Academic literature indicates that plant proteins should have Kjeldahl conversion factors of 5.49 to 5.85, which means that the true protein content of canola protein isolate is at least 94.4 percent. They are very similar to egg white, which is probably the most functional protein known but is sometimes restricted in application because of its price. We've identified 11 different functionalities that a protein can have, and Puratein is the only one which seems to have all of them. It has foaming, whipping, gel-forming and emulsification properties, and binds water and fats. It's fat content is less than 0.10 percent, so it reduces rancidity and improves stability.
Protein is an essential nutrient, so potential applications cover a broad range.
We're working right now toward developing alliances with branded-products companies to create a demand for the product when we're ready to manufacture it. At that point, because of the worldwide potential of this product, it's likely we would either license the technology or enter some sort of joint-venture arrangement for production and distribution. Copyright 2001 by Business News Publishing Co.