GemPro Plus, which is 85% protein, brings moderate elasticity and extensibility to dough systems, according to Leawood-based Manildra. It improves the machinability of dough, especially whole grain dough, and adds firmness to pasta products. It may be used as an egg replacer and as a protein improver in baked foods.
GemPro Prime-W, which is 90% protein, helps with whipping for aeration and softness. It enhances the texture and protein content of baked foods, breakfast cereal and nutritional products. It has been shown to improve freeze-thaw stability. Possible applications include batter-type products such as pancakes, muffins and brownies as well as frostings, fillings and nutritional bars.
GemPro Prime-E, which is 90% protein, increases extensibility in dough systems, improving the machinability and relaxation of dough. Prime-E has been shown to work in applications where both the gluten network and proper sheeting characteristics are critical. The resulting dough strength prevents tearing associated with coarse ingredients like nuts and seeds.
|Brook Carson, vice-president of product development and marketing|
“The strengths of our new proteins are unique functionality and versatility of application,” said Brook Carson, vice-president of product development and marketing. “Better yet, they are truly clean label. One aspect that differentiates these products from others is the extremely clean flavor profile. Adding these proteins to a product will not have a negative impact on flavor. This allows an increased level of protein to be used when formulating high protein products.”