Open Access
Table 2
Review of edible uses reported for canola protein products.
| Application | Reference |
|
|
|
| Bakery products | |
| • Canola protein isolate and concentrate at 5% level in bread dough gave better results with an emulsifier. | Kodagoda et al., 1973 |
| • Incorporation of canola protein isolate (92.2% CP) and concentrate (89.4% CP) into bread dough to replace | Mansour et al., 1999 |
| wheat flour protein up to 18% did not cause any detrimental effect on dough and loaf quality. | |
| • Cruciferin-rich protein (Puratein®) isolate and napin-rich protein isolate (SuperteinTM) up to 2% can be | GRAS, 2010 |
| incorporated into various bakery products including bread, bagels, cakes, cookies, croissant, | |
| muffins, waffles, etc. | |
|
|
|
| Beverages | |
| • Cruciferin-rich protein (Puratein®) isolate and napin-rich protein isolate (SuperteinTM) up to 10% can be | GRAS, 2010 |
| incorporated into various fruit and vegetable-based juices and flavoured drinks. | |
|
|
|
| Dairy and egg substitutes | |
| • Water extracted rapeseed isolate can replace egg white protein in meringue at 3% level. Protein extracted | Kodagoda et al. 1973 |
| with HCl at 3% addition level provided 10% larger specific volume in the meringue, and both protein products | |
| improved foam stability. | |
| • Rapeseed protein concentrate of SHMP-assisted extraction enhanced whipping properties of meringue | Thompson et al., 1982 |
| formulations (9% dispersion and 1:1 ratio with egg white). Mixing with egg white protein (1:1, 9% | |
| dispersion) helped in alleviating some of the colour and flavour problems of meringue with rapeseed concentrate. | |
| • Cruciferin-rich protein (Puratein®) isolate and napin-rich protein isolate (SuperteinTM) up to 5% in various | GRAS, 2010 |
| dairy-based beverages, cream products, cheese spreads, whip cream substitutes and up to 60% in egg | |
| substitutes. | |
|
|
|
| Processed meat products | |
| • Rapeseed protein concentrate in wiener formulation (3.8% level) provided improved peelability of the casing, | Thompson et al., 1982 |
| more liquid retention in beef patties (3% level of addition). | |
| • Canola protein isolate and concentrate to replace meat content of bologna formulation up to 3% weight, | Mansour et al., 1996 |
| improved water holding capacity and cook yield. | |
| • Sausage formulation containing rapeseed protein concentrate (dehulled meal washed with isopropanol and | |
| alkali) replacing casein (2% by weight) while maintaining same meat protein and fat content scored better | Yoshie-Stark et al., 2006 |
| for aroma and taste attributes but poorer texture and colour of the cooked product than the control containing | |
| casein. | |
| • Cruciferin-rich protein (Puratein®) isolate and napin-rich protein isolate (SuperteinTM) can be incorporated | Von Der Haar et al., 2014 |
| up to 2% in, bologna, hot dog, ham, sausage, meat-based soups, etc. | |
| • Sausages with rapeseed protein isolate reduced cooking loss and replace sodium caseinate in formulations. | GRAS, 2010 |
|
|
|
| Salad dressings, sauces and flavourings | |
| • Rapeseed protein ingredients to substitute egg protein in mayonnaise-type product provided similar firmness, | Von Der Haar et al., 2014 |
| acid precipitated rapeseed proteins reduced firmness of mayonnaise preparation over time, and products were | |
| brown in colour. | |
| • Cruciferin-rich protein (Puratein®) isolate and napin-rich protein isolate (SuperteinTM) can be incorporated | GRAS, 2010 |
| up to 2% in various salad dressing formulations including mayonnaise-type. | |
| • Canola meal protein hydrolysate (enzyme assisted) reacted with xylose and cysteine (optimum at pH 4, | |
| 160 °C) and generated thermal reaction products with meat flavour notes. Among the flavour active compounds, | Guo et al., 2010 |
| aldehydes, ketones, pyrazines, furans thiophenes, thiazoles, pyrazoles, and pyridines were identified. | |
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