Tate & Lyle launches flexible new wheat protein isolates

By staff writer

- Last updated on GMT

Tate & Lyle is set to launch two flexible new wheat protein
isolates that have been developed from a new patent-protected form
of wheat protein processing.

The process, based on physical extraction from vital wheat gluten, means that the new wheat protein isolates are extremely flexible and functional, according to Tate & Lyle product manager Caroline Sanders.

"They combine top performance with cost-effectiveness,"​ she said. "They will help food manufacturers achieve a wide variety of goals, from providing true non-dairy products to offering 100 per cent vegetarian confectionery that can reach a wider customer base."

The first isolate, Meripro 410 is designed to bring functional benefits as an emulsifier and dough plasticiser, while the second, Meripro 420, has emulsifying and foaming properties well suited for desserts and confectionery. Tate & Lyle says that these ingredients will be available globally.

The company also claims that Meripro 410 and 420 can be used as alternative to animal derived ingredients such as egg, milk and gelatine, and are suitable for consumers following vegetarian or halal diets. All products in the Meripro range are GM-Free and do not require an E-number declaration.

The launch again illustrates how Tate & Lyle is moving away from commodity markets and towards value-added solutions. Reform of the EU sugar regime has made sugar production within the EU significantly more difficult, and sector leaders such as Tate & Lyle have been looking to develop more profitable aspects of their businesses.

Tate & Lyle will therefore clearly be hoping that this new range proteins will consolidate the company's position at the premium end of the ingredients market.

Meripro 410 can be used as an emulsifier across a broad food pH-range, which makes it suitable for use in products such as sauces and dressings and non-dairy whipped 'cream' toppings. Tate & Lyle says that its emulsifying capacity and emulsion texturising power mean that manufacturers can create very stable emulsions at low-usage requirement.

Meripro 410 can also help food manufacturers produce egg-yolk-free, hence cholesterol-free salad dressings.

The company says that in addition to its great functionality as an emulsifier, Meripro 410 is an excellent dough plasticiser ideal for use in bakery, convenience food, pizza and snack food applications. It can modify dough rheology without affecting the gluten network.

Tate & Lyle says that Meripro 420, on the other hand, can be used to emulsify, deliver mouthfeel, whipability or chewiness in whipped desserts, milkshakes, egg-white-free mousses and gelatine-free aerated confectionery.

Replacing gelatine in confectionery not only 'cleans up' the ingredient declaration and takes out costs, but also simplifies the production process due to the protein's heat stability and the fact that it can be added as a powder prior to cooking. The firm claims that its visco-elasticity prevents breakage and gives chew to the final product.

"Tate & Lyle's European food and industrial ingredients division has a long history of innovation in wheat proteins, we were the first to pioneer the use of wheat proteins as functional food ingredient,"​ said Sanders.

"We are proud of the research that has gone into the development of this product line - this is a real technological advance and is unique to Tate & Lyle."

Related topics: Science, Cereals and bakery preparations

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