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SOLANIC Potato Proteins – Nature’s Vegetal Answer to Animal Proteins
 
  • Solanic offers highly functional native potato protein isolates which, depending on the application, exceed the best animal or vegetable proteins currently on the market.
  • Solanic’s ’clean label’ potato proteins are vegetal, natural and require no allergen or
    E-number declaration.
  • This unique combination of high performance and ’clean label’ offers great potential for innovation in new product development and texture creation.
 
 
'Clean Label' Solution
  • Natural, native potato proteins
  • No allergen declaration
  • No E-number
  • Suitable for all vegetarian and vegan claims
  • Kosher (for passover) / Halal approved
 
Unique Functionality
  • Excellent emulsifying capacity
  • Powerful gelling ability
  • High foaming power
  • Good waterbinding
  • Great texture stability
 
 
  • Processed meat & fish products
  • Meat-free analogues
  • Gluten-free bakery
  • Mayonnaise and dressings
  • Ice cream
  • Wine clarification
 
Processed meat & fish products:
In frankfurters, pate and luncheon meat, the unique combination of emulsifying and gelation of Solanic’s potato proteins yields very stable products, with excellent texture and mouthfeel. The dose required compared to caseinates is 30-50% lower, creating cost-effective, allergen-free opportunities. In formed cooked products such as hamburgers and meat balls, a stable and firm texture is achieved, with reduced cooking loss of both moisture and fat.   Sausage image
 
Meat analogues:
100% vegetarian & vegan solutions can be offered to suit customers seeking alternatives to animal proteins like egg albumen. Also allergenic proteins like wheat gluten or soy are successfully replaced.   Meat image
 
Gluten-free bakery:
The use of Solanic’s potato proteins helps to improve crumb volume and softness. It also restores the nutritional protein balance of gluten-free bakery products, often deficient compared to wheat-based products.   Bread image
 
Mayonnaise and dressings:
Total egg replacement is possible, based on the exceptional emulsification capability of one Solanic potato protein fraction, a low-pH stable protein. All-vegetal emulsified sauces are possible, with cost-in-use savings potential.   Sauce image
 
Ice cream:
The combination of excellent foaming, emulsifying and gelling make Solanic’s potato proteins just the job for ice cream. An all-vegetable ice cream is now easy to develop – containing no milk-derived components, and with good melt-down resistance.   Ice cream image
 
Wine clarification:
The ideal ’clean label’ fining agent for wines and fruit juices, the allergen-free alternative to egg, fish, gelatin and dairy proteins. These are currently under discussion ref. Directive 2007/68/EC on allergen labelling!   Wine image