Brydehusvej 30 L
© 2022 All rights reserved. Lihme Protein Solutions
The proteins in potato fruit juice represent a very large pool of non-exploited ingredients for human consumption. The worldwide production of potato starch releases millions of cubic meters of potato juice containing about one percent highly functional, bioactive and nutritious proteins.
The current industry practice is to separate this protein by heating and/or acidic precipitation techniques. This result in less desirable products as these processes destroy the native characteristics of the proteins with poor solubility and palatability as the result.