Taste and solubility: Cargill pea protein product boasts ‘high flexibility’ for product innovation
Cargill launched its Radipure pea protein in January this year, with the hope of extending into various product categories across the Asian protein market, claiming this ingredient to be exceptionally flexible for usage in new product formulations as a result of its neutral flavour and high solubility.
The peas used in this product are produced in China, and the processing technology that the firm created to maximise neutral taste and high solubility was also developed locally.
“Generally, pea protein has a ‘beany’ taste when it is added to most finished product formulations, and if solubility is not high enough, there would be residue that sinks to the bottom of products such as high-protein drinks,” Cargill Texturising Solutions Managing Director and Go To Market Director for Food Ingredients Franck Monmont told FoodNavigator-Asia.
“With this new processing technology we’ve developed, we’ve solved these problems. The special tech covers areas like homogenisation and extraction, and allows the extracted protein very high solubility [so it won’t leave residue] as well as a low, neutral flavour so it is easy to formulate new finished products.
“This neutral, low taste profile is very important for product formulation, because if the protein carries any off-taste, this will need to be masked with other flavours, which carries another set of challenges."
Read the full story here.
