Quinoa protein
Quinoa Protein Manufacturer | Complete Plant-Based Amino Acid Profile Headline: Premium Quinoa Protein Isolate Manufacturer | Gluten-Free & Hypoallergenic Sub-headline: 80%-90% Protein Content | Complete Amino Acid Profile | Non-GMO & Organic Available Unique Selling Proposition (USP): • Superfood Source: Extracted from Andean Chenopodium quinoa seeds. • Complete Protein: One of the few plant proteins containing all 9 essential amino acids. • Superior Solubility: Excellent dispersibility for beverages and clean-label foods.
Introduction
Quinoa Protein is a high-quality plant-based protein derived from the seeds of Chenopodium quinoa, a crop native to the Andes Mountains. Unlike many cereal grains, Quinoa is a pseudo-cereal and is naturally gluten-free.
Our Quinoa Protein is processed using a gentle water-extraction method to preserve its bioactivity. It stands out in the plant protein market for its globulin and albumin structure, which closely resembles animal protein profiles (like casein), making it highly digestible and nutritious. It is the ideal solution for premium vegan, gluten-free, and hypoallergenic formulations.
Category：
Keywords：
mushroom
proteins
sustainable
Functions
1.Complete Nutritional Support
• Mechanism: Provides a full spectrum of essential amino acids (EAA), particularly high in Lysine, Methionine, and Cysteine, which are often limiting in other plant proteins like pea or soy.
• Action: Supports muscle protein synthesis and overall metabolic health.
2.Hypoallergenic Properties
• Mechanism: Free from common allergens (gluten, dairy, soy).
• Action: Suitable for sensitive populations and specialized medical foods (e.g., infant formulas, geriatric nutrition).
3.Functional Versatility
• Mechanism: Exhibits excellent emulsifying and foaming properties due to its protein structure.
• Action: Improves texture and mouthfeel in dairy alternatives, baked goods, and ready-to-mix (RTM) beverages.
Applications
1.Plant-Based Beverages & Dairies
• Application: Vegan milk, yogurt alternatives, and protein shakes.
• Why it works: Its mild, nutty flavor and high solubility (pH 6-8) allow for smooth textures without the "gritty" mouthfeel often associated with rice proteins.
2 Sports Nutrition
• Application: Protein bars and muscle recovery powders.
• Why it works: The high BCAA (Branched-Chain Amino Acid) content supports post-workout recovery and muscle maintenance.
3 Gluten-Free Baking
• Application: Bread, cookies, and pasta.
• Why it works: Acts as a structural binder, improving the crumb structure in the absence of gluten.
Flow Chart
Quality Standard of Lactoferrin
Product: Quinoa Protein Isolate 80%
Source: Chenopodium quinoa
| Item | Specification | Result |
| Appearance | Light yellow fine powder | Conforms |
| Protein (Dry Basis) | ≥ 80.0% | 83.2% |
| Fat | ≤ 10.0% | 2.8% |
| Ash | ≤ 5.0% | 1.3% |
| Fat | ≤ 10.0% | 2.8% |
| Lead/(mg/kg) | ≤0.2 | 0.05 |
| Total plate count (CFU/g) | ≤10000 | 390 |
| E.coli | Negative | Negative |
Method of Analysis of Lactoferrin
Test Method: Kjeldahl Method (Factor 6.25 or 5.7)
• Note: For fungal proteins, verify if the nitrogen-to-protein conversion factor is adjusted for non-protein nitrogen (chitin). We typically use standard food grade factors.
• Amino Acid Analysis: HPLC determination of 18 amino acids to confirm the complete profile.
Reference Chromatogram of Lactoferrin Reference Substance
Stability and Safety
Stability Studies
• Long-term Stability (24 Months): Stored at 20-25°C / 60% RH. Protein content remained ≥ 79.5% after 2 years. Organoleptic properties (taste/smell) showed no rancidity.
• Accelerated Stability (6 Months): At 40°C / 75% RH, slight color deepening was observed but remained within spec.
• Conclusion: 24-month shelf life is validated under standard warehouse conditions.
Safety & Handling (MSDS Summary)
• Classification: Non-hazardous food ingredient. GRAS status pending/affirmed in various jurisdictions.
• Allergens: None. (Gluten-free, Soy-free, Dairy-free).
• Handling: Standard dust control measures.
• Storage: Store in a cool, dry place (< 25°C) away from moisture and strong odors.
Customer Comments
Product Developer, PlantPure Nutrition (USA)
2026.02.04
★★★★☆
CEO, Andean Superfoods (UK)
2026.02.04
★★★★☆
Our Certificates
CERTIFICATE
CERTIFICATE
FDA
ISO
HALAL
HACCP
Our Clients
Exhibitions
• Biofach (Germany) - World's Leading Trade Fair for Organic Food
• SupplySide West (USA)
• Food Ingredients (Fi) Europe
FIC Shanghai
FIC2024
CPHI Korea
SupplySideWEST Las Vegas
SupplySideWEST 2023
Vitafoods Europe Switzerland
Wagri Guangzhou
In-Cosmetics Global
SupplySide West (Las Vegas)
SupplySide West (Las Vegas)
CPHI & PMEC China 2025
CAC 24th
CAC Shanghai
CPHI & PMEC 2024
CPHI & PMEC China Shanghai
CPHI 2025
CPHI 2024
CPHI 2023
FIC 2022
FIC 2023
Vitafoods Europe (Geneva)
CPhI Worldwide
FAQ
How does Quinoa Protein taste?
It has a mild, slightly nutty/earthy flavor. It is much more neutral than pea protein, making it easier to mask or flavor in beverages.
Is it suitable for a Keto diet?
Yes, our Quinoa Protein Isolate is low in carbohydrates and fat, making it keto-friendly despite coming from a carbohydrate-rich seed (the starch is removed).
What is the Amino Acid Score (PDCAAS)?
Quinoa protein generally has a PDCAAS score around 0.90-0.94, which is very high for a plant protein, comparable to soy and beef.
References
1.Abugoch James, L.E. (2009). "Quinoa (Chenopodium quinoa Willd.): Composition, chemistry, nutritional, and functional properties." Advances in Food and Nutrition Research.
2.Elsohaimy, S.A., et al. (2015). "Physicochemical and functional properties of quinoa protein isolate." Annals of Agricultural Sciences.
3.Filho, A.M.M., et al. (2017). "Quinoa: Nutritional, functional, and antinutritional aspects." Critical Reviews in Food Science and Nutrition.
Related Products
Our Global Presence：Pioneer Biotech | Pioneer Bio Inc. | Kono Chem | Kono Chem (RU)
P&K INTERNATIONAL PTE. LTD.