Method for increasing the solubility of a vegetable protein composition

Abstract

The present disclosure discloses methods for preparing plant-based protein compositions, such as pea protein isolates, containing alkaline phosphates, wherein the compositions exhibit greatly improved solubility. The high solubility of these plant-based protein isolate compositions greatly facilitates the manufacture of food and beverage products containing plant-based proteins.

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application claims the benefit of priority to U.S. Provisional Patent Application Serial No. 62 / 979,553, filed on February 21, 2020, the entire contents of which are incorporated herein by reference. Technical Field

[0003] The present disclosure relates to preparing plant protein compositions, such as pea protein isolates, that exhibit improved solubility and improved utility in the manufacture of plant-based protein food and beverage products. Background Art

[0004] Consumer demand for plant protein foods and beverages is growing. Most plant protein-based food and beverage formulations contain plant protein as a major component, which poses a challenge to production. Typically, the plant protein isolate compositions used to make these food and beverage products exhibit low solubility (e.g., about 5%) relative to animal protein. This low solubility is believed to be fundamentally responsible for various problems associated with these products, such as the presence of gritty or chalky solids. In addition, the low solubility of the plant protein component increases the difficulty and cost of the manufacturing process.

[0005] US6605311B2 relates to insoluble, denatured, heat-stable protein particles, including vegetable proteins, for use in food and beverage products. AU692859B2 relates to a method for improving the solubility of vegetable proteins by treating the vegetable proteins with phytase and proteolytic enzymes. RU2422035C2 relates to a method for producing a canola protein isolate by extracting canola seed meal to produce an aqueous canola protein solution having a pH of 5 to 6.8.

[0006] Thus, there remains an unmet need for highly soluble plant protein compositions that can be used to prepare plant protein-based food and beverage formulations, such as non-dairy analogs.

[0007] The present disclosure is intended to solve these and other problems disclosed herein.The present disclosure is also intended to overcome and / or improve at least one disadvantage of the prior art, which will become apparent from the discussion herein. Summary of the invention

[0008] The present disclosure is not meant to cover every embodiment; combinations or variations are contemplated by the present disclosure. Additional embodiments are disclosed in the detailed description, drawings, and claims.

[0009] The present disclosure provides methods for preparing plant protein compositions (e.g., pea protein isolates) with alkaline phosphates, which result in compositions having the surprising and advantageous effect of greatly increased water solubility over a wide pH range. Thus, these preparation methods and resulting plant protein isolate compositions can be used to prepare a wide range of food and beverages containing plant proteins, such as non-dairy analogs and beverage formulations containing pea protein.

[0010] In at least one embodiment, the present disclosure provides a method for preparing a plant protein composition, comprising: (a) adding an alkaline phosphate composition to an aqueous solution of a plant protein isolate having a protein content of 5%-20%, wherein the added alkaline phosphate composition is 3%-98%, 3%-45%, 4%-20% or 10%-95% relative to the protein content based on dry weight. In at least one embodiment, the method further comprises the following steps: (b) pasteurizing the solution of step (a) to a temperature of 73°C-86°C for at least 30 seconds-70 seconds; and (c) drying the solution of step (b) to form a plant protein composition having a protein content of at least 70%.

[0011] In at least one embodiment, the method can be performed, wherein the alkaline phosphate composition comprises trisodium phosphate and / or tripotassium phosphate; optionally, wherein the alkaline phosphate composition comprises trisodium phosphate and / or tripotassium phosphate in an amount of 5% to 100% by weight. In at least one embodiment, the amount is 70% to 100% by weight, 80% to 100% by weight, 90% to 100% by weight, 5% to 75% by weight, 5% to 50% by weight, 5% to 25% by weight, or 5% to 20% by weight. In at least one embodiment, the alkaline phosphate added is 3% to 45% or 4% to 20% relative to the protein content based on dry weight.

[0012] In at least one embodiment, the method can be performed wherein the alkaline phosphate composition comprises sodium hexametaphosphate and / or potassium hexametaphosphate; optionally, in an amount of 5 wt%-100 wt%. In at least one embodiment, the alkaline phosphate added is 10%-95% relative to the protein content on a dry weight basis.

[0013] In at least one embodiment, the method can be performed wherein the alkaline phosphate composition comprises: (a) trisodium phosphate and / or tripotassium phosphate; (b) disodium hydrogen phosphate and / or dipotassium hydrogen phosphate; and (c) sodium hexametaphosphate and / or potassium hexametaphosphate; optionally, 5 wt%-20 wt% of trisodium phosphate and / or tripotassium phosphate; 20 wt%-40 wt% of disodium hydrogen phosphate and / or dipotassium hydrogen phosphate; and 50 wt%-80 wt% of sodium hexametaphosphate and / or potassium hexametaphosphate.

[0014] In at least one embodiment, the method can be performed, wherein the plant protein isolate is an alkali-extracted plant protein isolate; optionally, wherein the alkali-extracted plant protein isolate is prepared by extracting a plant protein concentrate solution with 10-100 mM NaOH. In at least one embodiment, the method can be performed, wherein the plant protein isolate is a neutral-extracted plant protein isolate; optionally, wherein the neutral-extracted plant protein isolate is prepared by extracting a plant protein concentrate solution with hot water.

[0015] In at least one embodiment, the method can be performed wherein the aqueous solution of the plant protein isolate has a pH of 5-10; optionally, a pH of 6.5-9.5.

[0016] In at least one embodiment, the method can be performed wherein the alkaline phosphate composition comprises sodium polyphosphate and / or potassium polyphosphate; optionally, an amount of 5 wt % to 100 wt % of the sodium polyphosphate and / or potassium polyphosphate.

[0017] In at least one embodiment, the method can be performed wherein the alkaline phosphate composition comprises: (a) trisodium phosphate and / or tripotassium phosphate; (b) disodium hydrogen phosphate and / or dipotassium hydrogen phosphate; and (c) sodium polyphosphate and / or potassium polyphosphate; optionally, 5 wt%-20 wt% of trisodium phosphate and / or tripotassium phosphate; 20 wt%-40 wt% of disodium hydrogen phosphate and / or dipotassium hydrogen phosphate; and 50 wt%-80 wt% of sodium polyphosphate and / or potassium polyphosphate.

[0018] In at least one embodiment, the method may be performed wherein step (c) comprises spray drying the solution to form a powdered plant protein composition.

[0019] In at least one embodiment, the method can be performed wherein the powdered vegetable protein composition comprises a protein content of 70 wt%-95 wt%.

[0020] In at least one embodiment, the method can be performed wherein the plant protein composition exhibits a water solubility at pH 7 of at least 20%, at least 25%, at least 30%, at least 40%, at least 50%, or at least 60%.

[0021] In at least one embodiment, the method can be performed wherein the water solubility of the plant protein composition at pH 7 is increased by at least 2 times, at least 3 times, at least 4 times, at least 5 times, or more, relative to the water solubility of the plant protein composition at pH 7 prepared without adding the alkaline phosphate composition to an aqueous solution of a plant protein isolate having a protein content of 5%-20%.

[0022] In at least one embodiment, the method can be performed wherein the plant protein isolate is from a leguminous plant. In at least one embodiment, the method can be performed wherein the plant protein isolate is from a pea plant. In at least one embodiment, the method can be performed wherein the plant protein isolate is a pea protein isolate.

[0023] In at least one embodiment, the present disclosure provides a plant protein composition, wherein the composition is prepared according to any method for preparing a plant protein composition described above or elsewhere herein.

[0024] In at least one embodiment, the present disclosure provides a plant protein composition comprising a dried plant protein isolate comprising at least 70% by weight protein content, and the added alkaline phosphate is 3%-98%, 3%-45%, 4%-20% or 10%-95% relative to the protein content based on dry weight.

[0025] In at least one embodiment of the plant protein composition, the alkaline phosphate includes salts of orthophosphate ions, metaphosphate ions, trimetaphosphate ions, and / or hexametaphosphate ions with alkali metal ions and / or alkaline earth metal ions.

[0026] In at least one embodiment of the plant protein composition, the alkaline phosphate comprises trisodium phosphate and / or tripotassium phosphate; optionally, the alkaline phosphate comprises trisodium phosphate and / or tripotassium phosphate in an amount of 5% to 100%, 70% to 100%, 80% to 100% or 90% to 100% by weight of the alkaline phosphate. In at least one embodiment, the added alkaline phosphate is 3% to 45% or 4% to 20% relative to the protein content based on dry weight.

[0027] In at least one embodiment of the plant protein composition, the alkaline phosphate comprises sodium hexametaphosphate and / or potassium hexametaphosphate; optionally, the amount is 5 wt%-100 wt%, 50 wt%-80 wt%, 70 wt%-100 wt%, 80 wt%-100 wt% or 90 wt%-100 wt%. In at least one embodiment, the added alkaline phosphate is 10%-95% relative to the protein content based on dry weight.

[0028] In at least one embodiment of the plant protein composition, the composition has a water solubility at pH 7 of at least 20%, at least 25%, at least 30%, at least 40%, at least 50% or at least 60%.

[0029] In at least one embodiment of the plant protein composition, the water solubility of the composition at pH 7 is increased by at least 2 times, at least 3 times, at least 4 times, at least 5 times, or more, relative to the water solubility of the plant protein composition without alkaline phosphate at pH 7.

[0030] In at least one embodiment of the plant protein composition, the plant protein isolate is an alkali-extracted plant protein isolate; optionally, the alkali-extracted plant protein isolate is prepared by extracting a plant protein concentrate or a plant protein powder solution with 10-100 mM NaOH. In at least one embodiment of the plant protein composition, the plant protein isolate is a neutral-extracted plant protein isolate.

[0031] In at least one embodiment of the plant protein composition, the plant protein isolate is from a plant of the family Leguminosae. In at least one embodiment of the plant protein composition, the plant protein isolate is from a pea plant. In at least one embodiment of the plant protein composition, the plant protein isolate is a pea protein isolate.

[0032] In at least one embodiment, the present disclosure provides for use of a highly soluble plant protein composition prepared using the methods of the present disclosure in food and beverage products. Thus, in at least one embodiment, the present disclosure provides a food product, a beverage product, and / or a non-dairy analog, wherein at least a portion of the protein used in the non-dairy analog is a plant protein composition, wherein the composition is prepared according to any of the methods described above or elsewhere herein for preparing a plant protein composition.

[0033] In at least one embodiment, the plant protein composition prepared using alkaline phosphate treatment as disclosed herein in a non-dairy analog results in increased solubility, increased dispersibility, and / or increased stability of the non-dairy analog when used as a substitute in dairy products (e.g., yogurt, sour cream, creamer, and cheese). In at least one embodiment, a non-dairy analog comprising at least a portion of the plant protein composition of the present disclosure exhibits reduced smoothing when added to a beverage (e.g., an acidic beverage such as coffee or tea). BRIEF DESCRIPTION OF THE DRAWINGS

[0034] A better understanding of the novel features and advantages of the present disclosure will be obtained by referring to the following detailed description and accompanying drawings (also referred to herein as "figures" and "figures") which set forth illustrative embodiments in which the principles of the present disclosure are utilized, wherein:

[0035] Figure 1 Depicted is a graph showing the percent solubility of "alkali treated" spray dried pea protein isolate in aqueous solution at pH 7 relative to untreated spray dried pea protein isolate.

[0036] Figure 2 Depicted is a graph showing the percent solubility in aqueous solution at pH 7 of spray-dried pea protein isolate that was alkaline extracted and treated with alkaline phosphate ("TSP": trisodium phosphate, and "TXM": a mixture of trisodium phosphate, disodium hydrogen phosphate, and polyphosphate) relative to spray-dried pea protein isolate that was alkaline treated (treated with potassium hydroxide) or untreated (no alkaline treatment or alkaline phosphate treatment).

[0037] Figure 3 Depicted are graphs showing the percent solubility of spray-dried pea protein isolates extracted with alkaline and treated with alkaline phosphates ("TSP": trisodium phosphate, and "TXM": a mixture of trisodium phosphate, disodium hydrogen phosphate, and polyphosphates), alkaline-treated (alkaline extracted but treated with an alkaline non-phosphate (potassium hydroxide)), and untreated (no alkaline treatment or alkaline phosphate treatment) in aqueous solutions ranging from pH 4 to 9. DETAILED DESCRIPTION

[0038] For descriptions herein and in the appended claims, unless the context clearly indicates otherwise, the singular form "a / an" includes multiple indicators. Thus, for example, reference to "a protein" includes more than one protein. It should also be noted that the claims can be drafted to exclude any optional elements. Therefore, this statement is intended to be used as a premise basis for using exclusive terms such as "solely", "only" and the like in conjunction with the narration of the claim elements or using a "negative" limitation. "comprise / comprises / comprising", "include / includes / including" are used interchangeably and are not intended to be restrictive. It should also be understood that in the case of the description of various embodiments using the term "comprising", those skilled in the art will understand that in some specific cases, the language "essentially consisting of..." or "consisting of..." can be used to describe the embodiments alternatively.

[0039] As used herein, the term "about" refers to a value or range of values ​​greater than or less than 1 / 10 of the stated value, but is not intended to limit the value or range of values ​​to this broader definition. For example, a value of "about 30%" means a value between 27% and 33%. Each value or range of values ​​beginning with the term "about" is also intended to include embodiments of the stated absolute value or range of values. When providing a range of values, unless the context otherwise clearly states, it should be understood that unless the context otherwise clearly states, each intervening integer of the value between the upper and lower limits of that range and each tenth of each intervening integer of the value and any other stated or intervening value in that stated range are included in the present invention. The upper and lower limits of these smaller ranges may be independently included in the smaller range and are also included in the present invention, subject to any specific exclusive restrictions within the stated range. In the case where the range includes one or both of the limit values, the range excluding any (i) one or (ii) both of the included limit values ​​is also included in the present invention. For example, "1 to 50" includes "2 to 25", "5 to 20", "25 to 50", "1 to 10", etc.

[0040] In general, the terms used herein and the techniques and procedures described herein include those that are well known and commonly used by those of ordinary skill in the art. Unless otherwise defined, the meanings of all technical terms and scientific terms used herein are the same as those generally understood by those of ordinary skill in the field to which the present invention relates. It should be understood that the terms used herein are only used for the purpose of describing specific embodiments and are not intended to be restrictive. For the purpose of explaining the present disclosure, the following description of the terms will apply, and when appropriate, the terms used in the singular will also include the plural form, and vice versa.

[0041] definition

[0042] As used herein, the term "plant protein" refers to protein material obtained from non-animal natural sources or modified natural sources including, but not limited to, naturally occurring plants, algae, fungi, or microorganisms.

[0043] As used herein, the term "vegetable protein concentrate" refers to a vegetable protein composition after removing at least a portion of one or more of the following: carbohydrates, ash, and other minor components. The vegetable protein concentrate composition typically comprises at least 40% to 70% by weight vegetable protein.

[0044] As used herein, the term "plant protein meal" refers to a plant protein composition of ground or pulverized plant material (eg, seeds) that generally comprises at least 1% to 40% by weight plant protein.

[0045] As used herein, the term "plant protein isolate" refers to a plant protein composition after removing at least a portion of one or more of the following: insoluble polysaccharides, soluble carbohydrates, ash, and other minor components. Plant protein isolate compositions typically contain at least 70% by weight plant protein.

[0046] As used herein, the term "refined protein component" or "refined protein" refers to a protein preparation derived from a natural source and / or a modified natural source containing protein. The term includes protein isolates, protein concentrates, flours, meals and / or combinations thereof.

[0047] As used herein, the term "alkaline extracted" means that the plant protein isolate or concentrate has been extracted into an aqueous solution phase at an alkaline pH, separated (e.g., by decantation) from the material partitioned into the precipitated solid phase, and then optionally acid precipitated from the alkaline solution phase to provide a refined plant protein isolate solid.

[0048] As used herein, the terms "stable," "dissolved," and "soluble," when referring to a vegetable protein mixed in an aqueous composition, mean that the mixture has a uniform or substantially uniform appearance and may include little or no visible precipitation.

[0049] As used herein, the term "alkaline phosphate" refers to orthophosphate (PO4 3- ) ions or polyphosphate ions (such as tripolyphosphate, tetraphosphate, metaphosphate, trimetaphosphate or hexametaphosphate) and alkali metal ions (such as Na + , K + , Rb + , Cs + ) or alkali metal ions and alkaline earth metal ions (such as Mg 2+ , Ca 2+ , Sr 2+ , Ba 2+ ). Exemplary alkaline phosphates that can be used in the methods of the present disclosure include trisodium phosphate (Na3PO4) ("TSP"), tripotassium phosphate (K3PO4), sodium tripolyphosphate (Na5P3O 10 ), sodium hexametaphosphate (NaPO3)6 ("SHP"), potassium hexametaphosphate (KPO3)6, and compositions comprising a mixture of orthophosphates and polyphosphates, such as the commercial composition TexturMelt LM89 ("TXM") (Innophos LTD, USA).

[0050] The term "dry weight basis" refers to the mass of a material (e.g., TSP or protein) in a composition compared to the total mass of solids in the composition, which is determined using the mass of dry material added to or measured in the composition. For example, on a dry weight basis, the amount of alkaline phosphate TSP in a protein composition is determined using the total amount of dry TSP added to the protein composition relative to the analyzed total solids of the composition. Similarly, the amount of protein in a composition on a dry weight basis is determined by using the total protein measured in the composition relative to the analyzed total solids in the composition. As described in the Examples and elsewhere herein, the ratio of the alkaline phosphate content on a dry weight basis to the protein content on a dry weight basis can be used to characterize plant protein compositions of the present disclosure that exhibit the advantageous property of enhanced solubility.

[0051] As used herein, the term "non-dairy analogue" refers to a food product that can be used as a dairy substitute but is made from a non-dairy natural source and / or a modified natural source. The non-dairy analogue produced has one or more of the following qualities that are similar or substantially similar to the qualities of comparable dairy products (such as milk chocolate or dairy cream): color, taste, nutritional content, stability, dispersibility and / or solubility. Non-limiting examples of the application of non-dairy analogues are in milk, yogurt, pudding, ice cream, coffee creamer, heavy cream, whipping cream, sour cream, soft cheese, hard cheese or other suitable products in which non-dairy analogues can be used. A non-limiting application of the non-dairy analogues illustrated in the present disclosure is as a substitute for milk or cream that can be used for tea, coffee, hot chocolate or other beverages. As described elsewhere herein, in some embodiments, the highly soluble plant protein composition of the present disclosure can be used as a refined protein component in the preparation of non-dairy analogues.

[0052] As used herein, the term "smoothed" refers to the presence of particles due at least in part to flocculation or protein aggregation (instability) that occurs when the non-dairy analog is dispersed in a hot beverage.

[0053] Preparation of highly soluble vegetable protein compositions

[0054] As described elsewhere herein, standard purification protocols for plant protein isolates (e.g., pea protein isolates), such as alkaline extraction and acid precipitation, tend to produce refined plant protein isolates that have relatively low water solubility in the range of 5%-8% under acidic to alkaline conditions (e.g., pH 5-9). The low solubility of these preparations can cause problems when attempting to use these preparations as ingredients in plant protein-based food and beverage products (e.g., non-dairy analogs). An important problem caused by the low solubility of plant protein isolates is the precipitation and perceptible grit of food and beverage products during sensory analysis. The present disclosure provides an improved method for preparing a plant protein composition, comprising adding an alkaline phosphate composition during the preparation process. The resulting plant protein composition produced by this method exhibits high water solubility (e.g., more than 25% in the range of pH 5.5-9). This improved water solubility greatly promotes the use of these refined plant protein preparations in various plant-based food and beverage product formulations.

[0055] Therefore, in at least one embodiment, a method for preparing a highly soluble plant protein composition comprises (a) adding an alkaline phosphate composition to an aqueous solution of a plant protein isolate having a protein content between about 5%-25%, wherein the added alkaline phosphate composition is 3%-98%, 3%-45%, 4%-20% or 10%-95% relative to the protein content on a dry weight basis.

[0056] It is contemplated that the protein content of the solution used in the method may vary between about 5% and 25%, depending on the particular plant protein or other factors, such as the purity of the starting protein isolate or concentrate. Typically, in the case of pea protein isolate, the protein content of the solution used in the method may be between about 5% and 20%, between about 7% and 13%, or between about 7% and 13%. In at least one embodiment, the protein content of the aqueous plant protein solution is between about 7%-13% or between about 9%-11%.

[0057] It is contemplated that the amount of the added alkaline phosphate composition used in the method is typically between about 1% and 43% of the protein content based on dry weight. Of course, one of ordinary skill will recognize that this amount can vary depending on the specific vegetable protein and / or specific alkaline phosphate composition used. Some vegetable proteins may require the addition of more or less alkaline phosphate to provide a suitable water solubility for a particular use. Therefore, in some embodiments, the method may be performed wherein the added alkaline phosphate composition is about 3%-98%, about 4%-30%, or about 8%-28%, about 3%-45%, about 4%-20%, or about 10%-95% relative to the protein content based on dry weight.

[0058] As described elsewhere herein, the preparation method can be carried out by combining orthophosphate and / or polyphosphate ions (e.g., tripolyphosphate, metaphosphate, trimetaphosphate, tetrametaphosphate, or tetraphosphate) with alkali metal ions (e.g., Na + , K + , Rb + , Cs + ) or alkali metal ions and alkaline earth metal ions (e.g., Mg 2+ , Ca 2+ , Sr 2+ , Ba 2+ ). A range of exemplary alkaline phosphate compositions contemplated for use in the method include: trisodium phosphate (Na3PO4), tripotassium phosphate (K3PO4), sodium tripolyphosphate (Na5P3O 10 ) and / or a mixture of orthophosphate and / or polyphosphate. The mixed alkaline phosphate composition may include commercially manufactured mixtures, such as TexturMelt LM89 (Innophos LTD, USA) and the like.

[0059] Thus, in at least one embodiment, the method can be performed wherein the alkaline phosphate composition comprises trisodium phosphate and / or tripotassium phosphate; optionally, wherein the alkaline phosphate composition comprises trisodium phosphate and / or tripotassium phosphate in an amount of 5 wt%-100 wt%; optionally, in an amount of 70 wt%-100 wt%, 80 wt%-100 wt%, 90 wt%-100 wt%, 5 wt%-75 wt%, 5 wt%-50 wt%, 5 wt%-25 wt% or 5 wt%-20 wt%.

[0060] In at least one embodiment, the method can be performed wherein the alkaline phosphate composition comprises a sodium polyphosphate salt and / or a potassium polyphosphate salt in an amount of 5 wt%-100 wt%; optionally, in an amount of 70 wt%-100 wt%, 80 wt%-100 wt%, 90 wt%-100 wt%, 5 wt%-75 wt%, 5 wt%-50 wt%, 5 wt%-25 wt% or 5 wt%-20 wt%.

[0061] In at least one embodiment, the method can be performed wherein the alkaline phosphate composition comprises: (a) trisodium phosphate and / or tripotassium phosphate; and (b) sodium polyphosphate and / or potassium polyphosphate; optionally, the amount of trisodium phosphate and / or tripotassium phosphate is 5 wt%-95 wt%, and the amount of sodium polyphosphate and / or potassium polyphosphate is 5 wt%-95 wt%.

[0062] It is also contemplated that the alkaline phosphate composition may include other phosphates, such as disodium hydrogen phosphate and / or dipotassium hydrogen phosphate. Thus, in at least one embodiment, the method may be performed wherein the alkaline phosphate composition comprises: (a) trisodium phosphate and / or tripotassium phosphate, and (b) disodium hydrogen phosphate and / or dipotassium hydrogen phosphate; optionally, the amount of trisodium phosphate and / or tripotassium phosphate is 5 wt%-95 wt%, and the amount of disodium hydrogen phosphate and / or dipotassium hydrogen phosphate is 5 wt%-95 wt%.

[0063] In at least one embodiment, the method can be performed wherein the alkaline phosphate composition comprises: (a) trisodium phosphate and / or tripotassium phosphate; (b) disodium hydrogen phosphate and / or dipotassium hydrogen phosphate; and sodium polyphosphate and / or potassium polyphosphate; optionally, 5 wt%-20 wt% of trisodium phosphate and / or tripotassium phosphate; 20 wt%-40 wt% of disodium hydrogen phosphate and / or dipotassium hydrogen phosphate; and 50 wt%-80 wt% of sodium polyphosphate and / or potassium polyphosphate.

[0064] Typically, the preparation method of the plant protein isolate composition for plant-based food and beverage products will also include a pasteurization step. However, pasteurization has an adverse effect on the solubility of the plant protein composition. The surprising advantage of the method is that the technical effect of the high solubility associated with the alkaline phosphate-treated plant protein composition is retained even after the solution is pasteurized. Therefore, in at least one embodiment, the method may further include: (b) pasteurizing the alkaline phosphate-treated solution of step (a). It is expected that any standard pasteurization conditions can be used. For example, in at least one embodiment, the method further includes: (b) pasteurizing the alkaline phosphate-treated solution to a temperature of 73°C-86°C for at least 30 seconds-70 seconds.

[0065] In at least one embodiment, the plant protein isolate composition produced by the alkaline phosphate treatment (eg, step (b)) is a wet protein slurry or a wet suspension.

[0066] In addition, the method for preparing a refined plant protein composition for plant-based food and beverage products also includes a final drying step to produce a solid or powdered composition. Although drying can cause the plant protein powder composition to be difficult to dissolve in an aqueous solution, the final drying step is included in the preparation method of the present disclosure and does have an adverse effect on solubility, even in the case of high protein content. Therefore, in at least one embodiment, the method may further include: (c) drying the solution of step (b) to form a plant protein composition having a protein content of at least 70%, at least 80% or at least 90%. In some embodiments, drying can produce a plant protein composition having a protein content between 75%-95% or between 75%-85%. In addition, in at least one embodiment, the method may be performed, wherein the drying step (c) includes spray drying the solution to form a powdered plant protein composition. Typical spray drying conditions, instruments and parameters for plant proteins known in the art can be used. Spray drying equipment that can be used includes a FT80 high-profile spray dryer (Armfield Group, UK) used according to the manufacturer's specifications. Exemplary spray drying conditions are also provided in the Examples, such as an inlet temperature set at 250°C and an inlet air pressure of 20 psi.

[0067] It is contemplated that the method for preparing a plant protein composition may include not only alkaline phosphate treatment, but also pasteurization and drying steps. Therefore, in at least one embodiment, the preparation method includes: (a) adding an alkaline phosphate composition to an aqueous solution of a plant protein isolate having a protein content of 5%-20%, wherein the alkaline phosphate composition added is 3%-98%, 3%-45%, 4%-20% or 10%-95% relative to the protein content based on dry weight; (b) pasteurizing the solution of step (a) to a temperature of 73°C-86°C for at least 30 seconds-70 seconds; and (c) drying the solution of step (b) to form a plant protein composition having a protein content of at least 70%.

[0068] In addition, the preparation method using alkaline phosphate treatment can be carried out with a starting plant protein component (e.g., concentrate, isolate, powder) that has been pretreated and / or partially purified using any standard technique for purifying plant proteins. An exemplary purification procedure that can be used in the method of the present disclosure may include one or more of the following steps in sequence or in an unsequenced manner:

[0069] (a) Protein products obtained from non-animal natural sources;

[0070] (b) washing the protein preparation at a wash pH;

[0071] (c) extracting the protein preparation at an extraction pH to obtain an aqueous protein solution;

[0072] (d) separating the protein aqueous solution from the non-aqueous components;

[0073] (e) adding salt;

[0074] (f) precipitating protein from the aqueous protein solution at a precipitation pH to obtain a protein precipitate;

[0075] (g) separating the precipitated protein from the unprecipitated components; and / or

[0076] (h) washing the protein precipitate to obtain a purified protein fraction.

[0077] Suitable washing and extraction conditions (e.g., pH) can be determined by testing various conditions and identifying the conditions for obtaining the best yield and quality of the refined protein component, and the best yield and quality are determined, such as by one or more of the following: the flavor, smell, color, nitrogen content, Ca content, heavy metal content, emulsifying activity, MW distribution and thermal properties of the protein component obtained. In some embodiments, the washing and extraction pH conditions that can be used in the method of the present disclosure are alkaline pH. In some such embodiments, the alkaline pH is at least 7.1, at least 8, at least 9, at least 10, at least 11, at least 12, between 7.1 and 10, between 8 and 10, between 9 and 10 or between 8 and 9. In some such embodiments, the alkaline pH is 8.5. Alternatively, in some embodiments, the washing and extraction pH conditions can be acidic pH. For example, in some embodiments, washing and / or extraction pH is less than 7, less than 6.95, less than 6.5, less than 5, less than 4, less than 3, between 2 and 6.95, between 3 and 6 or between 3 and 5.

[0078] The pH value for extracting the plant protein isolate can be adjusted with a pH regulator, such as a food grade alkaline or acidic pH regulator. Examples of suitable alkaline pH regulators include, but are not limited to, potassium bicarbonate, sodium bicarbonate, sodium hydroxide, potassium hydroxide, calcium hydroxide, ethanolamine, calcium bicarbonate, calcium hydroxide, ferrous hydroxide, lime, calcium carbonate, trisodium phosphate, and combinations thereof. Examples of suitable acidic pH regulators include, but are not limited to, phosphoric acid, acetic acid, hydrochloric acid, citric acid, succinic acid, and combinations thereof.

[0079] Generally, it is desirable to select washing and / or extraction conditions to obtain as much refined vegetable protein isolate as possible so as to provide an overall high product yield. The yield of protein in the aqueous protein solution can vary widely, with typical yields ranging from 1% to 90%. The protein concentration of the protein solution is typically between 1 g / L and 300 g / L. The molecular weight distribution of the protein in the aqueous protein isolate solution can vary widely.

[0080] The aqueous vegetable protein isolate solution can be separated from various non-aqueous components by various methods, including but not limited to centrifugation and then decanting the supernatant above the precipitation or centrifugation in a decanter centrifuge. Centrifugation can be followed by disc centrifugation and / or filtration (e.g., using activated carbon) to remove residual protein source materials and / or other impurities. Such separation steps can be performed at various temperatures within the range of 1°C to 100°C. For example, the separation step can be performed between 10°C and 80°C, between 15°C and 70°C, between 20°C and 60°C, or between 25°C and 45°C.

[0081] The plant protein isolate aqueous solution of separation can be diluted or concentrated before further processing. Although other diluents can also be used, dilution is usually carried out with water. The method based on the membrane may affect concentration. In certain embodiments, the plant protein isolate aqueous solution of dilution or concentration comprises protein by weight between 1g / L and 300g / L, between 5g / L and 250g / L, between 10g / L and 200g / L, between 15g / L and 150g / L, between 20g / L and 100g / L or between 30g / L and 70g / L. Optionally, the plant protein isolate solution can be concentrated and / or separated from small soluble molecules. Suitable concentration methods include but are not limited to diafiltration or hydrocyclone. Suitable methods for separating from small soluble molecules include but are not limited to diafiltration.

[0082] In some embodiments, the pretreatment or purification carried out using salt precipitation can be completed using various suitable salts and precipitation pH. Suitable salt, salt concentration, polysaccharide, polysaccharide concentration and precipitation pH can be determined by testing various conditions, and determining the salt, pH and polysaccharide conditions (judged by, for example, one or more of the following: the flavor, smell, color, nitrogen content, calcium content, heavy metal content, emulsifying activity, MW distribution and thermal properties of the protein component obtained) to obtain the most colorless and / or tasteless protein precipitation with the best yield and quality. Examples of suitable salts suitable for precipitation steps may include, but are not limited to, other alkaline earth metals or divalent salts (such as magnesium chloride, sodium chloride, calcium permanganate and calcium nitrate). Typically, precipitation pH is opposite to extraction pH (that is, when extraction pH is in an alkaline range, precipitation pH is most suitable in an acidic range, and vice versa). In some embodiments, precipitation pH is an acidic pH. In some such embodiments, acidic pH is less than 7.1, less than 6, less than 5, less than 4, less than 3, less than 2, between 6.9 and 2, between 6 and 3, between 6 and 5 or between 5 and 4. In some such embodiments, the acidic pH is 4. A pH adjuster can be used to adjust the precipitation pH. In some embodiments, the pH adjuster is a food grade acidic pH adjuster. In other embodiments, the pH adjuster is a food grade alkaline pH adjuster.

[0083] The precipitate of the plant protein isolate may be optionally resuspended. In certain embodiments, the suspension may be carried out at an extraction pH, for example in the presence of a chelating agent, to remove calcium ions. If the suspended protein preparation is opaque, it may be clarified by various convenient methods such as filtration or centrifugation.

[0084] The drying of the plant protein isolate can be carried out in many suitable ways, including but not limited to spray drying, dry mixing, drum drying, agglomeration, freeze drying, microwave drying, drying with ethanol, evaporation, fire window dehydration or a combination thereof. In addition, in some embodiments, the plant protein isolate can be dried using spray drying, drum drying, dry mixing, agglomeration, freeze drying, microwave drying, drying with ethanol, evaporation, fire window dehydration and / or a combination thereof.

[0085] Other optional steps for pre-treating and / or purifying the plant protein isolate used in the methods provided herein are heating steps to remove heat-labile contaminants and / or microbial contaminants, and additional filtering (e.g., carbon filtering) steps to remove additional odor, flavor, and / or color compounds. In some embodiments, such additional filtering is performed immediately after extracting the protein preparation or after separating the protein aqueous solution from the non-aqueous component.

[0086] In at least one embodiment of the disclosed method, the refined plant protein component may be pretreated for various purposes, such as extracting the protein preparation in a solvent to remove lipids, and heat treating the protein preparation to remove volatiles. In at least one embodiment, the disclosed method may include an initial alkaline extraction of plant protein. For example, an initial pea flour sample may be mixed in a hot aqueous solution and adjusted to a high pH by adding an alkaline solution (e.g., 10-100 mM NaOH) having a concentration of about 5% by weight-25% by weight of protein (e.g., 10% by weight). The refined plant protein isolate is extracted into an alkaline solution, and the precipitated solids containing unwanted materials are removed by centrifugation. The refined protein isolate in the alkaline solution can then be precipitated as a slurry (e.g., with 75% phosphoric acid). A range of alkaline extraction techniques are known in the art and can be used to pretreat plant protein in the disclosed method. One such method for producing an alkaline extracted plant protein isolate is illustrated in the examples disclosed herein, and a refined plant protein isolate of pea protein that can be used in the disclosed method is provided.

[0087] In at least one embodiment, the refined plant protein (e.g., pea protein) can be extracted with an alkaline solution (or "alkaline extracted") as an initial purification step prior to treatment with alkaline phosphate. Thus, in at least one embodiment, the method is performed wherein the initial plant protein isolate treated with alkaline phosphate is an alkaline extracted plant protein isolate.

[0088] Alternatively, it is also contemplated that the starting plant protein isolate is pre-treated by neutral extraction using some starting ingredients and / or plant protein sources. For example, the initial pea flour sample can be mixed in a hot aqueous solution without any pH adjustment. Thus, in at least one embodiment, the method of the present disclosure can be performed wherein the plant protein isolate is a neutrally extracted plant protein isolate.

[0089] The method for preparing the highly soluble plant protein composition of the present disclosure generally uses refined plant proteins such as plant protein isolates, concentrates, flours, meals and / or combinations thereof as starting ingredients. The refined plant proteins useful in the method can be derived from one or more natural and / or modified non-animal sources, including but not limited to naturally occurring plants, algae, fungi or microorganisms.

[0090] Non-animal natural sources that can be used to obtain plant proteins useful in the methods disclosed herein include, but are not limited to, nature itself (e.g., lakes, oceans, soil, rocks, gardens, forests, plants, animals), breweries, and / or commercial cell banks (e.g., ATCC, cooperative sources). Modified non-animal natural sources include, but are not limited to, breweries and commercial cell banks (e.g., ATCC, cooperative sources).

[0091] In certain embodiments, the non-animal natural source of modification can be produced from natural sources by methods known in the art, including selection, mutation or gene manipulation. Selection generally relates to the stable increase of continuous proliferation and dilution rate under selection pressure. Mutation generally relates to the selection after exposure to mutagens. Genetic manipulation generally relates to the genetic engineering of target genes (e.g., gene splicing, insertion and deletion or modification by homologous recombination). The natural source of modification can produce non-natural proteins, carbohydrates, lipids or other compounds, or produce non-natural amounts of natural proteins, carbohydrates, lipids or other compounds. In certain embodiments, the natural source of modification expresses higher or lower levels of natural proteins or metabolic pathway compounds.

[0092] In certain embodiments, the modified natural sources of the vegetable proteins that can be used in the methods of the present disclosure express one or more novel recombinant proteins, RNA or metabolic pathway components derived from another plant, algae, microorganism or fungus. In certain embodiments, the modified natural sources of vegetable proteins have an increased nutritional product content compared to the native state. In certain embodiments, the modified natural sources have more favorable growth and production characteristics compared to the native state. In some such embodiments, the non-animal natural sources of modification have an increased specific growth rate compared to the native state. In other such embodiments, the non-animal natural sources of modification can utilize a carbon source different from its native state.

[0093] Exemplary plant sources of plant proteins that can be used in the methods and compositions disclosed herein include, but are not limited to, vegetable plants (e.g., carrots, celery), sunflowers, potatoes, sweet potatoes, tomatoes, blueberries, nightshade, buckwheat, amaranth, Swiss chard, quinoa, spinach, hazelnuts, canola, kale, cabbage, rutabaga, hemp, pumpkin, zucchini, legumes (e.g., alfalfa, lentils, beans, clover, peas, soybeans, peanuts, chickpeas, green peas, yellow peas, snow peas, lima beans, broad beans), cotton, fruiting plants (e.g., apples, apricots, peaches, plums, pears, nectarines, etc.), ), strawberry, blackberry, raspberry, cherry, citrus (e.g., grapefruit, lemon, lime, orange, bitter orange, mandarin), mango, grape, cauliflower, brussels sprouts, alfalfa sprouts, rapeseed (canola), turnip, cabbage, cucumber, watermelon, honeydew, zucchini, cassava, baobab, almond, macadamia, taro, barley, corn, oats, palm, rice, rye, sorghum, triticale, moringa, cereals, leafy vegetables, non-cereal legumes, millet, green algae, derivatives and hybrids thereof, or combinations thereof.

[0094] In certain embodiments of the present disclosure, suitable plant sources of plant protein can be selected from one or more of the following: peas, linseed, soybeans, lentils, lupins, broad beans, chickpeas, sunflowers, rapeseed, sugar cane, beets, oats, wheat and corn. In certain embodiments, suitable plant sources can be peas, such as yellow peas. In certain embodiments, plant sources are beans, and optionally, beans are peas. Peas can be whole peas or pea components, standard peas (i.e., non-transgenic peas), commercial peas, transgenic peas or a combination thereof. In certain embodiments, peas are peas (Pisumsativum). In certain embodiments, beans are soybeans. Soybeans can be whole soybeans or soybean components, standard soybeans (i.e., non-transgenic soybeans), commercial soybeans, transgenic soybeans or a combination thereof. In certain embodiments, beans are chickpeas. Chickpeas can be whole chickpeas or chickpea components, standard chickpeas (i.e., non-transgenic chickpeas), commercial chickpeas, transgenic chickpeas or a combination thereof.

[0095] Exemplary algal sources of plant proteins useful in the methods and compositions disclosed herein include, but are not limited to, viridiplantae, stramenopiles, rhodophyta, chlorophyta, PX, flordeophyceae, bangiophyceae, florideohpyceae, trebouxiophyceae, phaeophyceae, palmariales, gigartinales, bangiales, gigartinales, Chlorella, Laminaria japonica, Laminaria saccharina, Laminaria digitata, Macrocystis pyrifra, Alaria marginata, Ascophyllum Nodosum, Ecklonia sp., Palmaria palmata, Gloiopeltis furcata, Porphyra columbina, Gigartina skottsbergii, Gracilaria lichenoides, Chondrus crispus, Gigartina bursa-pastoris, derivatives and hybrids thereof, or combinations thereof. In certain embodiments, examples of suitable algae may be selected from one or more of the following: Pyropia, Spirolina, Rhodophyta, Chlorphyta, and Chlorella.

[0096] Examples of suitable fungal sources of plant proteins suitable for use in the methods and compositions disclosed herein include, but are not limited to, Pichia pastoris, Saccharomyces cerevisiae, Saccharomyces pombe, derivatives and hybrids thereof, or combinations thereof. In certain embodiments, examples of suitable fungi may be selected from one or more of the following: Saccharomyces sp., Pichia pastoris, Hansunula polymorpha, Aexula adeninivorans, Kluyveromyces lactis, Yarrowia lipolytica, and Schizosaccaromyces pombe. In certain embodiments, a suitable fungus may be Saccharomyces cerevisiae. Examples of suitable microorganisms include, but are not limited to, cyanobacteria (blue-green algae), bacilli, oscillatoriales, bacillales, lactobacillales, oscillatoriales, bacillaceae, lactobacillales, arthrospira, Bacilluscoagulans, Lactobacillus acidophilus, Lactobacillus Reuteri, Spirulina, Arthrospira platensis, Arthrospira maxima, derivatives and hybrids thereof, or combinations thereof. In certain embodiments, the example of suitable microorganism can be selected from following one or more: Escherichia coli, Lactobacillus sp. and Cornybacterium glutamicum. In certain embodiments, suitable microorganism can be protist, for example Euglena spp.

[0097] Uses of highly soluble vegetable protein compositions

[0098] The present disclosure provides a method for preparing a highly soluble plant protein composition using alkaline phosphate treatment. As described elsewhere herein, due to their high solubility, these plant protein compositions have multiple uses in preparing plant protein-based food and beverage products. For example, the plant protein composition can be used as a refined plant protein component in a non-dairy analog or beverage formulation. The general methods, compositions and formulations that can be used to prepare such non-dairy analogs and beverage formulations are known in the art. See, for example, WO2017 / 120597A1 published on July 13, 2017, which is incorporated herein by reference.

[0099] For example, in at least one embodiment, a highly soluble plant protein composition prepared using alkaline phosphate treatment according to the methods disclosed herein can be used as a refined protein component in a non-dairy analog. Such a non-dairy analog can be prepared using a method comprising one or more of the following steps, in sequence or in an unordered manner: (a) blending at least one lipid (optionally from a non-animal natural source) and a highly soluble refined plant protein composition prepared according to the methods disclosed herein with water to produce a mixture; and (b) emulsifying at least a portion of the mixture to provide a non-dairy analog. The amount and ratio of the at least one lipid and the at least one refined protein component are selected to provide the desired stability, dispersibility, and / or solubility, and the non-dairy analog has a pH between 4.0 and 10. In some embodiments, the non-dairy analog may have a pH between 6.5 and 10.

[0100] In another exemplary embodiment, a highly soluble plant protein composition prepared using alkaline phosphate treatment according to the methods disclosed herein can be used as a refined protein component in a plant protein-based beverage formulation. Such a beverage formulation can be prepared using a method comprising one or more of the following steps in sequence or disorder: (a) providing a highly soluble refined plant protein composition prepared according to the method of the present disclosure; (b) providing at least one other ingredient selected from the following: (i) sugars and / or carbohydrates; (ii) vitamins or minerals; (iii) lipids from non-animal natural sources; (iv) emulsifiers; and / or (v) hydrocolloids or gums; (c) providing water or carbonated water; and (d) blending the highly soluble refined plant protein composition and at least one other ingredient with water to produce a mixture. When preparing a beverage formulation, the amount and ratio of the highly soluble refined plant protein composition, other ingredients, and water or carbonated water can be selected to provide the desired stability, dispersibility, and / or solubility at pH between 6 and 9.

[0101] As with other methods disclosed herein, the highly soluble refined plant protein composition used to prepare a plant protein based food or beverage product can be derived from a plant, optionally a legume, and in some embodiments, the highly soluble refined plant protein composition is derived from a pea plant or pea protein.

[0102] Lipids from non-animal natural sources that can be used for non-dairy analogs and beverage formulations are known in the art. In some embodiments, the lipid and / or highly soluble refined vegetable protein composition is obtained in a slurry form. In some embodiments, the lipid and / or vegetable protein composition is obtained in a solid form. In some embodiments, the refined vegetable protein composition is combined with one or more other proteins and then mixed with at least one lipid.

[0103] When executing the preparation method, it is expected that the highly soluble refined vegetable protein composition can be added in water in a dry or substantially dry solid form or in a slurry form. In certain embodiments, the refined protein composition is a dry or substantially dry solid, which contains at least 50 wt %, 60 wt %, 70 wt %, 80 wt %, 90 wt % protein. In certain embodiments, the refined protein composition is provided in a dry or substantially dry solid form, and the solid can contain between 50 wt % and 100 wt %, between 70 wt % and 90 wt % or between 80 wt % and 100 wt % protein. In certain embodiments, the refined protein composition provided is a slurry containing at least 3 wt %, 5 wt %, 10 wt %, 20 wt %, 30 wt % or 40 wt % protein, or optionally contains between 3 wt % and 40 wt %, between 5 wt % and 30 wt %, between 5 wt % and 20 wt % or between 10 wt % and 30 wt % protein slurry.

[0104] Water or aqueous components used in non-dairy analogs or beverage formulations generally include, but are not limited to, purified water, tap water, bottled water, deionized water, spring water, or mixtures thereof. The aqueous component may also contain suitable dissolved materials.

[0105] Typically, in the preparation method using the highly soluble refined protein composition of the present disclosure, lipid, protein and aqueous components can be mixed in various orders. In certain embodiments, these three components are mixed simultaneously. In other embodiments, lipid is mixed with protein composition, and aqueous components are introduced into the mixture afterwards. In other embodiments, protein component is mixed with aqueous components, and lipid is introduced into the mixture afterwards. In other embodiments, lipid is mixed with aqueous components, and protein composition is introduced into the mixture afterwards. The mixing of lipid, refined protein composition and aqueous components can be completed using various mixing devices, such as mechanical agitator and / or pressure ejector. These components can also be manually stirred or mixed. Typically, mixing is performed until the components are substantially evenly distributed in the whole mixture.

[0106] In certain embodiments, when using the highly soluble alkaline phosphate-treated plant protein composition of the present disclosure to prepare food or beverage products, a carbohydrate component can also be added to the mixture. A variety of ingredients can be used as carbohydrate components, including but not limited to starch, monosaccharides, powder, edible fiber and combinations thereof. Examples of suitable starches include but are not limited to maltodextrin, inulin, oligofructose, pectin, gum arabic, carboxymethyl cellulose, guar gum, gellan gum, corn starch, oat starch, potato starch, rice starch, wheat starch or a combination thereof. Examples of suitable powders include but are not limited to amaranth powder, oat flour, quinoa flour, rice flour, rye flour, sorghum flour, soy flour, wheat flour, corn flour or a combination thereof. Examples of suitable edible fibers include but are not limited to barley bran, carrot fiber, citrus fiber, corn bran, soluble dietary fiber, insoluble dietary fiber, oat bran, pea fiber, rice bran, husk, soy fiber, soy polysaccharide, wheat bran, wood pulp cellulose or a combination thereof. In certain embodiments, the carbohydrate component can be guar gum. In certain embodiments, the carbohydrate component can be gellan gum. In certain embodiments, the carbohydrate component can be a polysaccharide. In certain embodiments, the carbohydrate component does not contain lactose or does not substantially contain lactose. The carbohydrate component can be present in the aqueous component before mixing. Alternatively, the carbohydrate component is added to the lipid and / or protein component, or to the lipid, protein and aqueous mixture.

[0107] Thickeners can also be used in the preparation, including gelatin, pectin, agar, gum, starch and super gel. The example of acceptable gum includes sodium alginate, gellan gum, xanthan gum, guar gum or a combination thereof. The example of acceptable starch includes tapioca starch, arrowroot starch or a combination thereof. In certain embodiments, the thickener can be guar gum. In certain embodiments, the thickener can be gellan gum.

[0108] In some embodiments, one or more other ingredients are further added. In some such embodiments, one or more other components are added to the aqueous component and then mixed. In other embodiments, one or more other components are added to the lipid and / or protein component, or to the lipid, protein and aqueous mixture. In some embodiments, one or more other ingredients include calcium.

[0109] In the method of preparing a food or beverage product using a highly soluble plant protein composition, emulsification can be performed without additional mechanical energy, or mechanical energy (e.g., vortexing, homogenization, stirring, ultrasonic treatment or other suitable mechanical activities) is required. When a lower amount of mechanical energy assists emulsification (e.g., stirring in a conventional mixer under moderate shear between about 100 rpm and about 1000 rpm), the average droplet size of the resulting emulsion is generally larger (e.g., at least about 75% of the droplets have a diameter greater than about 25 μm). When greater amounts of mechanical energy assist emulsification (e.g., homogenization in a high pressure [e.g., between about 35 bar and about 650 bar] 1 or 2 stage homogenizer [e.g., between about 1,000 psi and about 10,000 psi] or microfluidic homogenization [between about 500 bar and about 2,000 bar]), the average droplet size of the resulting emulsion is generally smaller (e.g., at least about 75% of the droplets are less than about 10 um in diameter). Nanoemulsions can be obtained by homogenization in a microfluidizer or other suitable apparatus. In some applications, In order to obtain a higher lipid emulsion, the lipid component can be gradually added during the mixing process. In some applications, heating may help emulsification. In some embodiments, emulsification is carried out at above room temperature, above 30°C, 40°C, 50°C, 60°C, 70°C or 80°C, between 90°C and 120°C, between 30°C and 60°C or between 40°C and 50°C. Cooling is usually performed after heating. Emulsification can be monitored by taking out a sample of the mixture and analyzing it with methods such as microscopy, light scattering and / or refraction.

[0110] According to the food or beverage product prepared, the emulsion may have droplets of different sizes. In certain embodiments, the emulsion is a polydisperse emulsion (that is, the emulsion comprises droplets with a wide droplet size distribution). In other embodiments, the emulsion is monodisperse (that is, the emulsion comprises droplets with a narrow droplet size distribution). In certain embodiments, the emulsion is a microemulsion (that is, a thermodynamically stable system of dispersed droplets in a continuous phase). In other embodiments, the emulsion is a nanoemulsion (that is, a metastable [or kinetically stable] dispersion of a liquid in different immiscible liquids, with a droplet size range of 1 to 100 nm). In certain embodiments, the average droplet size of the emulsion is less than about 1,000 nm, less than about 750 nm, less than about 500 nm, less than about 250 nm, less than about 100 nm or less than about 50 nm, between about 100 nm and about 800 nm, between about 100 nm and about 300 nm. In certain embodiments, the droplet size is reduced to reduce the lipid content of the emulsion and non-milk analogs provided herein. The degree of emulsification achieved, and thus the final texture of the emulsion, can be controlled to some extent by varying certain parameters during the emulsification process. Examples of such parameters include, but are not limited to, the type and / or amount of the lipid component, the type and / or amount of the protein component, the type and / or amount of the optional emulsifier, the amount of mechanical energy used during the emulsification process, centrifugation or filtration techniques, the pH of the aqueous component, the temperature during mixing, the amount of optional salt in the aqueous component, or a combination thereof.

[0111] In some embodiments, food or beverage products prepared using the highly soluble plant protein compositions of the present disclosure may be sterilized or pasteurized. Sterilization may be performed by ultraviolet irradiation, heating (e.g., steam sterilization, combustion, or dry heat) or chemical sterilization (e.g., exposure to ozone). In some embodiments, sterilization kills more than 95% of microorganisms. For example, pasteurization of non-dairy analogs may include heating to a certain temperature (e.g., about 280°F to about 306°F) and maintaining a period of time (e.g., between about 1 second and about 10 seconds) at this temperature. Suitable pasteurization steps are known in the field of food manufacturing and may be performed at various temperatures and / or various durations. Pasteurization may be high temperature, short time (HTST), "extended shelf life" (ESL) treatment, high pressure pasteurization (HPP), ultra pasteurization (UP), ultra high temperature (UHT) or a combination thereof. A controlled cooling system may be used to rapidly cool non-dairy analogs. In some embodiments, non-dairy analogs undergo vacuum cooling to remove volatiles and water vapor after pasteurization.

[0112] Examples

[0113] The various features and embodiments of the present disclosure are illustrated in the following representative examples, which are intended to be illustrative and not restrictive. Those skilled in the art will readily appreciate that these specific examples are merely illustrative of the present invention, as more fully described in the claims that follow. Each embodiment and feature described in this application should be understood to be interchangeable and combinable with each embodiment contained therein.

[0114] Example 1: Solubility of untreated and alkali-treated pea protein isolates

[0115] This example illustrates an experimental study that determined the solubility in aqueous solution of an alkaline-extracted pea protein isolate treated with 6 M KOH relative to an alkaline-extracted pea protein isolate prepared without such an alkaline treatment step (untreated).

[0116] Materials and methods:

[0117] A. Protein purification

[0118] 20kg pea protein concentrate was mixed with 180kg hot water and 10-100mM NaOH. Solid materials formed during this initial alkali extraction step of purification were physically separated with a decanter centrifuge (Fooddec decanter centrifuge, Alfa Laval Inc., USA) at a drive speed of 5200rpm and a differential speed of 10rpm. Soluble proteins retained in the decanted solution were precipitated by adding 400g 75% phosphoric acid, and then concentrated with a disc stack separator at 9200rpm (Clara 20 disc stack separator, Alfa Laval Inc., USA) to form a pea protein isolate paste.

[0119] B. Alkali treatment

[0120] The resulting partially purified pea protein isolate paste was diluted with water to 10 wt% protein. Half of this diluted material was set aside as an untreated pea protein isolate control. The other half of the diluted paste material (11.5 kg) was alkali titrated to pH 7 by mixing with 47.5 g of 6M KOH. The resulting alkali-treated and untreated pea protein isolates were frozen at -3°C.

[0121] C. Pasteurization

[0122] Alkali-treated and untreated protein isolate samples were thawed and pasteurized using a direct sterilization process for 70 seconds, maintaining the temperature at 86°C and a flow rate of 20 L / h (OMVE HT220DSI, OMVE Netherlands BV, The Netherlands).

[0123] D. dry

[0124] The pasteurized samples were refrigerated at 4°C and spray dried (FT80 high spray dryer, Armfield group, UK) using an inlet temperature setting of 250°C and an inlet air pressure of 20 psi. The resulting spray-dried powders of alkali-treated and untreated pea protein isolate were determined to have a protein content of 70% and 71%, respectively.

[0125] E. Solubility measurements

[0126] An aqueous solution with a protein content of 5 wt% was prepared using spray-dried powders of alkali-treated and untreated pea protein isolates. The alkali-treated and untreated pea protein isolate solutions were titrated to pH 4 by adding 3M phosphoric acid, or to pH 9 by adding 3M NaOH. Use separate solutions for titration with phosphoric acid or NaOH. Throughout the titration, a 5 mL aliquot was taken at each pH unit and centrifuged at 3500 rpm for 5 minutes. The supernatant and the initial solution were analyzed for soluble protein and total protein, respectively, to determine the soluble protein%.

[0127] result:

[0128] like Figure 1 As shown in the results depicted in , the spray-dried pea protein isolate composition prepared with the 6M KOH base treatment step exhibited a 3.8% increase in solubility relative to the untreated pea protein isolate composition at pH 7.

[0129] Example 2: Solubility of Alkaline Phosphate Treated Pea Protein Isolate

[0130] This example illustrates an experimental study that determined the solubility of pea protein isolate compositions treated with alkaline phosphate TSP or alkaline phosphate composition TXM (which comprises a mixture of alkaline phosphate TSP and SHP) in aqueous solution.

[0131] Materials and methods:

[0132] A. purification

[0133] The pea protein concentrate was purified using 10-100 mM NaOH alkaline extraction as described in Example 1, Step A. The resulting pea protein paste was diluted in water to 12 wt% protein.

[0134] B. Alkaline phosphate treatment

[0135] This diluted material was halved and subjected to two separate alkaline phosphate treatments: (1) 7.7 kg of a diluted 12 wt% pea protein isolate paste solution was mixed with a 16.4% TSP solution (164 g TSP was mixed with 836 g water and heated to 50-60° C. until the TSP was completely dissolved) to achieve a ratio of 7-10 wt% TSP per gram of protein on a dry weight basis; (2) 9.9 kg of pea protein isolate paste was mixed with a 50% mixed alkaline phosphate solution prepared using TXM (TexturMelt LM89, Innophos LTD, USA). TXM is a mixture of 5 wt%-20 wt% TSP, 20 wt%-40 wt% disodium hydrogen phosphate, and 50 wt%-80 wt% sodium polyphosphate salt sodium hexametaphosphate (“SHP”). 25% of the TXM solution was added to achieve a final ratio of 35 wt%-45 wt% TXM relative to protein on a dry weight basis.

[0136] C. Pasteurization

[0137] The resulting alkaline phosphate treated protein solution was pasteurized for 70 seconds using the direct sterilization method, maintaining the temperature at 86°C and a flow rate of 20 L / h (OMVE HT220DSI, OMVE Netherlands BV, The Netherlands). The pasteurized material was refrigerated at 4°C.

[0138] D. dry

[0139] The pasteurized alkaline phosphate treated pea protein isolate was processed into a dry powder (Armfield FT80 high profile spray dryer, Armfield group, UK) using an inlet temperature setting of 250°C and an inlet air pressure of 20 psi. The final spray dried alkaline phosphate treated pea protein isolate powder was determined to have a protein content of 70%-85%.

[0140] E. Solubility measurements

[0141] As described in Example 1, protein solubility measurements were performed on TSP salt-treated and TXM salt-treated pea protein isolate powders.

[0142] result:

[0143] like Figure 2 As shown in the graph depicted in , the TSP treated protein exhibited about 30% solubility in aqueous solution at pH 7, which was increased by more than 3 times relative to the untreated pea protein isolate and about 2.5 times relative to the alkali treated protein (as prepared in Example 1). The TXM treated protein exhibited an even higher solubility of about 60% in aqueous solution at pH 7, which was increased by more than 6 times relative to the untreated protein and about 5 times relative to the alkali treated pea protein isolate. For both alkaline phosphate treated samples, the pea protein solubility was ≥ 25% regardless of the drying conditions at pH 7.

[0144] Example 3: pH-dependent solubility of salt-treated pea protein

[0145] This example illustrates an experimental study that determined the pH dependence of the solubility of pea protein isolate compositions treated with alkali or alkaline phosphate.

[0146] Materials and methods Untreated, alkali-treated and alkaline phosphate-treated pea protein isolate samples were prepared into spray-dried powders according to the procedures of Examples 1 and 2. Solubility measurements were performed as described in Example 1.

[0147] Results: Figure 3 As shown in the graphs depicted in and the values ​​summarized in Table 1, the pea protein isolate compositions prepared using alkaline phosphate treatment of TSP or TXM exhibit greatly increased solubility over a wide pH range of pH 5 to pH 9, indicating that these isolate compositions can perform well in a variety of food products. In addition, when the alkaline phosphate-treated protein isolate was dissolved in an aqueous solution at 5% (weight / weight) at room temperature and observed for 120 minutes, the solution exhibited reduced solid precipitation relative to comparable solutions of untreated or alkaline-treated pea protein isolates.

[0148] Table 1: Percent solubility in aqueous solution in the pH range of pH 4 to 9

[0149]

[0150] Example 4: Effect of phosphate ion type on solubility

[0151] This example illustrates the different effects of treatment with monosodium phosphate, disodium phosphate, and trisodium phosphate or monopotassium phosphate, dipotassium phosphate, and tripotassium phosphate salts on the solubility of pea protein isolate.

[0152] Materials and methods: Untreated pea protein isolate samples were prepared into spray-dried powders according to the procedures of Examples 1 and 2. Solubility measurements were performed as described in Example 1.

[0153] result As shown in Table 2, treatment with alkaline phosphate, TSP or tripotassium phosphate significantly increased the solubility of pea protein isolate compared to treatment with the same concentration of dipotassium phosphate or disodium phosphate.

[0154] Table 2: Solubility of pea protein in monovalent, divalent and trivalent phosphate solutions

[0155] Phosphate (0.25M) Protein solubility (%) Potassium dihydrogen phosphate 7.90 Dipotassium hydrogen phosphate 11.0 Tripotassium phosphate 32.1 Sodium dihydrogen phosphate 8.66 Disodium hydrogen phosphate 6.38 Trisodium phosphate 28.1

[0156] Example 5: Analysis of Alkaline Phosphate Treated Pea Protein Compositions

[0157] This example illustrates an experimental study that determined the effect on the composition of pea protein isolate when titrated with trisodium phosphate (TSP) or TexturMelt (TXM).

[0158] Materials and methods : Wet protein was prepared according to the procedure of Examples 1 and 2. The material was titrated to pH 6, 7, 8 or 9 using a 16.4% TSP solution (pH = 11.8), or to pH 6 or 7 using a 33% TXM solution (pH = 7.5). Dry solids (DS) were measured on a Sartorius moisture analyzer. Protein was measured using a LECO combustion analyzer. Phosphates were calculated from the measured phosphorus by ICP-MS analysis. The phosphate weight % was calculated based on how much alkaline phosphate (TSP or TXM) should be added to titrate to each pH compared to the total dry protein.

[0159] result : The basic values ​​obtained from the phosphate titration with TSP or TXM as described in this Example are provided in Table 3 below. The composition analysis results of protein, phosphate and phosphate of the total material based on dry weight.

[0160] Table 3

[0161]

[0162] Example 6: Effect of phosphate type on protein solubility

[0163] This example describes an experimental study that determined how different phosphates affect final protein solubility.

[0164] Materials and methods:

[0165] A. Protein purification

[0166] Pea flour (10 wt%) was mixed with hot water and 10-100 mM NaOH. The solid material formed during the purification from the initial alkaline extraction step was physically separated using a decanter centrifuge. The soluble protein remaining in the decanted solution was precipitated by adding 75% phosphoric acid to a pH of 4-6 and then concentrated using a disk stack to form a pea protein isolate paste.

[0167] B. Phosphate treatment

[0168] A portion of the resulting partially purified pea protein isolate was set aside as an untreated pea protein isolate control ("control (no salt added)"). The remaining partially purified pea protein isolate paste was treated with varying amounts of TSP, SHP, alkaline phosphate compositions, TXM, or sodium phosphate acid pyrophosphate (SAP). Each salt was added at two different levels, and the final concentrations of the salts based on dry weight are shown in Table 4. Dry solids (DS) were measured on a Sartorius moisture analyzer. Protein was measured using a LECO combustion analyzer. Phosphate was calculated from the measured phosphorus by ICP analysis. The phosphate weight % is calculated based on how much phosphate, SAP or alkaline phosphate, TSP, and TXM should be added to titrate to each pH compared to the total dry protein.

[0169] Table 4: Sample description, conditions and composition analysis

[0170]

[0171] C. Pasteurization

[0172] Phosphate treated and untreated protein isolate samples were pasteurized at a holding temperature of 90°C for 60 seconds using a heated mixer.

[0173] D. Solubility measurements

[0174] The pasteurized samples of phosphate-treated and untreated pea protein isolates from step C were diluted 1:1 with water. Phosphate-treated and untreated pea protein isolate solutions were titrated to pH 3 by adding 3M hydrochloric acid (HCl) or to pH 10 by adding 3M NaOH. Titration was performed with HCl or NaOH using separate solutions. During the entire titration, a 5 mL aliquot was taken at each pH unit and centrifuged at 3500 rpm for 5 minutes. The supernatant and initial solution were analyzed for soluble protein and total protein, respectively, to determine the soluble protein %.

[0175] result :

[0176] As shown in the results summarized in Table 5, the pea protein isolate compositions prepared using treatment with alkaline phosphate, trisodium phosphate (TSP), TexturMelt (TXM), and sodium hexametaphosphate (SHP) showed the highest increase in solubility. The pea protein isolate compositions prepared using treatment with sodium pyrophosphate (SAP) showed the smallest increase in solubility.

[0177] Table 5: Solubility results of different phosphate treatments

[0178]

[0179] Notwithstanding the appended claims, the disclosure set forth herein is also defined by the following clauses, which may be beneficial alone or in combination with one or more other causes or embodiments. Without limiting the foregoing description, certain non-limiting clauses of the disclosure are provided as numbered below, wherein each of the individually numbered clauses may be used or combined with any of the preceding or following clauses. Therefore, this is intended to provide support for all such combinations and is not necessarily limited to the specific combinations expressly provided below:

[0180] 1. A method for preparing a plant protein composition, comprising: (a) adding an alkaline phosphate composition to an aqueous solution of a plant protein isolate having a protein content of 5%-20%, wherein the alkaline phosphate added is 3%-98%, 3%-45%, 4%-20% or 10%-95% relative to the protein content on a dry weight basis.

[0181] 2. The method according to claim 1, wherein the method further comprises: (b) pasteurizing the solution of step (a) to a temperature of 73°C-86°C for at least 30 seconds-70 seconds; and (c) drying the solution of step (b) to form a plant protein composition having a protein content of at least 70%.

[0182] 3. The method according to any one of clauses 1-2, wherein the alkaline phosphate composition comprises salts of orthophosphate ions, metaphosphate, trimetaphosphate and / or hexametaphosphate and alkali metal ions and / or alkaline earth metal ions.

[0183] 4. A method according to any one of clauses 1 to 3, wherein the alkaline phosphate composition comprises trisodium phosphate and / or tripotassium phosphate; optionally, wherein the alkaline phosphate composition comprises trisodium phosphate and / or tripotassium phosphate in an amount of 5 wt% to 100 wt%.

[0184] 5. A method according to any one of clauses 1 to 4, wherein the alkaline phosphate added is 3%-45% or 4%-20% relative to the protein content on a dry weight basis.

[0185] 6. The method according to any one of clauses 1 to 5, wherein the alkaline phosphate composition comprises sodium hexametaphosphate and / or potassium hexametaphosphate; optionally, in an amount of 5 wt% to 100 wt%

[0186] 7. A method according to any one of clauses 1 to 6, wherein the alkaline phosphate is added in an amount of 10% to 95% relative to the protein content on a dry weight basis.

[0187] 8. A method according to any one of clauses 1 to 7, wherein the alkaline phosphate composition comprises: (a) trisodium phosphate and / or tripotassium phosphate; (b) disodium hydrogen phosphate and / or dipotassium hydrogen phosphate; and (c) sodium hexametaphosphate and / or potassium hexametaphosphate; optionally, 5 wt%-20 wt% of trisodium phosphate and / or tripotassium phosphate; 20 wt%-40 wt% of disodium hydrogen phosphate and / or dipotassium hydrogen phosphate; and 50 wt%-80 wt% of sodium hexametaphosphate and / or potassium hexametaphosphate.

[0188] 9. The method according to any one of clauses 1 to 8, wherein the aqueous solution of the plant protein isolate is at a pH of 5-10; optionally, wherein the plant protein isolate is at a pH of 6.5-9.5.

[0189] 10. The method according to any one of clauses 1 to 9, wherein the plant protein isolate is:

[0190] (a) an alkali-extracted plant protein isolate; optionally, wherein the alkali-extracted plant protein isolate is prepared by extracting a plant protein concentrate solution with 10-100 mM NaOH; or

[0191] (b) a neutrally extracted plant protein isolate; optionally, wherein the neutrally extracted plant protein isolate is prepared by extracting a plant protein concentrate solution with hot water.

[0192] 11. A method according to any one of clauses 1 to 10, wherein step (c) comprises spray drying the solution to form a powdered plant protein composition; optionally, wherein the powdered plant protein composition comprises a protein content of 70% to 95% by weight.

[0193] 12. The method of any one of clauses 1-11, wherein the plant protein composition exhibits a water solubility at pH 7 of at least 20%, at least 25%, at least 30%, at least 40%, at least 50% or at least 60%.

[0194] 13. A method according to any one of clauses 1-12, wherein the water solubility of the plant protein composition at pH 7 is increased by at least 2 times, at least 3 times, at least 4 times, at least 5 times or more relative to the water solubility of the plant protein composition at pH 7 prepared without adding the alkaline phosphate composition to an aqueous solution of a plant protein isolate having a protein content of 5%-20%.

[0195] 14. A method according to any one of clauses 1 to 13, wherein the plant protein isolate: (a) is from a leguminous plant; (b) is from a pea plant; or (c) is a pea protein isolate.

[0196] 15. A plant protein composition prepared according to the method of any one of clauses 1 to 14.

[0197] 16. A vegetable protein composition comprising a dried vegetable protein isolate comprising at least 70% by weight protein content and the added alkaline phosphate is 3%-98%, 3%-45%, 4%-20% or 10%-95% relative to the protein content on a dry weight basis.

[0198] 17. The composition according to clause 16, wherein the alkaline phosphate comprises a salt of orthophosphate ion, metaphosphate, trimetaphosphate and / or hexametaphosphate with an alkali metal ion and / or an alkaline earth metal ion.

[0199] 18. A composition according to any of clauses 16-17, wherein the alkaline phosphate comprises trisodium phosphate and / or tripotassium phosphate; optionally, wherein the alkaline phosphate comprises trisodium phosphate and / or tripotassium phosphate in an amount of 5 wt%-100 wt%, 70 wt%-100 wt%, 80 wt%-100 wt% or 90 wt%-100 wt%.

[0200] 19. A composition according to any of clauses 16 to 18, wherein the alkaline phosphate is added at 3% to 45% or 4% to 20% relative to the protein content on a dry weight basis.

[0201] 20. A composition according to any of clauses 16-19, wherein the alkaline phosphate comprises sodium hexametaphosphate and / or potassium hexametaphosphate; optionally, in an amount of 5 wt%-100 wt%, 50 wt%-80 wt%, 70 wt%-100 wt%, 80 wt%-100 wt% or 90 wt%-100 wt%.

[0202] 21. A composition according to any of clauses 16 to 20 wherein the alkaline phosphate is added at 10% to 95% relative to the protein content on a dry weight basis.

[0203] 22. A composition according to any of clauses 16-21, wherein the alkaline phosphate comprises: (a) trisodium phosphate and / or tripotassium phosphate; and (b) sodium hexametaphosphate and / or potassium hexametaphosphate; optionally, 5 wt%-20 wt% of trisodium phosphate and / or tripotassium phosphate, and 50 wt%-80 wt% of sodium hexametaphosphate and / or potassium hexametaphosphate.

[0204] 23. A composition according to any of clauses 16-22, wherein the composition has an aqueous solubility at pH 7 of at least 20%, at least 25%, at least 30%, at least 40%, at least 50% or at least 60%.

[0205] 24. A composition according to any one of clauses 16 to 23, wherein the water solubility of the composition at pH 7 is increased by at least 2 times, at least 3 times, at least 4 times, at least 5 times or more relative to the water solubility of a plant protein composition without alkaline phosphate at pH 7.

[0206] 25. A composition according to any one of clauses 16 to 24, wherein the plant protein isolate is an alkali-extracted plant protein isolate; optionally, an alkali-extracted plant protein isolate prepared by extracting a plant protein concentrate solution with 10-100 mM NaOH.

[0207] 26. A composition according to any one of clauses 16 to 25, wherein the plant protein isolate is a neutrally extracted plant protein isolate; optionally, the neutrally extracted plant protein isolate is prepared by extracting a plant protein concentrated solution with hot water.

[0208] 27. A composition according to any one of clauses 16 to 26, wherein the plant protein isolate is from a leguminous plant; a pea plant; or is a pea protein isolate.

[0209] 28. A food or beverage product comprising a plant protein composition prepared according to any one of clauses 1-15.

[0210] 29. A food or beverage product comprising the plant protein composition according to any one of clauses 16-27.

[0211] Although the foregoing disclosure of the present invention has been described in detail by way of example and illustration for the purpose of clarity and understanding, the disclosed embodiments and examples provided herein are for the purpose of illustration and are intended to be exemplary. It will be apparent to those skilled in the art that various modifications or changes may be made to the examples, descriptions, and embodiments described herein and included within the spirit and scope of the present disclosure and the appended claims. In addition, those skilled in the art will recognize many methods and procedures comparable to those described herein. All such equivalents should be understood to be within the scope of the present disclosure and covered by the appended claims.

[0212] Further embodiments of the disclosure are set out in the dependent claims.

[0213] The disclosures of all publications, patent applications, patents, or other documents mentioned herein are expressly incorporated herein by reference in their entirety for all purposes, to the same extent as if each such individual publication, patent, patent application, or other document was individually and specifically indicated as being incorporated herein by reference in its entirety for all purposes and was set forth in its entirety herein. In the event of a conflict, the present specification, including designated terms, will control.

Claims

1. A method for preparing a pea protein composition, comprising: (a) adding an alkaline phosphate composition to an aqueous solution of pea protein isolate having a protein content of 5%-20%, wherein the alkaline phosphate added is 3%-98%, 3%-45%, 4%-20% or 10%-95% relative to the protein content on a dry weight basis; The alkaline phosphate composition comprises: (a) 5 wt% to 20 wt% of trisodium phosphate and / or tripotassium phosphate; (b) 20% to 40% by weight of disodium hydrogen phosphate and / or dipotassium hydrogen phosphate; and (c) 50% to 80% by weight of sodium hexametaphosphate and / or potassium hexametaphosphate, The pH of the aqueous solution of the pea protein isolate is 6-9, The method further comprises: (b) pasteurizing the alkaline phosphate treated solution of step (a), and (c) drying the solution of step (b).

2. The method according to claim 1, wherein the method comprises: (b) pasteurizing the solution of step (a) to a temperature of 73° C. to 86° C. for at least 30 seconds to 70 seconds; and (c) drying the solution of step (b) to form a pea protein composition having a protein content of at least 70%.

3. The method of claim 1, wherein the alkaline phosphate composition comprises: 5 wt% to 20 wt% of trisodium phosphate; 20 wt% to 40 wt% of disodium hydrogen phosphate; and 50 wt% to 80 wt% of sodium hexametaphosphate.

4. The method according to claim 1, wherein the aqueous solution of pea protein isolate is pH 6.5-9.

5. The method of claim 1, wherein the pea protein isolate is: (a) alkali-extracted pea protein isolate; or (b) Neutral extracted pea protein isolate.

6. The method of claim 5, wherein the alkaline extracted pea protein isolate is prepared by extracting a pea protein concentrate solution with 10-100 mM NaOH.

7. The method of claim 5, wherein the neutral extracted pea protein isolate is prepared by extracting a pea protein concentrate solution with hot water.

8. The method of claim 1, wherein step (c) comprises spray drying the solution to form a powdered pea protein composition.

9. The method of claim 8, wherein the powdered pea protein composition comprises a protein content of 70 wt% to 95 wt%.

10. The method of claim 1, wherein the pea protein composition exhibits an aqueous solubility at pH 7 of at least 20%, at least 25%, at least 30%, at least 40%, at least 50%, or at least 60%.

11. The method of claim 1 , wherein the water solubility of the pea protein composition at pH 7 is increased by at least 2 times, at least 3 times, at least 4 times, or at least 5 times relative to the water solubility of the pea protein composition at pH 7 prepared without adding the alkaline phosphate composition to an aqueous solution of pea protein isolate having a protein content of 5%-20%.

12. A pea protein composition prepared according to the method according to any one of claims 1-11.

13. The pea protein composition of claim 12, comprising a dried pea protein isolate comprising at least 70 wt% protein content and the added alkaline phosphate is 3%-98%, 3%-45%, 4%-20% or 10%-95% relative to the protein content on a dry weight basis, wherein the alkaline phosphate comprises: (a) 5%-20% trisodium phosphate and / or tripotassium phosphate; (b) 20%-40% disodium hydrogen phosphate and / or dipotassium hydrogen phosphate; and (c) 50%-80% sodium hexametaphosphate and / or potassium hexametaphosphate.

14. A food or beverage product comprising the pea protein composition according to claim 12 or 13.

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