PerfectaSOL® potato protein
High-quality emulsifying, foaming and gelling performance across food applications.
PerfectaSOL® proteins are extracted from non-GMO potato varieties and combine exceptional texture functionality with low allergenicity. This combination sets them apart from soy, milk, egg and wheat proteins, which carry notifiable allergen status. It also differs from rice, maize or pea proteins, which have limitations in solubility and functionality. PerfectaSOL® proteins replace high-quality animal proteins including caseinates, whey protein isolate, gelatine, egg white and egg yolk across a wide range of applications.
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Innovation and information
From ice cream to meat alternatives
PerfectaSOL® potato proteins are suited to a wide range of food applications. Their emulsifying properties make them ideal for dressings, sauces and dairy-free cheese. Their foaming functionality supports confectionery toppings and egg-free bakery products. Their gelling behaviour delivers texture and binding in meat substitutes and processed meat. In dairy alternatives and ice cream, they replicate the mouthfeel and stability of animal proteins without the allergen declaration.
“Getting mouthfeel right in formulation is one of the biggest challenges in dairy. Through our work in texture science and a broad portfolio of solutions, we’ve identified approaches that consistently deliver consumer-preferred mouthfeel experiences.”Meleknur Tüzün Global Segment Manager Dairy, Avebe
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Frequently asked questions
Match the functionality of animal proteins with potato
Potato proteins match the emulsifying, foaming and gelling performance of caseinates, whey and egg. They also allow for a vegan and allergen-free clean-label credential that animal proteins can never offer. Talk to our experts about the right protein fraction for your application.
