Pulse protein concentrate is a fractionated ingredient produced from pulse flours by removing starch and fibre to achieve an enriched protein content, used in food manufacturing as a functional and nutritional component.
In trade practice
Dry fractionation uses air classification to separate fine protein-rich particles from coarser starch fractions, while wet fractionation applies aqueous washing or isoelectric precipitation for higher purity. Buyers specify protein content on a dry-matter basis, functional properties such as water-holding capacity and emulsification, and allergen status. Certificates of analysis, HACCP documentation and, where relevant, organic or non-GMO certification are required at intake. Protein content is typically declared using the Kjeldahl or Dumas method with an agreed nitrogen conversion factor.
In a specification
A specification for pulse protein concentrate states minimum protein on dry matter, maximum moisture, maximum ash, the nitrogen-to-protein conversion factor used, and any required functional or allergen declarations.