Puratein

Puratein has enormous potential in a wide variety of food systems.

Puratein® is a Canola protein isolate comprised mainly of globulin proteins. The functional properties of Puratein® include emulsification, gel formation, thickening, formation of heat-stable foams, and water- and ingredient-binding. Applications for Puratein® include dressings and sauces, meat substitutes, baked goods and protein bars, among many others.

Puratein is an excellent emulsifier.
Puratein can form opaque, heat-induced gels.
Puratein has moderate foaming ability and is able to retain air when baked.
Puratein also has moderate water-binding ability.
Puratein can be used as an ingredient binder.
Puratein is bland, with no off flavors.