Puratein® has excellent functional attributes ideal for applications in baked goods, protein cereal bars, dressings and sauces and meat substitutes.

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’s Function

Dressing & Sauces Emulsifying, Thickening
Meat Substitutes Gelling, Binding
Baked Goods Aeration, Binding
Protein Bars Nutrition, Protein Fortification

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 flavours.