Consumers’ increasing awareness of how ingredient production leads to concern about protein sustainability – especially where animal derived ingredients are concerned.

The desire for health and wellness drives the need for alternatives to egg and dairy proteins and gelatine – besides allergen issues or religious objections supply chain problems have arisen such as bird flu or mad cow disease.

In sugar confectionery Solanic reproduces the functionality of egg albumen – for foaming e.g. in meringue and chews; and also gelatin for foaming and emulsification, but unlike gelatin which uniquely cold sets, Solanic thermo-sets like egg white.

With good emulsification performance, caramels and toffee may be prepared using Solanic proteins as a complete vegetal solution.

Solanic™ potato protein isolate is a unique functional ingredient with excellent foaming capabilities and god emulsification. In association with other texturants it enable the creation of a large variety of vegetal confectionery solution.

The benefits of Solanic™ high performance potato proteins summarised:

Good Functionality          Natural & Safe
High foaming                   1005 vegetal source
Soft texture                        Not on Alba list of allergens
Good emulsification       GM free 
                                            Kosher (for Passover) Halal approved