At the Tech Transfer Agrifood Fund, we are looking for innovative solutions focussed on the recovery of a pea flour with a content of 70% starch and 12% protein.
After a process of micromilling (micronization) and turboseparation the following is obtained:
a) a flour with a protein content of 55%
b) a flour with a protein content of 12% and 70% starch.
The challenge is focussed on searching for solutions that are capable of recovering this by-product (b). This flour should have similar applications to starches, only its starch content (70%) is less than commercial starches (>90% of starch).
- Optimum formulation of new products or of a combination of different protein bases to obtain nutritionally improved formulas.
- Validation in sauces, vegetable pates, thickener (pregelatinized starch), drinks, baking and confectionery.
- Application as a raw material in sub-processes.
Solutions not of interest
Isolated through chemical processes.