Solein as an ingredient
Even plants can’t compete.
A protein ingredient that contains all essential amino acids, Solein can replace the protein in virtually any food.
Protein
All the essentials of a perfect protein.
Solein is a protein source with unmatched value. In addition to protein, Solein provides a source of iron and vitamin B12, and it’s also high in fibre. Solein has a balanced amino acid profile with 43% EAA and 20% BCAA.
80%
- 43% EAA
- 20% BCAA
- Balanced amino acid profile
Fiber
10%
- 40% beta-glucans
- Combination of soluble and insoluble fibers
Fatty acids
6%
- Predominantly mono-unsaturated fatty acids, oleic acid
Minerals and vitamins
4%
- Iron (1,1g/kg)
- B12 (50μg/kg)
unique but mild flavour profile
What does it taste like?
Solein tastes like nothing you have ever tasted before. Yet, when you add it to something else, it blends into foods and makes other flavours richer. We like to say it tastes like anything.
Solein has a mild, delicately unique flavour with a pleasant note of umami. Solein rounds and balances overall taste and flavour profiles. Thanks to its mild taste, Solein can be easily matched with a wide range of flavours, in both sweet and savoury foods.
why choose solein?
Setting a new standard for nutritional protein
Dietarily, Solein is kind to all, being suitable for almost all imaginable diets. It contains no major allergens, making it suitable for free from -products. What’s more, it’s also extremely environmentally friendly, as Solein’s production is entirely decoupled from traditional agriculture.
- High in protein
- Rich in fiber
- Complete amino acid profile
- High in iron and B12
- Lactose-free
- Dairy-free
- Gluten-free
- Animal-free
- No cholesterol
- Non-GMO
- Halal and Kosher certified
catering every need
Extremely functional
We offer the food industry a unified solution that caters to virtually every imaginable meal of today. Solein® can replace protein in virtually any food. Solein’s unique agglomeration drying method produces a flowable, non-dusty powder with standard bulk density and low compressibility, making it well-suited for food industry operations and various food products.
Solein has excellent emulsification properties, which means it can help ingredients blend smoothly and stay together in a stable mixture. This is particularly useful in products like nutritional drinks, as well as mayonnaise, salad dressing, yoghurt, cheese, ice cream, and milk alternatives, allowing fat ingredients to blend effectively into products.
Solein’s extrusion performance stands out as exceptional, making it useful for creating multi-textured, indulgent protein bars and other snacks like chips.
Solein is virtaually ready-to-stir in cold water. Solein has great solubility, dispersibility, and wettability, ensuring smooth texture, uniform distribution and short mixing time. This is particularly beneficial in different kinds of Ready-to-Mix protein powders, as it allows for a creamy and consistent mouthfeel without undesirable foaming.
Solein can be used to fortify a wide range of food products with additional protein, dietary fiber, unsaturated fats, vitamins and minerals, answering the growing consumer demand for more nutritious food. The possibilities are endless, ranging from smoothies and protein bars to breakfast cereals, providing a sustainable and nutritious protein source.
Solein demonstrates exceptional performance under processing at high temperatures, including ultra-high temperature (UHT) conditions, making it an ideal ingredient for shelf-stable nutritional beverages. Achieving the desired texture, color, and appearance of the final product relies on appropriate formulation, optimized process parameters, and the inclusion of specific stabilizing systems. Solein performs well also in low temperatures, and it is also suitable for cold and shelf-stable beverages as well as frozen foods, such as ice cream.
Solein’s stability is maintained through a rigorously controlled production process, which results in its inherent shelf stability of 24 months. This enables the creation of shelf-stable that meet targeted specifications for taste, appearance, texture, nutritional value, and microbiological safety.
Solein can form a gel in the presence of an acid and in the lower pH, which makes it a useful ingredient in products like protein pudding, alternative yoghurt and cheese. The ability to form a viscous liquid in acidic conditions is essential for spoonable dairy alternatives and cheese products where acidification is a commonly used method. The curdling property also makes it possible to create non-dairy cheese products that closely mimic traditional cheese.
Solein has the ability to bind and hold water, swell, and dissolve when it comes into contact with water. These features affect how protein powder behaves in food systems and are key functional properties for protein powders.