NaProLup ingredients in pasta products.

Pasta and noodles are traditionally prepared by using whole egg, egg yolk or/and gluten proteins for binding and structure forming purposes.

NaProLup ingredients (lupin flours as well as protein concentrates) can replace egg proteins in pasta and noodles formulation partially as well as totally.

As an indication, egg constituents will be replaced according to its dry matter composition (i.e. egg yolk protein ca. 1/3 of egg yolk dry mass) by lupin protein, and egg yolk fat (ca. 2/3 of egg yolk dry mass) by vege-oil which will be emulsified together with added water and NaProLup of the appropriate type. Lupin nutritional fibres which are an integral part of the NaProLup flour as well as of the protein concentrate types act as a texture enhancer (more "bite") and allow at the same time to raise water concentration up to a certain amount.

In gluten free pasta formulation, NaProLup gluten free protein type has proven to be a substantial ingredient for superior quality products.