Residual lipids and non-target proteins cause off-flavors and reduced biological value. Removing these contaminants ensures ingredient purity and stability.

Plant-based proteins often lack the mechanical resistance and mouthfeel of animal-derived counterparts. Achieving specific firmness and elasticity is necessary to replicate the functional performance of meat and dairy products.

Off-flavors and bitterness in legume proteins limit their application in sensory-sensitive food products. Eliminating these organoleptic defects allows for higher protein inclusion rates in confectionery and functional foods.