Protein concentrates technical functionality surpasses isolates

At ALOJAS our core value is sustainability and our commitment is to work continuously to make our business sustainable in all aspects. The production of protein concentrates is more sustainable compared to the production of protein isolates. ALOJAS protein concentrates are produced through a dry separation process which does not use water and in addition consumes much less energy compared to the production of protein isolates.

More importantly, protein concentrates are not only more sustainable but technically more functional than protein isolates.

The functionality of protein concentrates is much broader than that of protein isolates, protein concentrates are fully native and not denatured making their application possibilities much wider.

Protein isolates are extracted using water, then are partly denaturized and coagulated. Thus, the functional properties of the protein isolate are altered during manufacture, which limits their application possibilities in food production.

Protein concentrates have better foaming, emulsion stability and texture creation properties compared to isolates.

Protein concentrates and protein isolates can be compared to an egg, a protein concentrate can be compared to a raw egg and a protein isolate to a partly boiled egg. A raw egg offers much wider application possibilities for food production than a boiled egg. Protein isolates are less stable and more difficult to handle in production processes compared to protein concentrate.

To achieve good organoleptic properties in plant-based products is a well-known challenge when using protein concentrates. ALOJAS has developed several technical solutions which overcome these organoleptic challenges in many applications.