NaProFood is producer of functional lupin proteins and gluten free lupin flour.

Food ingredients from lupins are applied e. g. in meat and bakery products, in sweets, ice cream, sauces. Lupin, lupins, lupin protein, lupin proteins, plant proteins, protein, lupin flour, gluten free, meat products, bakery products.
NaProLup ingredients in pasta bakery and meat products
     
meat with NaProLup ingredients  

NaProLup ingredients in meat products.

In many countries plant proteins are used in meat preparations in order to improve technology and quality and to reduce costs of those products. It is important to know that plant proteins are not able to cross-link with each other during heating ("gel formation") like fresh (not pre-heated) meat proteins do. Their impact is different.

Lupin proteins, in particular, act in meat preparations as a structure and texture stabilizer on the basis of synergistic impact with meat components and added ingredients like gums, hydrocolloids and phosphate.

One or several of the following properties are responsible for successfully using NaProLup protein concentrates in meat preparations:

  • emulsifier for free animal fat
  • binder for added water/ice
  • meat juice absorber
  • matrix binder for larger meat particles ("sticking" effect)
  • softener and creaminess promoter in spreadable sausages
  • dry-out controller and accelerator in dry/fermented sausages
  • gel strengthener and syneresis inhibitor in cooked sausages

For more information about application in cooked sausages, click here (coming soon).
For more information about application in fermented sausages, click here (CCS_8)