Water 40%
Wholemeal Flour 35%
Chickpea Flour, Haricot Bean Flour, Pea Protein, Pea Fibre
21.5%
Wheat Gluten 0.5%
Vegetable Oil, Salt 3%
Nutrition g per 100g (energy %)
Fat 4.3
Carbohydrate 32.5
Fibre 6.4
Protein 11 (20%)
Salt 0.4
Protein Source
• Flours
• Wheatflour (gluten)
• Functional flours
• Wheat gluten
• Pea protein
Functionality
• Gluten
• Dough structure
• Isolates / flours
• Additional protein
Processing • Traditional bread making
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Gluten Free Pitta**
Water 51%
Potato Starch, Tapioca Starch, Rice Starch, Rice Flour
46%Pea Protein, Buckwheat Flour, Psyllium Husk, Pea Fibre
Glycerine 1.4%
Vegetable Oil, Yeast, Salt 1.6%
Nutrition g per 100g (energy %)
Fat 1.5
Carbohydrate 34
Fibre 4.3
Protein 4.5
Salt 0.6
Gluten Free Pitta
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Protein Source
• Vegetable proteins
• Pea protein
• (Rice protein)
Functionality• Added protein
• Nutritional contribution
Processing • Gluten free bread making
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High Protein / Fibre Muffin**
Water 33.5%
Sugar, Wheatflour 23%
Soy Protein, Inulin, Milk Proteins, Egg Powder, Pea Fibre
23.5%
Chocolate Chips, Cocoa Fibre
13%
Vegetable Oil, Baking Powder, Xanthan Gum
7%
Nutrition g per 100g (energy %)
Fat 10.2
Carbohydrate 28.8
Fibre 7.3
Protein 14.9 (21%)
Salt 0.66
Sweet Baked Goods
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Protein Source
• Wheatflour (gluten)
• Soy protein
• (Dairy, egg proteins)
Functionality• Batter/cake structure
• Gas retention
Processing • Traditional cake making
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Mug Cake - Empro® E 86 HV
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Savoury/Sauces/Soups
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Market drivers• ‘High in Protein’ claims
• Perception of healthy• Gluten free & free from
• Egg, soy, dairy• Good flavour profile
• Complimenting existing flavours
Needs• Sustainable source of vegetable protein• Natural / clean label• Relevant functionality
• Solubility, emulsification• Acceptable flavour profile
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Savoury/Sauces/Soups
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Soups/sauce• Dry (packet) soups/sauces
• Instant• Cook up
• Liquid soups/sauces• Chilled/frozen
• Emulsified
Protein functionality• High in protein
• 20% of energy coming from protein, (or just added)
• Emulsification• Flavour profile
• Flavour masking
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Mayonnaise/Dressing (Emulsified)
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Protein Source
• Pea Protein
• Egg, soy, dairy free
Functionality• Emulsification
• Clean Label
Processing• Traditional mayonnaise /
dressing
High Protein / Fibre Muffin**
Vegetable Oil 49%
Water 40%
Potato Starch 3%
Pea Protein 1.5%
Sugar, Salt, Mustard, Potassium Sorbate
3%
Vinegar, Lemon Juice 3%
Nutrition g per 100g (energy %)
Fat 49.5
Carbohydrate 5.2
Fibre 0.4
Protein 1.5
Salt 1.1
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• Salad Cream 50% fat
• Pea protein is relatively
• pH sensitive
Application example:Emulsions with pea protein
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High Protein Sauce (Liquid)
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Protein Source
• Pea protein / rice protein
• Opportunity to be gluten free
• Wheat gluten
Functionality
• Added protein
• Solubility
• Neutral taste
Processing • Traditional soup / sauce
High Protein Mushroom Bouche**
Mushrooms 39%
Water, Milk, Cream, Butter, Olive Oil
54%
Pea Protein 4.8%
Onions, Garlic Puree, Stock, Sugar, Parsley, Salt, Pepper,
2%
Yeast Extract 0.2%
Nutrition g per 100g (energy %)
Fat 8.5
Carbohydrate 3.5
Fibre 1
Protein 5.8 (20%)
Salt 0.28
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High Protein Soup (Powdered)
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Protein Source
• Pea protein / rice protein
• Opportunity to be gluten free
• Wheat gluten
Functionality
• Added protein
• Solubility
• Neutral taste
Processing • Add hot water & stir
High Protein Soup**
Water 87%
Soup Mix 10.5%
Vegetable Protein 2.3%
Yeast Extract 0.2%
Nutrition g per 100g (energy %)
Fat 1.3
Carbohydrate 7
Fibre 0.3
Protein 2.6 (20%)
Salt 0.51
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Vegetable Protein in Sports Nutrition
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Market drivers• ‘High in Protein’ claims
• Perception of healthy• Bio availability of protein
• BCAAS• Allergen free from
• Egg, soy, dairy
Needs• Sustainable source of vegetable protein• Natural / clean label• Relevant functionality• Acceptable flavour profile
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Sports Nutrition / Beverages
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Applications• Protein water• Isotonic drinks• Smoothies• Soft drinks• Energy drinks
Protein functionality• Solubility• Clarity• Flavour profile
• Flavour masking
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UHT drink
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HydroRice RHS+
RICE PROTEIN HYDROLISATE
KEY FACTS:
- 100% vegetable-Suitable for lactose intolerant babies-Suitable for cow milk allergic babies-High Digestibility-No sugar added-High biological value
APPLICATIONS:• Baby milk• Comfort milk
NUTRITIONAL FACTSServing size : 100 mL
Calories Protein Carb Fat
68,1 kcal 2,0 g 7,3g 3,5 g
PROTOTYPE RECIPE• Rice Hydrolisate RHS+• Rice Maltodextrine• Rice Oil• Vitamins• Minerals• Nucleotides
Healthy food for healthy people
Rice protein
Very good taste
100% Vegetable
Similar to Mother´s milk
Infant Formula
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VITALPEP RICE - L
RICE PROTEIN HYDROLISATE
KEY FACTS:
- 100% vegetable- High Transparency and soluble- Good aminoacids profile- Immediate absorption- GMO Free, Kosher, Halal, Vegan
APPLICATIONS:• Protein water• Smoothies• Milkshakes
NUTRITIONAL FACTSServing size : 330 mL
Calories Protein Carb Fat
97 kcal 6 g 18,3 g 0 g
PROTOTYPE RECIPE• 1L H2O• 920 mg of sodium• 78 mg of potassium• 5,5 g of rice syrup• 22,5 g Vitalpep Rice L
• 2mg B1 Vitamin• 0,3 mg B6 Vitamin • 4g Lemon aroma• Food Coloring agent
Healthy food for healthy people
Minerals & Vitamins
Rice protein
100% Vegetable
Body Recovery
Protein water
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VegaPro
PLANT PROTEIN ISOLATE 80%
KEY FACTS:- 80% plant protein content- Stimulate muscle growth- Low Calories- High Bioavailability- Good taste- Improve body recovery
APPLICATIONS:• Protein shakes• Protein bars • Meal replacement
NUTRITIONAL FACTSServing size : 30 g in 300 mL water
Calories Protein Carb Fat
114 kcal 25 g 2,5 g 0,6 g
PROTOTYPE RECIPE• VegaPro• Natural flavor• Maltodextrine• Stevia• Fruit extracts• Vegetable extracts• Spirulina
Healthy food for healthy people
100% Vegetable
25 g Proteinper service
Low Carb
Protein Shake
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VegaPro Optimun
PLANT PROTEIN HYDROLISATE
KEY FACTS:- Functional- Hypoallergenic- Very good aminoacidic digestibility- High solubility- Good taste- Clean label
APPLICATIONS:• Protein Juices• Smoothies • Milkshakes
NUTRITIONAL FACTSServing size : 330 mL
Calories Protein Carb Fat
40 kcal 6 g 1,0 g 1,0 g
PROTOTYPE RECIPE• 330 mL H2O• 9,5 g VegaPro Opti.• 8 mg Vitamin C• Natural flavorings• Coloring concentr.• Stevia extracts
100% Vegetable
6 g Proteinper service
Delicious taste
Protein juice
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Product Application – Protein Choices
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Protein Functional
Needs
• Protein level
• Solubility
• Amino acid profile
• Allergen(s)
• Texturizing
• Emulsifying
• Flavour
Processing
• Current process
• Adapted process
• New process
Traditionally used
Vegetarian
Allergen free
Non-protein alternatives
Functionality drives choice/suitability
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Partners
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Free-From Solutions
More application examples
Reduced Solutions
Salt, sugar, fat
Flavour Enhancement
Yeast extractsNatural products
Shelf-life extension
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Thank YouAny Questions?Dr Paul Sheldrake,
Healy Group Application & Technical Manager
+44 (0) 7826 853 169