METHOD FOR CO-ATOMIZING A LEGUME PROTEIN COMPOSITION AND AT LEAST ONE FLAVORING AGENT

Abstract

The invention relates to the field of vegetable proteins and, in particular, to the organoleptic enhancement of proteins. The invention relates particularly to a method for co-otomizing a vegetable protein composition and at least one flavoring, comprising the steps of dissolving and mixing a vegetable protein composition and at least one flavoring in an aqueous solvent, heat-treating the resulting aqueous suspension, and drying, by co-otomization, the heat-treated aqueous suspension. When the different steps are performed, the method according to the invention produces a synergistic effect of reducing the vegetable flavor and aroma of the proteins. The invention also relates to a co-otomized composition comprising a vegetable protein composition and at least one flavoring, and to its use in the preparation of food compositions for humans or animals.

Description

[0001] The invention relates to the field of legume proteins, particularly legume protein isolates, and even more particularly pea protein isolates. The invention relates, in particular, to the field of organoleptic improvement, in particular of the taste, of the aforementioned proteins. BACKGROUND OF THE INVENTION

[0002] The daily protein requirements for humans are between 12 and 20% of dietary intake. These proteins are provided by both animal products (meat, fish, eggs, dairy products) and plant-based products (cereals, legumes, algae).

[0003] However, in developed countries, protein intake is predominantly in the form of animal-based proteins. Furthermore, numerous studies show that excessive consumption of animal-based proteins at the expense of plant-based proteins is one of the causes of increased cancer and cardiovascular disease.

[0004] Furthermore, animal proteins have many disadvantages, both in terms of their allergenicity, especially with regard to milk or egg proteins, and in environmental terms, in connection with the harmful effects of intensive farming.

[0005] Thus, there is a growing demand from manufacturers for plant-based compounds that have beneficial nutritional and functional properties without, however, having the disadvantages of animal-based compounds.

[0006] Soybeans have been, and still are, the main alternative crop for Petition 870250076679, dated 08 / 28 / 2025, p. 24 / 64 2 / 23 animal proteins. However, the use of soy presents certain disadvantages. The origin of soybean seeds is more frequently from GMOs than not, and the production of their protein proceeds through an oil separation step that uses a solvent.

[0007] Since the 1970s, the development of leguminous plants, in particular including peas, in Europe and especially in France, has increased dramatically as an alternative protein source to animal proteins for animal and human food consumption. The term pea is considered here in its broadest accepted usage and includes, in particular, all varieties of smooth peas and all mutant varieties of smooth and wrinkled peas, regardless of the uses for which said varieties are generally intended (human food, animal feed and / or other uses). These seeds are non-GMO and do not require an oil removal step using solvents.

[0008] Peas contain approximately 27% protein by weight. Pea protein, predominantly pea globulin, has been extracted and used industrially for many years. Mention can be made of patent EP1400537 as an example of a method for extracting pea protein. In this process, the seed is ground in the absence of water (a process called dry milling) to obtain a flour. This flour is then suspended in water to extract the protein from it.

[0009] Legume proteins, and pea proteins in particular, often suffer from variable organoleptic quality. In fact, they are particularly known for producing a pea, bean, or even vegetable flavor when consumed, which can be a disadvantage in certain food products.

[0010] This flavor is caused by the oxidation of the internal lipids of Petition 870250076679, dated 08 / 28 / 2025, page 25 / 64 3 / 23 legume seeds are broken down by lipoxygenase, leading to the formation of aldehyde- and ketone-like molecules, such as hexanal.

[0011] In addition, legume proteins are also often the source of the bitter taste or bitterness. This flavor appears to be provided primarily by the presence of saponins.

[0012] Users of these legume proteins are aware of these taste issues and have developed formulation strategies based primarily on the use of flavorings.

[0013] One example that can be cited is RHODIA's patent application WO 2019 / 048564, which teaches that the use of a vanilla flavoring reduces the bitter taste in a finished food product such as a high-protein drink or cream. However, this solution only works in part because the manufacturer is forced to add a flavoring in addition to the protein in the recipe preparation, which makes the task more complex, and it is the formulation itself as a whole that acts as a masking agent, not the addition of the flavoring specifically.

[0014] In fact, the recipes presented contain between 20% and 50% non-protein compounds such as sucralose, high-intensity sweeteners, or fructose. This formulation acts similarly by limiting the detection of flavors, but also contributes to a high caloric intake and a requirement to be mentioned on the final product label.

[0015] Another solution was described in document WO2019 / 048804 for obtaining a food product based on legume proteins, for example, a ready-to-drink beverage, with enhanced organoleptic properties. This solution is based on a specific method for manufacturing the food product using a selected compound: sodium citrate. Again, this solution requires the manufacturer to use this Petition 870250076679, dated 08 / 28 / 2025, page 26 / 64 4 / 23 specific compound.

[0016] It is therefore of interest to propose new legume protein compositions, in particular a legume protein isolate, whose flavor is enhanced, in particular the reduction of its pea note, and whose use is simple and immediate, without an excessively laborious and / or complicated formulation.

[0017] The article by Lan et al. Solid dispersion-based spray-drying improves solubility and mitigates beany flavor of pea protein isolate (Food Chemistry, 2018) presents recent work on this issue. Lan's team developed a method called solid dispersion spray-drying, which consists of an aqueous dispersion of pea protein and spray-dried guar gum or maltodextrin. With a minimum content of 10% dry / dry of maltodextrin or guar gum, the resulting pea protein isolate has a less pronounced pea flavor due to its lower content of volatile compounds. Document FR 2942585 A1 describes granulated compositions of pea proteins and soluble vegetable fibers, where the vegetable fiber can also be maltodextrin.

[0018] However, the maltodextrin content here is also very high, and it is not desirable to have such a large quantity of non-protein-derived compound as a supplement to pea protein isolate. As exemplified in the present invention, reducing this content leads to the disappearance of this masking effect. Furthermore, maltodextrin has a reasonably neutral taste and odor and does not meet the definition of a flavoring, which is confirmed by the fact that it is not included in the regulatory lists of flavorings.

[0019] Other strategies involve processing the raw material, such as, for example, in the document by Jiang et al., Faba bean flavor and Petition 870250076679, dated 08 / 28 / 2025, page 27 / 64 5 / 23 Technological property improvement by thermal pre-treatments, LWT - Food Science and Technology, 68 (2016), 295-305. This document teaches, in order to preserve the protein properties of broad beans, how to use a specific microwave treatment. However, this type of microwave treatment has not yet been developed on an industrial scale.

[0020] Document WO03 / 082026 A1 describes a method for producing a protein isolate that additionally comprises a polysaccharide that has a neutral taste and a low water absorption rate, these two properties being imparted to the isolate by coating the protein with the polysaccharide.

[0021] There is therefore a need to develop new legume protein compositions, in particular a legume protein isolate, which does not have the disadvantages of previous compositions, whose flavor is enhanced by reducing the pea flavor and whose use is simple and immediate, without an excessively laborious and / or complicated formulation, while minimizing the amounts of non-protein-derived compound used.

[0022] Enhanced flavor pea protein compositions, using specific manufacturing methods, were described in document WO 2019 / 053387 A1.

[0023] After much research, the applicant identified that this objective could be achieved through the implementation of a specific method of co-atomizing a composition of legume protein and at least one flavoring. BRIEF DESCRIPTION OF THE INVENTION

[0024] According to a first aspect of the invention, a method for co-atomizing a legume protein composition and at least one Petition 870250076679, dated 08 / 28 / 2025, page 28 / 64 6 / 23 flavoring, comprises the following steps: 1) Dissolve and mix a composition of legume protein and at least one flavoring in an aqueous solvent; 2) Heat treat the aqueous suspension obtained in the previous step; 3) Dry the heat-treated aqueous suspension by co-atomization.

[0025] According to a second aspect, a combined composition is proposed comprising a legume protein composition, preferably a legume protein isolate and at least one flavoring, said composition being obtained according to the method of the invention.

[0026] According to a final aspect of the invention, the use of this co-atomized composition is proposed in the preparation of compositions intended for human or animal food. DETAILED DESCRIPTION OF THE INVENTION

[0027] According to a first aspect, the invention relates, therefore, to a method for co-atomizing a legume protein composition and at least one flavoring comprising the following steps: 1) Dissolve and mix a composition of legume protein and at least one flavoring in an aqueous solvent; 2) Heat treat the aqueous suspension obtained in the previous step; 3) Dry the heat-treated aqueous suspension by co-atomization.

[0028] In a completely surprising way, the method, according to the invention, by mixing a legume protein composition with at least one flavoring and then carrying out a heat treatment step followed by co-atomization, makes it possible to reduce the taste of said legume composition. Petition 870250076679, dated 08 / 28 / 2025, page 29 / 64 7 / 23

[0029] This reduction in legume flavor, particularly pea flavor in the case of using a pea protein composition, is achieved synergistically by combining three characteristics, namely, mixing the legume protein composition with at least one flavoring, a heat treatment step, and a co-atomization step. In fact, the combination of these three characteristics allows for a greater reduction in legume flavor, particularly pea flavor, than the sum of the reductions obtained by these characteristics taken in isolation.

[0030] Atomized is understood in the present invention to mean that the legume protein composition is atomized together with the flavoring(s). In other words, the legume protein composition and the flavoring are present in the same solution before atomization.

[0031] The term protein composition should be understood in the present invention as meaning a composition obtained by extraction and refining, said composition including proteins, macromolecules formed from one or more polypeptide chains consisting of a sequence of amino acid residues linked to each other by peptide bonds. In the specific context of pea proteins, the present invention refers more particularly to globulins (about 50 to 60% of pea proteins). Pea globulins are mainly subdivided into three subfamilies: legumins, vicilins and convicilins.

[0032] Legume shall be understood in the present invention to mean the family of dicotyledonous plants of the order Fabales. This is one of the largest families of flowering plants, the third after Orchidaceae and Asteraceae in terms of number of species. It contains approximately 765 genera, comprising more than 19,500 species. Several leguminous plants are important cultivated plants, including soybeans, beans, peas, chickpeas, Petition 870250076679, dated 08 / 28 / 2025, page 30 / 64 8 / 23 broad beans, peanuts, cultivated lentils, cultivated alfalfa, various carnations, broad beans, carob, and licorice.

[0033] Flavoring is understood in the present invention to mean any chemical compound that makes it possible to modify the perception of taste and smell, which together form what is known as taste. European legislation, as defined by Regulation 1334 / 20082, understands flavorings as products not intended to be consumed as such, which are added to food to impart or modify its smell and / or taste (Article 3a of Regulation EC 1334 / 2008). The flavoring useful in the invention has the ability to reduce the pea note of the legume protein composition.

[0034] Flavorings are derived from or consist of the following components: flavoring substances, flavoring preparations, smoked flavorings, thermal process flavorings, flavor precursors, and other flavorings.

[0035] In the context of the present invention, flavoring is preferably understood to mean a flavoring substance. A flavoring substance is a defined chemical substance with flavoring properties (definition in Article 3.b of Regulation EC 1334 / 2008).

[0036] A natural flavouring substance is obtained by suitable physical, enzymatic or microbiological processes, from plant, animal or microbiological material, either in its raw state or after processing for human consumption by one or more of the traditional food preparation processes mentioned in Annex II (Article 3.c of Regulation EC 1334 / 2008).

[0037] Natural flavoring substances are substances that are naturally present and have been identified in nature. Flavoring substances can also be derived from sources Petition 870250076679, dated 08 / 28 / 2025, page 31 / 64 9 / 23 are different from the raw natural source, so it's a matter of synthesizing the molecule and reproducing it. Other molecules, not identified in nature, may also have a stronger flavor than natural molecules.

[0038] The method, according to the invention, uses at least one flavoring, which is a flavoring or a mixture of flavorings.

[0039] The method, according to the invention, thus comprises a step 1) of dissolving and mixing a composition of legume protein and at least one flavoring in an aqueous solvent.

[0040] The mixture between the legume protein composition and at least one flavoring can be carried out separately in two aqueous solvents that will be mixed later or together before being dispersed in an aqueous solvent.

[0041] According to a specific embodiment, the aqueous solvent is preferably water.

[0042] The dissolution temperature is preferably between 10 °C and 40 °C, preferably between 20 °C and 30 °C. The dissolution pH is preferably between 4 and 9, more preferably between 6 and 8, and even more preferably 7.

[0043] The dissolution time is chosen to obtain a homogeneous solution. It is preferably chosen between 1 and 60 minutes, preferably between 2 and 30 minutes, and even more preferably between 3 and 10 minutes.

[0044] At least one flavoring may be mixed and dissolved in the legume protein composition in an amount less than 5% by weight relative to the total dry weight of the legume protein composition (dry / dry) or even less than 1% by weight (dry / dry), particularly from 0.01 to 1% by weight (dry / dry). Advantageously, at least one flavoring may be mixed and dissolved in the legume protein composition in Petition 870250076679, dated 08 / 28 / 2025, page 32 / 64 10 / 23 an amount of 0.01 to 0.5% by weight (dry / dry), preferably 0.05 to 0.2% by weight (dry / dry), and even more preferably in an amount of 0.1% by weight (dry / dry).

[0045] The use of these small amounts of flavoring is particularly interesting because it is advantageous to be able to maintain amounts less than 5% by weight in relation to the total dry weight of the legume protein composition (dry / dry), even less than 1% by weight (dry / dry), in particular from 0.01 to 1% by weight (dry / dry), for example from 0.01 to 0.5% by weight (dry / dry), preferably from 0.05 to 0.2% by weight (dry / dry) and even more preferably in an amount of 0.1% by weight (dry / dry) in the mixture to limit, at the end of the method, the proportion of compounds of non-protein origin present as a supplement in the powder.

[0046] The flavoring is chosen from the list of different flavorings available in the food industry. It is preferably chosen from the list of vanilla, strawberry, or caramel flavorings. Vanilla flavoring is preferred.

[0047] Flavorings may comprise aliphatic, alicyclic, aromatic, heterocyclic, and / or terpene compounds. Among aliphatic compounds, they may be chosen from hydrocarbons, ethers, aldehydes, ketones, alcohols, esters, acids, amines, sulfides, thiols, and thioesters. Flavorings may also include cyclic (cyclotenes) and aromatic (phenols) derivatives. Heterocycles may be pyrazines, lactones, oxazoles, thiazoles, pyrroles, pyridines, pyranes, pyrimidines, and condensed derivatives of these substances. Terpenes may be mono- and sesquiterpenes. Preferably, flavorings are chosen from aromatic and heterocyclic compounds.

[0048] The flavoring can also be chosen preferably from Petition 870250076679, dated 08 / 28 / 2025, page 33 / 64 11 / 23 of the list of different flavor maskers available in the food industry, such as, for example, Springer® Mask 101 marketed by Lesaffre. A flavor masking compound is known to be a flavoring selected for its specific ability to block, mask, or modify undesirable notes. Therefore, the flavorings mentioned above may also have these functions.

[0049] Flavoring masking agents may be chosen from fatty acids, compounds comprising carbonyl functions, compounds comprising sulfides, sweet brown flavors, ester compounds, lactone compounds, or juice derivatives, preferably sweet brown flavors. Fatty acids may be chosen from the following acids: nonanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid, oleic acid, octanoic acid, 9-decenoic acid, and hexanoic acid. Compounds comprising carbonyl functions may be chosen from the following compounds: acetoin, acetylpropionyl, 2-heptanone, 2-nonanone, 2-undecanone, and cis-4-heptenal. Compounds comprising sulfides may be chosen from the following compounds: dimethyl sulfide and dimethyl trisulfide.Sweet brown flavors can be chosen from the following compounds: maltol, vanillin, cyclopentenolone, furaneol, vanilla extracts, vanilla derivatives, caramel extracts, and condensed milk derivatives. Ester compounds can be chosen from the following compounds: ethyl caprate, ethyl dodecanoate, ethyl myristate, ethyl palmitate, and ethyl oleate. Lactone compounds can be chosen from the following compounds: gamma decalactone, delta decalactone, delta dodecalactone, gamma undecalactone, and massoia lactone. Juice derivatives can be chosen from the following fruit juice derivatives: strawberry, cucumber, apple, cherry, kiwi, and apricot. Preferably, a flavor masker. Petition 870250076679, dated 08 / 28 / 2025, p. 34 / 64 12 / 23 comprises sweet brown flavors, which are particularly effective at masking the taste of pea proteins.

[0050] Preferably, the flavoring useful for the invention is not found in the original legume protein composition.

[0051] According to a specific embodiment, the legume protein composition is a protein isolate. Any commercially available legume protein isolate is a sufficient basis for carrying out the method of the invention. A legume protein isolate can also be obtained by virtue of known prior art methods, such as those described in documents EP 1-909-593 or WO 2015 / 071499.

[0052] According to a preferred embodiment, the legume protein composition is a legume protein isolate selected from pea, lupin and broad bean. Preferably, the legume protein composition is a pea protein isolate.

[0053] The term pea is considered here in its broadest accepted usage and includes, in particular, all varieties of smooth peas and all mutant varieties of smooth peas and wrinkled peas, irrespective of the uses for which said varieties are generally intended (human food, animal feed and / or other uses).

[0054] The term pea, in the present application, includes varieties of peas belonging to the genus Pisum and, more particularly, to the species sativum and aestivum.

[0055] Preferably, the legume protein composition according to the invention has a protein content greater than 80% by weight, preferably greater than 85% by weight, and even more preferably greater than 90% by weight, relative to the total solids of said composition.

[0056] Total protein content is measured by any method Petition 870250076679, dated 08 / 28 / 2025, page 35 / 64 13 / 23 known to those skilled in the art. Preferably, total nitrogen (in % / gross) is tested and the result is multiplied by the coefficient 6.25; this is the Kjeldahl method. This well-known methodology in the field of plant proteins is based on the observation that proteins contain, on average, 16% nitrogen.

[0057] Preferably, the legume protein composition according to the invention has a solids content greater than 80% by weight, preferably greater than 85%, and even more preferably greater than 90% by weight, relative to the total weight of the composition.

[0058] Any method for measuring water content can be used to quantify these solids, with the gravimetric technique that assesses water loss through drying being preferred.

[0059] This gravimetric technique consists of determining the amount of water evaporated by heating a known quantity of a sample of known weight. The protocol is as follows: - the sample is first weighed and a mass m1 is measured in grams, Water is evaporated by placing the sample in a heated chamber until the sample mass has stabilized, at which point the water has completely evaporated. Preferably, the temperature is 105 °C at atmospheric pressure or approximately 1013 hPa. The final sample is weighed and a mass m2 is measured in grams. The solids are then determined using the following formula: (m2 / m1) x 100.

[0060] The method, according to the invention, also comprises a step 2) of heat treatment of the aqueous suspension obtained in step 1).

[0061] The heat treatment step can advantageously be carried out at a temperature between 100 °C and 160 °C and for 0.01 to 10 seconds, Petition 870250076679, dated 08 / 28 / 2025, page 36 / 64 Preferably 14 / 23, for 5 to 8 seconds, followed by immediate cooling.

[0062] Any equipment well known to one skilled in the art for achieving these temperatures may be used. However, the use of steam injection nozzles or plate heat exchangers is preferred.

[0063] The method according to the invention comprises a step 3) in which the heat-treated aqueous suspension is spray-dried.

[0064] According to a specific embodiment, the atomization of the heat-treated aqueous suspension is carried out in order to obtain solids of more than 80%, preferably more than 90%.

[0065] Atomization is understood in the present invention to mean any method of dehydrating a liquid in powder form by passing it through a stream of hot air. The liquid is preferably dispersed in the hot air by dispersing it into fine droplets using a nozzle system.

[0066] According to step 3) of the invention method, atomization is preferably carried out in a so-called multi-effect or multi-stage atomizing system that allows the dry product to be recirculated at the inlet, so as to granulate and thus increase the particle size.

[0067] The atomizer air inlet temperature is preferably 180 °C to 240 °C, preferably 190 °C to 220 °C, and even more preferably 200 °C to 210 °C.

[0068] The atomizer's air outlet temperature is preferably 60 °C to 110 °C, preferably 70 °C to 100 °C, and even more preferably higher than 80 °C to 90 °C.

[0069] After this step 3) a powder is obtained and corresponds to the protein composition of proteins co-atomized with the flavoring. Petition 870250076679, dated 08 / 28 / 2025, page 37 / 64 15 / 23

[0070] According to a specific embodiment, the composition obtained by the method of the invention consists of a legume protein composition and at least one flavoring. In other words, according to this embodiment, the method of the invention uses only, in addition to the aqueous solvent, a legume protein composition and at least one flavoring.

[0071] According to a variant of this particular embodiment, the method according to the invention consists of the following steps: 1) Dissolve and mix a composition of legume protein and at least one flavoring in an aqueous solvent; 2) Heat treat the aqueous suspension obtained in the previous step; 3) Dry the heat-treated aqueous suspension by co-atomization.

[0072] According to this specific embodiment, the powder recovered after step 3) consists of legume protein and flavoring. Therefore, it is free of any other compound such as maltodextrin and / or guar gum.

[0073] As mentioned above, the method, according to the invention, is particularly advantageous because it makes it possible to improve the organoleptic properties of a legume protein composition by reducing the taste of legumes, in particular the pea taste.

[0074] This reduction in the flavor of legumes, particularly peas, is achieved synergistically by combining three characteristics, namely, the mixing of at least one flavoring agent into the legume protein composition followed by a heat treatment step and a co-atomization step. In fact, the combination of these three characteristics allows for a greater reduction in the flavor of legumes, particularly peas, than the sum of the reductions obtained by these characteristics taken in isolation. Petition 870250076679, dated 08 / 28 / 2025, page 38 / 64 16 / 23

[0075] The applicant has thus developed an innovative method for providing legume protein compositions with reduced legume flavor, in particular pea isolates with reduced pea flavor, which can be easily and directly used in food preparations. Advantageously, this makes it possible to replace some of the animal proteins and at the same time reduce the disadvantages generally found in vegetable legume proteins.

[0076] According to another aspect of the invention, a co-atomized composition is proposed comprising a vegetable protein composition and at least one flavoring agent.

[0077] The legume protein composition and flavoring are as previously defined.

[0078] The co-atomized composition comprising a legume protein composition and at least one flavoring is obtained according to the method described above.

[0079] The composition, according to the invention, is advantageous because it has a reduced pea flavor and, in this way, makes it possible to improve the organoleptic properties of the food products in which it is incorporated, said products are, in this way, more neutral in the mouths of consumers.

[0080] Advantageously, the co-atomized composition, according to the invention, makes it possible, in particular, to replace part of the animal proteins in food compositions with vegetable proteins, while reducing the disadvantages of using this type of protein.

[0081] According to a final aspect of the invention, the use of the co-atomized composition comprising a legume protein composition and at least one flavoring, as previously defined, is Petition 870250076679, dated 08 / 28 / 2025, page 39 / 64 17 / 23 proposed in the preparation of food compositions for human or animal consumption.

[0082] The use, according to the invention, in compositions intended for human consumption is advantageous because it makes it possible to reduce the pea flavor in those to which it is added and, in this way, improve the organoleptic sensation perceived by the consumer.

[0083] The invention will be better understood after reading the non-limiting examples below. Examples

[0084] Example 1: Implementation according to the invention of the method for co-atomizing a composition of legume protein and a flavoring.

[0085] For this example, the following products are used: - Legume protein composition: Nutralys® S85F pea protein isolate, produced and marketed in partnership with Roquette Frères. - Flavoring: vanilla-based flavor mask.

[0086] Two mixtures with 10% solids are produced with distilled water at 20 °C in the proportions described below: - Mixture A (control): 100% Nutralys® S85F. - Mixture B: 99.9% Nutralys® and 0.1% flavoring.

[0087] The two mixtures are stirred for 30 minutes at pH 7.

[0088] Mixtures A and B are then subjected to a heat treatment step at 140 °C for 10 seconds. The portion of mixture B that does not undergo this heat treatment step constitutes mixture B'.

[0089] Mixtures A, B and B' are then sprayed into an LTC-Q type cloudy spray dryer, with an air inlet temperature of 195 °C and an air outlet temperature of 90 °C. Powders A, B and B' obtained in this way are recovered for an organoleptic study. Petition 870250076679, dated 08 / 28 / 2025, page 40 / 64 18 / 23

[0090] The organoleptic study of the different powders obtained is carried out with the aid of a panel and following the protocol below.

[0091] The panel consists of 30 people with 2 to 4 years of training. Their performance is frequently checked in terms of sensitivity, consensus, and repeatability.

[0092] The tasting matrices consist of suspensions of each of the powders at 4% by weight in Evian® water, homogenized using an immersion mixer and are mentioned below: Matrix 1: Nutralys® Matrix 2: Nutralys® + 0.1% by weight of flavoring Matrix 3: Powder A Matrix 4: B' powder Matrix 5: Powder B

[0093] The tasting conditions are as follows: individual booths, white walls, a calm atmosphere, red light, late morning, products coded with 3 digits, presented in a random order, and the use of an apple and / or water to rinse the mouth.

[0094] The methodology used is called block profiling. This method is called quantitative descriptive analysis (QDA): examiners classify each product (matrix) on an intensity scale (from 0 to 10) using different indicators that correspond, for example, to particular flavors, flavorings, or notes.

[0095] The control, identified as C, is always presented first and is presented blindly in 1 of 2 sessions.

[0096] The examiners conduct the tasting exercise in blocks: they evaluate each product individually (starting with C) in a first block (indicators: salty, bitter, astringent, gritty - with Petition 870250076679, dated 08 / 28 / 2025, page 41 / 64 19 / 23 (a nasal clip), then they analyze all the products in a second block (indicators: peas, broth, walnuts, almonds). Finally, they repeat the exercise in a third block (indicators: potatoes, cereal). The products are evaluated in multiple sessions, until 10 evaluations are reached. The arithmetic mean of these 10 evaluations is then calculated for each indicator.

[0097] The results are presented in Table 1 below for the pea flavor and the salty flavor:

[0098] [Table 1] Indicators Salted Pea Control Matrix 1: Nutralys® S85F 4.45 3.37 Matrix 2: Nutralys® S85F + flavoring 4.06 3.79 Matrix 3: Powder A 4.07 4.33 Matrix 4: Powder B 4.77 3.79 Matrix 5: Powder B 3.73 3.14

[0099] Nutralys® S85F in matrix 1 and the mixture of Nutralys® S85F and flavoring in matrix 2 were not heated and atomized and serve as control and comparison, respectively.

[0100] For the pea flavor, the results in Table 2 show that simply adding the flavoring to the pea protein isolate (matrix 2) slightly reduces the pea flavor compared to the control. Through matrix 3, it is also observed that atomizing the pea protein isolate only leads to a reduction in pea flavor compared to the control, and that said reduction is equivalent to that observed with matrix 2.

[0101] On the other hand, the results with matrix 4 show that performing the co-atomization of pea protein isolate and flavoring Petition 870250076679, dated 08 / 28 / 2025, page 42 / 64 20 / 23 does not lead to a reduction in pea flavor. On the contrary, the latter is even greater than when compared to the control. Performing only the flavoring in a mixture of pea protein isolate + flavoring, therefore, leads to an undesirable increase in pea flavor.

[0102] On the other hand, performing a heat treatment step before co-atomizing the pea protein isolate and flavoring (matrix 5) leads to a reduction of approximately 16% in pea flavor compared to the control and approximately 22% compared to performing only co-atomization of the pea protein isolate and flavoring mixture (matrix 4). Surprisingly, this reduction is even greater than that observed with the addition of flavoring without co-atomization (matrix 2) or with atomization of pea protein isolate alone (matrix 3).

[0103] These results clearly demonstrate the synergy of adding a flavoring agent and performing a heat treatment and colorization step, according to the invention, in reducing the pea flavor of a pea isolate.

[0104] Regarding the salty taste, the results show that adding the flavoring to the pea protein isolate (matrix 2) increases this taste. Through matrix 3, it is also observed that atomizing the pea protein isolate only leads to a reduction in this salty taste compared to the control.

[0105] Similarly, the results with matrix 4 show that performing co-atomization of pea protein isolate and flavoring leads to an increase in salty taste.

[0106] On the other hand, and surprisingly, performing a heat treatment step before co-atomizing the pea protein isolate and flavoring (matrix 5) leads to a reduction of approximately 7% in sweetness in Petition 870250076679, dated 08 / 28 / 2025, pp. 43 / 64 21 / 23 compared to the control and approximately 17% compared to performing only co-atomization of pea protein isolate and flavoring (matrix 4).

[0107] These results clearly demonstrate the synergy of adding a flavoring agent and performing a heat treatment and colorization step according to the invention in reducing the salty taste of a pea isolate.

[0108] In conclusion, the co-atomization method, according to the invention, generates an organoleptic improvement in the possible protein isolates and, in particular, in pea protein isolates, by reducing the pea flavor and salty taste.

[0109] Comparative Example 2: Implementation of a method for co-optimization of a legume protein composition and a maltodextrin.

[0110] This example aims to highlight the effect of co-optimizing a maltodextrin with a pea protein isolate as described in the article by Lan et al. Solid dispersion-based spray-drying improves solubility and mitigates bean flavor of pea protein isolate (Food Chemistry, 2018). Furthermore, unlike Lan et al, the resulting powders are tested organoleptically.

[0111] For this example, the following products are used: - Pea protein isolate: The product Nutralys® S85F, produced and marketed by Roquette Frères. - Pea maltodextrin: The product KLEPTOSE® LINECAPS, with a DE (dextrose equivalent) of 17, is also manufactured and marketed by Roquette Frères.

[0112] Two mixtures with 10% solids are produced with water Petition 870250076679, dated 08 / 28 / 2025, pages 44 / 64 22 / 23 distilled at 20 °C in the proportions described below: - Mixture 1: 100% Nutralys® S85F, - Mixture 2: 95% Nutralys® S85F and 5% pea maltodextrin.

[0113] The two mixtures are stirred for at least 30 minutes at pH 7.

[0114] The mixtures are then subjected to heat treatment at 140 °C for 10 seconds before being sprayed onto a cloudy spray dryer type LTC-Q, with an air inlet temperature of 195 °C and an air outlet temperature of 90 °C.

[0115] Powders 1 and 2 obtained from mixtures 1 and 2, respectively, are recovered for an organoleptic study.

[0116] The organoleptic study is performed according to the same protocol as Example 1.

[0117] The tasting matrices, therefore, similarly consist of suspensions of each of the powders at 4% by weight in Evian® water, homogenized using an immersion mixer.

[0118] The results of the organoleptic study by the panel are presented in Table 2 below:

[0119] [Table 2] Indicators for Peas and Amar Control Matrix: Nutralys® S85F 4.3 3.5 Matrix 1: powder 1 4.0 3.4 Matrix 2: powder 2 5.0 4.5

[0120] In the article by Lan et al., maltodextrin is present at a content of 10%, by weight (dry / dry) in the mixture. Petition 870250076679, dated 08 / 28 / 2025, pages 45 / 64 23 / 23

[0121] The results presented in Table 2 with matrix 2 show that with a lower amount of maltodextrin, which is 5% by weight (dry / dry), co-atomization, even with a prior heat treatment step, does not allow for a reduction in pea flavor compared to the control. On the contrary, it is even increased by about 16%.

[0122] The same conclusion is reached with bitter taste.

[0123] Therefore, the results show that at a lower level than that described by Lan et al., no effect on reducing pea flavor is observed by co-atomizing a pea protein isolate with maltodextrin.

[0124] These results reinforce the fact that the method, according to the invention, is particularly advantageous for improving organoleptic properties, in particular, by reducing the taste of a pea protein isolate and, in particular, the pea taste.

[0125] Other tests using other flavorings instead of the previous flavoring were also carried out. The method was particularly performed with a maltol-based flavoring and the properties are similarly improved. It was also tested with Cleartaste flavoring (MycoTechnology Inc) and with Vanifolia (Solvay) and, in each test, these properties are also enhanced.

Claims

1. A method for co-atomizing a composition of legume protein and at least one flavoring, characterized in that it comprises the steps of: a) dissolving and mixing a composition of legume protein and at least one flavoring in an aqueous solvent; b) thermally treating the aqueous suspension obtained in the previous step; c) co-atomizing the dry, thermally treated aqueous suspension; wherein the flavoring is dissolved and mixed with the legume protein composition in an amount between 0.05 and 0.2% by weight (dry / dry).

2. Co-atomization method according to claim 1, characterized in that the flavoring is dissolved and mixed with the protein composition in an amount of 0.1% by weight (dry / dry).

3. Co-atomization method according to claim 1 or 2, characterized in that the heat treatment step is carried out at a temperature of 100 °C to 160 °C for 0.01 to 10 seconds, followed by immediate cooling.

4. Co-atomization method according to any one of claims 1 to 3, characterized in that the legume protein composition is a legume protein isolate, preferably a pea protein isolate.