Particularly noteworthy are its emulsifying capacity and its smooth, nutty taste. Heliaflor® acts as a binder, consistency enhancer and stabiliser. With a glutamic acid content of about ten percent, Heliaflor® 55 is also suitable for use in spicy dishes. The protein contains all essential amino acids, B vitamins, valuable polyphenols and is rich in fibre.
Both Heliaflor® variants can be combined with each other and with other binding agents.
Dough & Baked Goods
Bars & Cereals
Minced meat alternative