Solanic isolates different protein fractions, each of which provide distinctive functionality depending on process (e.g. pH) and end product requirements. Based on their excellent solubility, Solanic potato proteins offer superior emulsifying, foaming and gelling properties. They have shown to be able to substitute high-value animal proteins like caseinate, whey protein isolate, egg albumen and egg yolk, in various confectionery, meat and dressing products.

In specific applications, there is potential to remove undesired ingredients such as phosphates, hydrocolloids with E-numbers or gelatin from the label.