Tag: Protein functionality

The water holding capacity (WHC) of pea protein is highly variable, with scientific studies reporting values ranging from 1.2 to 6.0 g of water per gram of protein, depending on factors such as the extraction method and the pea's genotype. This functional property is crucial for a wide range of food applications, from beverages to meat analogues.

Proteins are the workhorses of food science, influencing the texture, stability, and sensory attributes of countless products. This versatility depends on understanding and manipulating the functional properties of proteins, which dictate their behavior during processing and consumption.

Did you know that soy protein isolate is one of the purest plant-based protein sources available, containing a minimum of 90% protein on a moisture-free basis? This exceptional purity and versatility is why food manufacturers incorporate it into a wide array of products.