CanolaPRO Rapeseed/Canola Protein Turning a by-product into a - - PowerPoint PPT Presentation

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CanolaPRO™ Rapeseed/Canola Protein

Turning a by-product into a highly valuable food ingredient January 2020

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Plant-based protein is the leading topic in food

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Canola/rapeseed composition

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15% hull 85% kernel

Proteins 21% NPE’s 18% Fibre 6% Ash 6% Fat 49% 12% 12S Cruciferins 2% 7S Oleosins 7% 2S Napins

kernel

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Mild processing ensures a native protein

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Solvent-free oil extraction process

• Solvents have a denaturing effect on

proteins, resulting in a decreased nutritional and functional value No high temperatures

• Lower temperatures used to preserve

protein value No pH extremes

• pH extremes boost undesired reactions,

resulting in negative effects on taste and color

Loss of functionality Good functionality Unfolded protein Native protein Solvent Temperature Shear pH Pressure

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CanolaPRO™: Exceptional characteristics and functional properties

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CanolaPRO™

• Non-GMO
• Solvent-free
• Gluten-free

Functional

• Bland/neutral taste
• High solubility, also at low pH
• High foaming and emulsifying capacity

Anti-nutritional factors

• Low levels of phytate,

glucosinolates and phenolics

Component Spec Protein Kjeldahl N= 6.25 > 90% Fat < 2% Ash < 4% Carbohydrates < 7% Phytate < 1.5% Glucosinolates < 1 µmol/g Phenolics < 4 mg/g

Canola protein isolate

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DIAAS values of different proteins CanolaPRO™: High nutritional value

6 (AA) = 1st limiting AA

All proteins were processed representing end applications

25 50 75 100 125 Whey CanolaPRO™ Soy Pea Rice

(His) (Lys) (SAA) (SAA) (Lys) Excellent protein quality Good protein quality

3 - 10 y

based on recommended AA scoring pattern for an older child, adolescent, adult (FAO, 2013)

No protein quality claim

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Protein solubility

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100% 2 4 6 8 10 N-solubility pH Potato

Unique plant protein: highly soluble over a broad pH range

Whey CanolaPROTM Soy Pea 7

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Foaming with CanolaPRO™ vs Egg White Protein

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0% 500% 1000% 1500% 2000% 2500% 3000% 3500% 0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100% 100% EWP 50% : 50% 100% CanolaPRO Foam capacity Foam stability

Egg white protein CanolaPRO™ CanolaPRO™ Meringue

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Sensory

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Comparison Almond milk (0.5% protein) and fortified CanolaPRO™ (3.5%)

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fullness creamy thick astringent powdery/chalk bean intensity

Almond milk (0,5% protein) Almond milk fortified with CanolaPRO™ (3,5% protein)

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From functionality of CanolaPRO™ to consumer benefits

10 Clean flavor / taste Complete protein Vegan Unique texture Aeration Smooth texture No E-number Great drinkability Good sensorial properties Soy free Egg free Good mouthfeel Protein claim Dairy free

Solubility Foaming Gelation Emulsification Texturization

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DSM and Avril collaborate to bring CanolaPRO™ to food industry

Collaboration:

• Avril’s 35-year legacy in agriculture and ability to consistently

deliver high-quality agricultural supply

• DSM’s globally-recognized expertise in solutions for food and

beverage Commercial availability from first production early 2022