Sign in
    Insights
    3/1/2021 5:00:00 AM

    Plant-Based Solutions from GPC

    In the past few years, plant-based foods have become popular for vegan, vegetarian and flexitarian diets.

    In the past few years, plant-based foods have become popular for vegan, vegetarian and flexitarian diets. Many consumers believe these diets can improve health, wellness, and sustainability of the environment. Consumers desire plant-based foods which provide a similar sensory experience to meat or animal-based proteins. When animal-based ingredients are substituted with plant-based ingredients, the texture and flavor of the foods can be compromised. Grain Processing Corporation’s starches and MALTRIN® carbohydrates can improve the texture and shelf life of plant-based foods.

    One key to a successful meat analogue, such as a mock nugget, is a texture similar to the meat product being imitated. The majority of meat analogues are marketed frozen. PURE-GEL® food starch-modified has a low hydration temperature which decreases the bake time of a mock nugget. PURE-GEL® food starch-modified also helps maintain the texture via binding and moisture management from the processing through the frozen distribution of these products to provide a satisfying bite.

    Chickpea fries and other breaded vegan products can be improved with INSTANT PURE-COTE® food starch-modified and MALTRIN® maltodextrin. The INSTANT PURE-COTE® food starch adds crispness in the fry or as part of the breading on a mock nugget. MALTRIN® carbohydrates help control browning and improve binding of a chickpea fry or nugget.

    For a savory granola bar full of plant protein, MALTRIN® maltodextrin and MALTRIN SS® dried glucose syrup can build solids, moderate sweetness, and provide a neutral flavor. MALTRIN SS® dried glucose syrup contributes reduced sugars compared to other products of a similar DE. INSCOSITY® pre-gelatinized food starch-modified improves moisture retention and shelf life in snack bars.

    In plant-based beverages, MALTRIN QD® maltodextrins can improve mouthfeel and dispersion of pea, oat, rice, and hemp proteins. MALTRIN QD® maltodextrins help control sweetness and provide a neutral flavor profile. INSCOSITY® pre-gelatinized food starch-modified adds viscosity and aids in suspension of plant proteins in beverages.

    Need solutions? GPC scientists are here to help you improve your plant-based protein application. For more information, please contact us here or at 563-264-4265.


    MALTRIN®, PURE-GEL®, INSTANT PURE-COTE®, MALTRIN SS®, INSCOSITY® and MALTRIN QD® are registered trademarks of Grain Processing Corporation.

    Related articles