Technical aspects
Red lentil protein has a very mild taste and aroma characteristic of legumes. The product comes in the form of a fine powder with a light peach colour, which is ideal for plant-based food production.
| Parameter | Value |
|---|---|
| Fat content | <8% |
| Protein content | >80% |
| Ash content (525°C) | <6% |
| Total sugars | <1% |
| Total sodium | <1% |
| Total salt | <3% |
| Allergens | None |
| GMO | Does not contain, not produced from GMOs |
| Ionising radiation | Not used |
| Total number of microorganisms | <10,000 cfu/g |
| Coliform bacteria | <10 cfu/g |
| Enterobacteriaceae | <10 cfu/g |
| Moulds and yeasts | <500 cfu/g |
| E. coli | Absent/g |
| Salmonella | Absent in 25 g |
