AMN Faba Protein Concentrate

• 67% high functional starch
• 65% high quality protein (DMB)
• Great solubility and emulsifying properties
• Sustainable crop

Produces loose gels with low elasticity, which are shear-thinning. The texture of the gels resembles vegetable and fruit purée consistency, which therefore represent a potential area of application.

The loose gel structure of FSC can be particularly interesting in food products for young children and elderly

Food application segments:

• Protein enrichment of bakery products
• Dairy products (cheese, milk and chocolate pudding)
• Egg-free mayonnaise
• Extruded and texturized products (meat analogues)
• Falafel