13results about "Vegetarian ingredients" patented technology

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

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.

The invention relates to a wheat flour noodle containing low acetylated pea starch without egg white protein.

A system (1) for producing a plant-based concentrated liquid food product (FP) includes a mixer (6) configured to prepare a plant-based slurry (S) by mixing at least plant material (P) and water (W). The system includes a separation unit (12) configured to separate the slurry (S) into a solid portion (SP) and a liquid portion (LP). An evaporator (18) is configured to evaporate water from the liquid portion (LP), to produce at least one evaporated portion (EP) that comprises evaporated water, and at least one concentrated portion (CP) which is used to form the plant-based concentrated liquid food product (FP). A return conduit (20) is configured to convey the evaporated portion (EP) from the evaporator (18) to the mixer (6) or to another mixer (6') which is configured to prepare a subsequent plant-based slurry (S) by mixing at least plant material (P) and the evaporated portion (EP).

The present invention addresses the problem of providing a food-product browning agent with which it is possible to brown a food product in a step for heating and cooking the food product. The present invention provides: a food-product browning agent containing glycosidase, polyphenol oxidase, or cellulase; a food product containing the aforementioned food-product browning agent; and a food-product browning method including heating a food product after adding glycosidase, polyphenol oxidase, or cellulase thereto.

The present invention discloses a nutritional composition and method of using and making the nutritional composition. The nutritional composition is a hydrolyzed 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 hydrolysates, 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 present invention relates to a method of making a flavour composition, said method comprising the steps of (a) preparing a solution, wherein said solution comprises (i) a reducing sugar, preferably glucose; (ii) a sulphur-containing amino acid, preferably cysteine or salt thereof; and (iii) ascorbic acid or salt thereof; (b) adjusting the pH of the solution to 6.5 or greater; and (c) heating the solution. A plant based egg analogue product comprising the flavour composition is also provided.

The present invention provides a meat analog product comprising 10-60% by weight vegetable protein, at least 0.1% by weight binder, 10-60% by weight water, and 5-40% by weight non-hydrogenated vegetable fat, the non-hydrogenated vegetable fat having a saturated fatty acid (SAFA) content of at least 40% by weight and a solid fat content (SFC) at 20° C. of at least 20%. The present invention also provides a method for producing the meat analog product.

Daily food preparation for use as a therapeutic adjuvant in the diet of patients suffering from neoplasia, including A) a nutritional combination that contains carbohydrates in an amount between 8% and 55% (w / w), proteins in an amount between 7% and 16% (w / w), lipids in an amount between 30% and 81% (w / w); and B) dietary fiber in an amount between 2 and 30 g, the food preparation being characterized by an average caloric content between 15 and 600 Kcal, in which the nutritional combination (A) and the dietary fiber (B) consist of foods of vegetable origin. A further object of the present invention is a kit comprising daily food preparations in accordance with claim 1 for use as a therapeutic adjuvant in the daily diet of patients suffering from neoplasias.

The present invention relates to a non-dairy creamer including a triglyceride composition. The triglyceride composition includes triglycerides having a specific fatty acid profile. The triglyceride composition has a trans fatty acid value of from about 0 wt % to about 1 wt % by weight of the total fatty acid content, an oxidative stability index of greater than about 15 h at a temperature of 120° C. and an airflow rate of 20 L / h, a saturated fatty acid content of from about 55 wt % to about 65 wt % by weight of the total fatty acid content, a slip melting point of from about 22° C. to about 40° C., and a total volatile aldehyde content of from about 1 wt % to about 5 wt % by weight of the triglyceride composition.

A food product includes a plant-based substrate and a native-whole-starch-based fat replacer that is combined with the plant-based substrate. The native-whole-starch-based fat replacer includes a powder form of a cereal grain selected from the group consisting of wheat, millet, rice, barley, oats, rye, sorghum and maize; a plant-based fat, and water.

A method for preparing a food product, the method comprising providing first fungal cells producing structural proteins, providing second fungal cells producing lipids, combining the first and the second fungal cells to obtain a mixture, culturing the mixture until the fungal cells area attached together by the structural proteins to obtain a matrix of edible biomass, and harvesting the edible biomass A food product, comprising edible biomass comprising structural proteins produced by first fungal cells and fatty acids produced by second fungal cells, the first and the second fungal cells being attached together by the structural proteins.

A system for producing a plant-based concentrated liquid food product includes a mixer configured to prepare a plant-based slurry by mixing at least plant material and water. The system includes a separation unit configured to separate the slurry into a solid portion and a liquid portion. An evaporator is configured to evaporate water from the liquid portion, to produce at least one evaporated portion that comprises evaporated water, and at least one concentrated portion which is used to form the plant-based concentrated liquid food product. A return conduit is configured to convey the evaporated portion from the evaporator to the mixer or to another mixer which is configured to prepare a subsequent plant-based slurry by mixing at least plant material and the evaporated portion.