PROTEIN-BASED INGREDIENTS

Collagen Peptides

one of the materials that make up
cartilage, bone & skin

versatile source of protein

promote the health of bones & joints, contribute
to beautiful skin

contain greater then 90% protein, made from
bovine, porcine or marine sources

can be used for dietary supplements, foods, beverages
& cosmetics

Gelatin

obtained by boiling skin, tendons, ligaments
and/or bones with water

usually obtained form cows or pigs

plant-derived gelatin: agar & carrageenan

comes in sheets or powder

add to certain meats to prevent them from drying out
& give them an attractive glaze

used to make gelatinous desserts, gummy candies,
yogurt & marshmallows

useful for thickening, emulsifying, binding
& adhesive properties

can be used for weight loss & for treating
osteoarthritis, rheumatoid arthritis and brittle
bones

Ancient Grains Flour

ancient grains are plants cultivated since antiquity that have remained unchanged over time

have reputation as a healthy alternative to conventional, processed grains

ancient grain types include: amaranth, barley, buckwheat, chia, einkorn, emmer, farro, fonio, freekeh, Job's Tears, khorasan or kamut, millet, quinoa, sorghum, spelt, teff, wild rice

ancient grains can be ground into flour for making leavened & unleavened breads

also used to make fermented & unfermented flat breads & pastas

Pea Proteins

a supplement made by extracting protein from yellow peas

used to increase the protein content of smoothies & shakes

high-quality protein & great source of iron

Pulse Flours

made from pulses, which are the edible seeds of legumes

canned or dry beans, chickpeas, lentils, lupin beans and multiple varieties of peas

made by grinding or milling whole pulses into flour, and nothing is removed during the milling process

gluten free

low fat

have higher level of micronutrients

Soy Flours

made by grinding roasted soybeans into a powder

two kinds of soy flour

natural or full-fat soy flour

contains the natural oil that are found in the soybean

defatted soy flour

the oils are removed during processing

rich in vitamins, minerals, isoflavones & lecithin

Soy Grits

coarse ground of cleaned, toasted defatted whole soybeans

the toasting brigs out their pleasant, nutty flavor

high in fiber & protein, low-carb alternative to yellow & white (hominy) corn grits

Soy Protein Concentrate

made by removing a portion of the carbohydrates (sugars) from dehulled and defatted soybeans

retains mist of the fiber of the original soybeans

widely used as functional or nutritional ingredient in a wide variety of food products

baked foods, breakfast cereals and in some meat products

in meat and poultry products, to increase water & fat retention and to improve nutritional values

Soy Protein Isolate

made from defatted soy meal by removing most of the fats & carbohydrates, yielding a product with 90% protein

used in food industry for nutritional, sensorial & functional reasons, water & fat absorption and adhesive

snacks, meal replacements, breakfast cereals, energy & protein bars, baked goods, ice cream

Vital Wheat Gluten

super-powered flour that is all gluten and very little starcg

made from wheat flour that has been hydrated to activate the gluten and the processed to remove everything except gluten

Wheat Protein Isolate

dietary supplement that is rich in protein and low in carbohydrates & fats

a suitable alternative to another popular protein supplement, whey

not made from dairy products

low calorie

Casein

a complete protein that contains all the essential amino acid required by the body

a white-coloured solid with no taste

a milk protein that's produced by mammals: human breast milk consists of 40% casein & 60% whey, cow's milk protein is 80% casein and 20% whey

used as a protein supplement

Caseinate

usually sodium or calcium casienate

used more often than casein since it is more soluble than casein

used as an emulsifier or humectants in meat products

a good source of proteins, foam stabilizers or an ingredient in milk or cream subtitutes

Milk Protein Concentrate

any type of concentrated milk product that contains 40-90% milk protein

contains micellar casein, whey protein and bioactive proteins in the same ratio found in milk

typically made from skim milk resulting in fat levels of less than 3%

ideal for a large range of applications, cheese products, cultured products, dairy-based beverages. weight management products

Milk Protein Isolate

obtained by the partial removal of sufficient non-protein constituents (lactose & minerals) from skim milk

contains 90% or more protein by weight

contain casein & whey proteins in their original proportion found in the milk, without combining separately produced casein (caseinate) & whey protein

has very high amino acid composition which makes it is ideal for use in protein bars & meal replacement powders

Whey Protein Concentrate

derived from milk

low in fats & carbohydrates

percentage of WPC depends on how concentrated it is

lower end contain about 30% protein, higher end contain about 80% protein

Whey Protein Isolate

derived from milk

the further process of whey protein

contains the highest amount of protein

can be virtually lactose free, carbohydrate free, fat free and cholesterol free