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2003
Poster
Titel
Lupin proteins as new functional ingredients in food formulation
Titel Supplements
Poster
Abstract
Lupin Protein "E" is an excellent emulsifying ingredient over the total range of pH 3 to 8 at a technically relevant level of concentration. Lupin Protein "F" is an ingredient with outstanding whipping properties even in the acidic pH range and in the presence of high sugar concentration. Meat products, bakery goods, delicatessen, instant emulsions, ice cream, and a number of sweets preparations have been successfully tested using lupin protein isolates instead of or at least by partially substituting of conventional protein ingredients like casein, skim milk and egg proteins. Results from basic process engineering as well as a business plan for lupin processing and marketing are available.