SunImpex > Products > Plant Based Protein > Lentil Protein

Lentil Protein

Advantages

  • Non-GMO
  • Bland Flavour Profile
  • Excellent Amino Acid Profile
  • High Oil Absorption Capacity
  • Non-Allergen
  • High Gelation
Applications Baked Products | Energy Bars| Gravies | Ice Creams | Meat Extenders | Protein Fortified Beverages | Soups

    Functional Attributes

    Functionality Soy Protein Lentil
    (Reference) Protein
    Water Absorption (g/g) 2.75 2.1
    Oil Absorption (g/g) 0.96 1.9
    Foaming Capacity (%) 25 70
    Foaming Stability (%) 35 38
    Protein Solubility (%) 31(pH 11) 85 (pH 10)
    Emulsification (%) 75 55
    Emulsification Stability (%) 77 78
    Least Gelation Protein (%) 14 12

    Essential Amino Acid Profile

    Amino Acids Mg/g
    Histidine 24
    Isoleucine  39
    Leucine 60
    Valine 45
    Lysine 50
    Methionine 8
    Phenylalanine 54
    Threonine 29
    Tryptophan 9
     

    Nutritional Profile

    Composition Values
    Energy 377 Kcal/100g
    Fat <1.0%
    Carbohydrates 20-25%
    Protein 70-75%
    Moisture 5-10%
    Ash <3.0%
     

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