Lentil Protein Concentrate 60%
Red Lentil Protein Concentrate (60%) is a plant protein product that concentrates protein to approximately 60% by removing some carbohydrates, fats and ash from red lentils through physical or mild chemical methods such as wet extraction and membrane filtration.
Product Details
Definition
Red Lentil Protein Concentrate (60%) is a plant protein product that concentrates protein to approximately 60% by removing some carbohydrates, fats and ash from red lentils through physical or mild chemical methods such as wet extraction and membrane filtration. Compared with isolated protein (with a protein content of over 80%), concentrated protein retains more natural nutrients (such as dietary fiber and minerals), and has a lower production cost. It is suitable for the fields of food, sports nutrition and special diets.
Characteristics
- High protein and balanced nutrition: Protein content ≥60%, rich in essential amino acids such as lysine and arginine, while retaining iron, magnesium, zinc and B vitamins found in lentils.
- Hypoallergenicity: Compared with soy or wheat protein, lentil protein has a lower allergenicity and is suitable for sensitive individuals.
- Sustainability: Lentil cultivation requires less water, can fix nitrogen and improve soil quality, and its carbon footprint is much lower than that of animal protein.
- Emulsifying property: Natural emulsifying effect, suitable for sauces and plant-based dairy products.
- High fiber: Retains dietary fiber (about 5-8%), promoting intestinal health.
Function
Food Industry
• Meat product alternatives: Used in vegetarian burgers, sausages, etc., providing a texture and chewiness similar to meat.
• Baking and snacks: Enhance protein content and improve product structure (such as protein bars, gluten-free bread).
• Sports nutrition: As a plant protein supplement, it supports muscle repair (it needs to be combined with other protein sources to make up for the deficiency of sulfur-containing amino acids).
Special Diet
• Infant and toddler complementary foods: The hypoallergenic nature makes it suitable for early complementary food introduction.
• Meal replacement products: High protein and high fiber combination to enhance satiety.
Typical Ingredients
|
Protein |
60% (dry basis), containing 18 kinds of amino acids, with a relatively high lysine content. |
|
Carbohydrates |
20-25% (including 5-8% dietary fiber). |
|
Fat |
≤3%, mainly unsaturated fatty acids. |
|
Minerals |
Iron (about 8mg/100g), magnesium, potassium, etc. |
|
Anti-nutritional factors |
The contents of phytic acid and lectin are significantly reduced after processing. |
Application Scenarios
- Ready-to-eat foods: Protein shakes, plant-based yogurt.
- Functional foods: Hypoglycemic and antihypertensive peptide products (further hydrolysis required).
- Feed substitution: Partially replace fish meal or soybean meal, used as feed for aquatic products and young livestock.
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