Hemp protein products having a neutral or near neutral ph and a reduced salt content

Abstract

Processes for preparing hemp protein products having a neutral or near neutral natural pH from a hemp protein source are provided. Protein extracted from the hemp protein source is processed to provide a hemp protein product having a protein content of greater than 60 wt% (N x 6.25) d.b. and having a neutral or near neutral natural pH in water. Optionally employing a membrane processing step after adjustment of the pH to the near neutral range results in a lower salt / mineral content in the protein product. These protein products are also provided as are food and beverages, pet food, animal feed, industrial product, cosmetic product or personal care product comprising the hemp protein products.

Description

Hemp Protein Products Having a Neutral or Near Neutral pH and a Reduced Salt ContentRELATED APPLICATIONS

[0001] The present application claims priority to U.S. provisional patent application 63 / 513,628 filed July 14, 2023 herein incorporated by reference in its entirety.FIELD

[0002] The present disclosure relates to hemp protein products and to methods of preparing hemp protein products.BACKGROUND

[0003] In U.S. Patent Applications Nos. U.S. 13 / 956,619 filed August 1, 2013 (U.S. Patent Publication No. 2014-0037824), U.S. 14 / 418,674 filed August 1, 2013 (U.S. Patent Publication No. 2015-0173395) and U.S. 15 / 938,210 filed March 28, 2018 (U.S. Patent Publication No. 2018-0213818), assigned to the assignee hereof and the disclosures of which are incorporated herein by reference, there is described a hemp protein product, which may be in the form of an isolate, which is completely soluble at acid pH and is useful in the protein fortification of aqueous systems, including soft drinks and sports drinks without leading to protein precipitation. The hemp protein product is prepared by extracting a hemp protein source material with an aqueous calcium salt solution to form an aqueous hemp protein solution, separating the aqueous hemp protein solution from residual hemp protein source, adjusting the pH of the aqueous hemp protein solution to a pH of about 1.5 to about 4.4 to produce an acidified hemp protein solution, which may be dried, following optional concentration and diafiltration, to provide the hemp protein product.

[0004] Most food and beverage applications have a neutral or near neutral pH. Therefore, a protein ingredient having a natural pH in this range is of greater value to food and beverage formulators than a protein product having a low natural pH, which would then require the use of pH adjustment agents in the final food or beverage product to compensate for the low pH of the protein ingredient.

[0005] In granted U.S. Patent No. 11,503,842 (U.S. Patent Application 16 / 071,653 filed January 27, 2017) and U.S. Patent Applications Nos. U.S. 17 / 582,808 filed January 24, 2022 (U.S. Patent Publication No. 2022-0142201) and U.S. Patent Applications Nos. U.S. 17 / 967,393 filed October 17, 2022 (U.S. Patent Publication No. 2023-0115803) assigned to the assignee hereof,and the disclosures of which are incorporated herein by reference, there is described non-soy oilseed protein products, including hemp protein products, that are very low in, or free of, beany, green, vegetable or similar flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The non-soy oilseed protein products are obtained by extracting non-soy oilseed protein source with water to form an aqueous non-soy oilseed protein solution, at least partially separating the aqueous non-soy oilseed protein solution from residual non-soy oilseed protein source, adjusting the pH of the aqueous non-soy oilseed protein solution to a pH between about 1.5 and a value about 1 pH unit lower than the typical pH of isoelectric precipitation to solubilize the bulk of the protein and form an acidified non-soy oilseed protein solution then separating the acidified non-soy oilseed protein solution from the acid insoluble solid material. The acidified non-soy oilseed protein solution may be dried following optional concentration and diafiltration to form a non-soy oilseed protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another non-soy oilseed protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying, such as to a neutral or near neutral natural pH. The products prepared by this procedure have inferior sensory properties compared to the hemp protein product prepared as described in U.S. Patent Applications Nos. U.S. 13 / 956,619 filed August 1, 2013 (U.S. Patent Publication No. 2014- 0037824), U.S. 14 / 418,674 filed August 1, 2013 (U.S. Patent Publication No. 2015-0173395) and U.S. 15 / 938,210 filed March 28, 2018 (U.S. Patent Publication No. 2018-0213818).SUMMARY

[0006] The present disclosure relates to hemp protein products prepared at neutral or near neutral pH and having superior sensory properties compared at least to the product prepared as described in granted U.S. Patent No. 11,503,842 (U.S. Patent Application 16 / 071,653 filed January 27, 2017). The present disclosure also relates to hemp protein products having a reduced salt content.

[0007] In one embodiment, there is provided a process for preparing a hemp protein product from a hemp protein source, the hemp protein product having a protein content greater than 60 wt% (N x 6.25) d.b., the process comprising:(a) extracting a hemp protein source with an aqueous calcium salt solution to cause solubilization of hemp protein from the protein source and to form an aqueous hemp protein solution,(b) separating the aqueous hemp protein solution from residual hemp protein source,(c) optionally diluting the aqueous hemp protein solution with water(d) adjusting the pH of the aqueous hemp protein solution to a pH of about 1.5 to about 4.4, to produce an acidified hemp protein solution,(e) concentrating the acidified hemp protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique,(f) optionally diafiltering the concentrated hemp protein solution,(g) adjusting the pH of the concentrated and optionally diafiltered protein solution to a pH of less than about 8.0 to produce a pH adjusted hemp protein solution,(h) optionally membrane processing the pH adjusted hemp protein solution by concentration and / or diafiltration, and(i) optionally drying the optionally membrane processed pH adjusted hemp protein solution.

[0008] In another embodiment of the process or processes outlined above, said aqueous calcium salt solution is an aqueous calcium chloride solution.

[0009] In another embodiment of the process or processes outlined above, the aqueous calcium salt solution has a concentration less than about 1.0 M, preferably about 0.05 to about 0. 15 M, more preferably about 0.05 to about 0.10 M.

[0010] In another embodiment of the process or processes outlined above, water used in the preparation of the calcium salt solution has different levels of purity such as tap water or reverse osmosis (RO) purified water.

[0011] In another embodiment of the process or processes outlined above, the pH of the extraction may be the natural pH of the combination of the calcium salt solution and the hemp protein source, or the pH of the extraction may be adjusted to any value between about 4.5 and about 11, preferably between about 5 and about 7.

[0012] In another embodiment of the process or processes outlined above, solubilization of the protein is effected at a temperature of from about 1° to about 100°C, preferably about 15° to about 70°C, more preferably about 50°C to about 60°C, preferably accompanied by agitation.

[0013] In another embodiment of the process or processes outlined above, the solubilization time is about 1 to about 60 minutes, preferably about 10 to about 30 minutes.

[0014] In another embodiment of the process or processes outlined above, the concentration of the hemp protein source in the calcium salt solution during the extraction step is about 5 to about 20% w / v, preferably about 5 to about 15% w / v.

[0015] In another embodiment of the process or processes outlined above, the aqueous phase resulting from the extraction step generally has a protein concentration of about 0.5 to about 5 wt%, preferably about 1 to about 5 wt%.

[0016] In another embodiment of the process or processes outlined above, the calcium salt solution used in the extraction contains an antioxidant, such as sodium sulfite or ascorbic acid employed at a level from about 0.01 to about 1 wt% of the solution, preferably about 0.05 to about 0.10 wt%.

[0017] In another embodiment of the process or processes outlined above, the aqueous hemp protein solution is treated with an anti-foamer, such as any suitable food-grade, non-silicone based anti-foamer, to reduce the volume of foam formed upon further processing, and wherein the anti-foamer is optionally added during the extraction step (a) and the quantity of anti-foamer employed is generally greater than about 0.0003% w / v.

[0018] In another embodiment of the process or processes outlined above, the separation step (b) comprises centrifugation, optionally with a decanter centrifuge and a disc stack centrifuge.

[0019] In another embodiment of the process or processes outlined above, the separation step (b) is conducted at the same temperature as the extraction step or at any temperature within the range of about 1° to about 100°C, preferably about 15° to about 70°C, more preferably about 50° to about 60°C.

[0020] In another embodiment of the process or processes outlined above, the aqueous hemp protein solution is treated with an adsorbent, such as granulated activated carbon, to remove colour and / or odour compounds.

[0021] In another embodiment of the process or processes outlined above, a defatting step is applied to the aqueous hemp protein solution derived from the separation step or the acidified hemp protein solution or the optionally diafiltered concentrated acidified hemp protein solution and is achieved by centrifugation and / or filtration.

[0022] In another embodiment of the process or processes outlined above, defatting comprises the use of a three-phase centrifuge, such as a three-phase separator, for the simultaneous separation of fat and residual solids, and wherein the three-phase centrifuge is optionally usedpotentially instead of or in addition to the separation steps defined, for example, in paragraph

[0017] ,

[0023] In another embodiment of the process or processes outlined above, the aqueous hemp protein solution is diluted in step (c) with about 0.1 to about 10 volumes of water, preferably about 0.2 to about 2 volumes of water, more preferably about 0.5 to about 2 volumes of water.

[0024] In another embodiment of the process or processes outlined above, the dilution water has a temperature of about 1° to about 100°C, preferably about 15° to about 65°C, more preferably about 50° to about 60°C.

[0025] In another embodiment of the process or processes outlined above, the aqueous hemp protein solution is adjusted in pH to a pH of about 2.0 to about 4.0 in step (d).

[0026] In another embodiment of the process or processes outlined above, the concentration step (e) is effected to produce a concentrated acidified hemp protein solution having a protein concentration of 5 wt% to 30 wt%, preferably about 10 wt% to about 20 wt%.

[0027] In another embodiment of the process or processes outlined above, the concentration step (e) is effected by a selective membrane technique, such as ultrafiltration or diafiltration, using membranes, such as hollow-fibre membranes or spiral-wound membranes, with a suitable molecular weight cut-off, such as about 1,000 to about 1,000,000 daltons, preferably about 1,000 to about 100,000 daltons, more preferably about 10,000 to about 100,000 daltons.

[0028] In another embodiment of the process or processes outlined above, the diafiltration step (f) is effected using water or dilute saline as the diafiltration solution without any pH adjustment or the water or dilute saline is adjusted with any food grade acid to any pH down to that of the concentrated acidified hemp protein solution.

[0029] In another embodiment of the process or processes outlined above, diafiltration is effected using from about 0.5 to about 40 volumes of diafiltration solution, preferably about 2 to about 25 volumes of diafiltration solution, more preferably about 2 to about 5 volumes of diafiltration solution.

[0030] In another embodiment of the process or processes outlined above, diafiltration is effected using the same membrane as for the concentration step (e) or the diafiltration step (f) is effected using a separate membrane with a different molecular weight cut-off, such as a membrane having a molecular weight cut-off in the range of about 1,000 to about 1,000,000 daltons,preferably about 1,000 to about 100,000 daltons, more preferably about 10,000 to about 100,000 daltons.

[0031] In another embodiment of the process or processes outlined above, the diafiltration solution comprises an antioxidant, such as sodium sulfite or ascorbic acid, optionally in an amount of from about 0.01 to about 1 wt%, preferably about 0.05 to about 0.10 wt%.

[0032] In another embodiment of the process or processes outlined above, the diafiltered protein solution is further concentrated.

[0033] In another embodiment of the process or processes outlined above, the concentration step (e) and the optional diafiltration step (f) are effected at generally about 2° to about 65°C, preferably about 50° to about 60°C.

[0034] In another embodiment of the process or processes outlined above, the concentrated and optionally diafiltered protein solution is treated with an adsorbent, such as granulated activated carbon, to remove colour and / or odour compounds.

[0035] In another embodiment of the process or processes outlined above, the pH of the concentrated and optionally diafiltered acidified hemp protein solution is raised to a value less than about 8.0, preferably about 5.5 to about 8.0, more preferably about 6.0 to about 7.0, to produce a pH adjusted hemp protein solution.

[0036] In another embodiment of the process or processes outlined above, a food grade sodium hydroxide, potassium hydroxide or any other conventional food grade alkali and combinations thereof are added to the concentrated and optionally diafiltered acidified hemp protein solution to raise the pH.

[0037] In another embodiment of the process or processes outlined above, the pH adjusted hemp protein solution is further membrane processed such as concentrated and / or diafiltered.

[0038] In another embodiment of the process or processes outlined above, the optionally membrane processed pH adjusted hemp protein solution is pasteurized by heating the hemp protein solution to a temperature of about 55° to about 85°C for about 10 seconds to about 60 minutes, preferably about 60°C to about 70°C for about 10 minutes to about 60 minutes or about 70°C to about 85°C for about 10 seconds to about 60 seconds, and optionally the pasteurized hemp protein solution is cooled, such as to a temperature of about 20° to about 35°C.

[0039] In another embodiment of the process or processes outlined above, the concentration step and / or the diafdtration steps (e) and / or (f) and / or (h) are effected in such a manner that the hemp protein product subsequently recovered contains at least about 60 wt%, at least about 65 wt%, at least about 70 wt%, at least about 75 wt%, at least about 80 wt%, at least about 85 wt%, or greater than about 90 wt% protein (N x 6.25) d.b.

[0040] In another embodiment of the process or processes outlined above, the optionally pasteurized, optionally membrane processed pH adjusted hemp protein solution is subject to drying step (i) by any conventional means such as spray drying or freeze drying to provide a hemp protein product having a protein content of at least about 60 wt%, at least about 65 wt%, at least about 70 wt%, at least about 75 wt%, at least about 80 wt%, at least about 85 wt%, or greater than about 90 wt% protein (N x 6.25) d.b.

[0041] In a further embodiment, the present disclosure provides for a hemp protein product having a protein content of at least about 70 wt% (N x 6.25) d.b., which has a protein solubility of between 19.9 and 80.4%, preferably between 19.9 and 64.3% when measured at pH 4, between 19.1 and 74.7%, preferably between 19.1 and 55.3% when measured at pH 5.5, and between 12.3 and 70.2%, preferably between 12.3 and 51.3% when measured at pH 7.

[0042] In a further embodiment, the present disclosure provides for a hemp protein product having a protein content of at least about 80 wt% (N x 6.25) d.b., which has a dry colour L* value of greater than about 72, preferably between 78.93 and 89.05 and a dry colour a* value of less than about 0.70, preferably between -1.79 and 0.34.

[0043] In a further embodiment, the present disclosure provides for a hemp protein product having a protein content of greater than about 80 wt% (N x 6.25) d.b., preferably greater than about 85% (N x 6.25), more preferably greater than about 90% (N x 6.25), which has a natural pH in solution of greater than about 5.5, preferably between about 5.5 and about 8.0.

[0044] In a further embodiment of the product or products outlined above, the product has a phytic acid content of less than about 1 wt% d.b., preferably less than about 0.5 wt% d.b., more preferably less than about 0.2 wt% d.b.

[0045] In a further embodiment, the present disclosure provides for a hemp protein product having levels of the cannabinoid species CBD, CBDA, CBG, CBN, THCA, CBGA, THC-D8, THC-D9, CBC, CBDV and THCV all below 2 pg / g, preferably all below 1 pg / g.

[0046] In a further embodiment of the product or products outlined above, the product has a natural pH in solution of greater than about 5.5, preferably between about 5.5 and about 8.0.

[0047] In a further embodiment, the present disclosure provides for a hemp protein product having an attribute from one or more of the following tables: a protein content as defined in Table 5; a solubility profile as defined in Table 6; a dry colour profile as defined in Table 7; a water binding capacity as defined in Table 8; an oil binding capacity as defined in Table 9; a phytic acid content as defined in Table 10; an amino acid profile as defined in Table 11; a viscosity as defined in Table 12; a fat content as defined in Table 13; a total dietary fibre content as defined in Table 14; a sodium, potassium and calcium content as defined in Table 15; a mineral content as defined in Table 16; a foam overrun as defined in Table 17; a foam stability as defined in Table 18; a cannabinoid content as defined in Table 19; an ash content as defined in Table 20; and a pH in solution as defined in Table 22.

[0048] In a further embodiment of the product or products outlined above, the product is derived from the ground press cake from mechanically defatted whole hemp seed, the lower protein fraction from the classification of ground press cake from mechanically defatted whole hemp seed, ground press cake from the mechanical defatting of hemp heart particles or ground press cake from the mechanical defatting of hemp hearts.

[0049] In a further embodiment, the present disclosure provides for a pet food, animal feed, industrial product, cosmetic product or personal care product comprising a hemp proteinproduct such as that produced by the process or processes as outlined above and / or herein or a hemp protein product outlined above and herein.

[0050] In a further embodiment, the present disclosure provides for a food or beverage comprising a hemp protein product such as that produced by the process or processes as outlined above and / or herein or a hemp protein product outlined above and herein.

[0051] In a further embodiment of the food or beverage or beverages outlined above, the food or beverage is: a dairy alternative, a meat alternative, a seafood alternative, a grain product, a snack or sweet, a fats and oil product, a condiment or sauce, or a nutritional product.

[0052] In a further embodiment of the food or beverage or beverages outlined above, the dairy alternative is: a milk alternative beverage, a frozen dessert, a cheese alternative, or a yogurt alternative.

[0053] In a further embodiment of the food or beverage or beverages outlined above, the meat alternative is: a beef alternative, a pork alternative, or a poultry alternative.

[0054] In a further embodiment of the food or beverage or beverages outlined above, the seafood alternative is: a tuna alternative, a salmon alternative, or a shrimp alternative.

[0055] In a further embodiment of the food or beverage or beverages outlined above, the grain product is: a pasta, a bread, or a breakfast cereal.

[0056] In a further embodiment of the food or beverage or beverages outlined above, the snack or sweet is: a cookie, a cracker, a bar product, or a cake.

[0057] In a further embodiment of the food or beverage or beverages outlined above, the fat and oils product is: a margarine, or a dressing.

[0058] In a further embodiment of the food or beverage or beverages outlined above, the condiment or sauce is: a tomato based sauce, a non-tomato based sauce, a dip, or a gravy.

[0059] In a further embodiment of the food or beverage or beverages outlined above, nutritional product is: a nutritional drink, or a nutritional powder.

[0060] In a further embodiment of the food or beverage or beverages outlined above, the food or beverage is: a sports drink, an energy drink, or a smoothie.

[0061] DETAILED DESCRIPTION

[0062] One or more illustrative embodiments have been described by way of example. It will be appreciated that all embodiments and all examples are provided for illustrative purposes intended for those skilled in the art and are not meant to be limiting in any way. All references to embodiments, examples, aspects, compounds, food and beverage products, compositions, solutions and the like is intended to be illustrative and non-limiting.

[0063] The initial step of the process of providing the hemp protein product involves solubilizing hemp protein from a hemp protein source. The hemp protein source may be hemp seeds or any hemp product or by-product derived from the processing of hemp seeds, including but not limited to dehulled hemp seeds (also known as hemp kernels or hemp hearts), hemp heart fragments or particles recovered from the dehulling process or from the hull material fraction, hemp meal or flour from a mechanical defatting and milling process or hemp protein products made by classifying hemp meal / flour into higher and lower protein content fractions. The hemp protein source may be used in the full fat form, partially defatted form (e.g. mechanically defatted) or fully defatted (e.g. mechanically defatted then solvent defatted) form. For the purposes of this disclosure, the terms “cake” and “meal” are used interchangeably. “Cake” is generally yielded from pressing and the solvent extraction of the cake yields a “meal”. Meal may also be considered a ground press cake. Pressed hemp protein source, encompassed by the terms “cake” and “meal” may be added to extraction solution without a grinding step when it generally is soft enough that it fragments when mixed with the extraction solution. Where the hemp protein source contains an appreciable amount of fat, an oil-removal step generally is required during the process. The particle size of the hemp protein source may vary but it is preferred that the hemp protein source is in the form of granules or a powder to facilitate more rapid wetting and more thorough mixing with the extraction solution. As mentioned above, some hemp protein sources, such as certain cakes / meals from pressing may fragment when mixed with extraction solution. The hemp protein source may also be ground before the extraction step to achieve a desired particle size. Ground hemp protein source may be referred to as a flour. The hemp protein recovered from the hemp protein source may be the protein naturally occurring in hemp or the proteinaceous material may be a protein modified by genetic manipulation but possessing characteristic hydrophobic and polar properties of the natural protein.

[0064] Protein solubilization from the hemp protein source material is effected most conveniently using calcium chloride solution, although solutions of other calcium salts, may be used. In addition, other alkaline earth metal compounds may be used, such as magnesium salts. Further, extraction of the hemp protein from the hemp protein source may be effected usingcalcium salt solution in combination with another salt solution, such as sodium chloride. Additionally, extraction of the hemp protein from the hemp protein source may be effected using water or other salt solution, such as sodium chloride, with calcium salt subsequently being added to the aqueous hemp protein solution produced in the extraction step or to the aqueous hemp protein solution obtained in the separation step after the extraction. Precipitate formed upon addition of the calcium salt is removed prior to or during subsequent processing. Water used to prepare the salt solution or otherwise used in the extraction or subsequent steps may be tap water (e.g. city water) or water having different levels of purity.

[0065] As the concentration of the calcium salt solution increases, the degree of solubilization of protein from the hemp protein source initially increases until a maximum value is achieved. Any subsequent increase in salt concentration does not increase the total protein solubilized. The concentration of calcium salt solution which causes maximum protein solubilization varies depending on the salt concerned. It is usually preferred to utilize a concentration value less than about 1.0 M, more preferably a value of about 0.05 to about 0.15 M. Given the cost of the calcium salt, it is more preferred to use an amount at the lower end of the range, such as about 0.05 to about 0.10 M.

[0066] In a batch process, the salt solubilization of the protein may be effected at a temperature of from about 1°C to about 100°C, preferably about 15° to about 70°C, more preferably about 50°C to about 60°C, preferably accompanied by agitation to decrease the solubilization time, which is usually about 1 to about 60 minutes, preferably about 10 to about 30 minutes. It is preferred to effect the solubilization to extract substantially as much protein from the hemp protein source as is practicable, so as to provide an overall high product yield.

[0067] In a continuous process, the extraction of the hemp protein from the hemp protein source may be carried out in any manner consistent with effecting a continuous extraction of hemp protein from the hemp protein source. In one embodiment, the hemp protein source is continuously mixed with the calcium salt solution and the mixture is conveyed through a pipe or conduit having a length and at a flow rate for a residence time sufficient to effect the desired extraction in accordance with the parameters described herein. In such a continuous procedure, the salt solubilization step may be effected in a time of about 1 minute to about 60 minutes, preferably to effect solubilization to extract substantially as much protein from the hemp protein source as is practicable. The solubilization in the continuous procedure may be effected at temperatures between about 1°C and about 100°C, preferably about 15° to about 70°C, more preferably between about 50°C and about 60°C.

[0068] The extraction is generally conducted at a pH of about 4.5 to about 11, preferably about 5 to about 7. Suitable pH values for the extraction encompass about 4.5 to about 11 or any value therebetween (optionally rounded to the nearest 0.1), or any subrange spanning between any two of these values, such as about 5.0 to about 7.0. For example, the pH values of 4.5, 4.6, 4.7,4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9,7.0, 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9, 8.0, 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.7, 8.8, 8.9, 9.0, 9.1,9.2, 9.3, 9.4, 9.5, 9.6, 9.7, 9.8, 9.9, 10.0, 10.1, 10.2, 10.3, 10.4, 10.5, 10.6, 10.7, 10.8, 10.9, 11.0 and others are considered. The pH of the extraction system (hemp protein source and calcium salt solution) may be adjusted to any desired value within the range of about 4.5 to about 11 for use in the extraction step by the use of any convenient food grade acid, usually hydrochloric acid or phosphoric acid, or food grade alkali, usually sodium hydroxide, as required. The pH values of the extraction and subsequent steps refer to values typically measured at room temperature (21- 24°C). For absence of doubt, when, for example the extraction is conducted at elevated temperature, the pH of the extraction mixture is such that a sample of extraction mixture cooled to room temperature has a pH reading in the specified range.

[0069] The concentration of hemp protein source in the calcium salt solution during the solubilization step may vary widely. Typical concentration values are about 5 to about 20% w / v.

[0070] The protein extraction step with the aqueous salt solution has the additional effect of solubilizing fats which may be present in the hemp protein source, which then results in the fats being present in the aqueous phase.

[0071] The protein solution resulting from the extraction step generally has a protein concentration of about 0.5 to about 5 wt%, preferably about 1 to about 5 wt%.

[0072] The aqueous calcium salt solution may contain an antioxidant. The antioxidant may be any convenient antioxidant, such as sodium sulfite or ascorbic acid. The quantity of antioxidant employed may vary from about 0.01 to about 1 wt % of the solution, preferably about 0.05 to about 0.10 wt%. The antioxidant serves to inhibit oxidation of any phenolics in the protein solution.

[0073] The aqueous phase resulting from the extraction step then may be separated from the residual hemp protein source, in any convenient manner, such as by centrifugation. Preferably the separation step utilizes a two-step centrifugation routine, first using a decanter centrifuge to remove coarse residual solids followed by centrifugation using a disc stack centrifuge to remove finer residual solids from the hemp protein solution. The separation step may be conducted at anytemperature within the range of about 1° to about 100°C, preferably about 15° to about 70°C, more preferably about 50° to about 60°C. The separated residual hemp protein source may be dried for disposal. Alternatively, the separated residual hemp protein source may be processed to recover some residual protein. The separated residual hemp protein source may be re-extracted with fresh calcium salt solution and the protein solution yielded upon clarification combined with the initial protein solution for further processing as described below. A counter current extraction procedure may also be utilized. Alternatively, the separated residual hemp protein source may be processed by any other convenient procedure to recover residual protein.

[0074] The aqueous hemp protein solution may be treated with an anti-foamer, such as any suitable food-grade, non-silicone based anti-foamer, to reduce the volume of foam formed upon further processing. The quantity of anti-foamer employed is generally greater than about 0.0003% w / v. Alternatively, the anti -foamer in the quantity described may be added in the extraction steps.

[0075] The separated aqueous hemp protein solution may be subject to a defatting operation, if desired or required. Defatting of the separated aqueous hemp protein solution may be achieved by any conventional procedure such as centrifugation and / or filtration. A three-phase centrifuge such as a three-phase separator may be used for the simultaneous separation of fat and residual solids from the protein solution with the three-phase centrifuge potentially being used instead of or in addition to the separation steps already described above. When a three-phase centrifuge is used in addition to the decanter and disc stack centrifuge described above, the order in which the disc stack and three-phase centrifuge steps are applied to the post-decanter protein solution may be varied. Solids collected by the three-phase centrifuge may be disposed of or further processed, alone or in combination with solids collected from the decanter centrifuge and / or disc stack centrifuge.

[0076] The aqueous hemp protein solution may be treated with an adsorbent, such as granulated activated carbon, to remove colour and / or odour compounds. Such adsorbent treatment may be carried out under any convenient conditions, generally at the ambient temperature of the separated aqueous protein solution.

[0077] The resulting aqueous hemp protein solution may be diluted generally with about 0.1 to about 10 volumes, preferably about 0.2 to about 2, more preferably about 0.5 to about 2 volumes of water in order to decrease the conductivity of the aqueous hemp protein solution. Suitable volumes of dilution encompass about 0.1 to about 10 or any value therebetween(optionally rounded to the nearest 0.1), or any subrange spanning between any two of these values, such as about 0.2 to about 2.0 or about 0.5 to about 2.0. For example, dilution volumes of 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3,2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5,4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7,6.8, 6.9, 7.0, 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9, 8.0, 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.7, 8.8, 8.9,9.0, 9.1, 9.2, 9.3, 9.4, 9.5, 9.6, 9.7, 9.8, 9.9, 10.0 and others are considered. The water with which the hemp protein solution is mixed generally has the same temperature as the hemp protein solution, but the diluent may have a temperature of about 1 ° to about 100°C, preferably about 15° to about 65°C, more preferably about 50° to about 60°C.

[0078] The optionally diluted hemp protein solution then is adjusted in pH to a value of about 1.5 to about 4.4, preferably about 2 to about 4, by the addition of any suitable food grade acid, such as hydrochloric acid or phosphoric acid, or a food grade organic acid such as citric acid, to result in an acidified aqueous hemp protein solution. Suitable pH values for the acidified hemp protein solution encompass about 1.5 to about 4.4 or any value therebetween (optionally rounded to the nearest 0.1), or any subrange spanning between any two of these values, such as about 2.0 to about 4.0. For example, pH values of 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7,2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, and others are considered.

[0079] If not already applied to the separated aqueous hemp protein solution, the defatting step described above may be applied to the acidified aqueous hemp protein solution.

[0080] The acidified aqueous hemp protein solution is concentrated to increase the protein concentration thereof while maintaining the ionic strength thereof substantially constant. Such concentration generally is effected to provide a concentrated hemp protein solution having a protein concentration of about 5 to about 30 wt%, preferably about 10 to about 20 wt%. It will be appreciated that concentrations of less than about 5 wt% may be considered as partially concentrated. Suitable protein concentrations include a range of about 5 wt% to about 30 wt% or any value therebetween (optionally rounded to the nearest 0. 1), or any subrange spanning between any two of these values, such as about 10 wt% to about 20 wt%. For example, values of 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30 wt% and others are considered.

[0081] The concentration step may be effected in any convenient manner consistent with batch or continuous operation, such as by employing any convenient selective membrane technique, such as ultrafiltration or diafiltration, using membranes, such as hollow-fibre membranes or spiral-wound membranes, with a suitable molecular weight cut-off, such as about 1,000 to about 1,000,000 daltons, preferably about 1,000 to about 100,000 daltons, more preferably about 10,000 to about 100,000 daltons, having regard to differing membrane materials and configurations, and, for continuous operation, dimensioned to permit the desired degree of concentration as the aqueous protein solution passes through the membranes.

[0082] As is well known, ultrafiltration and similar selective membrane techniques permit low molecular weight species to pass therethrough while preventing higher molecular weight species from so doing. The low molecular weight species include not only the ionic species of the salt but also low molecular weight materials extracted from the source material, such as carbohydrates, pigments, low molecular weight proteins and anti-nutritional factors. The molecular weight cut-off of the membrane is usually chosen to ensure retention of a significant proportion of the protein in the solution, while permitting contaminants to pass through having regard to the different membrane materials and configurations.

[0083] The concentrated hemp protein solution then may be subjected to a diafiltration step using water or a dilute saline solution. The diafiltration solution may be at its natural pH or at a pH equal to that of the protein solution being diafiltered or at any pH value in between. Such diafiltration may be effected using from about 0.5 to about 40 volumes of diafiltration solution, preferably about 2 to about 25 volumes of diafiltration solution, more preferably about 2 to about 5 volumes of diafiltration solution. Suitable numbers of diafiltration volumes include a range of about 0.5 to about 40 or any value therebetween (optionally rounded to the nearest 0.1), or any subrange spanning between any two of these values, such as about 2 to about 25 or about 2 to about 5. For example, values of 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40 and others are considered. In the diafiltration operation, further quantities of contaminants are removed from the aqueous hemp protein solution by passage through the membrane with the permeate. This purifies the aqueous protein solution and may also reduce its viscosity. The diafiltration operation may be effected until no significant further quantities of contaminants or visible colour are present in the permeate. Such diafiltration may be effected using the same membrane as for the concentration step. However, if desired, the diafiltration step may be effected using a separate membrane with a different molecular weight cutoff, such as a membrane having a molecular weight cut-off in therange of about 1,000 to about 1,000,000 daltons, preferably about 1,000 to about 100,000 daltons, more preferably about 10,000 to about 100,000 daltons having regard to different membrane materials and configuration. The concentrated hemp protein solution may be further concentrated after the diafiltration step.

[0084] Alternatively, the diafiltration step may be applied to the partially concentrated acidified aqueous protein solution. Diafiltration may also be applied at multiple points during the concentration process. When diafiltration is applied to the partially concentrated solution, the resulting diafiltered solution may then be additionally concentrated. The viscosity reduction achieved by diafiltering multiple times as the protein solution is concentrated may allow a higher final, fully concentrated protein concentration to be achieved. This reduces the volume of material to be dried.

[0085] An antioxidant may be present in the diafiltration medium during at least part of the diafiltration step. The antioxidant may be any convenient antioxidant, such as sodium sulfite or ascorbic acid. The quantity of antioxidant employed in the diafiltration medium depends on the materials employed and may vary from about 0.01 to about 1 wt %, preferably about 0.05 to about 0.10 wt%. The antioxidant serves to inhibit the oxidation of any phenolics present in the hemp protein solution.

[0086] The concentration step and the optional diafiltration step may be effected at any convenient temperature, generally about 2° to about 65, preferably about 50° to about 60°C, and for the period of time to effect the desired degree of concentration and diafiltration. The temperature and other conditions used to some degree depend upon the membrane equipment used to effect the membrane processing, the desired protein concentration of the solution and the efficiency of the removal of contaminants to the permeate.

[0087] The concentrated and optionally diafiltered acidified protein solution may be subject to a further defatting operation, if required. Defatting of the concentrated and optionally diafiltered acidified protein solution may be achieved by centrifugation and / or filtration or any other conventional procedure.

[0088] The concentrated and optionally diafiltered aqueous protein solution may be treated with an adsorbent, such as granulated activated carbon, to remove colour and / or odour compounds. Such adsorbent treatment may be carried out under any convenient conditions, generally at the ambient temperature of the protein solution.

[0089] The concentrated and optionally diafdtered hemp protein solution is optionally diluted with water to facilitate mixing, then raised in pH to a value of less than about 8.0, preferably about 5.5 to about 8.0, more preferably about 6.0 to about 8.0. When a subsequent salt reducing membrane processing step is not performed, it is preferable to adjust the pH of the optionally diluted, concentrated and optionally diafdtered protein solution to about 5.5 to about 7.0 to minimize the amount of salt formed in the pH adjustment step. Reducing the amount of salt in the product is desirable for nutritional and flavour reasons. Suitable pH values for the pH adjusted protein solution include a range of about 5.5 to about 8.0 or any value therebetween (optionally rounded to the nearest 0.1), or any subrange spanning between any two of these values, such as about 5.5 to about 7.0. For example, values of 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, 7.0, 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9, 8.0 and others are considered. The pH may be raised in any conventional manner such as by the addition of sodium hydroxide, potassium hydroxide or any other conventional food grade alkali and combinations thereof. The food grade alkali is preferably added in aqueous solution form.

[0090] As mentioned above, the pH adjusted hemp protein solution may be subjected to additional membrane processing such as a concentration step and / or a diafiltration step using water to reduce the salt content in the final product. When diafiltration is employed, the diafiltration water is preferably at a pH equal to that of the protein solution being diafdtered. Such diafiltration may be effected using from about 0.5 to about 40 volumes of diafiltration solution, preferably about 2 to about 25 volumes, more preferably about 2 to about 5 volumes of diafiltration solution. Suitable numbers of diafiltration volumes include a range of about 0.5 to about 40 or any value therebetween (optionally rounded to the nearest 0.1), or any subrange spanning between any two of these values, such as about 2 to about 25 or about 2 to about 5. For example, values of 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40 and others are considered. The diafiltration operation may be effected until no significant further quantities of contaminants or visible colour are present in the permeate or until the retentate has been sufficiently purified so as, when dried, to provide a hemp protein isolate with a protein content of at least about 90 wt% (N x 6.25) d.b. or until a desired salt content is reached. When concentration and diafiltration steps are both applied to the pH adjusted hemp protein solution, these steps may be applied in either order. The membrane processing of the pH adjusted material may be effected using the same membrane as for the concentration or diafiltration of the acidified protein solution. However, if desired, the membrane processing of the pH adjustedmaterial may be effected using a separate membrane with a different molecular weight cut-off, such as a membrane having a molecular weight cut-off in the range of about 1,000 to about 1,000,000 daltons, preferably about 1,000 to about 100,000 daltons, more preferably about 10,000 to about 100,000 daltons, having regard to different membrane materials and configurations. The membrane processing of the pH adjusted material may be effected at any convenient temperature, generally about 2° to about 65, preferably about 50° to about 60°C.

[0091] The membrane processing of the acidified protein solution or the pH adjusted protein solution may be effected in such a manner that the hemp protein product ultimately recovered contains less than about 90 wt% protein (N x 6.25) d.b., such as at least about 60 wt% protein (N x 6.25) d.b. By partially concentrating and / or partially diafiltering the acidified aqueous hemp protein solution or pH adjusted hemp protein solution, it is possible to only partially remove contaminants. This protein solution may then be dried to provide a hemp protein product with lower levels of purity.

[0092] A pasteurization step may be effected on the optionally membrane processed pH adjusted hemp protein solution. Such pasteurization may be effected under any desired pasteurization conditions. Generally, the optionally membrane processed pH adjusted hemp protein solution is heated to a temperature of about 55° to about 85°C for about 10 seconds to about 60 minutes, preferably about 60° to about 70°C for about 10 minutes to about 60 minutes, or about 70°C to about 85°C for about 10 seconds to about 60 seconds. The pasteurized hemp protein solution then may be cooled for drying, preferably to a temperature of about 20° to about 35 °C.

[0093] The optionally pasteurized and optionally membrane processed pH adjusted hemp protein product then may be dried by any conventional means such as spray drying or freeze drying to provide a hemp protein product. The hemp protein product has a protein content greater than about 60 wt% (N x 6.25) d.b. Preferably the hemp protein product has a protein content greater than about 65, 70, 75, 80 and 85 wt% (N x 6.25) d.b. Most preferably, the hemp protein product is an isolate with a protein content in excess of about 90 wt% protein (N x 6.25) d.b. Suitable protein content values include a range of about 60 wt% to about 100 wt% or higher, or any value therebetween (optionally rounded to the nearest 0.1), or any subrange spanning between any two of these values, such as about 90 wt% to about 100 wt%. For example, values of 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 100 wt% and others are considered. Note, it will be appreciated that values higher than 100% are possibledue, for example, to the calculation to convert nitrogen determined to percent protein (N x 6.25).

[0094] The hemp protein product has organoleptic and functional properties making it suitable for use in various food and beverage products including but not limited to dairy alternatives (for example milk alternative beverages, frozen desserts, plant based cheese, yogurt alternative products and the like), meat alternatives (for example beef alternatives, pork alternatives, poultry alternatives and the like), seafood alternatives (for example tuna alternatives, salmon alternatives, shrimp alternatives and the like), grain products (for example pastas, breads, breakfast cereals and the like), snacks and sweets (for example cookies, crackers, bars, cakes, candies, chocolates and the like), beverages (for example sports drinks, energy drinks, smoothies and the like), fats and oils products (for example margarines, dressings and the like), condiments and sauces (for example tomato based or non-tomato based sauces, dips, gravies and the like) and nutritional products (for example drinks, powders and the like). The hemp protein product is rich in arginine. The hemp protein product may be formulated into a functional food or beverage. The hemp protein product may be formulated into a food or beverage product to provide protein fortification. The hemp protein product may be formulated into a food or beverage product to replace other protein ingredients (including as an extender in meat or dairy products) or to replace non-protein functional ingredients. Other uses of the hemp protein product are in pet foods, animal feed and in industrial, cosmetic and personal care products.EXAMPLESExample 1

[0095] 30 kg of lower protein fraction from the classification of hemp seed flour(ground press cake from mechanically defatted whole hemp seed) (protein content of 27.75 wt%) was combined with about 300 L of calcium chloride solution having a concentration of about 0.09M and a temperature of 65.1°C, prepared by dissolving 3.20 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of hot reverse osmosis purified water. The mixture was stirred for 30 minutes. A portion of the suspended solids (42.16 kg) were removed by centrifugation using a decanter centrifuge to provide a protein solution having a protein content of 1.32 wt% and a pH of 4.99. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended solids and provide a protein solution having a protein content of 1.28 wt%. The pH of the protein solution was lowered from4.99 to 2.97 by the addition of 0.76 kg of HC1 solution (concentrated HC1 diluted with an equal volume of RO water). The acidified protein solution was then fed to a three-phase separator which removed 26.8 kg of oil phase and 9.88 kg of suspended solids and provided a defatted acidified protein solution having a protein content of 1.21 wt%.

[0096] The defatted acidified protein solution was then reduced in volume from 260 L to 42 L by concentration on a poly ethersulfone membrane having a pore size of 10,000 daltons, operated at a temperature of about 49°C. The protein solution, with a protein content of 5.85 wt%, was then diafiltered on the same membrane with 126 L of RO water that was adjusted to pH 3 with HC1 solution, with this diafiltration operation conducted at about 46°C. The diafiltered protein solution was then adjusted to pH 7.00 by the addition of NaOH solution. The pH adjusted protein solution was then diafiltered with another 90 L of RO water with the diafiltration operation conducted at about 51 °C, then further concentrated. The concentrated and diafiltered solution was pasteurized at 72°C for 16 seconds. 27.22 kg of pasteurized solution was spray dried to yield a product having a protein content of 108.62% (N x 6.25) d.b. The product was termed H027-K18-21A H701NL.Example 2

[0097] 30 kg of lower protein fraction from the classification of hemp seed flour(ground press cake from mechanically defatted whole hemp seed) (protein content of 26.83 wt%) was combined with about 300 L of calcium chloride solution having a concentration of about 0.06M, prepared by dissolving 2.088 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 64.9°C. Another 30 kg of the lower protein fraction from the classification of mechanically defatted whole hemp seed flour was combined with about 300 L of calcium chloride solution having a concentration of about 0.06M, prepared by dissolving 2.088 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 65. 1°C. The mixtures were stirred for 60 minutes. A portion of the suspended solids (94.25 kg) were removed by centrifugation using a decanter centrifuge to provide a protein solution having a protein content of 1.47 wt% and a pH of 5.12. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended solids (8.98 kg) and provide a protein solution having a protein content of 1.52 wt%. The pH of the protein solution was lowered from 5. 10 to 3.12 by the addition of 1.94 kg of HC1 solution (concentrated HC1 diluted with an equal volume of RO water). The acidified protein solution was then fed to a three-phase separator which removed 13.28 kg of oil phase and 10.36 kg of suspended solids and provided 560 L of defatted acidified protein solution having a protein content of 1.42 wt%.

[0098] The defated acidified protein solution was then reduced in volume from 560 L to 28 L by concentration on a poly ethersulfone membrane having a pore size of 10,000 daltons, operated at a temperature of about 53°C. Filtered city water was used to displace the concentrated protein solution from the membrane system. The resulting concentrated protein solution (46.44 kg) had a protein content of 12.90 wt%. The pH of this solution was adjusted from 3.21 to 6.25 by the addition of 0.72 kg of 25% NaOH solution. The pH adjusted protein solution was pasteurized at 72°C for 16 seconds. 47. 14 kg of pasteurized solution was spray dried to yield a product having a protein content of 102.08% (N x 6.25) d.b. The product was termed H027-E10-23A H701N2.Example 3

[0099] 60 kg of lower protein fraction from the classification of hemp seed flour(ground press cake from mechanically defated whole hemp seed) (protein content of 25.07 wt%) was combined with about 300 L of calcium chloride solution having a concentration of about 0.06M, prepared by dissolving 2.088 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 67.9°C. The mixture was stirred for 60 minutes. A portion of the suspended solids (76.07 kg) were removed by centrifugation using a decanter centrifuge / setling to provide a protein solution having a protein content of 2.82 wt% and a pH of 5.31. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended solids (18.09 kg) and provide a protein solution having a protein content of 2.86 wt%. The pH of the protein solution was lowered from 5.29 to 3.31 by the addition of 1.38 kg of HC1 solution (concentrated HC1 diluted with an equal volume of RO water). The acidified protein solution was then fed to a three-phase separator which removed 7.68 kg of oil phase and 11.06 kg of suspended solids and provided 260 L of defated acidified protein solution having a protein content of 2.13 wt%.

[0100] The defated acidified protein solution was then reduced from 260 L to 24.08 kg by concentration on a poly ethersulfone membrane having a pore size of 10,000 daltons, operated at a temperature of about 57°C. The concentrated protein solution had a protein content of 17.75 wt%. The pH of this solution was adjusted from 3.14 to 6.35 by the addition of 0.58 kg of 25% NaOH solution. The pH adjusted protein solution was pasteurized at 72°C for 16 seconds. 24 kg of pasteurized solution was spray dried to yield a product having a protein content of 102. 15% (N x 6.25) d.b. The product was termed H029-E15-23A H701N2.Example 4

[0101] 60 kg of lower protein fraction from the classification of hemp seed flour(ground press cake from mechanically defated whole hemp seed) (protein content 24.90 wt%)was combined with about 300 L of calcium chloride solution having a concentration of about 0.06M, prepared by dissolving 2.088 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 68.3°C. Another 60 kg of the lower protein fraction from the classification of mechanically defatted whole hemp seed flour was combined with about 300 L of calcium chloride solution having a concentration of about 0.06M, prepared by dissolving 2.088 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 66.7°C. A third aliquot of 60 kg of the lower protein fraction from the classification of mechanically defatted whole hemp seed flour was combined with about 300 L of calcium chloride solution having a concentration of about 0.06M, prepared by dissolving 2.088 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 66.7°C. The mixtures were stirred for 60 minutes. A portion of the suspended solids (240.57 kg) were removed by centrifugation using a decanter centrifuge then the protein solution was further clarified by centrifugation using a disc stack centrifuge to remove additional suspended solids (19.42 kg) and provide a protein solution having a protein content of 2.73 wt%. The pH of the protein solution was lowered from 5.33 to 3.46 by the addition of 3.4 kg of HC1 solution (concentrated HC1 diluted with an equal volume of RO water). The acidified protein solution was then fed to a three-phase separator which removed 22.26 kg of oil phase and 11.18 kg of suspended solids and provided 760 L of defatted acidified protein solution having a protein content of 2.66 wt%.

[0102] The defatted acidified protein solution was then reduced from 760 L to 110 L by concentration on a poly ethersulfone membrane having a pore size of 10,000 daltons, operated at a temperature of about 51°C. The concentrated protein solution had a protein content of 14.76 wt%. The pH of this solution was adjusted from 3.38 to 6.17 by the addition of 1.84 kg of 25% NaOH solution. The pH adjusted protein solution was pasteurized at about 72°C for 16 seconds. The pasteurized solution was spray dried to yield a product having a protein content of 100.41% (N x 6.25) d.b. The product was termed H029-E16-23A H701N2.Example 5

[0103] The lower protein fraction from the classification of hemp seed flour (ground press cake from mechanically defatted whole hemp seed) (protein content of 22.21 wt%) was combined with calcium chloride solution in 5 lots as detailed in Table 1 below.Table 1 - Details of extraction slurries for preparation of H029-E25-23A products

[0104] The mixtures were stirred for 30 minutes. A portion of the suspended (coarse) residual solids (790.25 kg) were removed by centrifugation using a decanter centrifuge to provide a protein solution having a protein content of 2.36 wt% and a pH of 5.26. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended (finer) residual solids (125 kg) and provide a protein solution having a protein content of 2.24 wt%. The pH of the solution was adjusted from 5.23 to 3.59 by the addition of HC1 solution (concentrated HC1 diluted with one volume of RO water). The acidified protein solution was then fed to a three-phase separator which removed 60.7 kg of oil phase and 28.6 kg of suspended solids and provided a defatted acidified protein solution having a protein content of 2.30 wt%.

[0105] The defatted acidified protein solution was then reduced from approximately 2595 L to 350 L by concentration on a poly ethersulfone membrane having a pore size of 10,000 daltons, operated at a temperature targeting 50°C. The concentrated protein solution had a protein content of 13.09 wt%. The pH of this solution was raised to 6.01 by the addition of 5.42 kg of 25% NaOH solution. The pH adjusted protein solution was pasteurized at about at least 75°C for 60 seconds. 64.56 kg of pasteurized solution was spray dried to yield a product having a protein content of 96.68% (N x 6.25) d.b. The product was termed H029-E25-23A H701N2- 01. Another about 130 kg of pasteurized solution was spray dried to yield a product having a protein content of 96. 14% (N x 6.25) d.b. The product was termed H029-E25-23A H701N2-02.Example 6

[0106] The lower protein fraction from the classification of hemp seed flour (ground press cake from mechanically defatted whole hemp seed) (protein content of 22.82 wt%) was combined with calcium chloride solution in 4 lots as detailed in Table 2 below.Table 2 - Details of extraction slurries for preparation of H029-F05-23A products

[0107] The mixtures were stirred for 30 minutes. A portion of the suspended (coarse) residual solids (383 kg) were removed by centrifugation using a decanter centrifuge to provide a protein solution having a protein content of 2.51 wt% and a pH of 5.38. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended (finer) residual solids (66.04 kg) and provide 1244 L of protein solution having a protein content of 2.49 wt%. The pH of the solution was adjusted from 5.30 to 2.75 by the addition of 6.68 kg of HC1 solution (concentrated HC1 diluted with one volume of RO water). The acidified protein solution was then fed to a three-phase separator which removed 19 kg of oil phase and 11 kg of suspended solids and provided 1210 L of defatted acidified protein solution having a protein content of 2.28 wt%.

[0108] The defatted acidified protein solution was then reduced from 1210 L to about 120 L by concentration on a poly ethersulfone membrane having a pore size of 10,000 daltons, operated at a temperature of about 50°C. The concentrated protein solution had a protein content of 19.40 wt%. 23 L of this concentrated protein solution was diluted with 7 kg of water and the pH raised to 6.21 by the addition of 0.74 kg of 25% NaOH solution. The pH adjusted protein solution was pasteurized at about 73°C for 60 seconds. 29 kg of pasteurized solution was spray dried to yield a product having a protein content of 99.20% (N x 6.25) d.b. The product was termed H029-F05-23A H701N2-01.

[0109] Another aliquot of concentrated protein solution was diluted with water to a protein content of 13.35 wt%, then diafiltered on the same membrane with 310 L of water with the diafiltration operation conducted at a temperature of about 51 °C. The diafiltered protein solution was further concentrated then displaced with filtered city water. The pH of the concentrated and diafiltered protein solution was raised to 6.12. The pH adjusted protein solution, having a protein content of 13.79 wt%, was then pasteurized at about 72°C for 60 seconds. This pasteurized solution was spray dried to yield a product having a protein content of 103.82% (N x 6.25) d.b. The product was termed H029-F05-23A H701N2-02.Example 7

[0110] 30 kg of lower protein fraction from the classification of hemp seed flour(ground press cake from mechanically defatted whole hemp seed) (protein content of 24.29 wt%) was combined with about 300 L of calcium chloride solution having a concentration ofabout 0.06M, prepared by dissolving 2.088 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 60.6°C. Another 30 kg of the lower protein fraction from the classification of mechanically defatted whole hemp seed flour was combined with about 300 L of calcium chloride solution having a concentration of about 0.06M, prepared by dissolving 2.088 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 60.8°C. The mixtures were stirred for 30 minutes. A portion of the suspended solids (159.1 kg) were removed by centrifugation using a decanter centrifuge to provide a protein solution having a protein content of 2.59 wt% and a pH of 5.35. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended solids (25.4 kg) and provide 535 L of protein solution having a protein content of 2.67 wt%. The pH of the protein solution was lowered from 5.30 to 3.48 by the addition of 2.52 kg of HC1 solution (concentrated HC1 diluted with an equal volume of RO water). The acidified protein solution was then fed to a three-phase separator which removed 7.5 kg of oil phase and 9.56 kg of suspended solids and provided 515 L of defatted protein solution having a protein content of 2.31 wt%.

[0111] The defatted acidified protein solution was then reduced in volume from 515 L to 78 L by concentration on a poly ethersulfone membrane having a pore size of 10,000 daltons, operated at a temperature of about 51 °C. The concentrated protein solution was displaced from the membrane system with water to provide 90 L of concentrated protein solution having a protein content of 11.50 wt%, The pH of this solution was then adjusted from 3.11 to 6.12 by the addition of NaOH solution. The pH adjusted solution was pasteurized at 72°C for 16 seconds. 65 L of pasteurized solution was spray dried to yield a product having a protein content of 97.26% (N x 6.25) d.b. The product was termed H029-F12-23A H701N2.Example 8A blend was made of the products prepared as described in Examples 3-7. The products were blended in the proportions shown in Table 3. The blended product was called H701N2 Blend 1.Table 3 - Proportions of individual products in H701N2 Blend 1 productExample 9

[0112] 60 kg of hemp seed flour (ground press cake from mechanically defated whole hemp seed) (protein content of 29.93 wt%) was combined with about 300 L of calcium chloride solution containing ascorbic acid. The solution, having a CaC12 concentration of about 0.06M and an ascorbic acid concentration of 0.1%, was prepared by dissolving 2.088 kg of anhydrous calcium chloride pellets (94-97%) and 0.3 kg of ascorbic acid in 300 L of filtered city water having a temperature of 64.1°C. The mixture, having a temperature of 60.1°C, was stirred for 30 minutes. A portion of the suspended solids (104.0 kg) were removed by centrifugation using a decanter centrifuge to provide a protein solution having a protein content of 3.13 wt% and a pH of 5.19. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended solids (16.30 kg) and provide 256 L of protein solution having a protein content of 2.78 wt%. The pH of the solution was lowered from 5.21 to 2.81 by the addition of 1.56 kg of HC1 solution (concentrated HC1 diluted with an equal volume of water). The acidified protein solution was then fed to a three-phase separator which removed 4.5 kg of oil phase and 10.12 kg of suspended solids and provided 250 L of defated acidified protein solution having a protein content of 2.53 wt%.

[0113] The defated acidified protein solution was then reduced in volume from 250 L to 40 L by concentration on a poly ethersulfone membrane having a pore size of 10,000 daltons, operated at a temperature of about 52°C. The concentrated protein solution, having a protein content of 11.16 wt%, was displaced from the membrane system with filtered water to provide 53 L of concentrated protein solution having a protein content of 9.62 wt%. The protein solution was then adjusted to pH 5.97 by the addition of NaOH solution. 53 L of the pH adjusted protein solution was pasteurized at 72°C for 16 seconds. The pasteurized solution was spray dried to yield a product having a protein content of 92.03% (N x 6.25) d.b. The product was termed H031-F22-23A H701N2.Example 10

[0114] 60 kg of hemp seed flour (ground press cake from mechanically defated whole hemp seed), (protein content of 30.24%) was combined with about 300 L of calcium chloride solution having a concentration of about 0. 1 M, prepared by dissolving 3.486 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 61.1°C. Another 60 kg of hempseed flour was combined with about 300 L of calcium chloride solutionhaving a concentration of about 0. 1 M, prepared by dissolving 3.486 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 63.9°C. The mixtures were stirred for 30 minutes. A portion of the suspended solids (201.77 kg) were removed by centrifugation using a decanter centrifuge to provide a protein solution having a protein content of 3.37 wt% and a pH of 5.32. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended solids (24.28 kg) and provide a protein solution having a protein content of 3.37 wt%. The pH of the solution was lowered from 5.33 to 3.15 by the addition of 4.16 kg of HC1 solution (concentrated HC1 diluted with an equal volume of water). The acidified protein solution was then fed to a three-phase separator which removed 8.74 kg of oil phase and 10.20 kg of suspended solids and provided 475 L of defatted acidified protein solution having a protein content of 3.22 wt%.

[0115] The 475 L of defatted acidified protein solution was then reduced in volume by concentration on a poly ethersulfone membrane having a pore size of 10,000 daltons, operated at a temperature of about 52°C. The concentrated protein solution, having a protein concentration of 9.98 wt% was displaced from the membrane system with filtered water to provide 143 L of concentrated protein solution having a protein content of 8.98 wt%. The protein solution was then adjusted to pH 6.08 by the addition of 2.46 kg of 25% NaOH solution. The pH adjusted protein solution was pasteurized at about 65°C for 5 minutes. 135 L of pasteurized solution was spray dried to yield a product having a protein content of 85.73% (N x 6.25) d.b. The product was termed H031-G05-23A H701N2.Example 11

[0116] The lower protein fraction from the classification of hemp seed flour (ground press cake from mechanically defatted whole hemp seed) (protein content of 26. 11 wt%) was combined with calcium chloride solution in 5 lots as detailed in Table 4 below.Table 4 - Details of extraction slurries for preparation of H032-I27-23A product

[0117] The mixtures were stirred for 30 minutes. A portion of the suspended (coarse) residual solids (418.84 kg) were removed by centrifugation using a decanter centrifuge to provide a protein solution having a protein content of 2.99 wt% and a pH of 5.29. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended (finer) residual solids (48.44 kg) and provide a protein solution having a protein content of 2.65 wt%. The pH of the solution was adjusted from 5.12 to 3.44 by the addition of 6.4 kg of 1 : 1 HC1 solution (concentrated HC1 diluted with one volume of water). The acidified protein solution was then fed to a three-phase separator which removed 13.64 kg of oil phase and 9.9 kg of suspended solids and provided about 1250 L of defatted acidified protein solution having a protein content of 2.56 wt%.

[0118] The defatted acidified protein solution was then reduced from about 1250 L to 215 L by concentration on a poly ethersulfone membrane having a pore size of 10,000 daltons, operated at a temperature of about 60°C. The concentrated protein solution was displaced from the membrane system with water to provide a concentrated protein solution having a protein content of 12.70 wt%. The pH of the concentrated solution was raised to 6.04 by the addition of 4.54 kg of a 50 / 50 blend of 25% NaOH solution / 25% KOH solution. The pH adjusted protein solution was pasteurized at about 66°C for 5 minutes. 220 kg of pasteurized solution was spray dried to yield a product having a protein content of 96.58% (N x 6.25) d.b. The product was termed H032-I27-23A H701N2.Example 12

[0119] 60 kg of lower protein fraction from the classification of hemp seed flour(ground press cake from mechanically defatted whole hemp seed) (protein content of 25.30 wt%) was combined with about 300 L of calcium chloride solution having a concentration of about 0.06M, prepared by dissolving 2.086 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 64°C. The mixture, having a temperature of 61°C, was stirred for 30 minutes. A portion of the suspended solids (81.8 kg) were removed by centrifugation using a decanter centrifuge to provide a protein solution having a protein content of 2.79 wt% and a pH of 5.36. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended solids (11.96 kg) and provide a protein solution having a protein content of 2.48 wt%. The pH of the solution was lowered from 5.34 to 3.10 by the addition of 2.4 kg of HC1 solution (concentrated HC1 diluted with an equal volume of water). The acidified protein solution was then fed to a three-phaseseparator which removed 3.88 kg of oil phase and 10.28 kg of suspended solids and provided 260 L of defated acidified protein solution having a protein content of 2.38 wt%.

[0120] The defated acidified protein solution was then reduced in volume from 260 L to 75 L by concentration on a poly ethersulfone membrane having a pore size of 10,000 daltons, operated at a temperature of about 50°C. The protein solution with a protein content of 6.61 wt%, was then diafiltered on the same membrane with 225 L of filtered city water, with the diafiltration operation conducted at a temperature of about 59°C. The diafiltered protein solution was then adjusted to pH 6.83 by the addition of 0.72 kg of 25% NaOH solution. The pH adjusted protein solution was diafiltered with another 160 L of filtered city water with the diafiltration operation conducted at about 51 °C, then the protein solution further concentrated to a protein concentration of 7.44 wt%. The concentrated protein solution was displaced from the membrane system with filtered city water to provide 38 L of concentrated protein solution having a protein content of 6.30 wt%. The protein solution was pasteurized at about 66°C for 5 minutes. 38.0 kg of pasteurized solution was spray dried to yield a product having a protein content of 109.25% (N x 6.25) d.b. The product was termed H032-J16-23A H701NL.Example 13

[0121] 60 kg of lower protein fraction from the classification of hemp seed flour(ground press cake from mechanically defated whole hemp seed) (protein content of 25.01 wt%) was combined with about 300 L of calcium chloride solution having a concentration of about 0.06M, prepared by dissolving 2.086 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 64°C. The mixture, having a temperature of 60.5°C, was stirred for 30 minutes. A portion of the suspended solids (82.44 kg) were removed by centrifugation using a decanter centrifuge to provide a protein solution having a protein content of 2.81 wt% and a pH of 5.32. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended solids (12.26 kg) and provide a protein solution having a protein content of 2.73 wt%. The pH of the solution was lowered from 5.26 to 3.03 by the addition of 1.5 kg of HC1 solution (concentrated HC1 diluted with an equal volume of filtered city water). The acidified protein solution was then fed to a three-phase separator which removed 3.10 kg of oil phase and 8.82 kg of suspended solids and provided 260 L of defated acidified protein solution having a protein content of 2.46 wt%.

[0122] The defated acidified protein solution was then reduced in volume from 260 L to 80 L by concentration on a poly ethersulfone membrane having a pore size of 10,000 daltons, operated at a temperature of about 58°C. The protein solution, having a protein concentration of 6.38 wt% was displaced from the membrane system with filtered city water then adjusted to pH6.91 by the addition of NaOH solution. The pH adjusted protein solution was diafiltered with 160 L of filtered city water, with the diafiltration operation conducted at a temperature of about 57°C. The diafiltered protein solution was then further concentrated to a protein concentration of 8.26 wt%. The concentrated protein solution was displaced from the membrane system with filtered city water to provide 45 L of concentrated protein solution having a protein content of 5.87 wt%. The concentrated protein solution was pasteurized at about 66°C for 5 minutes. 45.0 L of pasteurized protein solution was spray dried to yield a product having a protein content of 106.78% (N x 6.25) d.b. The product was termed H032-J17-23A H701NL.Example 14

[0123] 45 kg of hemp seed flour (ground press cake from mechanically defatted whole hemp seed) (protein content of 29.89-32.66 wt%) was combined with about 300 L of calcium chloride solution having a concentration of about 0.08 M, prepared by dissolving 2.789 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 64.4°C. Another 45 kg of hemp seed flour was combined with about 300 L of calcium chloride solution having a concentration of about 0.08 M, prepared by dissolving 2.789 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 63.5°C. The pH of the mixtures was adjusted by the addition of a total of 1.485 kg HC1 solution (concentrated HC1 diluted with an equal volume of water) then the mixtures stirred for 30 minutes. A portion of the suspended solids (197.76 kg) were removed by centrifugation using a decanter centrifuge to provide a protein solution having a protein content of 1.59 wt% and a pH of 4.82. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended solids (17.18 kg) and provide 540 L of protein solution having a protein content of 1.50 wt% and a pH of 4.81. The protein solution was diluted with 290L of filtered city water and then the pH of the solution lowered to 3.48 by the addition of 1.74 kg of HC1 solution (concentrated HC1 diluted with an equal volume of water). The diluted and acidified protein solution was then fed to a three-phase separator which removed 19. 1 kg of oil phase, 12.2 kg of suspended solids and provided 720 L of defatted acidified protein solution having a protein content of 0.99 wt%.

[0124] The defatted acidified protein solution was then reduced in volume from 720 L to 90 L by concentration on a poly ethersulfone membrane having a pore size of 10,000 daltons, operated at a temperature of about 56°C. The protein solution with a protein content of 6.03 wt%, was then diafiltered on the same membrane with 45 L of filtered city water, with the diafiltration operation conducted at a temperature of about 54°C. The diafiltered protein solution was then further concentrated to a protein concentration of 12.64 wt%. Theconcentrated protein solution was displaced from the membrane system with fdtered water to provide a concentrated protein solution having a protein content of 11.99 wt%. The diafdtered protein solution was then adjusted to pH 6.22 by the addition of 0.7 kg of a 75 / 25 mixture of 25% NaOH / 25% KOH. The pH adjusted solution was pasteurized at about 73°C for 1 minute. 32.5 kg of pasteurized solution was spray dried to yield a product having a protein content of 100.65% (N x 6.25) d.b. The product was termed H033-A22-24A H701N2.Example 15

[0125] 45 kg of hemp seed flour (ground press cake from mechanically defatted whole hemp seed) (protein content of 31.00-31.82 wt%) was combined with about 300 L of calcium chloride solution having a concentration of about 0.08 M, prepared by dissolving 2.789 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 64.1°C. Another 45 kg of hemp seed flour was combined with about 300 L of calcium chloride solution having a concentration of about 0.08 M, prepared by dissolving 2.789 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 65.3°C. The mixtures were stirred for 30 minutes. A portion of the suspended solids (143 kg) were removed by centrifugation using a decanter centrifuge to provide a protein solution having a protein content of 2.72 wt% and a pH of 5.28. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended solids (19.12 kg) and provide 540.1 L of protein solution having a protein content of 2.54 wt% and a pH of 5.24. The protein solution was diluted with 261.5 L of filtered city water and then the pH of the solution lowered to 3.50 by the addition of 2.88 kg of HC1 solution (concentrated HC1 diluted with an equal volume of water). The diluted and acidified protein solution was then fed to athree-phase separator which removed 10.88 kg of oil phase, 9.86 kg of suspended solids and provided 770 L of defatted acidified protein solution having a protein content of 1.65 wt%.

[0126] The defatted acidified protein solution was then reduced in volume from 770 L to 140 L by concentration on a poly ethersulfone membrane having a pore size of 10,000 daltons, operated at a temperature of about 58°C. The protein solution with a protein content of 7.40 wt%, was then diafiltered on the same membrane with 70 L of filtered city water, with the diafiltration operation conducted at a temperature of about 61°C. The diafiltered protein solution was then further concentrated to a protein concentration of 15.10 wt%. The concentrated protein solution was displaced from the membrane system with filtered water to provide 79.3 L of concentrated protein solution having a protein content of 14.42 wt%. The concentrated protein solution was then adjusted to pH 6.48 by the addition of 1.24 kg of a 75 / 25 mixture of 25% NaOH / 25% KOH. The pH adjusted protein solution was pasteurized by heatingto about 72°C. A portion of the pasteurized solution was spray dried to yield a product having a protein content of 102. 14% (N x 6.25) d.b. The product was termed H033-A24-24A H701N2.Example 16

[0127] 45 kg of hemp seed flour (ground press cake from mechanically defatted whole hemp seed), (protein content of 31.00 wt%) was combined with about 300 L of calcium chloride solution having a concentration of about 0.08 M, prepared by dissolving 2.789 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 63.1°C. Another 45 kg of hemp seed flour was combined with about 300 L of calcium chloride solution having a concentration of about 0.08 M, prepared by dissolving 2.789 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 63.5°C. The pH of the mixtures was adjusted by the addition of a total of 0.34 kg of 25% NaOH solution then the mixtures stirred for 30 minutes. A portion of the suspended solids (128.78 kg) were removed by centrifugation using a decanter centrifuge to provide a protein solution having a protein content of 3.01 wt% and a pH of 5.24. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended solids (weight not recorded) and provide 565 L of protein solution having a protein content of 2.88 wt% and a pH of 5.26. The protein solution was diluted with 276 L of filtered city water and then the pH of the solution lowered to 3.61 by the addition of 2.08 kg of HC1 solution (concentrated HC1 diluted with an equal volume of water). The diluted and acidified protein solution was then fed to a three-phase separator which removed 11.60 kg of oil phase, 10.09 kg of suspended solids and provided 820 L of defatted acidified protein solution having a protein content of 1.88 wt%.

[0128] The defatted acidified protein solution was then reduced in volume from 820 L to 110 L by concentration on a poly ethersulfone membrane having a pore size of 10,000 daltons, operated at a temperature of about 54°C. The protein solution with a protein content of 9.87 wt%, was then diafiltered on the same membrane with 55 L of filtered city water, with the diafiltration operation conducted at a temperature of about 49°C. The diafiltered protein solution was then further concentrated to a protein concentration of 14.03 wt%. The concentrated protein solution was displaced from the membrane system with filtered water to provide 73.92 kg of concentrated protein solution having a protein content of 14.22 wt%. The concentrated protein solution was then adjusted to pH 5.83 by the addition of 0.92 kg of a 75 / 25 mixture of 25% NaOH / 25% KOH. The pH adjusted protein solution was pasteurized by heating to about 72°C. About 70 kg of the pasteurized solution was spray dried to yield a product having a protein content of 105.81% (N x 6.25) d.b. The product was termed H036-A31-24A H701N2.Example 17

[0129] 45 kg of ground press cake from the mechanical defatting of hemp heart particles(protein content of 54.35 wt%) was combined with about 300 L of calcium chloride solution having a concentration of about 0.08M, prepared by dissolving 2.787 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 65°C. The mixture, having a temperature of 61 ,2°C, was stirred for 30 minutes. A portion of the suspended solids (82.15 kg) were removed by centrifugation using a decanter centrifuge to provide a protein solution having a protein content of 4.83 wt% and a pH of 5.63. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended solids (8.60 kg) and provide a protein solution having a protein content of 4.57 wt% and a pH of 5.53. The protein solution was diluted with filtered city water and then the pH of the solution was lowered to 3.56 by the addition of 1.58 kg of HC1 solution (concentrated HC1 diluted with an equal volume of water). The diluted and acidified protein solution, having a protein content of 2.54 wt% was then fed to a three-phase separator which removed 4.52 kg of oil phase, an unrecorded weight of suspended solids and provided 415 L of defatted acidified protein solution having a protein content of 2.52 wt%.

[0130] The defatted acidified protein solution was then reduced in volume from 415 L to 100 L by concentration on a poly ethersulfone membrane having a pore size of 10,000 daltons, operated at a temperature of about 55°C. The protein solution with a protein content of 8.08 wt%, was then diafiltered on the same membrane with 50 L of filtered city water, with the diafiltration operation conducted at a temperature of about 57°C. The diafiltered protein solution was then further concentrated to a protein concentration of 12.77 wt%. The concentrated protein solution was displaced from the membrane system with filtered water to provide 70 L of concentrated protein solution having a protein concentration of 12.63%. This protein solution was then adjusted to pH 6.34 by the addition of 1.24 kg of a 75 / 25 solution of 25% NaOH / 25% KOH. The pH adjusted solution was pasteurized by heating to about 73°C. An aliquot of pasteurized solution was spray dried to yield a product having a protein content of 101.73% (N x 6.25) d.b. The product was termed H042-B22-24A H701N2-01. A second aliquot of 26.1 kg of pasteurized solution was spray dried to yield a product having a protein content of 101.45% (N x 6.25) d.b. The product was termed H042-B22-24A H701N2-02.Example 18

[0131] 26 kg of ground press cake from the mechanical defatting of hemp heart particles(protein content of 51.41 wt%) was combined with about 300 L of calcium chloride solution having a concentration of about 0.08M, prepared by dissolving 2.79 kg of anhydrous calciumchloride pellets (94-97%) in 300 L of filtered city water having a temperature of 63.1°C. The mixture, having a temperature of 61. 1 °C, was stirred for 30 minutes. A portion of the suspended solids (50.20 kg) were removed by centrifugation using a decanter centrifuge to provide a protein solution having a protein content of 2.77 wt% and a pH of 5.40. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended solids (16.14 kg) and provide 280 L of protein solution having a protein content of 2.52 wt% and a pH of 5.37. The protein solution was diluted with filtered city water and then the pH of the solution was lowered to 3.45 by the addition of 1.10 kg of HC1 solution (concentrated HC1 diluted with an equal volume of water). The diluted and acidified protein solution, having a protein concentration of 1.48 wt%, was then fed to a three-phase separator which removed 9.20 kg of oil phase, an unrecorded weight of suspended solids and provided 425 L of defatted acidified protein solution having a protein content of 1.46 wt%.

[0132] The defatted acidified protein solution was then reduced in volume from 425 L to 60 L by concentration on a poly ethersulfone membrane having a pore size of 10,000 daltons, operated at a temperature of about 50°C. The protein solution with a protein content of 8.89 wt%, was then diafiltered on the same membrane with 30 L of filtered city water, with the diafiltration operation conducted at a temperature of about 54°C. The diafiltered protein solution was then further concentrated to a protein concentration of 13.06 wt%. The concentrated protein solution was displaced from the membrane system with filtered water to provide a concentrated protein solution having a protein content of 12.89 wt%. The concentrated protein solution was then adjusted to pH 5.94 by the addition of 0.54 kg of a 75 / 25 mixture of 25% NaOH / 25% KOH. The pH adjusted protein solution was pasteurized by heating to about 65°C. 35.83 kg of pasteurized protein solution was spray dried to yield a product having a protein content of 105.84% (N x 6.25) d.b. The product was termed H043-B27-24A H701N2.Example 19

[0133] 45 kg of ground press cake from the mechanical defatting of hemp heart particles(protein content of 32.49 wt%) was combined with about 300 L of calcium chloride solution having a concentration of about 0.08M, prepared by dissolving 2.789 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 63.1°C. The mixture, having a temperature of 60. 1°C, was stirred for 30 minutes. A portion of the suspended solids (45.80 kg) were removed by centrifugation using a decanter centrifuge to provide a protein solution having a protein content of 3.86 wt% and a pH of 5.43. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended solids (14.88 kg) and provide a protein solution having a protein content of 3.58 wt%and a pH of 5.38. The protein solution was diluted with filtered city water and then the pH of the solution was lowered to 3.58 by the addition of 1.56 kg of HC1 solution (concentrated HC1 diluted with an equal volume of water). The diluted and acidified protein solution was then fed to athree-phase separator which removed 47.86 kg of oil phase, 13.02 kg of suspended solids and provided 385 L of defatted acidified protein solution having a protein content of 2.06 wt%.

[0134] The defatted acidified protein solution was then reduced in volume from 385 L to 45 L by concentration on a poly ethersulfone membrane having a pore size of 100,000 daltons, operated at a temperature of about 52°C. The protein solution with a protein content of 7.62 wt%, was then diafiltered on the same membrane with 22.5 L of filtered city water, with the diafiltration operation conducted at a temperature of about 63°C. The diafiltered protein solution was then further concentrated to a protein concentration of 12.45 wt%. The concentrated protein solution was displaced from the membrane system with filtered city water to provide 50 L of concentrated protein solution having a protein content of 12.05 wt%. The concentrated protein solution was then adjusted to pH 6.01 by the addition of 0.54 kg of 25% NaOH solution. The pH adjusted solution was pasteurized by heating to about 68°C. 50 kg of pasteurized protein solution was spray dried to yield a product having a protein content of 100.90% (N x 6.25) d.b. The product was termed H044-C04-24A H701N2.Example 20

[0135] 45 kg of ground press cake from the mechanical defatting of hemp heart particles(protein content of 49.47 wt%) was combined with about 300 L of calcium chloride solution having a concentration of about 0.08M, prepared by dissolving 2.788 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 62°C. The mixture was stirred for 30 minutes. A portion of the suspended solids (88.4 kg) were removed by centrifugation using a decanter centrifuge to provide a protein solution having a protein content of 4.19 wt% and a pH of 6.24. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended solids (12.66 kg) and provide 263 L of protein solution having a protein content of 4.14 wt% and a pH of 6.23. The protein solution was diluted with 148 L of filtered city water and then the pH of the solution was lowered to 3.54 by the addition of 1.72 kg of HC1 solution (concentrated HC1 diluted with an equal volume of water). The diluted and acidified protein solution was then fed to a three- phase separator which removed 10.36 kg of oil phase, 10.02 kg of suspended solids and provided 390 L of defatted acidified protein solution having a protein content of 2.32 wt%.

[0136] The defatted acidified protein solution was then reduced in volume from 390 L to 90 L by concentration on a poly ethersulfone membrane having a pore size of 100,000 daltons,operated at a temperature of about 58°C. The protein solution with a protein content of 8.73 wt%, was then diafiltered on the same membrane with 45 L of fdtered city water, with the diafdtration operation conducted at a temperature of about 59°C. The diafiltered protein solution was then further concentrated to a protein concentration of 14.28 wt%. The concentrated protein solution was displaced from the membrane system with filtered water to provide 64 L of concentrated protein solution having a protein content of 11.44 wt%. The diafiltered protein solution was then adjusted to pH 6.25 by the addition of 1.16 kg of 75 / 25 solution of 25% NaOH / 25% KOH. The pH adjusted protein solution was pasteurized by heating to about 71 °C. 64.34 kg of pasteurized protein solution was spray dried to yield a product having a protein content of 98.98% (N x 6.25) d.b. The product was termed H045-C25-24A H701N2.Example 21

[0137] 30 kg of ground press cake from the mechanical defatting of hemp heart particles(protein content of 50.16 wt%) was combined with about 300 L of calcium chloride solution having a concentration of about 0.08M, prepared by dissolving 2.788 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 64°C. The mixture, having a temperature of 63.5°C, was stirred for 30 minutes. A portion of the suspended solids (57.79 kg) were removed by centrifugation using a decanter centrifuge to provide a protein solution having a protein content of 2.82 wt% and a pH of 6.38. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended solids (8.46 kg) and provide 275 L of protein solution having a protein content of 2.58 wt% and a pH of 6.40. The protein solution was diluted with 66 L of filtered city water and then the pH of the solution was lowered to 3.57 by the addition of 1.28 kg of HC1 solution (concentrated HC1 diluted with an equal volume of water). The diluted and acidified protein solution was then fed to a three-phase separator which removed 5.40 kg of oil phase, 10.0 kg of suspended solids and provided 330 L of defatted acidified protein solution having a protein content of 2.03 wt%.

[0138] The defatted acidified protein solution was then reduced in volume from 330 L to 70 L by concentration on a poly ethersulfone membrane having a pore size of 100,000 daltons, operated at a temperature of about 54°C. The protein solution with a protein content of 9.15 wt%, was then diafiltered on the same membrane with 35 L of filtered city water, with the diafiltration operation conducted at a temperature of about 55°C. The diafiltered protein solution was then further concentrated to a protein concentration of 13.69 wt%. The concentrated protein solution was displaced from the membrane system with filtered water toprovide 50 L of concentrated protein solution having a protein content of 11.76 wt%. The diafdtered protein solution was then adjusted to pH 5.90 by the addition of 0.68 kg of a 75 / 25 mixture of 25% NaOH / 25% KOH. The pH adjusted solution was pasteurized by heating to about 72°C. 49.7 kg of pasteurized solution was spray dried to yield a product having a protein content of 101.38% (N x 6.25) d.b. The product was termed H045-C26-24A H701N2.Example 22

[0139] 30 kg of ground press cake from the mechanical defatting of hemp hearts(protein content of 66.68 wt%) was combined with about 300 L of calcium chloride solution having a concentration of about 0.08 M, prepared by dissolving 2.789 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 63.6°C. The mixture was stirred for 30 minutes. A portion of the suspended solids (59.91 kg) was removed by centrifugation using a decanter centrifuge to provide a protein solution having a protein content of 2.64 wt% and a pH of 6.98. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended solids (14.40 kg) and provide a protein solution having a protein content of 2.69 wt% and a pH of 6.97. The protein solution was diluted with filtered city water and then the pH of the solution was lowered to 3.61 by the addition of 1.36 kg of HC1 solution (concentrated HC1 diluted with an equal volume of water). The diluted and acidified protein solution, having a protein concentration of 1.58 wt% was then fed to a three-phase separator which removed 10.52 kg of oil phase, 9.54 kg of suspended solids and provided 395 L of defatted acidified protein solution having a protein content of 1.63 wt%.

[0140] The defatted acidified protein solution was then reduced in volume from 395 L to 60 L by concentration on a poly ethersulfone membrane having a pore size of 100,000 daltons, operated at a temperature of about 53°C. The protein solution with a protein content of 9.95 wt%, was then diafdtered on the same membrane with 30 L of filtered city water, with the diafiltration operation conducted at a temperature of about 59°C. The diafdtered protein solution was then further concentrated to a protein concentration of 14.69 wt%. The concentrated protein solution was displaced from the membrane system with filtered water to provide 29.96 kg of concentrated protein solution having a protein content of 14.58 wt%. The concentrated protein solution was then diluted with 4 L of water and adjusted to pH 6.01 by the addition of 0.54 kg of a 75 / 25 mixture of 25% NaOH / 25% KOH. The pH adjusted protein solution was pasteurized by heating to about 73°C. 31 kg of the pasteurized solution was spray dried to yield a product having a protein content of 105.07% (N x 6.25) d.b. The product was termed H047-D15-24A H701N2.Example 23

[0141] 60 kg of ground press cake from the mechanical defatting of hemp heart particles(protein content of 43.01 wt%) was combined with about 300 L of calcium chloride solution having a concentration of about 0. 1 M, prepared by dissolving 3.85 kg of anhydrous calcium chloride pellets (94-97%) in 300 L of filtered city water having a temperature of 61.1°C. The mixture, having a temperature of 59.8°C, was stirred for 30 minutes. A portion of the suspended solids (108.51 kg) were removed by centrifugation using a decanter centrifuge to provide a protein solution having a protein content of 4.82 wt% and a pH of 6.01. The protein solution was then further clarified by centrifugation using a disc stack centrifuge to remove additional suspended solids (12.70 kg) and provide 270 L of protein solution having a protein content of 4.39 wt% and a pH of 5.97. The protein solution was diluted with 266 L of filtered city water and then the pH of the solution was lowered to 3.60 by the addition of HC1 solution (concentrated HC1 diluted with an equal volume of water). The diluted and acidified protein solution was then fed to a three-phase separator which removed 6.68 kg of oil phase, 9.54 kg of suspended solids and provided 490 L of defatted acidified protein solution having a protein content of 2.07 wt%.

[0142] The defatted acidified protein solution was then reduced in volume from 490 L to 90 L by concentration on a poly ethersulfone membrane having a pore size of 100,000 daltons, operated at a temperature of about 59°C. The protein solution with a protein content of 9.35 wt%, was then diafiltered on the same membrane with 45 L of filtered city water, with the diafiltration operation conducted at a temperature of about 60°C. The diafiltered protein solution was then further concentrated to a protein concentration of 11.16 wt%. The concentrated protein solution was displaced from the membrane system with filtered city water to provide 73 L of concentrated protein solution having a protein content of 11.01 wt%. The concentrated protein solution was then adjusted to pH 5.99 by the addition of 0.86 kg of 75 / 25 mixture of 25% NaOH / 25% KOH. The pH adjusted solution was pasteurized by heating to about 74°C. 70.42 kg of pasteurized protein solution was spray dried to yield a product having a protein content of 100.37% (N x 6.25) d.b. The product was termed H048-D24-24A H701N2.Example 24

[0143] This Example illustrates the protein content of the hemp protein products prepared as described in Examples 1 to 23.

[0144] As-is protein content was determined by combustion analysis (N x 6.25). Dry basis protein contents were calculated from the as-is protein value and the dry matter content of the samples (oven drying method). The protein content of the samples is shown in Table 5.Table 5 - Protein content of hemp protein products

[0145] As may be seen from the results in Table 5, the products evaluated were all high in protein content.Example 24

[0146] This Example illustrates the protein solubility of the hemp protein products prepared as described in Examples 1-10 and 12-23.

[0147] A 100 ml beaker and magnetic stir bar were pre-weighed. Sufficient protein powder to supply 2 g of protein was weighed into the beaker. 10-15 ml of RO water was added and the sample stirred with the stir bar until the powder was thoroughly wetted. At this point another 25-30 ml of RO water was added and mixed in. The pH of the sample was adjusted to the target value with 0.5M NaOH or HC1 as necessary and the sample was stirred on a magnetic stir plate set to a speed just below forming a vortex in the sample for about 55-60 minutes with the pH periodically checked and adjusted if necessary during this time. After the end of the stirring time the pH of the sample was checked and corrected as necessary again and then additional RO water added to bring the sample weight to 50 g (protein concentration of 4% w / w) and mixed in. Approximately 20 ml of the dispersion was then transferred to a 50 ml centrifuge tube and centrifuged at 10,000 rpm (7,800 g) in a Sorvall SS-34 rotor for 10 minutes with the centrifuge set to 20°C. After the centrifugation was completed 10 ml of supernatant was removed from the centrifuge tube by pipet. Samples of the supernatant and the original dispersion were tested for protein content by combustion analysis (N x 6.25).Solubility (%) = (supernatant protein conc. / original dispersion protein cone.) x 100

[0148] The protein solubility of the hemp protein products of Examples 1-22 is shown in Table 6.Table 6 - Solubility of hemp protein products at different pH values

[0149] As may be seen from the results presented in Table 6, the solubility of the hemp protein products was generally slightly reduced as the pH was increased from 3 to 7.Example 25

[0150] This Example contains an evaluation of the dry colour of the hemp protein products prepared as described in Example 1 to 23. Dry colour (CIEL*a*b*) was assessed using either a HunterLab ColorQuest XE or HunterLab UltraScan VIS instrument operated in reflectance mode (RSEX) with an illuminant setting of D65 and an observer setting of 10°. The results are shown in the following Table 7.Table 7 - Dry colour of hemp protein products

[0151] As may be seen from the results of Table 7, the colour readings for the H701NL products were within the range for those of the H701N2 products.Example 26

[0152] This Example contains an evaluation of the water binding capacity of the hemp protein products prepared as described in Examples 2-7 and 9-23.

[0153] The water binding capacity of the products was determined by the following procedure. Protein powder (1 g) was weighed into centrifuge tubes (50 ml) of known weight. To this powder was added approximately 20 ml of RO water at the natural pH. The contents of the tubes were mixed using a vortex mixer at moderate speed for 1 minute. The samples were incubated at room temperature for 5 minutes then mixed with the vortex for 30 seconds. This was followed by incubation at room temperature for another 5 minutes then another 30 seconds of vortex mixing. The samples were then centrifuged at 1,000 g for 15 minutes at 20°C. After centrifugation, the supernatant was carefully poured off, ensuring that all solid material remained in the tube. The centrifuge tube was then re-weighed and the weight of water saturated sample was determined.

[0154] Water binding capacity (WBC) was calculated as:WBC (ml / g) = (mass of water saturated sample (g) - mass of initial sample (g)) / (mass of initial sample (g) x total solids content of sample)

[0155] The WBC results are shown in Table 8.Table 8 - WBC of hemp protein products

[0156] As may be seen from the results in Table 8, the H033-A22-24A H701N2 product was lower in water binding capacity than the other H701N2 products tested.Example 27

[0157] This Example contains an evaluation of the oil binding capacity of the hemp protein product prepared as described in Example 2-7 and 9-23.

[0158] The oil binding capacity of the products was determined by the following procedure. Protein powder (1 g) was weighed into centrifuge tubes (50 ml) of known weight. To this powder was added approximately 20 ml of retail canola oil. The contents of the tubes were mixed using a vortex mixer at moderate speed for 1 minute. The samples were incubated at room temperature for 5 minutes then mixed with the vortex for 30 seconds. This was followed by incubation at room temperature for another 5 minutes then another 30 seconds of vortex mixing. The samples were then centrifuged at 1,000 g for 15 minutes at 20°C. After centrifugation, the supernatant was pipetted off, ensuring that all solid material remained in the tube. The centrifuge tube was then re-weighed and the weight of oil saturated sample was determined.

[0159] Oil binding capacity (OBC) was calculated as:OBC (ml / g) = ((mass of oil saturated sample (g) - mass of initial sample (g)) / 0.914 g / ml) / (mass of initial sample (g) x total solids content of sample).

[0160] The OBC results are shown in Table 9.Table 9 - OBC of hemp protein products

[0161] As may be seen from the results in Table 9, the H033-A22-24A H701N2 product was higher in oil binding capacity than the other H701N2 products tested.Example 28

[0162] This Example contains an evaluation of the phytic acid content of the hemp protein products prepared as described in Examples 15-21. Phytic acid content was determined using the method of Latta and Eskin (J. Agric. Food Chem, 28: 1313-1315). Dry basis phytic acid contents were calculated from the as-is phytic acid content and the dry matter content of the samples (oven drying method).

[0163] The phytic acid content of the protein products prepared as described in Examples 14-20 is shown in Table 10.Table 10 - Phytic acid content of hemp protein products

[0164] As may be seen from the results in Table 10, the products evaluated were very low in phytic acid.Example 29

[0165] This Example describes the amino acid profde of the hemp protein products prepared as described in Examples 2, 11, 13, 15 and 18.

[0166] Amino acid profiles of the hemp protein products were assessed experimentally according to method reference USDA MSS2 (1993). A complete amino acid profile was done, to quantify tryptophan, cysteine / methionine and the remaining amino acids. The as-is protein concentration was determined and the amino acid results expressed as mg / g protein.

[0167] Amino acid profiles for hemp protein products prepared as described in Examples 2, 11, 13, 15 and are shown in Table 11 below.Table 11 - Amino acid profile of hemp protein products

[0168] As may be seen from the results in Table 11, the H701N2 products evaluated were higher in threonine, lysine, arginine, cysteine and methionine than the H701NL product tested. The H701NL product was higher in valine, phenylalanine and tryptophan.Example 30

[0169] This Example illustrates the viscosity in solution of the hemp protein products prepared as described in Examples 2, 7, 17 and 18. Solutions of the products were prepared at 10% protein and the viscosity of the solutions determined at different shear rates using an Anton Paar MCR 302 rheometer fitted with a PP25 plate / plate system. The protein solution sample was placed on the bottom plate and the upper plate was lowered to a 1 mm gap. The viscosity was tested at 25 °C with increasing shear rate from 0. 1 to 100 1 / s.

[0170] Results are as shown in Table 12.Table 12 - Viscosity of hemp protein solutions at different shear rates

[0171] As may be seen from the results presented in Table 12, the H043-B27-24A H701N2 sample provided a solution that had a higher viscosity than solutions of the other samples evaluated.Example 31

[0172] This Example illustrates the fat content of the products prepared as described in Examples 2-5, 9-15, 17-18 and 20-23. The fat content was determined using an acid hydrolysis method (AO AC 933.05). Dry basis results were calculated from the as-is fat content and the dry matter content of the samples (AO AC 950.46). The results are shown in Table 13.Table 13 - Acid hydrolysis fat content of hemp protein products

[0173] As may be seen from the results in Table 13, the products evaluated contained less than 5% fat on a dry basis.Example 32

[0174] This Example illustrates the total dietary fibre content of the product prepared as described in Example 8. The total dietary fibre was determined using a modified version of method AOAC 991.43. The results are shown in Table 14.Table 14 - Total dietary fibre content of hemp protein products

[0175] The H701N2 Blend 1 product was found to be low in total dietary fibre.Example 33

[0176] This Example illustrates the sodium, potassium and calcium contents of products prepared as described in Examples 3-7, and 11-23.

[0177] Sodium, potassium and calcium contents were determined by modified AO AC 984.27. Dry basis results were calculated from the as-is results and dry matter content of the samples (AOAC 950.46 or AOAC 964.22). The results are as shown in Table 15.Table 15 - Sodium, potassium and calcium contents of hemp protein products

[0178] As may be seen from the results in Table 15, the H701NL process, with membrane processing after the pH adjustment to the range of pH 5.5 to 8.0, resulted in lower mineral contents than the H701N2 process, which does not employ membrane processing after the pH adjustment.Example 34

[0179] This Example illustrates the mineral content of products prepared as described in Examples 2-4 and 6.

[0180] Mineral contents were determined by an ICP-OES method by Central Testing Laboratory Ltd. (Winnipeg, MB). Dry basis results were calculated from the as-is results and dry matter content of the samples. Results are shown in Table 16 below.Table 16 -Mineral content of hemp protein products

[0181] As may be seen from the results in Table 16, the diafiltration applied in the preparation of H029-F05-23A H701N2-02 greatly reduced the calcium content compared to the H029-F05-23A H701N2-01 sample where diafiltration was not applied.Example 35

[0182] This Example illustrates the foaming properties (foam overrun and foam stability) of the hemp protein products prepared by the methods of Examples 7-9 and 11-12.

[0183] Foam Overrun: Sufficient protein powder to supply 8 g of protein was weighed out into a beaker. A small amount of water was stirred into the protein powder to make a paste. Enough water to make the volume up to approximately 150 ml was then added and the mixture stirred with a magnetic stirrer at a speed controlled so as to try to avoid foam formation. Once the protein was well dispersed the pH of the solution was adjusted to a value of 7 using NaOH or HC1 as necessary. Stirring was continued to a total of 60 minutes with the pH corrected periodically. The sample was then made up to 160 ml with water to yield a 5% w / v dispersion. A sample of protein dispersion (75 ml) was weighed then poured into the bowl of the Hobart N- 50 mixer (Hobart Corporation, Troy, Ohio) and whipped for 5 minutes on the highest speed (setting 3) of the mixer using the whisk attachment. After 2, 3.5 and 5 minutes of whipping, the mixer was stopped and two measuring cups (125 ml) were filled with foam and weighed. These foam samples were then returned to the bowl before whipping proceeded. Overrun was calculated for each time point using the following equation (Phillips et al., J. Food Sci., 55(5): 1441-1444, 1453):

[0184] Overrun (%) = (wt liquid sample (125 ml)-wt foam (125 ml)) / wt foam (125 ml) x 100

[0185] Foam Stability: To measure foam stability, a second sample (75 ml) of protein dispersion was poured into the special bowl of the Hobart N-50 mixer and whipped for 5 minutes on the highest speed (setting 3) of the mixer using the whisk attachment. The special bowl contains a 6 mm diameter hole drilled into the bottom of the bowl just outside the path of the beater (Phillips et al., 1990). During whipping this hole was covered by a piece of tape. Once whipping was completed the tape was removed and the hole cleared with a stirring rod. The weight of material that drained out of the bowl was determined every 5 minutes for 30 minutes. The weight of drained sample was divided by the starting weight of foam to calculate what percentage of material had drained out of the bowl.

[0186] The foam overrun and foam stability for the products tested are set forth in Tables 17 and 18 respectively.Table 17 - Foam overrun for hemp protein productsTable 18 - Foam stability for hemp products

[0187] As may be seen from the results in Table 16, the products tested provided overruns greater than 1100% after 2 minutes of whipping and over 1300% after 3.5 or 5 minutes of whipping. As may be seen from the results in Table 17, the H029-E15-23A H701N2 and the blend product provided a less stable foam than the other samples tested.Example 36

[0188] This Example illustrates the cannabinoid content of products prepared as described in Examples 11-13 and 15. The cannabinoid content was determined by using a modified version of method AO AC 2018. 11. The results are shown in Table 19.Table 19 -Cannabinoid content of hemp protein products

[0189] As may be seen from the results in Table 19, the cannabinoid levels were very low, particularly for the H701N2 products, where all cannabinoid species were below the limit of detection.Example 37

[0190] This Example illustrates the ash content of products prepared as described in Examples 11, 13 and 15. The ash content was determined using AO AC method 945.46. Dry basis results were calculated from the as-is results and dry matter content of the samples (AO AC 950.46). The results are shown in Table 20.Table 20 - Ash content of hemp protein products

[0191] As may be seen from the results in Table 20, the H701NL product was lower in ash content than the H701N2 products tested.Example 38

[0192] This Example illustrates the preparation and evaluation of a biscotti using the H701N2 hemp protein product. The formulation for the biscotti is shown in Table 21.Table 21 - Formulation for biscotti with hemp protein product

[0193] The flour, protein powder, cocoa powder, and baking soda were dry blended in a bowl then set aside. In a separate bowl, a hand held blender was used to cream the sugar and butter until fluffy. The eggs were then added one at a time to the creamed mixture, blending between each addition. Next, the vanilla was folded in using a silicone spatula. The dry ingredients were then folded in followed by the chocolate chips. The dough was transferred to a lightly floured board and formed into a ball, which was divided into two. Each half of the dough was formed into a log approximately % inch high and 3 inches wide. Both logs were baked on a baking sheet lined with parchment paper in a 325F oven for 35 minutes. The baked logs were allowed to cool for a few minutes, then sliced into % inch slices. The slices were placed on their side and baked for another 10 minutes. The pieces were then turned over and baked for another 5 minutes. The biscotti were then transferred to a wire rack to cool.

[0194] Samples of biscotti were presented to an informal sensory panel with 10 members who were asked to evaluate the organoleptic properties of the biscotti. Comments provided by the panellists confirmed that an edible biscotti of at least acceptable quality was prepared with the H701N2. Comments on the appearance of the biscotti were: good appearance, looks nice and dark brown. Comments on the aroma of the biscotti were: chocolate aroma.Comments on the flavour of the biscotti were: sweet, perfect sweetness, chocolatey, good chocolate taste, good taste, no off flavours and no aftertaste. Comments on the texture of the biscotti were: firm, nice crunchy bite, hard, good biscotti texture, good texture for dipping in hot beverage, help up to dipping when dipped in coffee.Example 39

[0195] This example illustrates the pH in solution of the hemp protein products prepared as described in Examples 1-22. A 3.2% protein solution was prepared in reverse osmosis purified water and the pH of the solution determined with a pH meter and probe. The solution pH values are shown in Table 22.Table 22 - pH of solutions of hemp protein product

[0196] As may be seen from the results in Table 22, the solutions of hemp protein product tested had pH values between 5.60 and 7.39.

[0197] Example 40

[0198] This Example illustrates the preparation and evaluation of a ready -to-mix protein shake using the H701N2 hemp protein product in combination with commercial pea protein product. The formulation for the dry mix is shown in Table 23.Table 23 - Formulation for vanilla chai flavoured protein shake mix containing hemp protein productaBlend of cellulose gum, xanthan gum, carrageenan

[0199] Ingredients were dry blended together in a bowl using a whisk. To prepare the shake, one cup of cold oat milk was added to a blender. Then one scoop of dry mix was added. The mixture was blended for 15-30 seconds then samples were presented to an informal sensory panel with 8 members.

[0200] The informal sensory panel was asked to evaluate the organoleptic properties of the shake. Comments provided by the panellists confirmed that an edible shake of at least acceptable quality was prepared with the H701N2. Comments on the appearance of the shake were: beige, creamy, thick, foamy, frothy and looks like a milkshake. Comments on the aroma of the shake were: vanilla, cinnamon, cloves, chai. Comments on the flavour of the shake were: cloves, light vanilla, sweet, creamy, no off taste, not very much chai, could have more vanilla, too much vanilla and too sweet. Comments on the texture of the shake were: silty, a little gritty, nice froth, not too thick so easy to drink, light and very good.

[0201] It will be appreciated that the examples and embodiments disclosed herein are intended to be non-limiting. What has been described is merely illustrative of the application of the principles of the disclosure. However, it will be apparent to a person skilled in the art that a number of variations and modifications can be made without departing from the scope or spirit of the invention as defined herein and in the following claims.

Claims

We Claim:

1. A process for preparing a hemp protein product from a hemp protein source, the hemp protein product having a protein content greater than 60 wt% (N x 6.25) d.b., the process comprising(a) extracting a hemp protein source with an aqueous calcium salt solution to cause solubilization of hemp protein from the protein source and to form an aqueous hemp protein solution,(b) separating the aqueous hemp protein solution from residual hemp protein source,(c) optionally diluting the aqueous hemp protein solution with water(d) adjusting the pH of the aqueous hemp protein solution to a pH of about 1.5 to about 4.4, to produce an acidified hemp protein solution,(e) concentrating the acidified hemp protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique,(f) optionally diafiltering the concentrated hemp protein solution,(g) adjusting the pH of the concentrated and optionally diafiltered protein solution to a pH of less than about 8.0 to produce a pH adjusted hemp protein solution,(h) optionally membrane processing the pH adjusted hemp protein solution by concentration and / or diafiltration,(i) optionally drying the optionally membrane processed pH adjusted hemp protein solution.

2. The process of claim 1 wherein said aqueous calcium salt solution is an aqueous calcium chloride solution.

3. The process of claim 1 or 2 wherein the aqueous calcium salt solution has a concentration less than about 1.0 M, preferably about 0.05 to about 0.15 M, more preferably about 0.05 to about 0.10 M.

4. The process of any one of claims 1 to 3, wherein the water used in the preparation of the calcium salt solution has different levels of purity such as tap water or reverse osmosis (RO) purified water.

5. The process of any one of claims 1 to 4, wherein the pH of the extraction may be the natural pH of the combination of the calcium salt solution and the hemp protein source, or the pH of the extraction may be adjusted to any value between about 4.5 and about 11, preferably between about 5 and about 7.

6. The process of any one of claims 1 to 5, wherein solubilization of the protein is effected at a temperature of from about 1° to about 100°C, preferably about 15° to about 70°C, more preferably about 50°C to about 60°C, preferably accompanied by agitation.

7. The process of any one of claims 1 to 6, wherein the solubilization time is about 1 to about 60 minutes, preferably about 10 to about 30 minutes.

8. The process of any one of claims 1 to 7, wherein the concentration of the hemp protein source in the calcium salt solution during the extraction step is about 5 to about 20% w / v, preferably about 5 to about 15% w / v.

9. The process of any one of claims 1 to 8, wherein the aqueous phase resulting from the extraction step generally has a protein concentration of about 0.5 to about 5 wt%, preferably about 1 to about 5 wt%.

10. The process of any one of claims 1 to 9, wherein the calcium salt solution used in the extraction contains an antioxidant, such as sodium sulfite or ascorbic acid employed at a level from about 0.01 to about 1 wt% of the solution, preferably about 0.05 to about 0.10 wt%.

11. The process of any one of claims 1 to 10, wherein the aqueous hemp protein solution is treated with an anti-foamer, such as any suitable food-grade, non-silicone based antifoamer, to reduce the volume of foam formed upon further processing, and wherein the antifoamer is optionally added during the extraction step a) and the quantity of anti-foamer employed is generally greater than about 0.0003% w / v.

12. The process of any one of claims 1 to 11, wherein the separation step (b) comprises centrifugation optionally with a decanter centrifuge and a disc stack centrifuge.

13. The process of any one of claims 1 to 12, wherein the separation step (b) is conducted at the same temperature as the extraction step or at any temperature within the range of about 1° to about 100°C, preferably about 15° to about 70°C, more preferably about 50° to about 60°C.

14. The process of any one of claims 1 to 13, wherein the aqueous hemp protein solution is treated with an adsorbent, such as granulated activated carbon, to remove colour and / or odour compounds.

15. The process of any one of claims 1 to 14, wherein a defatting step is applied to the aqueous hemp protein solution derived from the separation step or the acidified hemp protein solution or the optionally diafiltered concentrated acidified protein solution and the defatting is achieved by centrifugation and / or filtration.

16. The process of claim 15, wherein defatting comprises the use of a three-phase centrifuge, such as a three-phase separator, for the simultaneous separation of fat and residual solids, and wherein the three-phase centrifuge is optionally used potentially instead of or in addition to the separation steps defined in claim 12.

17. The process of any one of claims 1 to 16, wherein the aqueous hemp protein solution is diluted in step (c) with about 0.1 to about 10 volumes of water, preferably about 0.2 to about 2 volumes of water, more preferably about 0.5 to about 2 volumes of water.

18. The process of claim 17, wherein the dilution water has a temperature of about 1° to about 100°C, preferably about 15° to about 65°C, more preferably about 50° to about 60°C.

19. The process of any one of claims 1 to 18, wherein the aqueous hemp protein solution is adjusted in pH to a pH of about 2.0 to about 4.0 in step (d).

20. The process of any one of claims 1 to 19, wherein the concentration step (e) is effected to produce a concentrated acidified hemp protein solution having a protein concentration of 5 wt% to 30 wt%, preferably about 10 wt% to about 20 wt%.

21. The process of any one of claims 1 to 20, wherein the concentration step (e) is effected by a selective membrane technique, such as ultrafiltration or diafiltration, using membranes, such as hollow-fibre membranes or spiral -wound membranes, with a suitable molecular weight cut-olf, such as about 1,000 to about 1,000,000 daltons, preferably about 1,000 to about 100,000 daltons, more preferably about 10,000 to about 100,000 daltons.

22. The process of any one of claims 1 to 21, wherein the diafiltration step (f) is effected using water or dilute saline as the diafiltration solution without any pH adjustment or the water or dilute saline is adjusted with any food grade acid to any pH down to that of the concentrated acidified hemp protein solution.

23. The process of claim 22, wherein diafiltration is effected using from about 0.5 to about 40 volumes of diafdtration solution, preferably about 2 to about 25 volumes of diafdtration solution, more preferably about 2 to about 5 volumes of diafiltration solution.

24. The process of claim 22, wherein diafiltration is effected using the same membrane as for the concentration step (e) or the diafiltration step (f) is effected using a separate membrane with a different molecular weight cut-off, such as a membrane having a molecular weight cutoff in the range of about f,000 to about 1,000,000 daltons, preferably about 1,000 to about 100,000 daltons, more preferably about 10,000 to about 100,000 daltons.

25. The process of claim 22, wherein the diafiltration solution comprises an antioxidant, such as sodium sulfite or ascorbic acid, optionally in an amount of from about 0.01 to about 1 wt%, preferably about 0.05 to about 0.10 wt%.

26. The process of claim 22, wherein the diafiltered protein solution is further concentrated.

27. The process of any one of claims 1 to 26, wherein the concentration step (e) and the optional diafiltration step (f) are effected at generally about 2° to about 65°C, preferably about 50° to about 60°C.

28. The process of any one of claims 1 to 27, wherein the concentrated and optionally diafiltered protein solution is treated with an adsorbent, such as granulated activated carbon, to remove colour and / or odour compounds.

29. The process of any one of claims 1 to 28 wherein the pH of the concentrated and optionally diafiltered acidified hemp protein solution is raised to a value less than about 8.0, preferably about 5.5 to about 8.0, more preferably about 6.0 to about 7.0, to produce a pH adjusted hemp protein solution.

30. The process of claim 29, wherein a food grade sodium hydroxide, potassium hydroxide or any other conventional food grade alkali and combinations thereof are added to the concentrated and optionally diafiltered acidified hemp protein solution to raise the pH.

31. The process of any one of claims 1 to 30, wherein the pH adjusted hemp protein solution is further membrane processed such as concentrated and / or diafiltered.

32. The process of any one of claims 1 to 31 wherein the optionally membrane processed pH adjusted hemp protein solution is pasteurized by heating the hemp protein solution to a temperature of about 55° to about 85°C for about 10 seconds to about 60 minutes, preferably about 60°C to about 70°C for about 10 minutes to about 60 minutes or about 70°C to about85°C for about 10 seconds to about 60 seconds, and optionally the pasteurized hemp protein solution is cooled, such as to a temperature of about 20° to about 35°C.

33. The process of any one of claims 1 to 32, wherein the concentration step and / or the diafdtration steps (e) and / or (f) and / or (h) are effected in such a manner that the hemp protein product subsequently recovered contains at least about 60 wt%, at least about 65 wt%, at least about 70 wt%, at least about 75 wt%, at least about 80 wt%, at least about 85 wt%, or greater than about 90 wt% protein (N x 6.25) d.b.

34. The process of any one of claims 1 to 33, wherein the optionally pasteurized, optionally membrane processed pH adjusted hemp protein solution is subject to drying step (i) by any conventional means such as spray drying or freeze drying to provide a hemp protein product having a protein content of at least about 60 wt%, at least about 65 wt%, at least about 70 wt%, at least about 75 wt%, at least about 80 wt%, at least about 85 wt%, or greater than about 90 wt% protein (N x 6.25) d.b.

35. A hemp protein product having a protein content of at least about 70 wt% (N x 6.25) d.b., which has a protein solubility of between 19.9 and 80.4%, preferably between 19.9 and 64.3% when measured at pH 4, between 19.1 and 74.7%, preferably between 19.1 and 55.3% when measured at pH 5.5, and between 12.3 and 70.2%, preferably between 12.3 and 51.3% when measured at pH 7.

36. A hemp protein product having a protein content of at least about 80 wt% (N x 6.25) d.b., which has a dry colour L* value of greater than about 72, preferably between 78.93 and 89.05 and a dry colour a* value of less than about 0.70, preferably between -1.79 and 0.34.

37. A hemp protein product having a protein content of greater than about 80 wt% (N x 6.25) d.b., preferably greater than about 85% (N x 6.25), more preferably greater than about 90% (N x 6.25), which has a natural pH in solution of greater than about 5.5, preferably between about 5.5 and about 8.0.

38. The hemp protein product of claim 37, having a phytic acid content of less than about 1 wt% d.b., preferably less than about 0.5 wt% d.b., more preferably less than about 0.2 wt% d.b.

39. A hemp protein product having levels of the cannabinoid species CBD, CBDA, CBG, CBN, THCA, CBGA, THC-D8, THC-D9, CBC, CBDV and THCV all below 2 pg / g, preferably all below 1 pg / g.

40. The hemp protein product of claim 39, having a natural pH in solution of greater than about 5.5, preferably between about 5.5 and about 8.0.

41. A hemp protein product having an attribute from one or more of the following tables: a protein content as defined in Table 5; a solubility profile as defined in Table 6; a dry colour profile as defined in Table 7; a water binding capacity as defined in Table 8; an oil binding capacity as defined in Table 9; a phytic acid content as defined in Table 10; an amino acid profile as defined in Table 11; a viscosity as defined in Table 12; a fat content as defined in Table 13; a total dietary fibre content as defined in Table 14; a sodium, potassium and calcium content as defined in Table 15; a mineral content as defined in Table 16; a foam overrun as defined in Table 17; a foam stability as defined in Table 18; a cannabinoid content as defined in Table 19; an ash content as defined in Table 20; and a pH in solution as defined in Table 22.

42. The hemp protein product of any one of claims 35 to 41 that is derived from the ground press cake from mechanically defatted whole hemp seed, the lower protein fraction from the classification of ground press cake from mechanically defatted whole hemp seed, ground press cake from the mechanical defatting of hemp heart particles or ground press cake from the mechanical defatting of hemp hearts.

43. A pet food, animal feed, industrial product, cosmetic product or personal care product comprising a hemp protein product such as that produced by the process of any one of claims 1 to 34, or a hemp protein product of any one of claims 35 to 42.

44. A food or beverage comprising a hemp protein product such as that produced by the process of any one of claims 1 to 34, or a hemp protein product of any one of claims 35 to 42.

45. The food or beverage of claim 44 which is: a) a dairy alternative, b) a meat alternative, c) a seafood alternative, d) a grain product, e) a snack or sweet, f) a fats or oils product, g) a condiment or sauce, or h) a nutritional product.

46. The food or beverage of claim 45, wherein the dairy alternative is: i. a milk alternative beverage, ii. a frozen dessert, iii. a cheese alternative, or iv. a yogurt alternative.

47. The food or beverage of claim 45, wherein the meat alternative is: i. a beef alternative, ii. a pork alternative, or iii, a poultry alternative.

48. The food or beverage of claim 45, wherein the seafood alternative is: i. a tuna alternative, ii. a salmon alternative, or iii. a shrimp alternative.

49. The food or beverage of claim 45, wherein the grain product is: i. a pasta, ii. a bread, or iii. a breakfast cereal.

50. The food or beverage of claim 45, wherein the snack or sweet is: i. a cookie, ii. a cracker, iii. a bar product, or iv. a cake.

51. The food or beverage of claim 45, wherein the fat and oils product is: i. a margarine, or ii. a dressing.

52. The food or beverage of claim 45, wherein the condiment or sauce is: i. a tomato based sauce, ii. a non-tomato based sauce, iii. a dip, or iv. a gravy.

53. The food or beverage of claim 45, wherein the nutritional product is: i. a nutritional drink, or ii. a nutritional powder.

54. The food or beverage of claim 45, which is: i. a sports drink, ii. an energy drink, or iii. a smoothie.

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