Looking for an innovative, sustainable way to add more protein to your baked goods and food products? Meet Lemnaceae, or water lentils. It’s commercially produced and sold as LENTEIN® by Parabel. Water Lentils are considered to be the world’s smallest flowering plant. The scientific name is Lemnaceae and it is not a legume.
As the plant protein trend continues to grow, here’s one that checks all the boxes:
- 45 – 80% crude protein
- Micro and macro nutrients
- Clean label
LENTEIN® is minimally processed into a stable and mild tasting powder which is easy to work with. Parabel grows the crop in an open hydroponic pond in Florida, so it’s clean, non-GMO and gluten free. The growing process is highly sustainable, with the crop doubling in biomass every 24-36 hours and 98% of the water used to grow the plant is recycled.
The FDA issued a GRAS/No Objection Letter For LENTEIN® Aug 22, 2018, and it’s expected that the European Regulatory approval will be coming during 2020.
What does this plant protein add nutritionally?
LENTEIN Complete is loaded with micro and macro nutrients, essential amino acids, high quality proteins, antioxidants, carotenoids, dietary fiber, omega 3, chlorophyll, lutein, zeaxanthin and more—so there’s a lot of nutrition packed in. It’s also a source of bioactive Vitamin B12 which is the first time it’s found in a plant.
LENTEIN protein has higher essential amino acids and BCAA’s than any other plant protein, including soy. It has a PDCAAS score of .93, and an amino acid score of 1.02.
How does it bake?
The current product—LENTEIN Complete—has a very color-stable green color that will impact the final product. However, a neutral/white product will be available in 2020. In baked goods, LENTEIN® has great oil and water holding properties, as well as foaming capabilities. This ingredient has a 7-1 water/liquid absorption ratio. A few uses include: