80results about "Vegan ingredients" patented technology

Food products are provided in which microbial protein sources, such as single cell protein or protein hydrolysis products, are incorporated. Artificial meat products are provided that include microbial protein in place of animal protein.

The present invention is related to a process for preparing a vegan cheese product, comprising the steps of metering raw materials into an extruder, comprising 5-50 wt.-% zein protein or starch, 0-50 wt.-% of at least one component that provides a fat phase mimicking the thermal behavior of milk fat, preferably a vegetable oil, and 30-70 wt.-% water, wherein all amounts are based on the entire amount of the raw materials, mixing and processing said raw materials in said extruder, extruding and cooling the resulting extrudate so as to obtain the vegan cheese product, wherein in said extruder strain conditions of 300-3000 WATS, preferably 1000 to 3000 WATS are applied. The present invention is also related to vegan cheese product obtainable by said process.

The present invention is related to a process for preparing a vegan cheese product, comprising the steps of metering raw materials into an extruder, comprising 5-50 wt.-% starch, 0-50 wt.-% of at least one component that provides a fat phase mimicking the thermal behavior of milk fat, preferably a vegetable oil, and 30-70 wt.-% water, wherein all amounts are based on the entire amount of the raw materials, mixing and processing said raw materials in said extruder, extruding and cooling the resulting extrudate so as to obtain the vegan cheese product, wherein in said extruder strain conditions of 300-3000 WATS, preferably 1000 to 3000 WATS are applied. The present invention is also related to vegan cheese product obtainable by said process.

The present invention relates to the use of a protein deamidase for obtaining a seed-based dairy alternative beverage with improved stability.

A meat analogue having decreased off-flavour comprising non-animal protein, flavouring agent, lipid, dietary fiber, water whereby said meat analogue has a ratio (w / w) of K+ toNa+ of at least 1.3, and whereby food grade acid is present in an amount of at least 0.015wt%, said food grade acid comprising citric acid.

Described herein are composition and methods for the production of a vegan cheese composition including a pea protein fermentate. An initial composition including a pea protein, a Leuconostoc pseudomesenteroides bacterium, and sucrose may be fermented for a time and under conditions suitable to produce a pea protein fermentate. The resulting pea protein fermentate will have increased viscosity, improved aspect, and improved sensory attributes relative to an equivalent pea protein composition that has not been contacted with or fermented by a Leuconostoc pseudomesenteroides bacterium. The pea protein fermentate is incorporated into a vegan cheese composition.

A composition for making a baked foodstuff comprises: (i) flour; and (ii) filamentous fungus. Embodiments relate to a vegetarian or vegan foodstuff, for example a cake (or the like). The foodstuff may be nutritionally advantageous compared to other foodstuffs, such as butter and / or egg-based cakes.

Described herein are composition and methods for the production of a vegan dessert composition including a pea protein fermentate. An initial composition including a pea protein, a Leuconostoc citreum bacterium, and sucrose may be fermented for a time and under conditions suitable to produce a pea protein fermentate. The resulting pea protein fermentate will have increased viscosity, improved aspect, and improved sensory attributes relative to an equivalent pea protein composition that has not been contacted with or fermented by a Leuconostoc citreum bacterium. The pea protein fermentate is incorporated into a vegan dessert composition.

The invention relates to the use of α-cyclodextrin as an emulsifier and thickening agent in the production of spreadable and firm food, wherein the food, with respect to the weight thereof, contains 10 - 45 wt.% oil and / or fat, water, 4 - 7 wt.-% α-cyclodextrin and protein and oil and / or fat on the one hand, and on the other hand, water is in a weight ratio of 1:10 - 10:1.

The present invention relates to the field of food. Herein disclosed is a method for preparing a non-animal protein food product or a cultured meat food product comprising adding a thermolabile glucoamylase protein preparation to an ingredient used in the preparation of said food product and processing the obtained glucoamylase protein preparation and ingredient composition into a non-animal protein food product or a cultured meat food product.

A method for producing a food product that is not derived from animals, is free from unhealthy components associated with meat such as saturated fatty acids and cholesterol, does not have the harmful environmental impacts of animal farming, and provides a food product that has similar texture and flavor characteristics to animal meat. [Solution] A method comprising (a) processing microbial cells collected from a culture medium to produce a protein product, wherein the protein product contains one or more of the following: single-cell protein, cell lysate, protein concentrate, protein isolate, protein extract, protein hydrolysate, free amino acids, peptides, and oligopeptides; and (b) processing the protein product to produce a food product.

The invention relates to the food industry. In particular, it relates to a method for the enrichment of a casein in a composition comprising the casein and other biomolecules. It further concerns edible compositions that comprise the casein.

A vegan yoghurt comprises a filamentous fungus and a mesophilic bacteria and / or a residue thereof. Mesophilic bacteria may be used as a starter culture in preparing the yoghurt and the use of such a starter culture results in a reduction in off taste of the yoghurt.

The present invention is directed to drink or food compositions or formulations containing components of culture supernatants from probiotic microorganisms such as bacteria and fungi. The present invention also relates to methods for making and using said compositions, such as a dietary supplement, a medication or a stimulant.

There is provided a non-dairy oil-in-water-emulsion savoury dip, the dip comprising: at least 60wt% water; 2 to 10wt% fat; and at least 1wt% protein, wherein the dip comprises a yeast protein concentrate.

The present disclosure is directed to methods for preventing or decreasing volatile sulfur compounds (VSCs) levels in alternative milk products following heat treatment. The disclosure further provides a stable milk alternative product.

The present invention discloses a nutritional composition and method of using and making the nutritional composition. The nutritional composition is an intact pea protein based nutrient composition for use in both enteral and oral feeding, and provides a non-allergenic diet for providing optimal nutrition to users. The nutritional composition is made from organic and plant-based ingredients. The nutritional composition has pea protein, phytochemical extracts, fatty acids, organic ingredients free of the top eight allergens and corn, and prebiotic fiber. The nutritional composition is provided in liquid form for enteral and / or oral feeding.

The invention relates to a pomace-based dough product preferrably produced including a vegetable proportion based on one or more pomaces of at least 20%, preferably at least 30% and more preferably at least 40% in the dry mass of the dough product, wherein the dough product has a carbohydrate proportion (abs.) of less than 20%, preferably less than 10% and more preferably less than 5%.

Plant-based nutritional compositions comprise fava bean protein isolate and pea protein. The fava bean protein isolate comprises greater than about 10 wt% of the total protein in the composition, and the pea protein comprises less than about 50 wt% of the total protein in the composition. In certain embodiments, the nutritional compositions are high in protein, high in fiber, and low in calories. The compositions may be dairy-free and / or soy-free.

To provide a new and improved delivery system of biologically active ingredients to foods and food supplements and their use in the food industry.SOLUTION: Stable food-grade microcapsules designed to deliver a composition comprising at least one active substance to a food product, the use of such microcapsules in the food industry, food products, food supplements, edible articles and ingredients comprising such microcapsules are provided.SELECTED DRAWING: Figure 4B

Described herein are compositions comprising a fermented pea protein and methods for producing pure cheese compositions comprising a fermented pea protein. A starting composition comprising pea protein, leuconostoc pseudomesenteroides bacteria, and sucrose may be fermented for a period of time under conditions suitable to produce a pea protein ferment. The resulting pea protein leavening will have increased viscosity, improved appearance and improved sensory properties relative to an equivalent pea protein composition that is not contacted with or fermented by the Leuconostoc mesenteroides bacteria. The pea protein ferment is incorporated into a pure cheese composition.

The present invention relates to a vegan cream-cheese-like spread comprising a homogeneous distribution of plant proteins and fat, wherein: the vegan cream-cheese-like spread having a free-fat structure which is substantially devoid of agglomerated fat-protein clusters, and having a bimodal distribution of fat droplet diameters comprising a first mode of 1 to 5µm and a second mode of 15 to 45µm, as determined by confocal laser scanning microscopy.

The present invention is related to a process for preparing a vegan cheese product, comprising the steps of metering raw materials into an extruder, comprising 5-50 wt.-% starch, 0-50 wt.-% of at least one component that provides a fat phase mimicking the thermal behavior of milk fat, preferably a vegetable oil, and 30-70 wt.-% water, wherein all amounts are based on the entire amount of the raw materials, mixing and processing said raw materials in said extruder, extruding and cooling the resulting extrudate so as to obtain the vegan cheese product, wherein in said extruder strain conditions of 300-3000 WATS, preferably 1000 to 3000 WATS are applied. The present invention is also related to vegan cheese product obtainable by said process.

The present invention relates to food compositions that are suitable dairy-free substitutes for sweetened condensed milk, processes for making such food compositions, and uses thereof.

The invention relates to a plant-based cheese substitute comprising 18 - 35 wt.% of a fat composition; 0 - 50 wt.% starches, which are optionally modified; 0 - 20 wt.% non-animal protein; the remainder (up to 100 wt.%) being water, wherein the wt.% are calculated on the total composition. The cheese substitute comprises from 0.5 - 10 wt.%, preferably from 0.5 - 8 wt.%, more preferably from 1 - 5 wt.% of plant sterol esters, based on the weight of the cheese substitute.

The present invention generally relates to a method for producing a plant-based liquid, the method including dispersing triglycerides in a vegetable protein mixture, forming an emulsion, applying a heat treatment to the emulsion, and applying a shear treatment to the heat-treated emulsion to form the plant-based liquid.

Food products are provided in which microbial protein sources, such as single cell protein or protein hydrolysis products, are incorporated. Artificial meat products are provided that include microbial protein in place of animal protein.