High-Protein Drinks
Soluble, heat-stable protein withstands thermal processing and gives a smooth mouthfeel in RTDs
Complete functional plant protein
Amaranth Protein Concentrate
Amaranth Protein Concentrate is a micro-milled, high-protein powder derived from amaranth grain, with a complete amino acid profile. It is heat-stable to ~97 °C and forms smooth gels on heating above 100 °C. It offers good protein solubility, high oil holding and emulsifying capacity, plus it is naturally high in iron and magnesium.
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50–55 g
Protein per 100 g
Complete
Amino acid profile
<10 µm
Particle size, d90: smooth, non-gritty
42%
Protein solubility at neutral pH
~97 °C
Heat-stable, withstands pasteurisation
>250%
NRV iron & magnesium
Why Amaranth Protein Concentrate
Ultra-fine particles (d90 <10 µm) and 42% protein solubility at neutral pH (6.8–7.3), for a smooth, non-gritty mouthfeel
Heat-stable to ~97 °C, withstanding pasteurisation in beverages and dairy alternatives
Soft, smooth gels at >100 °C, with greater gel strength than pea protein concentrate
Good oil holding and emulsifying capacity for stable spreads, sauces and bakery applications
Exceptionally rich in iron, magnesium & phosphorus, over 250% NRV per 100 g, enabling “source of” claims from ~6% inclusion
Mild flavour and clean label, derived from naturally gluten-free amaranth, distinct from pulse-based proteins
Essential amino acid profile
Amaranth Protein Concentrate vs the FAO (2013) reference pattern for adults
Amino acid% of FAO referencemg/g
Histidine
203%
32Isoleucine
131%
39Leucine
96%
58Lysine
112%
54Met + Cys
213%
49Phe + Tyr
191%
79Threonine
143%
36Tryptophan
197%
13Valine
103%
41mg/g protein. Dashed line: 100% of the FAO (2013) reference pattern for adults.
213%
Methionine + cysteine, % of the FAO (2013) reference pattern for adults
Complete
amino acid profile
Target application areas
Plant-Based Dairy
Protein gel delivers a firm, dairy-like texture to plant-based cheeses. Smooth texture in desserts and fillings.
Bakery and Snacks
Contributes cohesiveness and elasticity to doughs, delivers a variety of textures and good expansion to baked products
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