Dry vs. Wet Protein Fractionation: Processing Costs, Yield & Ingredient Quality
Producing plant-based protein ingredients involves more than separating protein from starch and fiber. Food manufacturers must balance processing costs, protein recovery, ingredient quality, and resource consumption. A method that produces highly concentrated protein may require additional water and energy, while a less intensive process may retain more of the original material. Understanding dry vs wet protein fractionation helps clarify these trade-offs. Both methods are used to process plant materials such as peas, lentils, and chickpeas, but they differ in operating requirements and final ingredient characteristics. This article examines their costs, yields, quality, and practical applications. How Do Dry and Wet Protein Fractionation Work? Protein fractionation separates protein-rich components from other plant materials to produce ingredients with increased protein concentrations. Dry methods primarily use physical separation, while wet methods use liquids to extract proteins. B...
