Good taste and mild perception High microbiological protection Effective against Listeria Low dosages: starting from 0.4% Cost effective

High water holding capacity (WHC), in both cold and hot water conditions Superior water control, no spongy behavior Thermocoagulation and thermostability Stable in acid, neutral, and alkaline pH conditions Excellent film-forming properties, cryoprotective effect, and fat absorption Improves production yield

High gelling properties and functional improvement of many cheap meat by-products which can be transformed into good quality raw materials Very strong and white thermo-stable fat and oil emulsions (even sterilization) Cost-effective, especially against emulsions made with ISP and/or caseinate No off-taste No allergen

Aceprot Veg for Plant-based Proteins Bulk Wholesale
ACE Ingredients-Aceprot Veg

Name: Aceprot Veg for Plant-based Proteins
Brand: Ace Ingredients Co., Ltd.

Aceprot Veg Series are special vegetable proteins specifically selected and developed for their remarkable functionality, such as jelling, emulsifying, and texturizing properties. Aceprot Veg Series show a unique functionality and synergy with transglutaminase, and when applied together they can produce gels and the emulsions become very firm and stable, appliable as meat analogs in several vegan food applications. When applied directly to processed food applications in powder form, they can significantly improve the texture, juiciness, and bouncy of the final products.

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ACE Ingredients Plant-based Proteins Applications

With the global population projected to reach 9.8 billion by 2050, demand for meat is expected to rise by more than 50 percent. To meet this growing demand, the search for meat substitutes has become a key solution." Plant-based meat" is a meat substitute that is made from plants and can be produced by scientific and technological means. lts essence is a more sustainable industrial production, instead of animal agriculture that contributes around 15 percent of global greenhouse emissions, "Natural plant-based meat" can be free from traditional meat industry's processes of breeding and slaughtering, leading to a healthier and more low-carbon solution.

Vegan Nuggets/Vegan Cutlets

Effective jelling, emulsifying and texturizing properties
Significantly improves texture, juiciness and bouncy of the final products
Forms very firm and stable products when applied together with Transglutaminase

Vegan Sausages/Vegan Salami

Effective jelling, emulsifying and texturizing properties
Significantly improves texture, juiciness and bouncy of the final products
Forms very firm and stable products when applied together with Transglutaminase

Vegan Cheese

Effective jelling, emulsifying and texturizing properties
Significantly improves texture, juiciness and bouncy of the final products
Forms very firm and stable products when applied together with Transglutaminase

Vegan Plant Based Protein FAQs

What are the best sources of plant-based protein?

Tofu, tempeh, lentils, chickpeas, peanuts, almonds, spirulina, quinoa mycoprotein, chia seeds, hemp seeds，seitan, and protein-rich vegetables are common sources of plant-based protein, Some plant products, such as soybeans and quinoa, are complete proteins，which means that they contain all nine essential amino acids that humans need. These proteins, often with fewer calories than animal products, provide sufficient energy for the body and prevent the accumulation of saturated fats.

Plant-based meat is most commonly made from soy, peas, green beans, mung beans, mushrooms, cocoa butter, coconut oil, wheat gluten, and beet juice through .innovation techniques. Not only does vegan plant-based protein resemble animal meat in appearance and taste, but plant-based meat has zero cholesterol, low saturated fat, no hormones and no infectious diseases, making healthy plant-based protein the best choice for health professionals, environmentalists, flexible vegetarians and more,

Difference between plant protein and animal protein

Animal and plant protein are two sources of protein, which is one of the three macronutrients of the body. Their main difference is that animal proteins are 90% absorbable while plant proteins are 60-70% absorbable.

Beneficial aspects of use of plant-based proteins

Animal products contain high saturated fat and if they are consumed in excess, negative health effects such as saturated fat accumulation and cholesterol increase will occur. On the other hand, a plant-based diet and protein are beneficial as they contain higher amounts of unsaturated fat, fiber, potassium, magnesium, folate, and antioxidants.