Plant Proteins
ProcessedOverview
Plant protein isolates and concentrates undergo solvent extraction, precipitation, and purification that removes fiber, carbohydrates, and phytochemicals. These highly processed ingredients contain 70-90% protein compared to 20-30% in whole plant sources.
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Ingredient variations
Common forms
Soy protein isolate, pea protein, wheat gluten, protein concentrates
Function
Isolated plant proteins provide concentrated protein for fortification, meat alternatives, and functional properties in manufactured foods. They enable high-protein claims without whole food bulk.
Sources
Industrial extraction uses hexane solvents, alkaline extraction, acid precipitation, and membrane filtration. Processing removes anti-nutrients but also beneficial compounds present in whole plants.
Health Considerations
Isolated plant proteins lack the fiber, minerals, and phytochemicals that moderate protein metabolism in whole plants. Processing may create lysinoalanine and other unnatural amino acid derivatives.
Regulatory
FDA regulates plant proteins as GRAS with requirements for protein quality and purity. Allergen labeling required for soy and other allergenic sources.
Products Containing Plant Proteins
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