High-quality pea protein powder using an efficient drying process.

High protein products are gaining more and more attraction as proteins are considered to be healthy. Meat has a high protein content, but the awareness to reduce the meat protein consumption, results in an increased interest for plant-based meat analogues. Such meat analogues are all over the store shelf and are mainly produced using pea proteins. The drying of food is a common method to improve food stability. Unfortunately, food quality suffers from this treatment, as flavor, aroma, appearance and nutrient value are decreased in dry products. Manufacturers are looking for drying treatments that are gentler with lower energy requirements. The method of the inert gas injection into the material is well known, as the drying rate is increased with the creation of a foamed structure (see Figure 1, page 2). It results in a reduced drying time and an improved quality of the dried product due to less thermal degradation. Creating a stable foam is a major challenge for the food industry, the problem being solved by the use of emulsifiers, although they are not desired by the costumer. Additionally, foaming is often a very harsh treatment and not suitable for sensitive material such as flavors or proteins. Kinematica provides with the MT-MM the technology and a proven solution for these kinds of issues.