Applications of New Lupine Protein Derivates as Alternative Protein Sources in Meat Analogs

Authors:
B. Herskowitz, Rodica Segal
Abstract:
A detailed analyze was performed for 2 commercial lupine protein derivates from 2 lupins producers: Kerry and Soya Austria and 3 commercial soy proteins from 2 soys producers: Solae, and Solbar trying to find solutions and applications of new protein derivates as alternative protein sources in meat analogs to make a novel based vegetarian sausage free of lactose, chemical colors, GMO, nitrates and cholesterol. In this article we found the best mode for using a new lupine protein source (PROLU 100) as a functional ingredient, which can replace the soy protein source (SOLCON S 100).
Location
300645-Timisoara, Calea Aradului 119, Romania
Phone
Tel: +40-256-277423
Fax: +40-256-277326
E-mail
nico_hadaruga@yahoo.com
info@journal-of-agroalimentary.ro
Copyright © 2022 Journal of Agroalimentary Processes and Technologies