Termékfejlesztés


Lupin alapú jégkrém

Termékfejlesztés – lupin alapú jégkrém 

The key product innovation of Eispro was the discovery and mass production application of lupin based ice-cream (i.e. vegetarian protein used, instead of milk) about 10 years ago. Lupin is a environmental resistant plant, with many advantages, such as:

  • very high protein content (conglutin)
  • the root of the plant is strongly nitrogen absorber from the air, i.e. no nitrogen fertilization is necessary - smaller ecological footprint
  • it cuts down the level of cholesterol in blood (also reducing the triglyceride level)
  • not transgenic
  • increases HDL-cholesterol level

Nevertheless, it also has some disadvantages that creates difficulties to using it in the food industry. The two main drawbacks are that it contains some alkaloids, hence it tastes sour in its raw form, hence it requires a multi-tier processing to eliminate this negative effect. Also, similarly to soy it can be allergic.

The unfavourable initial taste is a general problem with plant based proteins. Normally, they also require extensive cleaning, as well as pose a considerable technological challenge to work with (for instance oil extraction with liquid Co2). Furthermore, the vegan production requires processes that are sometimes considerably different from the normal ice cream production, such as the preparation of various mixes. Also, the laboratory costs are higher, to ensure the products are indeed dairy and gluten-free.

Nevertheless, if someone has the right technology and expertise (and Eispro does have both) lupin is considerably favourable to milk from an ecological point of view for the following reasons:

  • far better protein yield

C. 3 000 kg of lupin can be harvested from one hectar of land. The protein yield of lupin is c. 1 200kg/hectar, as the protein content is c. 40%. The protein yield on milk is much less favourable. One can calculate with c. 9 000 litres of milk per cow annually. A cow requires c. 1 hectar of field for proper feeding. The protein content of milk is c. 3.5% on average. Therefore, the protein content is c. 315kg per hectar or about ¼ of lupin

  • Milk – high associated methane emission level

Furthermore, the methane emission of one cow is c. 500l per day. The negative influence of methane on climate is about 25x than that of carbon dioxide

  • Lupin requires no nitrogen fertiliser

In fact its root absorbs nitrogen from the air. During the natural chemical process on the field N2O (laughing gas) is generated from the nitrogen fertilizer (which is ammonium-nitrate). N2O is highly damaging to the environment – close to 300x more than carbon-dioxide.

The table below shows the main characteristics of lupin vs. its key substitutes.

Plant

Protein %

Fat %

Carbone hydrate %

Lupin

47.8

17.8

13.4

Soy

36.9

18.1

11.1

Pea

22.9

1.4

56.7

Maize

9.2

3.8

65.2

Wheat

11.7

2

59.4





Skimmed milk powder

34

1.2

48

Source: Eispro

Lupin contains by far the highest level of protein, combined with very low carbon hydrate rate. It is also clearly superior to soy, one of the most often used and “oldest” vegetable ingredient in the food industry. The main problem with soy is that it is mainly transgenic and often causes allergic reactions. Most of the soy produced in the world are transgenic, as transgenic soy is resistant to herbicide Glyphosate. The main advantage, therefore is that fields can be treated with herbicide Glyphosate that kills

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