New Research Finds That Rapeseed Protein Could Be a Key Ingredient in Vegan Burgers

New research conducted at the Fraunhofer Center for Chemical-Biotechnological Processes CBP in Germany has shown that rapeseed protein could be a viable ingredient in vegan burgers. While rapeseed protein is not commonly used in food due to denaturation during traditional oil extraction processes, a new method called EthaNa has been developed to extract and fractionate the protein using ethanol as a solvent. This process has been optimized to produce a rapeseed concentrate with high protein content and low residual oil content.

The rapeseed protein concentrate has been found to be ideal for use in protein-rich food products, such as burger patties, as demonstrated in the Like-A-Pro project. The concentrate was shown to have a balanced amino acid composition and impressed researchers with its stability in emulsions and pleasant texture. The EthaNa process allows for the complete utilization of rapeseed, producing high-quality oil, protein concentrate, and hulls that can be used for various applications.