Le Marché potentiel des tourteaux broyés, leurs propriétés fonctionnelles et applications

Abstract

The growing demand of bio-sourced products leads to an increasing interest for the development of new resources of raw materials. In order to generate a higher economic value in the oleoproteaginous sector, meals, co-products of oil extraction present qualities capable of being exploited in a wide range of sectors. These meals are mainly commercialized in feed application, but remain relatively weak used in the chemistry domain or even in food. To enlarge these applications, the pre-treatment of the raw material by grinding and air-classification offers technological outlooks for the conception of new extraction processes of interesting components. The present publication has the following goal: to examine the diversification of oleoproteaginous meal market, out of traditional usage in the chemistry domain; to characterize the meals chemical composition and their techno-functional properties; to evaluate the feasibility of valorizing these meals and their derivatives as substitutes or additives allowing the reduction of the level in petro-chemical product, for example, for the production of adhesive formulations for particle boards. To achieve this, different actions have been performed: evaluation of the potential and accessible market starting from metropolitan crops; analysis of the panorama of intellectual property for the identified markets; chemical characterization of ground plant meals and their soluble and insoluble fractions; applicability of the different obtained fractions, in terms of foaming power, emulsifier and gelifier; first application tests starting from rapeseed and sunflower meals in the wood panel board domain. The obtained results have allowed: to draw up a map of the inventive activity bound to the valorization of proteins from rapeseed, sunflower and soy meals and pea flour in various applications, highlighting the dynamism and the growing interest for industrials and academics to use oleo-proteaginous plant proteins; to explore techno-functional properties brought by these plant meals and their derivatives, in particular in the wood panel domain.