applications
Functional ingredients for the 21st Century
Rubi Protein™ is the most nutritionally complete plant-based protein on earth. It is highly functional and capable of creating high-fidelity taste and texture enhancements for almost any food application.
We have developed value-added ingredients from Rubi Protein™ that solve unique application challenges. Whether you're structuring gluten-free and egg-free baked goods, enhancing functionality in meat and dairy alternatives, or cleaning up your ingredient labels by removing unnatural ingredients like methylcellulose, Plantible's Rubi Protein™ solutions are the building blocks of natural, nutritious, and delicious foods. We work with CPG brands and industrial food groups to enhance their animal-free and allergen-free foods -- without compromise.
"Free-From" baking
Whether you're after superior (egg-free!) binding, foaming, and solubility... or trying to mimic the soft, elastic functionality of gluten -- Rubi Whisk™ has you covered. Learn more about Plantible's Rubi Whisk™ ingredient line for industrial bakers and CPG brands.
plant-based Meat
Tastier, juicier and cleaner label. Methylcellulose has met its match, and plant-based meats have never tasted or performed better. Thermo-irreversible binding, flavor, and fat lock. Learn more about Plantible's Rubi Prime™ ingredient line for meat alternative developers.
Technical highlights
Our Rubi solution has unique fat binding and oil holding properties that enable food formulators to reduce or even remove saturated fats from their ingredient labels by binding, encapsulating and/or structuring unsaturated fats.
Foam: the foundation for meringues, cappuccinos, and whipped desserts. We don’t need animals for this! Our Rubi solution can be whipped at cold or ambient temperature into stiff peaks within 3 minutes, and outperforms egg whites in both capacity and stability.
No more grainy, gritty, or overly viscous solutions. Our Rubi solution is nearly 100% soluble in water and dissolves in liquids better than whey and other plant-based proteins.
No more dry and crumbly products! Our Rubi solution prevents food from drying out and maintains a positive sensory experience for consumers. This is due to Rubi's high water- holding capacity, which creates water-binding capabilities similar to that of an egg.
When you mix water, oil, and our Rubi solution at a high speed, Rubi will coat the water droplets and form a stable solution called an emulsion. What makes us special is that Rubi doesn’t need the help of additional emulsifying agents - Rubi can do it all.
Our Rubi solution forms a self-supporting gel at four times lower concentration than egg whites. This thermo- irreversible gel holds both water and fat, replacing methylcellulose and egg whites while improving mouthfeel, texture and flavor delivery.
