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    Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    Potato Protein Isolates May Help Create Better Gluten-free Baked Goods

    Reviewed and edited by a celiac disease expert.

    Celiac.com 06/18/2012 - Following US approval (SA GRAS) of its natural potato protein isolates, Dutch ingredients firm Solanic is touting their protein as a way for manufacturers to craft higher quality gluten-free baked goods. The protein is approved at levels of .01 to 10% in manufactured baked goods.

    Photo: CC--funadiumThe product is designed to create softer breads that will stay fresh longer, and which look and feel much more like regular wheat-based breads. According to Solanic manager for gluten-free, Paul Hart, the protein could bring the shelf-life for gluten-free bread products up to one-week.

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    The company also claims that their protein also boasts a favorable amino acid profile that may help boost the nutritional value of products in which it is included.

    Solanic's protein isolates have been on the European market since 2008 and in the US market since 2009.

    The company is working to develop a gluten-free bread prototype by October 2012, and to develop cake prototypes thereafter.

    Stay tuned to see if the company's efforts help to put better gluten-free baked goods on store shelves in the near future.

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    Guest Melaina at Rudi's Gluten-Free Bakery

    Guest Melaina at Rudi's Gluten-Free Bakery

    Posted

    This is GREAT news! We are always on the lookout for how to extend the shelf life of gluten-free home-baked goods and this information fits the bill perfectly! Thanks for sharing and we'll be eager to hear any follow up on this topic!

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    Guest Barb

    Not for me. Potatoes make me sick as most nightshades do.

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

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