Weizenproteine - Pflanzliche Proteinquelle
Veganer, Vegetarier, Flexitarier - immer mehr Menschen möchten sich bewusst ohne oder mit weniger Fleisch und tierischen Produkten ernähren. Die Nachfrage nach Proteinalternativen auf Pflanzenbasis steigt. Für diese Wachstumsmärkte bietet UNIFERM Food Solutions hochfunktionelle Weizenproteine an.
Weizenprotein weist besondere Vernetzungs- und Struktureigenschaften auf und eignet sich deshalb hervorragend für vielfältige Produkte, die auch ohne Fleischanteil bestens schmecken und einen nachhaltigen Beitrag zu einer ausgewogenen Ernährung leisten.
Nutzen Sie unsere leistungsstarken Weizenprotein-Compounds und begeistern Ihre Kunden mit innovativen und wohlschmeckenden Lebensmitteln.
Weizenproteine
Die Weizenproteine von UNIFERM Food Solutions enthalten einen sehr hohen Proteingehalt und zeichnen sich durch sehr gute, spezifisch definierte Vernetzungs- und Struktureigenschaften aus. Die fleischähnliche Textur bietet eine vielseitige Anwendung bei der Extrusion. Das Rückschrumpfungsverhalten kann individuell angepasst werden.
Im Vergleich zu anderen pflanzlichen Proteinen verfügen Weizenproteine von UNIFERM Food Solutions darüber hinaus über hervorragende sensorische Eigenschaften. Durch Ihre Neutralität in Geschmack und Geruch sind sie vielseitig einsetzbar und auch höher dosierbar.
Nutzen Sie die technologisch wirksamen Qualitäten unserer Weizenprotein-Compounds als Single-Ingredient oder als funktionalen Mix. Damit definieren Sie gezielt die Textur, den Biss und das Mundgefühl Ihres Produktes.
Eigenschaften:
- Hoher Proteingehalt
- Sehr gute Wasserbindung
- Definiert texturgebend
- Kein Off-Flavour
- Sojaalternative
- GMO-frei
Anwendungsgebiete:
Vegetarische/vegane Burger, Schnitzel, Nuggets, Füllungen für Snacks, Teigwaren, Pizzabeläge, Fischersatz, Molkereiprodukte, Brot und Backwaren, Tier- und Haustierfuttermittel
Lesen Sie weiter hier: FLEISCH- und FISCHALTERNATIVEN PETFOOD
Finden Sie hier die passende Weizenprotein-Lösung für Ihr Produkt
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- Proteinanreicherung
- Emulsionen
- Textureinstellung
- Vegane Aufstriche
Technologische Wirksamkeit:
Expansionsverhalten
(Extrusion)+ Rückschrumpfungsverhalten + Emulgierend +++++ Vernetzung/Faserausbidlung + Wasserbindungsvermögen +
Anwendungen:
- Proteinanreicherung
- Emulsionen
- Textureinstellung
- Vegane Aufstriche
Technologische Wirksamkeit:
Expansionsverhalten (Extrusion) |
+ |
Rückschrumpfungsverhalten | + |
Emulgierend | +++++ |
Vernetzung/Faserausbidlung | + |
Wasserbindungsvermögen | + |
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- Proteinanreicherung
- Textureinstellung
- Vegane Aufstriche
- Veganer Aufschnitt
Technologische Wirksamkeit
Expansionsverhalten
(Extrusion)+ Rückschrumpfungsverhalten + Emulgierend + Vernetzung/Faserausbidlung + Wasserbindungsvermögen +++++
Anwendungen:
- Proteinanreicherung
- Textureinstellung
- Vegane Aufstriche
- Veganer Aufschnitt
Technologische Wirksamkeit
Expansionsverhalten (Extrusion) |
+ |
Rückschrumpfungsverhalten | + |
Emulgierend | + |
Vernetzung/Faserausbidlung | + |
Wasserbindungsvermögen | +++++ |
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- Proteinanreicherung
- Emulsionen
- Textureinstellung
- Vegane Aufstriche
Technologische Wirksamkeit
Expansionsverhalten
(Extrusion)++ Rückschrumpfungsverhalten ++ Emulgierend + Vernetzung/Faserausbidlung ++ Wasserbindungsvermögen +++
Anwendungen:
- Proteinanreicherung
- Emulsionen
- Textureinstellung
- Vegane Aufstriche
Technologische Wirksamkeit
Expansionsverhalten (Extrusion) |
++ |
Rückschrumpfungsverhalten | ++ |
Emulgierend | + |
Vernetzung/Faserausbidlung | ++ |
Wasserbindungsvermögen | +++ |
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- Proteinanreicherung
- Textureinstellung
- Extrudate: TVP (textured vegetable protein) und HMEC (high moisture extrusion cooking)
- Veganer Aufschnitt
- Burger-Patties
Technologische Wirksamkeit:
Expansionsverhalten
(Extrusion)++++ Rückschrumpfungsverhalten ++++ Emulgierend + Vernetzung/Faserausbidlung ++++ Wasserbindungsvermögen ++++
Anwendungen:
- Proteinanreicherung
- Textureinstellung
- Extrudate: TVP (textured vegetable protein) und HMEC (high moisture extrusion cooking)
- Veganer Aufschnitt
- Burger-Patties
Technologische Wirksamkeit:
Expansionsverhalten (Extrusion) |
++++ |
Rückschrumpfungsverhalten | ++++ |
Emulgierend | + |
Vernetzung/Faserausbidlung | ++++ |
Wasserbindungsvermögen | ++++ |
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- Proteinanreicherung
- Textureinstellung
- Extrudate: TVP (textured vegetable protein) und HMEC (high moisture extrusion cooking)
- Veganer Aufschnitt
- Burger-Patties
Technologische Wirksamkeit:
Expansionsverhalten
(Extrusion)+++++ Rückschrumpfungsverhalten +++++ Emulgierend + Vernetzung/Faserausbidlung +++++ Wasserbindungsvermögen +++++
Anwendungen:
- Proteinanreicherung
- Textureinstellung
- Extrudate: TVP (textured vegetable protein) und HMEC (high moisture extrusion cooking)
- Veganer Aufschnitt
- Burger-Patties
Technologische Wirksamkeit:
Expansionsverhalten (Extrusion) |
+++++ |
Rückschrumpfungsverhalten | +++++ |
Emulgierend | + |
Vernetzung/Faserausbidlung | +++++ |
Wasserbindungsvermögen | +++++ |