Lentil Extract
Overview
Lentil Extract is derived from Lens culinaris, a legume rich in bioactive compounds. The extraction process typically involves solvent extraction or mechanical methods to isolate proteins, polyphenols, and fibers. Valued for its nutritional profile and functional properties, this extract is increasingly used as a plant-based ingredient across industries. Its sustainable sourcing and hypoallergenic nature (compared to soy) make it attractive for clean-label formulations.
Physical and Chemical Properties
The extract appears as a fine powder with characteristic earthy notes. Its composition varies by extraction method but typically contains 40-60% protein, 15-30% dietary fiber, and 5-15% polyphenols. Key functional properties include water-binding capacity (3-5x its weight) and antioxidant activity (ORAC value 5,000-8,000 μmol TE/g). The extract is stable at pH 3-9 but may degrade under prolonged UV exposure or high temperatures (>80°C).
Main Applications
In food technology, lentil extract serves as a protein fortifier in meat analogs and gluten-free products. Its emulsifying properties benefit vegan dairy alternatives. The nutraceutical industry utilizes it for sports nutrition and weight management products due to its high satiety index. Cosmetic formulations leverage its antioxidant and moisturizing effects in anti-aging serums and hair care products.
Safety and Storage
While generally safe, suppliers must declare processing aids (e.g., hexane residues) if used. Proper storage requires moisture-proof packaging with oxygen scavengers to prevent lipid oxidation. Industrial users should conduct allergen testing if labeling claims are required. Shelf life typically ranges from 18-24 months when stored below 25°C with relative humidity <65%.
B2B Procurement Guide
Bulk buyers should prioritize suppliers with HACCP-certified facilities. Key specifications to request include protein content (Kjeldahl method), heavy metal limits (Pb <0.5 ppm), and microbial counts (TPC <10,000 CFU/g). For functional food applications, verify the extract's PDCAAS (Protein Digestibility Corrected Amino Acid Score) which typically ranges 0.6-0.8 for lentil proteins. Contract manufacturers often offer private labeling with MOQs starting from 500kg.
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