Non-dairy analogs with succinylated plant proteins and methods using such products

A technology for succinylation, analogues, used in the field of food products to address issues of taste, health and/or nutritional impact

Pending Publication Date: 2021-07-23
RIPPLE FOODS PBC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of such inorganic salts has a negative impact on the

Method used

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  • Non-dairy analogs with succinylated plant proteins and methods using such products
  • Non-dairy analogs with succinylated plant proteins and methods using such products
  • Non-dairy analogs with succinylated plant proteins and methods using such products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0178] Example 1: Preparation of succinylated refined protein from pea flour.

[0179] This example illustrates a method for preparing a succinylated refined protein that can be used in the compositions (compositions), formulations (formulations) and methods of the present disclosure.

[0180] Materials and methods: Pea flour (Ingredion, Westchester, IL) was added to distilled water adjusted to pH 8.5 with 6N sodium hydroxide while stirring for about 30 to 60 min to achieve a final solids concentration of 20% w / w. The pea flour extract was isolated by centrifugation at between 5,000 to 15,000 g for about 10 minutes. The supernatant was kept as an extract, while the pellet was discarded. The supernatant was centrifuged again to remove (or substantially remove) solids from it. Succinic anhydride (0.5 g succinic anhydride / g protein) was slowly added to the supernatant while stirring. Throughout the addition, 6N sodium hydroxide was added to maintain the pH of the mixture aro...

Embodiment 2

[0181] Example 2: Isoelectric point and increased solubility curve of succinylated refined protein from pea flour.

[0182] This example illustrates the characterization of the effect of succinylation on the isoelectric point and protein solubility profile of refined pea proteins.

[0183] Materials and methods: An unmodified refined pea protein paste (control) was prepared as in Example 1, but without the addition of any succinic anhydride and the precipitation pH was adjusted to pH 5.5. A succinylated refined protein paste was prepared as in Example 1. Both the control and succinylated protein pastes were dissolved at 10% by weight in ~150 mL of separate aqueous solutions. Aliquots (5 mL) of each solution were removed and total protein content was checked using a protein combustion assay on a Leco CN828 (Leco Corporation, St. Joseph, MI, USA). Titration of each solution was performed with 1N hydrochloric acid and 1N sodium hydroxide. Aliquots (5 mL) of each solution at ...

Embodiment 3

[0185] Example 3: Comparison of feathering in coffee with non-dairy analogues made using unmodified or succinylated refined pea protein.

[0186] This example illustrates the measurement and comparison of the coffee Experiments with the feathering properties in .

[0187] Materials and methods: Succinylated refined pea protein was prepared as provided in Example 1 (50% by weight succinic anhydride for protein). An unmodified refined pea protein paste (control) was prepared as in Example 1, but without the addition of any succinic anhydride and the precipitation pH was adjusted to pH 5.5. Sweetener-free non-dairy analogs were formulated and prepared as described in Example 5 using 100% unmodified refined pea protein or 50% unmodified to 50% succinylated refined pea protein. The protein content of both non-dairy analog compositions was about 3.3% by weight. The coffee was heated to a temperature between 65-70°C before being mixed with the non-dairy analogue. The non-dairy ...

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PUM

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Abstract

The present disclosure is related to non-dairy analogs and method of using such products. Certain embodiments are directed to non-dairy analogs where at least a portion of the protein used in the non-dairy analog is a succinylated refined protein. In certain embodiments, these non-dairy analogs improve the stability of the non-dairy analog when used as a substitute for a dairy product in food products including but not limited to yogurt, sour cream, ice cream, coffee creamer, heavy cream, whipping cream, pudding, soft cheese, or hard cheese. In certain embodiments, these non-dairy analogs reduce, substantially reduce or eliminate feathering when the non-dairy analog is added to acidic and/or hot beverages, for example, coffee or tea.

Description

[0001] Cross References to Related Applications [0002] This application claims the benefit of priority to U.S. Provisional Patent Application 62 / 799,494, filed January 31, 2019, and U.S. Provisional Patent Application 62 / 775,612, filed December 5, 2018, each of which is incorporated herein by reference. technical field [0003] The present disclosure relates to food products derived substantially or entirely from non-animal sources, such as non-dairy analogs and methods of using such products. Certain embodiments relate to non-dairy analogs wherein at least a portion of the proteins used in said non-dairy analogs are succinylated refined proteins which lead to improved stability and solubility of the non-dairy analogs, For example feathering is reduced when added to beverages such as coffee or tea. These non-dairy analogs can also be used as substitutes for dairy products in a wide range of food products including, for example, yoghurt, sour cream, creamer and cheese. Bac...

Claims

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Application Information

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IPC IPC(8): A23C11/00A23C11/02A23C11/04A23C11/06A23L9/20A23J3/00A23J3/14A23J3/16
CPCA23J3/16A23J3/14A23C11/103A23J1/14A23L11/60A23L29/10A23L33/15A23C11/10A23D7/003A23L2/38A23L2/60
Inventor A.斯蒂尔斯C.霍姆亚克S.阿斯托B.史密斯
Owner RIPPLE FOODS PBC
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