Potato Protein Powder
English name: Protein From Potato
Latin name: Solanum tuberosum L
Product alias: Potato protein
Product appearance: Off white powder
Product specifications: 10% -80% can be customized
Testing method: Kjeldahl nitrogen determination method
Product packaging: inner packaging, sterile bag or aluminum foil bag; Outer packaging: neutral cardboard box or all paper drum or cardboard drum
Product storage: Keep in a cool, dry, dark, and high-temperature place
Shelf life: 24 months
Potato Protein Powder (High-PER Plant Isolate)
Hypoallergenic & Enzymatically Modified Plant Isolate For Advanced Formulations
1. Product Characterization & Nutritional Value
Formulating plant-based nutrition that achieves parity with animal-derived biological values-without introducing allergenic liabilities-presents a significant challenge for R&D chemists. Xi'an Tihealth bridges this gap with our premium Potato Protein Powder. Sustainably recovered from the nutrient-dense liquids of high-grade potato starch extraction, this fine isolate operates as both an elite nutritional core and a highly functional rheological binder.
Exhibiting an outstanding Protein Efficacy Ratio (PER) of 2.3 and an in-vitro biological potency of 76.87%, our potato protein structurally outperforms standard soy, pea, and wheat derivatives. It triggers virtually zero immune or allergic responses. Furthermore, through advanced enzymatic deamidation, we significantly amplify its solubility, emulsion stability, and gelation mechanics, allowing it to seamlessly replace egg whites and casein in clinical dietary supplements, infant formulas, and advanced vegan meat simulants.
2. Technical Data Sheet (TDS) & Specifications
| Analytical Parameter | Specification Limit | Test Indicator / Method |
|---|---|---|
| Physical Appearance | Brownish-yellow fine powder | Visual & Olfactory (Mild characteristic aroma) |
| Protein Biological Potency | ≥ 76.87% | In-vitro Digestibility Assay |
| Protein Efficacy Ratio (PER) | ≥ 2.3 | Standardized Nutritional Profiling |
| Digestive Energy | ≥ 18.84 MJ/kg | Calorimetric Analysis |
| Moisture Content | ≤ 12.0% | 105°C Oven Drying |
| Particle Size | 100% pass 80 mesh | Sieve Analysis (Uniform distribution) |
| Fat & Cholesterol | Trace Fat / Zero Cholesterol | Lipid Profiling |
| Microbiology (Pathogens) | Negative for Salmonella / E. Coli | FDA-BAM / SPC Validated |
3. Target Pharmaceutical & Food Industry Applications
Hypoallergenic Clinical Nutrition
Because of its strict zero-allergen and zero-cholesterol profile, coupled with a rich mucoprotein content that supports cardiovascular elasticity, it is highly sought after for formulating compound protein powders, specialized infant formulas, and supplements targeting metabolic health recovery.
Advanced Vegan Food Processing
Its enzymatically modified foaming and thermal gelation properties make it a brilliant functional additive. It acts as an elite egg-white replacer in vegan bakery products and provides the critical structural binding necessary for plant-based meat simulants, completely bypassing common soy/wheat allergens.
Premium Animal & Aquaculture Nutrition
Boasting an incredibly high digestive energy yield (18.84 MJ/kg) and an optimal essential amino acid matrix, it is a high-value additive for premium pet foods, early-stage poultry feed, and specialized aquaculture (e.g., salmonid fish feed), drastically improving feed utilization and growth metrics.
4. Sustainable Extraction & Enzymatic Upgrading Protocol
Our potato protein exemplifies sustainable industrial upcycling. We recover it directly from the nutrient-rich aqueous fractions generated during premium potato starch processing, utilizing a highly controlled four-step modification protocol:
Step 1: Juice Recovery & pH Adjustment
Raw potato juice is collected, finely filtered, and precisely titrated to an optimal acidic pH environment to prepare for precipitation.
Step 2: Thermal Flocculation
Controlled thermal application induces targeted protein flocculation. The resulting precipitate is rapidly isolated using heavy industrial centrifugation.
Step 3: Enzymatic Deamidation
Specific food-grade batches undergo enzymatic deamidation (via glutamine enzymes). This reaction drastically upgrades emulsion stability and whipping characteristics.
Step 4: Flash Drying & Sifting
The wet matrix is processed through an SXG rotary flash dryer (moisture ≤12%), separated via cyclones, and sifted through an 80-mesh screen for absolute uniformity.
B2B SOURCING & QUALITY COMPLIANCE
Operating under a strict ISO9001:2015 Quality Management System, Xi'an Tihealth guarantees uninterrupted global supply. Whether formulating infant nutrition or premium animal feed, every bulk shipment is secured in moisture-blocking industrial packaging and accompanied by a comprehensive Certificate of Analysis (COA) detailing physical, chemical, and microbiological conformity.
5. Frequently Asked Formulation Questions
How does potato protein nutritionally compare to soy or pea protein?Hot Tags: potato protein powder, China potato protein powder manufacturers, suppliers, factory, spirulina powder vegan, algae powder, wheat grass powder nutrition, strawberry extract powder, vitamin d and calcium powder, green bell pepper powder
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