Bigetaş Biotechnology — plant protein and plant milk ingredients for food manufacturers
What is a protein?
A protein is a long chain of amino acids folded into one specific three-dimensional shape. That shape decides everything a food manufacturer cares about: how it dissolves, how it gels, how much water and air it holds, how it behaves at 85 °C. Change the fold and you have changed the ingredient.
- Residues shown
- 72
- Fold
- Four-helix bundle
- Rule
- Function follows shape
Unfold it and you have a chain.
Heat, shear and pH open the fold into the polypeptide chain underneath: amino acids joined in a fixed order by peptide bonds. The sequence is the part that does not change between batches. Everything above it is structure, and structure is what processing can be designed around.
- Link
- Peptide bond C–N
- Sequence
- Fixed
- Structure
- Processable
Every link is one amino acid.
Each link shares the same backbone: an amino group, a central carbon, a carboxyl group. Only the side chain marked R changes, and that single variable is why one protein sets a gel and another stabilises an emulsion. Twenty side chains build every protein in the food supply.
- Backbone
- N–Cα–C(=O)
- Variable
- Side chain R
- In nature
- 20
And every amino acid is four elements.
Break the bonds and nothing exotic is left: carbon, hydrogen, oxygen, nitrogen, with sulphur in two of the twenty. Nitrogen is the one we measure. It is the basis of the Kjeldahl method behind every protein percentage printed on a specification sheet, including ours.
- Composition
- C · H · N · O (+S)
- Conversion
- N × 6.25
- Frequency
- Every batch
An ingredient is decided four levels down. Everything a buyer specifies — solubility, gel strength, mouthfeel, protein percentage — is a consequence of structure, sequence and composition. We build the portfolio from that end, not from the label backwards.
- Ingredients in portfolio
- 8
- Product families
- 3
- Application areas
- 13
- Operating from
- İzmir, TR
Three families, one production partner.
Concentrates for lines that can carry liquid, soluble powders for lines that cannot, and proteins specified by percentage and processing behaviour.
Specified, not described.
Every entry carries its own technical sheet. Fields that have not been confirmed against an accredited analysis read “On request” rather than a number we cannot stand behind.
Where these ingredients end up.
Thirteen application areas, each mapped to the ingredients that actually behave in it.
From first call to industrial volume.
Seven steps. The order matters, which is the only reason they are numbered.
- 01Project brief
Define the requirement
Application, target nutritionals and the processing conditions the ingredient has to survive. Written down before anything is sampled.
- 02Shortlist
Select the raw material
The portfolio is narrowed to the candidates that behave in your system, with the trade-offs stated rather than hidden.
- 03Lab report
Work it in the lab
The recipe is run at lab scale under your actual conditions: pH, heat load, shear, dilution ratio.
- 04Sample set
Develop the sample
Application-specific samples are prepared for your own evaluation, not for a tasting room.
- 05Pilot batch
Confirm at pilot scale
The approved recipe is validated at pilot volume, where most formulations first meet reality.
- 06Production plan
Scale to production
Process parameters are transferred to industrial volume with the specification locked.
- 07Ongoing support
Support after handover
Documentation, batch records and application support continue after the first commercial run.
What sits behind the portfolio.
Built for export from the first batch.
Documentation, packaging and labelling are prepared for cross-border shipment rather than retrofitted after the first order. Target markets are listed below; confirmed country coverage is shared on request.
Send us the specification you cannot hit.
Samples ship against a real application brief. Tell us the system, the constraints and what has failed so far — that is a faster route to a usable ingredient than a catalogue.