Texturizing with potato protein
Emulsification, foaming and gelation
Solanic® potato proteins are divided into two main fractions: Solanic®200 and Solanic®300, with different molecular weight and pI (iso-electric point). Both fractions combine high solubility with efficient emulsification, high foaming and good gelation, provided the conditions incl. pH are right. Solanic®200 exhibits the best solubility and thus functionality in neutral pH systems. For Solanic®300 it is the other way around: it functions best in acidic pH systems.
Potato protein in action
Below short videos give a flavor of the Solanic potato protein texturising capabilities: