The researchers ground pot marigold flowers (Calendula officinalis) into a fine powder and isolated proteins in four sequential liquid extractions, collecting different protein molecules into each mixture. Their lab tests showed that:
- Some protein extracts contained high levels of glutamic acid and aspartic acid, which could add umami taste to foods.
- Marigold proteins stayed stable up to 221 degrees Fahrenheit (105 degrees Celsius), which is hotter than temperatures tolerated by other plant proteins like pea and chickpea, suggesting the flower’s proteins would keep their structure better in heated foods.
- Two protein extracts had excellent emulsifying capacity, or the ability to keep oil droplets distributed in water, suggesting their suitability for salad dressings, mayonnaise and dairy substitutes.
