Plant Proteins | Protein Hydrolysates | Oat–Rice Milk Systems | Functional Hydrocolloids
Prathinules™ is Prathin Foods’ platform for plant-based proteins, protein hydrolysates, cereal-based milk systems, and functional hydrocolloids, developed for nutrition, bakery, beverage, confectionery, and industrial food applications.
The range includes soy, pea, and rice proteins, their functional hydrolysates, oat–rice milk systems, and enzymatically hydrolysed low-viscosity guar gums, designed to deliver clean-label performance, process compatibility, and application flexibility.
Why Prathinules™
Many functional food ingredients fail at scale due to:
- Excessive viscosity
- Poor solubility or dispersion
- Unwanted mouthfeel
- Limited processing tolerance
- Inconsistent performance across applications
Prathinules™ focuses on functional performance in real manufacturing conditions, not just ingredient specifications.
Product Range Overview
Plant Proteins
- Soy protein (functional & nutritional grades)
- Pea protein (selected grades)
- Rice protein (neutral taste, allergen-friendly)
Protein Hydrolysates
- Rice protein hydrolysates (non-bitter grades available)
- Soy & pea protein hydrolysates (application dependent)
Designed for:
- Improved solubility
- Reduced bitterness
- Enhanced digestibility
- Functional performance in nutrition and processing
Oat & Rice Milk Systems
- Oat–rice milk powder bases
- Protein-enriched oat/rice systems
Suitable for:
- RTD beverages
- Coffee creamers
- Instant drink mixes
- Dairy-alternative formulations
Enzymatically Hydrolysed Low-Viscosity Guar Gum (Functional Fibre & Stabiliser)
Prathinules™ includes enzymatically hydrolysed guar gum grades engineered to provide functional benefits without excessive viscosity, enabling use in applications where conventional guar gum is unsuitable.
Key Characteristics
- Significantly reduced viscosity
- Excellent solubility and dispersion
- Neutral mouthfeel
- Stable across pH and temperature ranges
- Suitable for clean-label positioning
Applications of Low-Viscosity Guar Gum
Food & Beverage
- Beverage stabilization (protein drinks, RTDs)
- Dairy alternatives (oat, rice, nut beverages)
- Bakery (moisture retention, crumb softness)
- Sauces, dressings, and soups (body without thickness)
- Sugar-reduced and fibre-enriched formulations
Nutrition & Dietary Supplements
- Soluble dietary fibre systems
- Prebiotic formulations
- Protein powders and functional beverages
- Low-calorie and sugar-free nutrition products
Pharmaceutical & Nutraceutical
- Tablet binding and disintegration support
- Syrups and suspensions
- Controlled-release systems (application dependent)
Industrial & Technical Applications
- Personal care formulations
- Cosmetic gels and emulsions
- Feed and veterinary nutrition
Key Functional Benefits (Across Prathinules™ Range)
- Clean-label, plant-based solutions
- Controlled viscosity and mouthfeel
- Improved solubility and processing ease
- Suitable for high-protein and fibre-enriched products
- Customisable grades for specific applications
- Designed for industrial scale and export markets
Technology-Driven Development
Prathinules™ products are developed using a function-first approach, balancing:
- Nutrition
- Texture
- Stability
- Process compatibility
Our focus is how the ingredient performs in the final product, not just analytical data.
Who Prathinules™ Is For
- Beverage and dairy-alternative manufacturers
- Nutrition and supplement companies
- Bakery and snack producers
- Pharmaceutical and nutraceutical formulators
- Export-oriented food manufacturers
Let’s Develop Your Application
If you are working on:
- Plant-based protein formulations
- Protein hydrolysates
- Oat or rice milk systems
- Fibre enrichment using low-viscosity guar gum
- Texture and stability optimisation
Prathinules™ supports structured trials, formulation development, and scale-up.
👉 Contact Prathin Foods Pvt. Ltd. to discuss applications, samples, and technical collaboration.