Closing the Functionality Gap in Pea Protein Isolate
September 2026
Explore how ProBoost™ Neutra supports:
- Solubility, emulsification and beverage stability
- Reduction of volatile compounds that contribute to beany off-notes
- Improved protein functionality while maintaining over 80% protein content
- Integration into existing wet fractionation with no major redesign or capital investment
- Organic and non-GM claims
This Technical Paper is brought to you by Amano Enzyme.
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