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Protein extraction from starch plants

  • The need for plant-based proteins for the food industry has risen sharply in recent years

  • Proteins extracted from starch plants e.g. peas, mung beans, chickpeas and lentils, offer a variety of possibilities to meet the demand

  • The starch plants are broken down into their individual components as proteins, fibres, and starch by combining various processes

  • These components can be commercialised individually

  • The dry format, in the form of isolates or concentrates, is particularly common as it offers the following advantages to the manufacturer:
    - long shelf life
    - minimal storage area required
    - various field of application

 

The ALPMA process technology combines long-standing experience in the extraction and processing of proteins from various sources.

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