Canola Protein

Canola is the North American name for the enhanced variation of rapeseed first developed and introduced in 1974 when a Canadian researcher bred a “double low” variety of rapeseed with reduced levels of the two negative factors naturally occurring in rapeseed: erucic acid and glucosinolates. This type of rapeseed, known in Europe and parts of Asia as rapeseed or oilseed rape, has become the world’s second largest oilseed crop. There are three main reasons for the striking growth of rapeseed as an international crop: its ability to grow in temperate climates; its favorable production costs; and its beneficial fatty acid profile considering its high monounsaturate content. Canola has become a major production and export crop and is often regarded as the most valuable crop in Canada.

Each canola plant produces yellow flowers, that in turn, produce pods similar in shape to pea pods (but about one-fifth the size). Within the pods are tiny round seeds that are crushed to obtain canola oil; each seed is approximately 40% oil. The remainder of the seed is processed into canola meal, a co-product (together with canola oil) of the canola seed crushing industry that up until now has been used primarily as a high-protein livestock feed.

Burcon extracts and purifies a canola protein isolate from canola meal and have branded this unique, one-of-a-kind protein isolate under the trade name “Puratein® C”.

Puratein® C is a high-purity canola protein isolate with an unparalleled combination of functional, nutritional and sensory properties.  It has high solubility across a broad pH range with exceptional functionality.  Puratein® C allows food and beverage formulators to create a wide range of innovative, nutritious and great-tasting products.

ATTRIBUTES:

• Minimum 90% Protein, dry basis
• Highly soluble canola protein
• Mild taste with sweet notes, neutral odor, beige-light yellow color
• Contains all essential amino acids, particularly rich in sulfur-containing amino acids
• High PDCAAS

FUNCTIONALITY:

• Solubility across a broad pH range
• Ability to form heat-set gels
• Foam forming and foam stability

APPLICATIONS:

• Meat analogs
• Dairy alternatives
• Baked goods
• Ready-to-Drink, Ready-to-Mix and Nutritional beverages
• Bars
• Meal replacement products