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Potato Protein Isolates May Help Create Better Gluten-free Baked Goods
- By Jefferson Adams
- Published 06/18/2012
- Additional Celiac Disease Concerns
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Jefferson Adams
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
View all articles by Jefferson AdamsCeliac.com 06/18/2012 - Following US approval (SA GRAS) of its natural potato protein isolates, Dutch ingredients firm Solanic is touting their protein as a way for manufacturers to craft higher quality gluten-free baked goods. The protein is approved at levels of .01 to 10% in manufactured baked goods.
The product is designed to create softer breads that will stay fresh longer, and which look and feel much more like regular wheat-based breads. According to Solanic manager for gluten-free, Paul Hart, the protein could bring the shelf-life for gluten-free bread products up to one-week.
The company also claims that their protein also boasts a favorable amino acid profile that may help boost the nutritional value of products in which it is included.
Solanic's protein isolates have been on the European market since 2008 and in the US market since 2009.
The company is working to develop a gluten-free bread prototype by October 2012, and to develop cake prototypes thereafter.
Stay tuned to see if the company's efforts help to put better gluten-free baked goods on store shelves in the near future.
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2 Responses to "Potato Protein Isolates May Help Create Better Gluten-free Baked Goods"
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said this on
20 Jun 2012 9:19:29 AM PDT This is GREAT news! We are always on the lookout for how to extend the shelf life of gluten-free home-baked goods and this information fits the bill perfectly! Thanks for sharing and we'll be eager to hear any follow up on this topic!
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said this on
25 Jun 2012 9:13:06 PM PDT Not for me. Potatoes make me sick as most nightshades do.
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