Value Proposition
Teagasc researchers have developed a seaweed derived emulsifying agent, using extracted protein hydrolysate, which allows for the production of vegan/egg and dairy free baked goods and food products. Use of such a sustainable resource can overcome issues associated with some conventional emulsifiers, while not impacting on baked good and food product quality.
Opportunity
- This may be of interest to baked goods and/or emulsifier producers targeting non-egg/vegan baked goods market.
- We welcome engagement from companies to discuss collaborative and technology development opportunities
Development Stage
- Protein extract developed using food-grade enzymes.
- In vitro trials confirming functional emulsification properties.
- Testing/analysis of baked goods formulation using baking trials
Advantages
Source: A red, invasive seaweed species found in Europe consumed in different cultures prior to 1997 as a food.
- Hydrolysate: A protein-rich hydrolysate achieved with food grade enzymes. Functionality of emulsifying ingredients like lecithin (soy).
- Formulation:. Techno functional properties comparable to egg-derived emulsifiers, and source of essential amino acids.
Research Funding:
DAFM funded U-Protein project –
Teagasc PI (WP2): Maria Hayes
