Vegan protein powder

Abstract

Vegan protein powder, characterized in that the protein powder contains at least rice protein, pea protein, a prebiotic, an amino acid, a probiotic of the genus Bifidobacterium and a probiotic of the genus Lactobacillus, wherein the vegan protein powder is free of sweeteners.

Description

The invention relates to a vegan protein powder according to the preamble of claim 1. Protein powders are known as dietary supplements in the prior art. In particular, plant-based or vegan protein powders are well-known, containing, for example, rice protein, pea protein, or mixtures of various plant protein sources. Such protein powders are regularly used to increase protein intake, for example, as part of a sports-oriented diet or a conscious vegan diet. Furthermore, dietary supplements containing prebiotic components, such as dietary fiber like inulin, are known. Dietary supplements containing probiotic microorganisms, particularly bacteria of the genera Bifidobacterium or Lactobacillus, are also known. In addition, protein powders containing flavorings, sweeteners, thickeners, flavorings, and / or other additives are known. Furthermore, food products are known from the applicant's earlier utility models DE 20 2020 104 193 U1 and DE 20 2022 102 823 U1, in which a nutritionally improved composition is sought through the combination of selected ingredients. DE 20 2020 104 193 U1 relates to a raw bread with at least one sprouted and fermented seed. DE 20 2022 102 823 U1 relates to a porridge or a porridge preparation with at least one sprouted and fermented seed. However, a disadvantage of well-known vegan protein powders is that they often contain sweeteners, sugar substitutes, synthetic flavorings, or carriers. Furthermore, many well-known vegan protein powders lack a combination of a high-quality plant-based protein base with prebiotic and probiotic components, meaning that a protein-rich and functionally effective composition cannot be provided in a satisfactory, balanced way. It is an object of the present invention to propose an improved vegan protein powder. This problem is solved according to the invention by the vegan protein powder according to claim 1. Advantageous embodiments and further developments of the invention are described in the dependent claims. The invention relates to a vegan protein powder. For the purposes of this invention, a protein powder is understood to be a powdered food or dietary supplement intended for consumption by a consumer and having a protein-rich composition. The protein powder may, for example, be intended to be mixed with water, plant-based drinks, or other liquids and consumed in portions. For the purposes of the invention, a vegan protein powder is understood to be a protein powder that is free from animal components and whose protein content is derived essentially or exclusively from plant protein sources. The protein powder according to the invention is characterized in that the protein powder contains at least rice protein, pea protein, a prebiotic, an amino acid, a probiotic of the genus Bifidobacterium and a probiotic of the genus Lactobacillus, wherein the vegan protein powder is free of sweeteners. This protein powder offers a number of advantages. For example, it combines a high-quality plant-based protein base with prebiotic and probiotic components, as well as a natural taste and texture. This results in a protein powder that is not limited to simply providing protein, but also focuses on tolerability, functionality, taste, and consumer acceptance. By making the protein powder sweetener-free, meaning it contains no sweeteners in the legal and technological sense, a further improvement in tolerability is achieved. In particular, the protein powder is free from stevia, steviol glycosides, erythritol, sucralose, aspartame, acesulfame-K and similar sweeteners or sugar substitutes. For the purposes of this invention, rice protein means a vegetable protein or protein concentrate obtained from rice. For the purposes of this invention, pea protein is understood to mean a plant protein or protein concentrate obtained from peas. The combination of rice protein and pea protein has proven advantageous because both protein sources complement each other in their amino acid profile, thus providing a particularly broad protein base. For the purposes of the invention, an amino acid is understood to be a free amino acid that is added to the protein powder in addition to the amino acids contained in the protein sources. For the purposes of this invention, a probiotic of the genus Bifidobacterium is understood to be a viable microorganism of the genus Bifidobacterium intended for ingestion by the consumer. The genus Bifidobacterium comprises important and well-studied microorganisms that have been shown to have beneficial effects on the gut microbiota, digestive function, immune modulation, the barrier function of the intestinal mucosa, and microbial balance. Furthermore, this strain is relatively acid- and bile-tolerant and survives passage through the stomach well. For the purposes of this invention, a probiotic of the genus Lactobacillus is understood to be a viable microorganism of the genus Lactobacillus, which is also intended for ingestion by the consumer. Bacteria of the genus Lactobacillus are also widespread and intensively studied probiotic microorganisms that have positive effects on stabilizing the gut microbiota, strengthening the intestinal barrier, and supporting immune function. They are also relatively acid- and bile-tolerant. According to a further preferred embodiment of the invention, it is provided that the amino acid is glycine. For the purposes of this invention, glycine is understood to be a simple proteinogenic amino acid. Within the scope of the present invention, glycine can be contained in free form in the protein powder, particularly as an ingredient suitable for food or dietary supplements. It is preferred that glycine be provided as an independent amino acid component in addition to the amino acids already present in rice protein and pea protein. Glycine rounds out the amino acid profile of the protein powder. Furthermore, glycine has beneficial effects on collagen synthesis, connective tissue, recovery, and sleep. The use of glycine in combination with the plant-based protein base is particularly advantageous. Glycine helps to transform the protein powder into not just a vegan protein source, but a product with functional ingredients. According to a further preferred embodiment of the invention, the prebiotic is inulin. For the purposes of this invention, inulin is understood to be a prebiotic dietary fiber. Inulin can advantageously be used as a prebiotic fiber that serves as a nutrient medium for probiotics and can also promote satiety. By adding inulin, the protein powder thus acquires a functional dietary fiber component in addition to its function as a protein source. A particularly advantageous aspect is that inulin can interact with the aforementioned probiotic microorganisms, thus providing a synbiotic composition. According to a further preferred embodiment of the invention, the protein powder is provided to contain guar gum as a thickening agent. For the purposes of the invention, a thickening agent is understood to be a substance that influences the texture, swelling behavior, consistency or suspendability of the mixed protein powder. For the purposes of this invention, guar gum is understood to be a natural thickening and swelling agent obtained from the guar bean, suitable for use in foods and food supplements. Within the scope of the present invention, guar gum can, in particular, be present as a powdered ingredient and homogeneously mixed with the other components of the protein powder. The use of guar gum is particularly advantageous because it is a natural thickening agent and an effective component for the texture and binding of protein powder. Specifically, guar gum can contribute to a more pleasant consistency, better suspension, and a more appealing sensory experience in the prepared protein powder. Guar gum thus improves the practicality of preparing and consuming the protein powder. Within the scope of the present invention, guar gum can be understood to mean such preparation forms and uses as are suitable for use in a protein powder. According to a further preferred embodiment of the invention, the protein powder is provided to also contain lucuma. For the purposes of this invention, lucuma is to be understood as a natural flavoring and sweetening agent, which is not a sweetener in the legal or technological sense. This is particularly advantageous because it allows for the provision of a palatable protein powder without having to resort to classic sweeteners, sugar substitutes or artificial additives. According to another preferred embodiment of the invention, the protein powder is provided to continue to contain vanilla. The use of vanilla is particularly advantageous because vanilla acts as a natural flavoring agent and can be used without extracts or flavor additives. This gives the protein powder a well-rounded flavor without the need for artificial or synthetic flavoring systems. Another advantage of using vanilla lies in its integration into the overall natural concept of the product. Vanilla fits particularly well into a product profile that is designed without sweeteners and synthetic flavorings. The use of vanilla in combination with lucuma is particularly advantageous. This allows for the production of a palatable protein powder, even without conventional sweeteners, sugar substitutes, and synthetic flavoring systems. Within the scope of the present invention, vanilla can be understood to mean qualities and preparation forms suitable for use in a protein powder. According to a further preferred embodiment of the invention, the protein powder contains between 10 billion CFU and 25 billion CFU of probiotics of the genus Bifidobacterium per serving. For the purposes of the present invention, a consumption unit is to be understood in particular as the quantity of protein powder intended for single consumption. Colony-forming units (CFU) are used to quantify the number of viable microorganisms and are a common metric in the field of probiotic foods and dietary supplements for describing the probiotic content. The use of at least 10 billion to 25 billion CFU per serving has proven to be well suited to adding a functional effect to the protein powder. The use of 10 billion CFU per serving, in combination with inulin, is particularly advantageous. A sufficient total probiotic dosage per serving is especially beneficial for the overall synbiotic concept. According to a further preferred embodiment of the invention, the protein powder contains between 10 billion CFU and 25 billion CFU of probiotics of the genus Lactobacillus per serving. This embodiment is particularly advantageous in combination with inulin. This promotes the overall synbiotic concept of the protein powder. According to a further preferred embodiment of the invention, the vegan protein powder is provided to be free of synthetic flavorings. In the context of the present invention, the term "free from" means in particular that the relevant group of substances is not specifically added to the protein powder. For the purposes of the present invention, synthetic flavorings are to be understood in particular as artificially produced or technologically provided flavoring substances or flavoring preparations that are added to the protein powder to influence the taste. This results in the advantage that the protein powder is particularly natural and low in additives. This embodiment is particularly advantageous when vanilla and lucuma are used simultaneously. This allows for natural flavoring without synthetic flavorings. According to a further preferred embodiment of the invention, the protein powder has a protein content of at least 60 wt.-%, preferably at least 70 wt.%, based on the total weight of the protein powder. For the purposes of the present invention, protein content means the mass fraction of protein in the protein powder, based on the total weight of the protein powder. The indication in wt.% means, within the meaning of the invention, that the respective quantity refers to the mass fraction of the component in question relative to the total weight of the protein powder. The comparatively high protein content of at least 60% by weight underscores that, despite the other functional ingredients, this protein powder is a high-quality product. Maintaining a high protein content is particularly advantageous in formulations with multiple added components. The aforementioned minimum protein content also ensures that the plant-based protein base of rice protein and pea protein forms the core of the protein powder in terms of quantity. This provides a balanced protein powder that offers both high protein density and advanced functional profiling. According to a particularly preferred embodiment of the invention, the vegan protein powder contains 40 to 45 wt.% rice protein, 35 to 40 wt.% pea protein, 3 to 7 wt.% inulin, 5 to 10 wt.% glycine, 1 to 4 wt.% lucuma, 3 to 7 wt.% guar gum and 0.2 to 1.5 wt.% vanilla, each based on the total weight of the protein powder. This ensures that proteins remain the main component of the protein powder. The specified amounts of inulin, glycine, lucuma, guar gum, and vanilla are also advantageous because they complement the prebiotic, nutritional, flavor, and texture of the protein powder in a balanced way. According to a further preferred embodiment of the invention, the vegan protein powder contains 35 to 50 wt.% rice protein, 25 to 45 wt.% pea protein, 1 to 10 wt.% inulin, 1 to 15 wt.% glycine, 1 to 10 wt.% lucuma, 1 to 10 wt.% guar gum and 0.1 to 3 wt.% vanilla, each based on the total weight of the protein powder. This composition of the protein powder has proven to be particularly advantageous with regard to protein content, functional components, and taste and texture. According to a further preferred embodiment of the invention, the protein powder has a weight of approximately 20 g per serving. The portion size of approximately 20 g facilitates the reproducible provision of the protein powder in an easily ingestible quantity for the consumer. Within the scope of the present invention, a consumption unit of approximately 20 g can be understood to mean, in particular, portion-sized quantities intended for single preparation and consumption. QUOTES INCLUDED IN THE DESCRIPTION This list of documents cited by the applicant was automatically generated and is included solely for the reader's convenience. The list is not part of the German patent or utility model application. The DPMA accepts no liability for any errors or omissions. Cited patent literature DE 20 2020 104 193 U1

[0004] DE 20 2022 102 823 U1

[0004]

Claims

Vegan protein powder, characterized in that the protein powder contains at least rice protein, pea protein, a prebiotic, an amino acid, a probiotic of the genus Bifidobacterium and a probiotic of the genus Lactobacillus, wherein the vegan protein powder is free of sweeteners. Protein powder according to claim 1, characterized in that the amino acid is glycine. Protein powder according to one of the preceding claims, characterized in that the prebiotic is inulin. Protein powder according to one of the preceding claims, characterized in that the protein powder further contains guar gum as a thickening agent. Protein powder according to one of the preceding claims, characterized in that the protein powder further contains lucuma. Protein powder according to one of the preceding claims, characterized in that the protein powder further contains vanilla. Protein powder according to one of the preceding claims, characterized in that the protein powder contains between 10 billion CFU and 25 billion CFU of probiotics of the genus Bifidobacterium per serving. Protein powder according to one of the preceding claims, characterized in that the protein powder contains between 10 billion CFU and 25 billion CFU of probiotics of the genus Lactobacillus per serving. Protein powder according to one of the preceding claims, characterized in that the vegan protein powder is free from synthetic flavorings. Protein powder according to one of the preceding claims, characterized in that the vegan protein powder has a protein content of at least 60% by weight, preferably at least 70% by weight, based on the total weight of the protein powder. Protein powder according to one of the preceding claims, characterized in that the vegan protein powder contains 35 to 50 wt.% rice protein, 25 to 45 wt.% pea protein, 1 to 10 wt.% inulin, 1 to 15 wt.% glycine, 1 to 10 wt.% lucuma, 1 to 10 wt.% guar gum and 0.1 to 3 wt.% vanilla, each based on the total weight of the protein powder. Protein powder according to one of the preceding claims, characterized in that the vegan protein powder contains 40 to 45 wt.% rice protein, 35 to 40 wt.% pea protein, 3 to 7 wt.% inulin, 5 to 10 wt.% glycine, 1 to 4 wt.% lucuma, 3 to 7 wt.% guar gum and 0.2 to 1.5 wt.% vanilla, each based on the total weight of the protein powder. Protein powder according to one of the preceding claims, characterized in that the protein powder has a weight of approximately 20 g per serving.