Naturally present proteins are extracted and isolated from non-genetically modified potatoes and named Solanic®. Due to the unique characteristics of the potatoes, each protein fraction provides distinctive functionality depending on process and end product requirements.
A clean label texturizing potato protein for plant-based products.
Potato proteins provide all the required texturising functionality, like gelation and emulsification for manufacturers seeking alternatives to animal proteins or E-number additives like methylcellulose: in burgers and nuggets Solanic® replaces egg albumen, to give the right binding and bite. In vegan ‘sausages’ Solanic® is able to give a stable emulsion and a good elastic texture, in combination with the right starch and/or hydrocolloids.
Naturally present proteins are extracted and isolated from non-genetically modified potatoes and named Solanic®. Due to the unique characteristics of the potatoes, each protein fraction provides distinctive functionality depending on process and end product requirements. A clean label texturizing potato protein for plant-based products.
