Useful Properties
Vegetable Proteins are used in foodstuffs for their functional properties (binding, emulsification, water retention…) to prolong the life of food products (emulsion stability, limitation of the development of micro-organisms, control over the product’s propensity to go stale) and act on their mouthfeel (texture, softness, reduction in loss of cooking juices..)
But Vegetable Proteins are also useful for their nutritional properties because they increase quality proteins without contributing extra associated lipids.