A plant-based diet for positive change
Some benefits of a vegan diet:
- Focus on health: A vegan diet is rich in vegetables, fruit, and plant proteins, which can lead to a healthier lifestyle.
- Protecting animals: A vegan diet supports animal protection by reducing or eliminating the consumption of animal products.
- Global food security: A plant-based diet generally requires fewer resources and less land area than livestock farming. This can help to improve global food security, as plant-based foods can feed more people.
An overview of our vegan raw materials
Proteins:
- Rice protein
Rice protein is a plant protein obtained from grains of rice. It is used for various purposes in foods. Often it serves as a dietary supplement, especially for people who have allergic reactions to soy or dairy products, or who prefer a vegan diet. One major advantage is its neutral taste and smell.
- Pea protein
Pea protein is a source of plant protein obtained from yellow peas. It is a popular alternative to animal proteins, particularly for people who prefer to eat a vegan or vegetarian diet. Pea protein is low in fat, cholesterol-free, and a good source of iron. Pea protein is also easy to digest and is generally tolerated well by people with food allergies, particularly to gluten and dairy products.
- Soy protein
Soy protein is a plant protein obtained from natural soybeans. Thanks to its versatility, soy protein is widely used in products like tofu, soy milk, meat substitutes, protein powder, snack bars, and other processed foods. It is also known for its texturizing and binding properties, which make it a popular ingredient in the food industry. Soy protein has the highest biological value of all plant proteins.
Dietary fiber:
- Psyllium seeds
Psyllium seeds come from the plantago ovata plant, also known as psyllium. Their high soluble fiber content means they offer various health benefits. Psyllium seeds are also known to be good for regulating digestion, helping to relieve both constipation (by softening the stool) and diarrhea (by thickening the stool). The mucilage in psyllium seeds can also protect the colon and have an anti-inflammatory effect. Dietary fiber can help to stabilize blood sugar levels, which can be good for people with diabetes. Psyllium is suitable as an egg replacement in vegan baking recipes. Mixing psyllium seeds with water creates a gel-like mass that is used as a binding agent in baked goods such as vegan cakes and muffins.
Hydrocolloids:
Hydrocolloids are able to give liquids higher viscosity. The great benefit here is that they generally do not affect the liquids’ remaining properties, which is why hydrocolloids are used primarily in the food industry, ensuring a certain consistency is sauces, soups, and puddings, for example. But hydrocolloids are also used in other industries – for example in the production of cosmetics and paints, and in some technical applications.
Some of the most frequently used hydrocolloids:
- Guar gum
Guar gum is obtained from the seeds of the guar plant and has a variety of applications in the food industry. It gives products greater viscosity and helps to emulsify and stabilize them. It also serves as a replacement for eggs in vegan baking recipes.
- Xanthan gum
Xanthan is produced through fermentation with the help of bacteria and is therefore vegan-friendly. It helps to improve the texture and consistency of products and prevents ingredients from separating. In gluten-free baking, xanthan gum serves as a replacement for the gluten that is present in wheat products. It improves the elasticity and structure of dough or batter and prevents bread and pastries from becoming crumbly or powdery. Xanthan gum is a mucilage-forming agent that creates a natural mouthfeel, especially in vegetarian, vegan, and low-fat products.
- Tara gum
Known as Caesalpinia spinosa or Peruvian tara gum, this substance is obtained from the seeds of the tara plant. In gluten-free foods, particularly baked goods and pasta, tara gum is used to compensate for the lack of binding and elasticity that can result from the absence of wheat gluten.
- Carrageenan
Carrageenan, also known as carrageen or Irish moss, is a plant-based thickening and gelling agent obtained from certain types of red algae. Carrageenan has a broad range of uses, particularly in the food industry but also in other sectors. It is primarily used as a thickening agent and stabilizer. It helps to improve texture and consistency, particularly in the dairy industry and for desserts, puddings, ice cream, fruit purees, the meat industry, and vegan and vegetarian meat substitutes. Protein reactivity is particularly important here. In gluten-free baked goods, carrageenan can help to achieve the desired texture and elasticity that is impaired by the absence of gluten.
- Agar
Agar is often used for producing gelatin substitutes for vegan and vegetarian desserts and is obtained from certain types of algae. It is used to thicken and gelatinize jams, preserves, and fruit spreads and can be found in cakes, pie fillings, and pastries. Agar is a common gelling agent for the production of vegetable jellies. In addition, agar is used as a culture medium for determining microorganisms.
If you have any questions, we’ll be delighted to hear from you!
Stefan Koch
Head of BU Life Science
Phone: +49 40 300 501 8141
E-mail: s.koch[at]terchemicals.com