Data Files

 
 
Bean (Pdf, 0.79 Mo)
Lupin (Pdf, 0.64 Mo)
Peas (Pdf, 0.40 Mo)
Wheat (Pdf, 0.48 Mo)
Soya (Pdf, 1.04 Mo)
Potato (Pdf, 0.22 Mo)

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Vegetable Protein Matter

Vegetable proteins, sometimes called Vegetable Protein Matter, 
are food ingredients from vegetable species rich in protein:
Pulse seeds: Soya, Peas, Lupin, Field Beans wheat seeds: tuber:
 
Soya

Peas
 
Wheat
 
Potato
 
Lupin
 
Field Beans
   


THE DIFFERENT TYPES OF VEGETABLE PROTEIN
Type Protein
content 
(Nx6,25 on dry)
Vegetable sources available
Flour 50 - 65 % Soya, Lupin, Field Beans
Concentrate 65 - 90 % Soya, Lupin, Field Beans
Isolate 90 % et plus Soya, Peas
Leaf Protein 88 % Alfalfa
Gluten 80 % Wheat

In France, Vegetable Proteins are regulated by a government circular dated 27/08/1975 (DGAF/SRF/C 1375) stipulating that vegetable proteins must contain at least 45% of protein to dry matter. They are food ingredients subject to French and European legislation on food health safety.