71results 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.

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.

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 a wheat flour noodle containing low acetylated pea starch without egg white protein.

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 invention discloses a method for preparing vegetarian whole eggs based on lotus seed resistant starch-protein-based oil body emulsion filling gel, and belongs to the field of food processing. According to the vegetarian whole egg prepared by the invention, the selected raw materials are high in nutritional value, and yeast protein and soy isolate protein are compounded to simulate the protein content and amino acid characteristics in natural egg white; the oil body is rich in lecithin and polyunsaturated fatty acid so as to simulate high-quality fat and color of yolk; lotus seed resistant starch is RS3 type resistant starch capable of relieving allergy, and it is found that the lotus seed resistant starch can improve the gel characteristic in a certain concentration range so as to be matched with the egg texture. The method disclosed by the invention is simple in processing technology, green and environment-friendly, vegetarian whole eggs with nutrient composition, texture and color similar to those of eggs are obtained, and a diversified nutritional supplement is provided for egg allergic persons and vegetarian persons.

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.

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 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 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.

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

The invention provides a method for suppressing off-flavour formation in meat substitutes which have been bound with native patatin. The method comprises a) providing a mixture comprising water, a denatured protein, native patatin and a lipid, which lipid is defined as a substance comprising fatty acid tri-esters of glycerol; b) shaping the meat substitute; and c) cooling the meat substitute to a temperature of from -35 °C to 20 °C; wherein the fatty acids in said lipid comprise less than 2 % by mass of fatty acids having a chain length of C12 or less. The invention also provides a meat substitute, comprising water, native patatin, a denatured protein and a lipid, which lipid is defined as a substance comprising fatty acid tri-esters of glycerol, wherein the fatty acids in said lipid comprise less than 2 % by mass of fatty acids having a chain length of C12 or less, and wherein preferably, the fatty acids comprise less than 2 % by mass of fatty acids having a chain length of C14 or less. This meat substitute has the advantage of minor off-flavor formation in time.

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 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 egg-white protein-free wheat flour noodles containing low acetylated pea starch.

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

The present invention provides a process for preparing a vegetarian burger comprising the step of mixing hydrated TVP pieces with methyl cellulose, plant protein concentrate, fat, water and defibrillated hydrated texturized fibrous vegetable protein material to produce a vegetarian dough.

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 invention concerns an extended shelf-life proteinaceous meat analogue comprising vegetable proteins among which at least wheat gluten and a plasticizer said proteinaceous meat analogue having a water content of less than 20% (w / w) and a torque value at 10mn of at least 10 gram meter (g*m), as determined by a Test A. The invention is further about a method for obtaining an extended shelf-life proteinaceous meat analogue comprising the step of (i) mixing vegetable proteins among which at least vital wheat gluten and a plasticizer for obtaining a dough, (ii) heating said dough, wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w / w). The invention also concerns a foodstuff comprising said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff.

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 invention relates to a texturised hybrid meat analogue comprising both plant and animal protein, and a method of preparing the same. The texturised hybrid meat analogue is comparable to meat in terms of its textural and nutritional properties.

The present invention relates to a plant-based alternative meat processed food product and a manufacturing method therefor and, more specifically, to a vegetable sausage made of a vegetable material, and a manufacturing method therefor.

In order to improve the mouthfeel of meat substitute production, improvements in meat substitute products and high moisture protein texturized extrusions are invented. The inventors have found that by appropriate selection of extrusion parameters and starting materials comprising mechanically processed starch-containing grains, the formation of an emulsion between starch and a protein melt forming a protein matrix can be prevented or reduced to such an extent that a large amount of unbound starch is present in the protein matrix. It has been observed that the presence of unbound starch in the protein matrix improves the mouthfeel and maintains an acceptable mouthfeel for a long time. This patent application contains a large number of independent claims for meat substitute products and methods.

The present disclosure generally relates to various formulations and uses of the compound: N-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide, which is also referred to herein a “TM1” and comestibly acceptable salts thereof. In some aspects, the disclosure provides compositions that include TM1, or a comestibly acceptable salt thereof. In some embodiments, the compositions are ingestible compositions, including, but not limited to, packaged food and beverage products. In some other aspects, the disclosure provides methods of reducing the caloric content of a flavored article, for example, by reducing the amount of caloric sweeteners, fatty products (such as cheese). In some other aspects, the disclosure provides methods of reducing the amount of monosodium glutamate (MSG).

The present invention relates to beverage or food compositions or formulations comprising culture supernatant components from probiotic microorganisms, such as bacteria and fungi. The invention also relates to methods of making and using such compositions, for example as dietary supplements, medicaments or stimulants.

A process for producing a food product, comprising the steps: - heating a first mixture comprising water, vegetable fat, vegetable protein and thickener to produce a fat emulsion, wherein the thickener is selected from guar gum, konjac, locust bean gum or a mixture thereof; - adding a gelling agent to the fat emulsion to prepare a second mixture, wherein the gelling agent is selected from agar, carrageenan, gellan, methylcellulose, alginate; - Cooling the second mixture to produce the food product.

The invention relates to a plant-based cheese product comprising about 5 wt% to about 40 wt% protein, and process for preparing said cheese product. The plant-based cheese product of the invention has similar textural and sensory properties to dairy cheese.

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.