Potato protein replacing egg whites in pasta
In quality egg pasta Solanic® proteins can be used to replace the functionality of egg whites. The thermal gelation of potato proteins provides binding and improved bite.
The texturing effect can also be used for gluten-free pasta where high-protein flour (durum or semolina) is replaced by the right formulation of Solanic®As no standard ‘one-size-fits-all’ solution exists, tailored recipe development in combination with other ingredients is required. Gluten-free pasta is one of many potato protein gluten-free food applications. With Solanic®, pasta obtains the right binding and bite.