In today's food chains, considerable amounts of energy and resources are dedicated to obtaining highly purified ingredients. However, there is a growing recognition of the potential environmental benefits that can be achieved by using less refined ingredients tailored to specific applications. One promising avenue is the simultaneous extraction of proteins and oil from oilseeds, which offers the opportunity to produce functional ingredients through simple process treatments while preserving the original structural architecture of the raw material.

This webinar will focus on explaining the difference between pressing or wet milling and the impact of extraction conditions on the colloidal assembly of rapeseed components during the extraction process. During the webinar, we will present compositional and structural details of protein concentrates obtained from rapeseed, highlighting the influence of different pH conditions and pectin hydrolysis.