Read Microsoft Word - 080128 - Bulletin NUTRALYS pea protein.doc text version

NUTRALYS pea protein

The good-foryou protein

®

CONTENTS

CONTENTS.................................................................................................................2 INTRODUCTION .........................................................................................................3 Protein, from the Greek "protos" (first / at the origin). ...................................................... 3 WHY USE VEGETABLE PROTEIN INGREDIENTS?.................................................4 Role of protein .......................................................................................................................... 4 Vegetable protein as an ingredient ......................................................................................... 4 Vegetable protein to feed the world........................................................................................ 5 Legume protein........................................................................................................................ 5 Vegetable protein enrichment ................................................................................................. 6 WHAT IS NUTRALYS®? .............................................................................................7 Raw material............................................................................................................................. 7 Process ....................................................................................................................................... 7 Composition of NUTRALYS®................................................................................................ 8 Regulatory and certification status......................................................................................... 8 Packaging .................................................................................................................................. 8 WHY USE NUTRALYS®? ...........................................................................................9 Technological advantages ........................................................................................................ 9 Nutritional benefits................................................................................................................. 12 NUTRALYS® for sustainable food ...................................................................................... 16 NUTRALYS® RANGE & APPLICATIONS ...............................................................18 TO CONTACT US .....................................................................................................19

NUTRALYS® pea protein

29/02/2008

2

NUTRALYS® pea protein is the new range of vegetable protein ingredients developed by ROQUETTE for food industries. It unites: · · · · · A safe and clearly identified origin and process A high level of functionality Great nutritional benefits Ease of use Respect for the environment

INTRODUCTION

PROTEIN, FROM THE GREEK "PROTOS" (FIRST / AT THE ORIGIN).

Proteins made possible the first biochemical reactions in living cells, at the origin of life. Proteins are required for the structure, function, and regulation of the body's cells, tissues, and organs; each protein has unique functions. Examples are hormones, enzymes and antibodies. PEA, one of the oldest sources of food in Europe, combines energy from starch and protein, for human nutrition. With NUTRALYS® PEA protein, ROQUETTE opens a new future for PEA by offering a large number of formulation opportunities.

NUTRALYS® pea protein

29/02/2008

3

WHY USE VEGETABLE PROTEIN INGREDIENTS?

ROLE OF PROTEIN

Proteins, of both animal and vegetable origin, are key constituents of our food. Human needs increase with age 0.83 g / kg of bodyweight / day for adults 1 g / kg of bodyweight / day for seniors and activity (at least 1.3 g / kg of body weight / day for sportsmen and women). Among food ingredients proteins are one of the fastest growing segments, as they ally nutritional and functional benefits. The use of vegetable protein, as an ingredient is growing significantly as the following chart demonstrates: Food products with vegetable protein ingredients

(products launched worldwide since 2001)

6000

5000

4000

3000

2000

1000

0

2001

2003

2005

2007

Source Mintel GNPD database

VEGETABLE PROTEIN AS AN INGREDIENT

Vegetable proteins are food ingredients derived from various vegetable species that are rich in proteins, such as cereals and legumes (vegetable whose fruit is a pod). They offer excellent quality to the food industry thanks to a low level of lipids, which confers an attractive nutritional profile in line with WHO recommendation for obesity and Cardio Vascular Disease (CVD) prevention. WHO and the Health Ministries of Western Countries recommend increasing the proportion of vegetables in our food. NUTRALYS® pea protein

29/02/2008

4

VEGETABLE PROTEIN TO FEED THE WORLD

A significant rise in the demand for protein in human food is expected as: World population will reach 9 billion people in 2020 Improvements in standards of living are related to increased meat consumption per capita.

Meat consumption / inhabitant Trend / Year (2000 ­ 2004)

F.A.O. Recommendation 80 kg / year

Ex. EU (15) 98 kg / year + 0.5 %

Russia 46.5 kg / year +7%

China 50 kg / year + 8.5 %

If this trend continues, we can expect a phenomenal increase in the demand for meat protein. It will not be possible to fulfill the increasing demand for protein with meat and fish, and there is a need to increase vegetable protein in human foods.

LEGUME

PROTEIN

Legume protein ingredients are used in a number of product categories; as an illustration, GEPV (French vegetable protein producers Association) did a store-check in France in 2007. Pea protein was listed in 79 foods (+43 % versus 2005). 2/3 of them are meat products.

REA M LS DY EA 5

DIETETICS 20

M T EA 54

Source : GEPV - www.gepv.asso.fr

The essential amino acid profile of legume proteins is very close to that of the ideal protein for human nutrition (FAO/WHO 1985 and 2002). Combined with cereal protein, it represents an even healthier approach for tomorrow's diet.

NUTRALYS® pea protein

29/02/2008

5

VEGETABLE PROTEIN ENRICHMENT

Protein enrichment of foods is on the rise. In Western societies we eat twice as much animal protein as vegetal protein whereas nutritionists recommend a balanced intake of animal and vegetal origin. Moreover some populations, especially seniors, don't eat enough protein. Protein enrichment of food is critical in developing countries. The following table summarizes nutrition claims for protein in general foods.

Nutrition claims in general food(1) and conditions applying to them EUROPE(2)

At least 12 % of the energy value of the finished product is provided by protein At least 20 % of the energy value of the finished product is provided by protein + 30 % of protein content compared to standard product plus 12 % of the energy value of the finished product provided by protein

USA(3)

"Good Source of protein" "Contains protein » "Provides protein » "High source of protein" "Rich source of protein" "Excellent source of protein" "Added protein" "Extra protein" "Fortified with protein" "Enriched in protein" "More protein" Mini 10% of the U.S DRV(4) per standard serving(5) 20 % or more of the U.S DRV(4) per standard serving(5)

"Source of protein"

"Rich / High in protein"

"Enriched / increased in protein"

At least 10% more of the DRV(4) than the reference food.

(1) Foodstuffs intended for particular nutritional uses are specific products. (i.e.: Low energy or reduced energy foods for weight control; foods intended to meet the expenditures of intense muscular effort, especially for sports people; dietary foods for special medical purposes). They are subject to specific regulations. (2) Nutrition claims are not yet harmonized at the European level. (3)CFR 101.9 (4) DRV: Daily reference value. For protein DRV = 50 g for adults and children more than 4 years old (5) Standard serving = RACC: Reference Amount customarily consumed

NUTRALYS® pea protein

29/02/2008

6

WHAT IS NUTRALYS®?

RAW MATERIAL

NUTRALYS® pea protein is extracted from dry pea (Pisum Sativum).This pea, traditionally sold after dehulling as "split pea", has long been consumed in soups or purées. It is one of the plants that initiated agriculture in the Mediterraneo-European region together with wheat, barley, lentils and vetches. It has been a staple of our food for centuries. Today dry pea is grown in Canada and Northern Europe, especially in the North of France, where the ROQUETTE pea-processing facility is located.

PROCESS

ROQUETTE has developed an original process for the extraction of soluble pea protein. Very mild conditions with no use of chemical solvents enable it to maintain excellent functional properties and nutritional value. Peas DRY PROCESS Cleaning Grinding Water Pea flour Separation

Decantation

Bran

Pea starch Internal fibre fibre

NUTRALYS NUTRALYS®

WET PROCESS

Flocculation Flocculation

Solubles Production is safe and simple: we use a dry process to produce pea flour. Then this flour is hydrated. After starch and fibre separation, the protein is coagulated, purified and carefully dried in a multi stage spray dryer. The result is a very pure and free flowing protein

NUTRALYS® pea protein

29/02/2008

7

COMPOSITION OF NUTRALYS®

Carbohydrates Moisture Ash Extractible fat Total fat

Protein

REGULATORY AND CERTIFICATION STATUS

Dry pea is processed in the Vic sur Aisne (Oise ­ France) ROQUETTE plant (ISO 9001 certified). NUTRALYS® is manufactured in a new, dedicated workshop. Its production respects the most demanding quality standards. · · · · · NUTRALYS® is designated as "pea protein". It is a food ingredient GMO status: It is non GM, as no GM pea is authorized in the EU Allergen status: Pea is not a major allergen. It is not listed in the CODEX STAN 1-1985(Rev.1-1991) - § 4.2.1.43 : list of allergens to be labelled It is Kosher and Halal certified. Organic status: NUTRALYS® is not an organic ingredient, but it can be used in the "non-organic" fraction of organic foods (up to 5 % in European Union).

PACKAGING

Shelf life: S types: manufacturing date + 24 months F types: manufacturing date + 12 months 15 kg bags, 20 kg bags depending on types.

NUTRALYS® pea protein

29/02/2008

8

WHY USE NUTRALYS®?

NUTRALYS® pea protein is a valuable ingredient with functional properties and high nutritional value. NUTRALYS® pea protein meets consumer expectations for: · Health, as it is a high quality source of protein and beneficial digestible amino acids · Ethics, as it is environmentally friendly · Pleasure, as it improves texture and doesn't alter taste · Safety with its reliable origin and clean labelling It meets manufacturers' requirements for enhanced profitability, ease of use and innovation.

TECHNOLOGICAL ADVANTAGES

· Functional properties

o Emulsifying capacity NUTRALYS® F range has been developed to ensure it emulsifying properties. This explains its benefits in emulsified products. The stability and strength of a cold 1-5-5 emulsion is checked. It gives to the end products: An improved yield and juiciness. A homogeneous and appealing texture.

NUTRALYS® pea protein

29/02/2008

9

o Solubility NUTRALYS® S range has been developed to provide increased solubility and suspension ability. As illustrated below, protein solubility varies according to the pH and NUTRALYS® type.

70 60 50 % solubility 40 30

NUTRALYS F85M NUTRALYS S85F

20 10 0 2 4 pH 6 8

60 % of NUTRALYS S85S protein is soluble at a pH of 8. NUTRALYS® solubility is assessed with the following method: · Dispersion of the sample in distilled water at controlled temperature · pH adjustment to 7.5 · Agitation (1100 tr/min) during 30 min. · Centrifugation 15 min. at 3 000 g · Filtration · Drying · Weight of the residue

®

o Dispersibility Thanks to its drying process, NUTRALYS® is very easily dispersed, with limited dust and foam formation.

NUTRALYS® pea protein

29/02/2008

10

o Stability The new and start-of-the-art ROQUETTE plant guarantees the stability and consistency of functionalities which are crucial for its use in the most demanding applications.

·

Taste and odour:

The ROQUETTE extraction process eliminates most of the molecules responsible for off taste in peas. Although recognizably "legume", the taste of NUTRALYS® remains very clean in applications.

Conclusion: Total confidence and maximum applications are possible with the NUTRALYS® pea protein range.

NUTRALYS® pea protein

29/02/2008

11

NUTRITIONAL BENEFITS

· NUTRALYS® a concentrated, highly digestible protein source:

o Protein content: 85%

100 90 90 80 70 60 60 50 40 30 20 10 0 67 83 85 90 90

Whey protein concentrate

Soya concentrate

Wheat gluten

NUTRALYS pea protein

Soya isolate

Whey protein isolate

Caseinate

o Digestibility: NUTRALYS® pea protein has a very low level of anti-nutritional factor and thus excellent digestibility. Digestibility is higher than that of pea flour and comparable to that of the best animal protein source. True digestibility of isolated protein

Pea Casein Eggs

60

90 %

95 %

91 %

%

80

100

The true digestibility of dry pea protein was measured at INRA-INA PG Unit on humans by using N markers (Cecile BOS et al.)

Digestibility of Nitrogen(1) was measured at 97.6 % on ROQUETTE raw materials

NUTRALYS® pea protein

29/02/2008

12

The experiment was carried out on young pigs at SENAH (INRA Rennes; Breeding Systems, animal and Human Nutrition Unit), (apparent fecal digestibility).

(1)

NUTRALYS® pea protein

29/02/2008

13

·

Source of beneficial amino acids o Essential amino acids

The essential amino acid content of NUTRALYS® pea protein is very close to that of ideal protein for humans as recommended by FAO/WHO. In g per 100g protein Cystine + Methionine Histidine Isoleucine Leucine Lysine Phenylalanine + Tyrosine Threonine Tryptophan Valine NUTRALYS® pea protein 2.1 2.5 4.5 8.4 7.2 9.3 3.9 1.0 5.0 FAO 1985 2-5 year old children < 2.5 > 1.9 > 2.8 > 6.6 > 5.8 > 6.3 > < > 3.4 1.1 3.5 FAO 1985 Adult Reference > 1.7 > 1.6 > 1.3 > 1.9 > 1.6 > 1.9 > 0.9 > 0.5 >1.3

PDCAAS (Protein Digestibility Amino Acid score) is the official method recognized by the FAO/WHO. PDCAAS method: For each essential amino acid, calculate the ratio between its amount (in mg) in 1 g of the protein studied and its amount in 1 g of the reference protein (which is the FAO 2-5 years old children requirements). Take the lowest ratio and then multiply by the true digestibility of the protein studied. NUTRALYS® PDCAAS = 2.1 x 98 = 0.82 2.5 100

o Amino acid content: synergy with cereals The association of cereals and legumes is of interest as: · Cereals, such as wheat, are deficient in lysine and rich in sulphur amino acids · Legumes, such as pea, are rich in lysine, and have a low content of sulphur amino acids. The combination of 3/4 NUTRALYS® and 1/4 wheat gluten leads to an improved amino acid profile. NUTRALYS® (75 %) wheat (25 %) blend PDCAAS = 0.87

NUTRALYS® pea protein

29/02/2008

14

o Beneficial amino acids NUTRALYS® pea protein is a rich source of specific amino acids which confer benefits in human nutrition: Amino acids Lysine Branched-chain amino acids Arginine Glutamine + Glutamic acid · Useful for Human growth; Bone health Maintenance of muscle protein Physical effort; Immune system efficiency Source of energy for muscles during stress NUTRALYS® content (in % of amino acids) 7.2 % 17.9 % 8.7 % 16.8 %

Benefits of legumes and NUTRALYS®

Nutritionists recommend a balanced intake of animal and vegetable protein(1). o Animal protein substitution: Animal proteins are rich in saturated fatty acids. NUTRALYS® with 80 % unsaturated fatty acids can help producers to obtain a better fatty acid profile in their products. o CVD prevention: The dietary benefits of legumes have been known for a long time. As an illustration, the impact of a vegetarian diet based on pulses was evaluated on a hypercholesteric rat model(2). o Slowly hydrolysed: Due to its low solubility at low pH, NUTRALYS® should behave as a « slow » protein source. Slowly digested proteins, like casein, are recommended for muscle recovery and clinical foods.

(1) Vegetable proteins for better dietary balance ­ C. LEFRANC & Al 2007 (2) A decrease of 27% blood cholesterol and 40% blood triglycerides was measured with Pisum Sativum protein based diet versus casein (* Ref. Lasekan JB, Gueth L, Khan S . Nutr Res 1995, 15: 71-84.)

NUTRALYS® pea protein

29/02/2008

15

·

Low level of antinutritional factors and phytosteroïdes o In comparison with other vegetables, dry peas varieties grown in France have initially low levels of: Tannins, phytates and lectins Trypsin inhibitor: the content is much lower than that of soya bean Phytosteroids: the isoflavone content of yellow pea is extremely low o Other potential antinutritional factors are removed or reduced during processing: Complex sugars responsible for digestive discomfort in legumes are concentrated in the soluble part and eliminated from protein. Saponins are partially eliminated in solubles.

·

Sport and slimming nutrition: o In sports, protein intake needs to be sufficient to avoid lack of protides for daily repair immune, digestive or brain functions. Branch chain amino acid requirements are particularly strongly increased. o In slimming products, high protein diet impacts satiety while supporting the maintenance of lean body mass, especially when energy is restricted.

Conclusion: NUTRALYS® has major benefits in neutraceuticals, sport and slimming nutritions.

NUTRALYS® FOR SUSTAINABLE FOOD

Environmental concerns The consumer is increasingly concerned by environmental issues. Dry pea production is environmentally friendly: · Pea is a legume, able to use atmospheric nitrogen. It doesn't require nitrogen fertilizers. · The introduction of pea crop in a conventional crop rotation enables a significant reduction in: o Fossil energy demand o Greenhouse gas emissions o Acidification o Ozone formation which are induced by the manufacturing, transport and spreading of Nitrogen fertilizers. · Pea cultivation requires few plant protection chemicals and it helps to reduce the quantity of chemicals on the following crops. As a consequence, it generally reduces ecotoxicity and human toxicity risks(1)

(1)

(T. Nemacek and D; Baumgartner 2006).

NUTRALYS® pea protein

29/02/2008

16

Food habits also impact the environment: · Consuming vegetable proteins rather than animal proteins is beneficial for the environment. When 1 kg of animal protein is replaced by NUTRALYS®, it limits: o Water consumption (50 to 150 liter/kg of meat) o Feed plus cereal consumption (given to animal to be transformed into meat/fish/milk) o Feces production (Nitrogen and organic matter rejection)

Conclusion, switching from one part of animal protein for NUTRALYS® pea protein is a good way to generate a positive image in terms of booth ethics and health. NUTRALYS®: the good-for-you protein.

NUTRALYS® pea protein

29/02/2008

17

NUTRALYS® RANGE & APPLICATIONS

NUTRALYS® F85 range: Emulsifying properties- Granulation tailored for ease of use: NUTRALYS® F85M o Meat and ready meals o Minced meat o Sausages, pâté, mousses o Vegetarian o Mashed potatoes o Soups o Baking and snacks NUTRALYS® F85F o Meat, fish and ready meals o Brines and marinades, sauces o Ham o Meal substitutes o Pasta o Surimi NUTRALYS® F85G o Extrusion o Baking NUTRALYS® S85 range Soluble grade for excellent suspension NUTRALYS® S85F o Sport food mixes o Meal substitutes o Protein bars o Brines and marinades, sauces o Dairy products NUTRALYS® S85M o Dairy products o Soups o Processed foods o Protein rich food o Nutraceuticals o Compression

NUTRALYS® pea protein

29/02/2008

18

TO CONTACT US

ROQUETTE FRERES Nutrition Business Unit 62080 Lestrem cedex France Telephone +33 3 21 63 36 00 Fax +33 3 21 63 38 50 Email: [email protected]

The information in this technical bulletin is to our best knowledge true and accurate but all instructions, recommendations or suggestions are made without guarantee. Since the conditions of use are beyond our control, we disclaim any liability for loss and damage suffered from use of these data or suggestions. Furthermore, no liability is accepted if use of any product in accordance with these data or suggestions infringes any patent. No part of this technical bulletin may be reproduced by any process without our written permission.

Registered trademark from ROQUETTE Frères © Roquette Frères S.A.- F.62080 LESTREM ­ Feb-08

®

NUTRALYS® pea protein

29/02/2008

19

NUTRALYS® pea protein

29/02/2008

20

Information

Microsoft Word - 080128 - Bulletin NUTRALYS pea protein.doc

20 pages

Find more like this

Report File (DMCA)

Our content is added by our users. We aim to remove reported files within 1 working day. Please use this link to notify us:

Report this file as copyright or inappropriate

378118