Foods containing processed fava bean protein concentrate

Abstract

Providing a food product comprising a processed fava bean protein concentrate. [Solution] This specification discloses a heat-moisture treated fava bean protein concentrate having about 50% to about 73% protein, about 0.1% to about 8% by weight starch, and about 0.1% to about 9% fat, and the use of said concentrate in food products including, for example, emulsions, confectionery spreads, and ice cream.

Description

[Technical field]

[0001] This application claims priority to U.S. Provisional Application No. 62 / 479,523 and U.S. Provisional Application No. 62 / 523,851, both of which are incorporated by reference herein in their entireties. Summary of the Invention [Problem to be solved by the invention]

[0002] The present application discloses a heat-moisture treated fava bean protein concentrate and its use in food products, including as an emulsifier.

[0003] Broad beans are an attractive alternative to animal and nut derived proteins because they are a relatively high protein and low fat food source. In one aspect, the present specification discloses the use of heat-moisture treated broad bean protein concentrate in food products, and said food products. In another aspect, the present specification discloses the use of heat-moisture treated broad bean protein concentrate as an emulsifier in food products, and said food products, and food products comprising the emulsion. In yet another aspect, the present specification discloses the use of heat-moisture treated broad bean protein concentrate in confectionery spreads or ice cream, and said spreads or said ice cream. In another aspect, the heat-moisture treated broad bean protein concentrate is modified using heat and controlled moisture. In yet another aspect, the present specification discloses a heat moisture treatment that denatures at least a portion of the proteins in the heat moisture treated fava protein concentrate as measured by the change in denaturation enthalpy and / or amount of agglomerated particles. In yet another aspect, it has been found that the heat moisture treated fava protein concentrate performs better as an emulsifier than pulse protein isolate, heat moisture treated pulse flour, and heat moisture treated non-fava bean pulse protein concentrate, as well as untreated fava bean protein concentrate.

[0004] In some embodiments, the food product comprises a heat-moisture treated fava bean protein having about 0.1% to about 8% starch (w / w), about 50% to about 73% protein (w / w), and about 0.1% to 9% fat (w / w). In other embodiments, the food product comprises a heat-moisture treated fava bean protein concentrate made by a process that denatures at least a portion of the proteins in the fava bean protein concentrate, thereby forming agglomerated particles. In yet other embodiments, the heat-moisture treatment process denatures at least a portion of the proteins in the heat-moisture treated fava bean protein concentrate, thereby causing said concentrate to have a lower denaturation enthalpy than untreated fava bean protein concentrate. In yet other embodiments, the food product comprises a heat-moisture treated fava bean protein concentrate having a denaturation enthalpy that is 10% to 30% lower than the denaturation enthalpy of untreated fava bean protein concentrate. In yet other embodiments, the food product comprises a heat-moisture treated fava protein concentrate having a denaturation enthalpy of about 5.5 to 7.0 J / g or about 6 to about 6.5 J / g.

[0005] In various embodiments, the food product comprising the heat-moisture treated fava bean protein concentrate uses said concentrate as an emulsifier. In other aspects, the food product comprising the heat-moisture treated fava bean protein concentrate is an emulsion or comprises an emulsion. In various embodiments, the food product comprising an emulsion using the heat-moisture treated fava bean protein concentrate comprises a continuous phase that is about 15% to about 95%, or 25% to 75% by weight of the emulsion. In other embodiments, the emulsion comprises a dispersed phase that is about 1% to about 75%, or 1% to 50%, or 10% to 40% by weight of the emulsion. In embodiments, the emulsion comprises an emulsifier that is about 0.1% to about 25% by weight of the emulsion. In embodiments, the food product comprising the emulsion is an emulsion or has an acidic pH, or a pH of about 3 to 6 or 4 to 5, due to an acidulant in the food product, or the emulsion, or the continuous phase of the emulsion. In an embodiment, the food product comprises or is an emulsion, said emulsion comprising at least 50% heat-moisture treated broad bean protein concentrate, said concentrate being used as an emulsifier. In an embodiment, the food product comprises or is an emulsion, containing only a vegetable-based emulsifier or only a heat-moisture treated broad bean protein concentrate emulsifier. In another embodiment, said food product using a heat-moisture treated broad bean protein concentrate is a confectionery spread or ice cream. In yet another embodiment, the confectionery spread comprises a heat-moisture treated broad bean protein concentrate, a vegetable oil and, optionally, a sweetener.

[0006] The above description of emulsions comprising heat-moisture treated fava protein concentrate and / or the heat-moisture treated fava protein concentrate and the more detailed description below are further illustrated by the following drawings, which are exemplary: The full scope of the invention is not limited by any of the embodiments shown in the drawings. [Brief description of the drawings]

[0007] [Figure 1a] 1 is a SEM image of aggregates within an exemplary heat-moisture treated fava bean protein concentrate.

[0008] [Figure 1b] 1 is an SEM image of unprocessed faba bean protein concentrate.

[0009] [Figure 2a] 1 is a graph showing particle size distribution of heat-moisture treated broad bean protein concentrate.

[0010] [Figure 2b] 1 is a graph showing particle size distribution of untreated broad bean protein concentrate. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] In one aspect, the present disclosure discloses a food product comprising a heat-moisture treated fava bean protein concentrate. In various embodiments, the heat-moisture treated fava bean protein concentrate has more protein and less starch than fava bean flour, but less protein and more starch than fava bean protein isolate. In some embodiments, the heat-moisture treated fava bean protein concentrate comprises about 50% to about 73%, or 55% to about 70%, or about 60% to about 70% protein by weight. In other embodiments, the heat-moisture treated fava bean protein concentrate has up to 25% starch, more typically about 0.1% to about 10%, or 2% to about 8%, or about 4% to about 8% starch. In still other embodiments, the heat-moisture treated fava bean protein concentrate has about 0.1% to 9% fat by weight, in embodiments 0.1 to 5%.

[0012] As used herein, pulse flour (including broad bean flour) is a composition obtained from the grinding of pulses (e.g., broad beans) and contains approximately all of the constituents of pulses in the weight ratios found in unground pulses. Pulse flour, like other flours, contains protein, fiber, starch, fat, and ash. Pulse flours (including broad bean flour) typically contain about 10% to about 40% by weight protein and about 40% to about 60% by weight starch.

[0013] In various aspects, pulse protein concentrates (including fava bean protein concentrates) differ from pulse protein isolates and pulse flours (both of which may be derived from fava beans) in the relative amount of protein to other components in the flour or protein isolate. In embodiments, the heat-moisture treated fava bean protein concentrate may be obtained from fava bean flour using dry fractionation methods known in the art. In an exemplary method, the components of the fava bean flour may be separated, for example, by weight and / or size.

[0014] In an embodiment, the heat moisture treated fava protein concentrate for use in the disclosed food products is made by a heat moisture treatment process that gelatinizes at least a portion of the starch in said concentrate. As used herein, gelatinized starch has been modified to destroy the intermolecular structure of the starch granules, destroy the crystallinity of the starch, and cause the starch to lose its birefringence when examined in polarized light.

[0015] In an embodiment, the food product comprising the heat-moisture treated broad bean protein concentrate has some aggregated particles and some non-aggregated particles. In an embodiment, the concentrate has a volume mean diameter or D[4,3] (equation Σd 4 / Σd 3 where d is the diameter of all measured particles in the sample). In an embodiment, the concentrate has a particle distribution having a surface mean diameter or D[3,2] (calculated by the formula Σd 3 / Σd 2 where d is the diameter of all measured particles in the sample.

[0016] Within this specification, all percentages are by weight unless otherwise stated.

[0017] In one or more embodiments, the present disclosure discloses a food product comprising a heat-moisture treated fava bean protein concentrate made by a process using a controlled amount of heat. In an embodiment, the process applies a controlled temperature and moisture to the fava bean protein concentrate or controls the base moisture of the fava bean protein concentrate prior to heating. In one or more embodiments, the process comprises heating the fava bean protein concentrate to a temperature between 100 and 180° C. In one or more other embodiments, the process comprises heating the fava bean protein concentrate in steam or by immersion in water. In some embodiments, the process comprises adjusting the moisture of the fava bean protein concentrate to about 10% to about 50% (dsb) prior to or during heating. Such processes may be carried out using any equipment known in the art that provides sufficient capacity for such processing, particularly equipment capable of powder processing, moisture addition and / or moisture control, mixing, heating, and drying. The heat treatment embodiments may be carried out as a batch or continuous process. In one embodiment, the equipment is a batch ploughshare mixer. In another embodiment, the equipment is a continuous solid-liquid mixer followed by a continuous heated conveyor screw. In yet another embodiment, the continuous process uses a tubular thin film dryer by itself or in combination with a continuous screw to extend and control residence time. Any system used can be pressurized to control moisture content at a target temperature of 100° C. or higher.

[0018] In one or more embodiments, the food product comprises concentrated heat-moisture treated fava protein having denatured protein and gelatinized starch. In some embodiments, the heat-moisture treated fava protein concentrate contains agglomerated particles that include denatured protein and may include starch, fiber, and other components that are natural in untreated fava protein concentrate. The agglomerates appear as larger particles than the non-agglomerated protein and starch. One embodiment of a heat moisture treated fava bean protein concentrate containing agglomerated particles is shown in Figure 1a and can be compared to an untreated fava bean protein concentrate shown in Figure 1b.

[0019] In an embodiment, the food product comprises a heat-moisture treated fava bean protein concentrate having a volume mean diameter of the particle distribution greater than 20 micrometers, or from about 20 to about 100 micrometers, or from 30 to 90 micrometers. In yet another embodiment, the volume mean diameter of the heat-moisture treated fava bean protein concentrate is at least 3 times, or at least 5 times greater, or from 3 to 10 times greater, or from 4 to 8 times greater than the volume mean diameter of the particles of the unmodified heat-moisture treated fava bean protein concentrate. In another embodiment, the food product comprises a heat-moisture treated fava bean protein concentrate having a surface mean diameter of the particle distribution greater than about 5 micrometers, or greater than about 15 micrometers, or from about 5 to about 40 micrometers, or from 5 to 20 micrometers. In yet another embodiment, the surface mean diameter of the heat-moisture treated fava bean protein concentrate is at least 1.5 times the surface mean of the particles of the unmodified fava bean protein concentrate, or at least 2 times greater, or from 1.5 to 5 times, or from about 2 to 4 times greater.

[0020] Referring now to FIG. 2a, the bimodal particle distribution indicates that some of the components of the exemplary heat-moisture treated fava bean protein concentrate are aggregated and some are not, suggesting that not all of the protein in the heat-moisture treated fava bean protein concentrate is denatured. The relative amount of denatured protein in the heat-moisture treated fava bean protein concentrate may be measured by differential scanning calorimetry by comparing the onset and / or peak denaturation temperatures and / or denaturation enthalpies of the heat-moisture treated fava bean protein concentrate and the untreated fava bean protein concentrate. In one or more embodiments disclosed herein, the food product has an onset denaturation temperature (T o In some other embodiments, the food product comprises a heat-moisture treated fava bean protein concentrate having a peak denaturation temperature (T) that is about 1% to about 5% lower, or about 2% to about 4% lower, or about 2% to about 3% lower than the untreated fava bean protein concentrate. d In yet other embodiments, the food product comprises a concentrated heat-moisture treated fava bean protein concentrate having a denaturation enthalpy (ΔH) of about 10% to about 30% lower, or about 15% to about 25% lower, or about 20% lower than the untreated fava bean protein concentrate. In yet other embodiments, the food product comprises a heat-moisture treated fava bean protein concentrate having a denaturation enthalpy of about 5.5 to 7.0 J / g, or about 6 to about 6.5 J / g. In yet other embodiments, the food product comprises a heat-moisture treated fava bean protein concentrate having a peak denaturation temperature of 85 to 88.5° C. or 87 to 88° C. In one or more embodiments, the DSC measurements are performed as follows: Samples were prepared in high volume stainless steel DSC pans at about 5% (w / v) protein in water. A reference pan was prepared with an equal weight of water only. The sample pan and reference pan were heated in a differential scanning calorimeter from 20 to 100°C at 2°C / min.

[0021] In another aspect, the present specification discloses food products that use heat-moisture treated fava bean protein as an emulsifier or that use an emulsion that includes heat-moisture treated fava bean protein concentrate.

[0022] In various embodiments, the food product a disclosed herein may comprise heat-moisture treated fava bean concentrate and at least one additional edible ingredient, including, but not limited to, flour, processed or raw, and starch from any source including grains (corn, rice, oats, sorghum, millet), roots (tapioca, potato), pulses (including flours, concentrates, and isolates that may be from the same base pulse or a different base pulse used in the emulsion), milk, whey protein, casein, eggs, egg whites, fruits, gums or other hydrocolloids, sweeteners, stabilizers, meat, and other ingredients commonly used in the food industry.

[0023] In some embodiments, the second edible ingredient may be the major ingredient and may be used in an amount of 1-90% by weight of the food product. Frequently, but not necessarily, starches and flours, including pulse flours, comprise 50% or less by weight of the food product and are typically used in an amount ranging from 20% to 40% by weight of the food product.

[0024] In one or more embodiments, the food product is or comprises an emulsion. In some embodiments, the food product uses heat-moisture treated fava bean protein concentrate as the primary emulsifier. In other embodiments of the aforementioned food products, the heat-moisture treated fava bean protein concentrate is greater than 50% of all emulsifiers used, or greater than 75% or greater than 90% of all emulsifiers used, or is the only emulsifier used in the emulsion. In other embodiments, the aforementioned food products do not use animal products as emulsifiers.

[0025] In various embodiments, the present disclosure discloses a food product comprising an emulsion that is an oil-in-water emulsion. In some embodiments, the emulsion comprises heat-moisture treated broad bean protein and a continuous phase that is about 15% to about 95% by weight of the emulsion, or 15% to 90% by weight, or 25% to 75% by weight, or 30 to 60% by weight, or about 50% by weight of the emulsion. In embodiments, the continuous phase is water or water-based. In some embodiments, the continuous phase may comprise an aqueous liquid typical of emulsions that include vinegar and fruit juice. In embodiments, the pH of the continuous phase is acidic or has a pH of less than 6.5, or about 3 to about 6, or about 4 to about 5. In other embodiments, the emulsion comprises a dispersed phase that is about 1% to about 75% by weight of the emulsion, or about 1% to 50% by weight, or about 10% to about 40% by weight, or about 30% by weight of the emulsion. In embodiments, the dispersed phase is an oil suitable for use in an emulsion, including, but not limited to, vegetable oils, nut oils, seed oils, and fruit oils. In embodiments, the emulsion comprises an emulsifier that is about 0.1% to about 25%, or about 0.1% to 5%, or about 0.5% to about 2.5%, or about 1%, or about 0.75% of the emulsion. In embodiments, the emulsion may include other ingredients such as sugars, salts, flavorings, starches, and preservatives commonly used in the food industry.

[0026] In an embodiment, the emulsion is made by standard methods, typically by mixing the dry ingredients, including the heat-moisture treated broad bean protein concentrate, before adding the wet ingredients. Typically, the aqueous ingredients are added and mixed with the dry ingredients until the mixture is homogenized. The oil is added to the aqueous ingredients and mixed to form an emulsion. The emulsion is typically formed for about 0.25 to about 3 minutes. In an embodiment, all ingredients are mixed in a standard commercially available mixer or homogenizer.

[0027] In another aspect, the present disclosure discloses a heat-moisture treated fava protein concentrate that is a better emulsifier and therefore improves emulsions compared to the aforementioned emulsions using heat-moisture treated pulse flour, non-fava bean heat-moisture treated pulse concentrate, untreated pulse flour and concentrate, and / or pulse protein isolate. In an embodiment disclosed herein, the emulsion using the fava bean protein concentrate has a higher viscosity and / or a smaller dispersed phase droplet size than the aforementioned emulsions made using heat-moisture treated pulse flour, non-fava bean heat-moisture treated pulse concentrate, untreated pulse flour and concentrate, and / or pulse protein isolate. In another embodiment, the emulsion made using the heat-moisture treated fava bean protein concentrate has a viscosity of about 5% to 25% greater, or about 10% to 20% greater, or about 20% greater than the emulsion made from the same amount of heat-moisture treated pulse flour, non-fava bean heat-moisture treated pulse concentrate, untreated pulse flour and concentrate, and / or pulse protein isolate. In various embodiments, the emulsion has a viscosity of 500-50,000 cP, 5,000-25,000 cP, or about 17,500-about 22,500 cP, or about 19,000-about 22,500 cP, or about 22,500 cP. In another embodiment, an emulsion having a pH of about 3 to about 5 has a viscosity of 19,000-22,500 cP at 20-25° C. and 30%-50% oil add-on (soybean oil). In an embodiment, an emulsion using heat-moisture treated fava protein concentrate is process tolerant and experiences little viscosity or emulsion breakdown (as measured by droplet size increase) over time. In one or more embodiments, the emulsion maintained at least 90% of its viscosity after one month of storage at a pH of 3-5. In some embodiments, the heat-moisture treated fava bean protein concentrate used maintained at least 95% of its viscosity after storage at room temperature (20-25° C.) for 1 week.In yet another embodiment, an emulsion using a continuous phase of water and vinegar in a ratio of 8:1 is mixed with an emulsifier and oil that includes heat-moisture treated fava bean protein concentrate, the emulsifier and oil are mixed in a ratio of 1:40, the emulsion has a total oil loading of about 30%, and the oil is soybean oil. In one or more other embodiments, the emulsion has a viscosity of about 19,000 cps to about 22,500 cps after storage at 20-25° C. for 1 week.

[0028] In embodiments, emulsions using heat-moisture treated broad bean protein concentrates have a d of less than about 9 micrometers, or from about 7 to about 11 micrometers, or from about 8 to 10 micrometers, or about 9 micrometers. 10 In embodiments, emulsions using heat-moisture treated broad bean protein concentrates have a dispersed phase droplet size (less than 10% of the droplets) of less than about 14 micrometers, or between about 12 and 16 micrometers, or between about 13 and about 15 micrometers, or about 14 micrometers. 50 In an embodiment, the emulsion using the heat-moisture treated fava bean protein concentrate has a droplet size of less than about 25 micrometers. 90 (90% of the droplets are smaller than 25 micrometers), or about 18 to about 24 micrometers, or about 19 to about 23 micrometers, or about 22 micrometers 90 In an embodiment, the emulsions made from the heat-moisture treated broad bean protein concentrate have a droplet d of 18 to about 24 micrometers, or about 19 to about 23 micrometers, or about 22 micrometers, after storage at room temperature (20 to 25° C.) for one week. 90In an embodiment, the emulsions using the heat-moisture treated broad bean protein concentrate have a median droplet size (d) that is at least 10% smaller, or at least 15% smaller, or at least 20% smaller, or 10% to 25%, or 15 to 25% smaller than the above-mentioned emulsions using the heat-moisture treated pulse flour, non-broad bean heat-moisture treated pulse concentrate, untreated pulse flour or pulse protein concentrate, and / or pulse protein isolate. 50 In embodiments, emulsions made from heat-moisture treated broad bean protein concentrates have a droplet d of less than about 17 micrometers, or less than about 15 micrometers, or from about 11 to about 14 micrometers. 50 In yet another embodiment, an emulsion using a continuous phase of water and vinegar in a ratio of 8:1 is mixed with an emulsifier and oil comprising heat-moisture treated fava protein concentrate, said emulsifier and oil being mixed in a ratio of 1:40, said emulsion having a total oil loading of about 30%, said oil being soybean oil. In another embodiment, said emulsion has a d of droplets less than 25 micrometers. 90 , and d for droplets smaller than 15 micrometers 50 has.

[0029] In yet other embodiments, emulsions made from heat-moisture treated broad bean protein concentrates have improved interfacial elasticity compared to emulsions made using heat-moisture treated pulse flours, non-broad bean heat-moisture treated pulse concentrates, untreated pulse flours and concentrates, and / or pulse protein isolates. Increased interfacial elasticity is a measure of resistance to strain caused by deformation. Without being bound by theory, emulsions with higher interfacial elasticity are more stable because they are less likely to coalesce. In some embodiments, the present disclosure discloses that emulsions can be measured by a tensiometer as follows: The solution was prepared by mixing the emulsifier with a buffer solution (pH 3) prepared using sodium phosphate and citric acid to make 50 mL of a solution with a concentration of 0.1 w / v%. The solution was then mixed using an automatic magnetic stirrer at low to medium speed (approximately 300-700 rpm) until the emulsifier was dissolved. The solution was then filtered using a 1.0 μm PTFE membrane (Puradisc 25 TF, Whatman). Tension and rheology measurements of soybean oil (S7381, SigmaAldrich) droplets in a 0.1 w / v% (emulsifier / buffer) solution (pH 3) were performed using a Profile Analysis Tensiometer (PAT-1M, Sinterface Technologies, Germany). The setup consists of a J-shaped needle partially immersed in 25-30 mL of emulsifier solution, which is contained within a glass cuvette. A soybean oil droplet of known volume (40 µL) is generated at the end of the needle. The shape of the oil droplet (or a bubble in water) is recorded as a function of time and the interfacial tension is determined from the bubble shape using the Young-Laplace equation. After a preset time (3 h), the tension of the droplet reaches quasi-equilibrium and the droplet is set to oscillate at different frequencies. This is done by injection and removal of preset volumes of oil controlled by software (SINTERFACE Profile Analysis Tensiometer PAT-1M VER.1.5.0.726).

[0030] In various embodiments, the emulsion has an interfacial elasticity of greater than 20 mN / m, or greater than 21 mN / m, or between 20 mN / m and 30 mN / m, or between 21 mN / m and 25 mN / m, or between about 22 mN / m and 24 mN / m, and / or the heat moisture treated fava protein concentrate dispersed in an aqueous solution of pH 3 may be derived from a soybean oil emulsion having dispersed phase particles having an interfacial elasticity of greater than 20 mN / m, or greater than 21 mN / m, or between 20 mN / m and 30 mN / m, or between 21 mN / m and 25 mN / m, or between about 22 mN / m and 24 mN / m. In yet other embodiments, the heat moisture treated fava protein concentrate dispersed in an emulsion and / or aqueous solution of pH 3 can form a soybean oil emulsion having dispersed phase particles having an interfacial elasticity of greater than 20 mN / m, or greater than 21 mN / m, or between 20 mN / m and 30 mN / m, or between 21 mN / m and 25 mN / m, or between about 22 mN / m and 24 mN / m at 0.01 Hz, 0.02 Hz, or 0.25 Hz, or 0.033 Hz, or 0.05 Hz, 0.21 Hz, or 0.2 Hz.

[0031] In various embodiments, emulsions using the heat-moisture treated broad bean protein concentrate and food products using said emulsions include spoonable dressings, sauces, gravies, creamy soups, and creamy desserts; dairy and dairy-like products, including but not limited to ice cream, whipped toppings (dairy and non-dairy), processed / imitation cheese, yogurt / sour cream dips, cheese dips, coffee whiteners, and non-dairy alternatives to all of these items; bakery and bakery related products, such as cakes, cookies, breads, muffins, cream fillings, fruit fillings, icings, donuts, candy and confectionery applications, such as chocolate, compound chocolate, and chewing gum, margarines and spreads for flavoring applications; and meat applications, such as formed and emulsified meats.

[0032] In a further aspect, the present disclosure discloses a food product using the heat-moisture treated broad bean protein concentrate, said food product being a confectionery spread, for example a chocolate spread (within the present disclosure confectionery spread may apply to any flavored spread and is not limited to sweat spread). In an embodiment, the confectionery spread comprises the heat-moisture treated broad bean protein concentrate and at least one additional ingredient. In another embodiment, said confectionery is spreadable at ambient temperature (5°C to 35°C), spreadability refers to the ease with which a food product can be spread with a knife or similar kitchen utensil. Within the present disclosure, spreadability is characterized by the functional and rheological properties of said confectionery spread. In some embodiments, the spreadability of a confectionery spread is characterized by the peak stress required to spread the food product and the viscosity of the spread. Within the present disclosure, a confectionery spread (or other food product) is spreadable if it is characterized by a peak stress of 300g to 450g and a viscosity of 160 to 220 Pa·s. Another embodiment of the confectionery spread using the heat-moisture treated broad bean protein concentrate has a water activity of 0.15 to 0.20. Viscosity measurements herein are taken at a shear rate of 1 sec -1 The measurements were performed at 23° C. and measured with a controlled stress rheometer (AR-G2, TA Instruments). All peak stress measurements herein were performed at a shear rate of 1 s -1 at 23° C. Within this specification, water activity values ​​are measured using an AquaLab Dew Point Water Activity Meter and water activity, which is a ratio, is a unitless value.

[0033] In various embodiments, confectionery spreads using heat-moisture treated broad bean concentrates were more stable against oil separation than confectionery spreads made using heat-moisture treated pulse flours, non-broad bean heat-moisture treated pulse concentrates, untreated pulse flours and concentrates, and / or pulse protein isolates. In various embodiments, the stability against oil separation in confectionery spreads is measured by observing the oil pooling on the surface of the spread after a period of time. In various other embodiments, confectionery spreads containing heat-moisture treated broad bean protein concentrates had less microbial activity over time than confectionery spreads using heat-moisture treated pulse flours, non-broad bean heat-moisture treated pulse concentrates, untreated pulse flours and concentrates, and / or pulse protein isolates. In yet other embodiments, confectionery spreads containing heat-moisture treated broad bean protein concentrates had less beany flavor than confectionery spreads made using heat-moisture treated pulse flours, non-broad bean heat-moisture treated pulse concentrates, untreated pulse flours and concentrates, and / or pulse protein isolates.

[0034] In some other embodiments, the confectionery spread further comprises a non-hydrogenated vegetable oil having low solids and high stability at ambient temperature (5° C.-35° C.). In one or more embodiments, the confectionery spread further comprises a vegetable oil having a solid fat content of about 0% to about 5%, or less than about 2.5%, or less than about 1%, or 1% or less at 20° C. In further embodiments, the confectionery spread further comprises an oil having a solid fat content of about 0% to about 20%, or less than about 17.5%, or less than about 15%, or less than about 13%, or 13% or less, or about 1% to 17.5%, or about 5% to about 15% at 10° C. In still other embodiments, the confectionery spread further comprises an oil having an average saturated fat content of about 30% to about 50%, or about 35% to about 45%, or about 38% to about 42%, or about 40%. In further embodiments, the confectionery spread further comprises an oil having a monounsaturated fat content of from about 35% to about 55%, or from about 40% to about 50%, or from about 44% to about 48%, or about 46%. In yet other embodiments, the confectionery spread further comprises an oil having a polyunsaturated fat content of from about 5% to about 20%, or from about 10% to about 15%, or about 12%. (All percentages in this paragraph are measured by weight of the oil as a whole.)

[0035] In some embodiments, the confectionery spreads comprising the heat-moisture treated broad bean protein concentrate further comprise a third component which is sucrose and / or a flavoring, such flavoring being provided by the following non-limiting examples: extracts, oils, purees, juices, juice concentrates, and powders, such flavorings including the following non-limiting examples: fruit flavors (e.g., strawberry, cherry, blueberry, peach, apricot, apple, banana, fig), nut flavors (e.g., almond, hazelnut, pistachio, pecan), chocolate, coffee, and / or vanilla. In additional embodiments of the aforementioned confectionery spreads, the flavoring is added as a powder and is added in an amount of 1% to 10%, about 5% to about 10%, about 7.5% to about 10%, or about 8% to about 9% by weight of the spread. In yet other embodiments, the flavoring is cocoa powder or dark cocoa powder.

[0036] In some embodiments, the confectionery spreads using the heat-moisture treated fava bean protein concentrate include a second protein source. In at least one embodiment, the confectionery spreads comprising the heat-moisture treated fava bean protein concentrate and a second protein use a dairy component to provide the second protein, said dairy being selected from milk (full fat, low fat, non-fat, and combinations thereof) and dairy solids (whey, casein, non-fat milk solids, and combinations thereof). In further embodiments, the dairy component may be added to the confectionery spread in a ratio (dairy component to heat-moisture treated fava bean protein concentrate) of about 3:1 to about 1:3, about 2:1 to about 1:2, or 1:1, or about 1.6:1 to about 1.5:1, or about 1:1, or about 1.6:1.

[0037] In another embodiment, the confectionery spread comprising the heat-moisture treated fava bean protein concentrate further comprises a sweetener such as one of the following non-limiting examples: sucrose, allulose, rebaudiosides (e.g., rebaudioside M), fructooligosaccharides (e.g., Nutraflora), and mixtures thereof.

[0038] In some embodiments, the confectionery spread using the heat-moisture treated fava bean protein concentrate is cocoa flavored. In other embodiments, the present disclosure discloses a confectionery spread comprising cocoa powder, sucrose, palm oil, non-fat dry milk, heat-moisture treated fava bean protein concentrate, and lecithin. In some embodiments, the confectionery spread comprises oil in an amount of about 10% to about 30%, about 15% to about 25%, about 21.5% to about 23.5%, or about 22% to about 23% by weight of the spread. In other embodiments, the confectionery spread comprises sweetener in an amount of about 25% to about 50%, about 30% to about 40%, about 35% to about 40%, or about 39% by weight of the spread. In still other embodiments, the confectionery spread comprises the heat-moisture treated fava bean protein concentrate in an amount of 10% to 40%, 10% to 20%, 15% to 20%, or about 17.5% by weight of the spread. In some embodiments, the lecithin contained in the confectionery spreads described herein may be obtained from any suitable source. In still other embodiments, the lecithin is derived from soybeans. In still other embodiments, the lecithin is added to the confectionery spread in an amount of about 0.01% to about 1%, about 0.1% to about 0.75%, about 0.25% to about 0.5%, or about 0.4% by weight of the spread. In another embodiment, the confectionery spread comprises about 8.75% cocoa powder, about 39.01% sucrose, about 22.80% palm oil, and about 29.04% heat-moisture treated fava bean concentrate. In yet another embodiment, the confectionery spread comprises about 8.75% cocoa powder, about 39.01% sucrose, about 22.80% palm oil, about 11.21% nonfat dry milk, and about 17.83% heat-moisture treated fava bean concentrate or heat-moisture treated lentil flour. The percentages in this paragraph are percentages by weight with reference to the weight of the spread.

[0039] In yet another embodiment, the confectionery spread using the heat moisture treated fava bean protein concentrate further comprises a second heat moisture treated pulse protein concentrate (e.g. heat moisture treated lentil protein concentrate), said fava bean protein concentrate and lentil protein concentrate being mixed in a weight ratio of 3:1 to 1:3, 2:1 to 1:2 or 1:1.

[0040] In some embodiments, the confectionery spreads described have a viscosity of about 160 to about 220 Pa·s, about 175 to about 210 Pa·s, about 185 to about 205 Pa·s, or about 190 to about 200 Pa·s.

[0041] In further embodiments, the confectionery spread has a peak stress of from about 300 g to about 450 g, from about 300 g to about 320 g, from about 350 g to about 410 g, from about 380 to 405 g, or from about 390 to 402 grams.

[0042] In yet other embodiments, the confectionery spread has a hardness of from about 1900 to about 2100 g, from about 1900 to about 1950 g, or from about 1920 to about 1940 g.

[0043] Variation in water activity is also a measure of stability, since a decrease in water activity indicates water loss from the spread, and as water is lost, the spread becomes less spreadable. As shown in Tables 3 and 4 below, variation in water activity is an important measure of spread stability, but is not sufficient, since spreads with various ingredients or ingredient usage levels may have consistent water activity over a six week period, but still exhibit significant oil separation. Water activity is measured using an AquaLab dew point water activity meter. In some embodiments, the confectionery spreads described herein have a water activity of about 0.10 to about 0.20, about 0.12 to about 0.20, 0.15 to 0.20, and 0.14 to 0.16.

[0044] In various embodiments, the confectionery spreads comprising concentrated heat-moisture processed fava protein have a maximum particle size (approximated by the particle size of the sweeteners within the spread) of less than about 125 micrometers, or less than about 120 micrometers, or less than about 115 micrometers, or less than about 110 micrometers, or less than about 105 micrometers. In other embodiments, the confectionery spreads comprising concentrated heat-moisture processed fava protein comprise a plurality of particles having a diameter distribution, said distribution consisting essentially of particles having diameters between about 0.1 μm and about 125 μm, or less than or equal to 125 μm.

[0045] In other embodiments, the confectionery spreads described herein comprising the heat-moisture treated fava bean protein concentrate exhibit less oil separation over time than spreads made from untreated fava bean protein concentrate or heat-moisture treated fava bean flour, in some embodiments, the confectionery spreads described herein comprising the heat-moisture treated fava bean protein concentrate exhibited no oil separation after 4 weeks, 5 weeks, or 6 weeks.

[0046] In another aspect, the present disclosure discloses a method for making a confectionery spread comprising a heat-moisture treated fava bean protein concentrate. In some embodiments, the confectionery spread is made by mixing oil, heat-moisture treated fava bean protein concentrate, and optional sweeteners using a conventional mixing device such as, for example, a stand mixer. In another embodiment, the confectionery spread is made by mixing oil, flavoring, heat-moisture treated fava bean protein concentrate, sweeteners, and optional dairy components using a conventional mixing device such as, for example, a stand mixer. In a further embodiment of the method for making a confectionery spread, the oil and at least the heat-moisture treated fava bean protein concentrate are mixed together until combined. In yet another embodiment of the method for making a confectionery spread, the oil and at least the heat-moisture treated fava bean protein concentrate are mixed for about 1 to about 20 minutes, or for about 1 to about 10 minutes, or for about 5 minutes. In another embodiment of the method of making a confectionery spread, sucrose (or other sweetener) and flavor powders are added to the mixture of oil and heat-moisture treated broad bean protein concentrate. In yet another embodiment of the method of making a confectionery spread, the ingredients are mixed for about 1 to about 20 minutes, or about 1 to about 10 minutes, or about 5 minutes. In yet another embodiment of the method of making a confectionery spread, the mixture of all ingredients is further refined in a manner that breaks down particles and / or grinds particles in the confectionery spread. In various embodiments of the method of making a confectionery spread, said refining is accomplished in one or more steps. In yet another embodiment of the method of making a confectionery spread, said refining step includes using a roller refiner comprising one or more rollers. In yet another embodiment of the method, the confectionery spread is fed onto a roller or between a set of rollers. In yet another embodiment of the aforementioned method, the aforementioned refining step may further comprise a conching step, which may cook the composition and / or agitate the composition to aid in distributing fat throughout the composition and / or further grind particles. In an additional embodiment of the method of making a confectionery spread, lecithin is added to the aforementioned spread prior to conching.In further embodiments of the aforementioned method, the conching step is for a shorter time and at a lower temperature than is typical for chocolate manufacture. In at least one embodiment of the aforementioned method, the conching step is for about 20 to about 40 minutes, or about 25 to about 35 minutes, or about 30 minutes. In at least one or more additional embodiments of the aforementioned method, the conching step is at a temperature of about 40° to 50° C., or about 42° to about 45° C., or about 43° C. (about 110° F.). In some embodiments, the method of making a confectionery spread includes refining the spread using a roller refiner of multiple rolls and refining the spread multiple times through the refiner. In at least one embodiment of the method of making a confectionery spread, the roller refiner has 1 to 5 rollers. In various other embodiments of the method of making a confectionery spread, the aforementioned spread is refined 20-40 times on a single roller refiner, or 5-15 times, or 7-12 times, or 9 times on a three roller refiner.

[0047] In another aspect, the present disclosure discloses a food product that is an ice cream comprising heat-moisture treated broad bean protein concentrate. In various embodiments, the ice cream is disclosed to be ice cream. In various other embodiments, the heat-moisture treated broad bean protein concentrate is used in ice cream to replace monoglycerides and / or diglycerides. Still other embodiments are directed to ice cream comprising concentrated heat-moisture treated broad bean protein, which has an improved melting rate compared to ice cream without an emulsifier. One or more embodiments are directed to ice cream comprising a mixture of milk (any fat percentage), and / or cream (any fat percentage), and / or non-fat milk solids, and / or sweeteners. One or more other embodiments are directed to a method of making ice cream, comprising mixing all ingredients, homogenizing the mixture, allowing the mixture to cool, and then further mixing the mixture below freezing temperature to incorporate sufficient air into the mixture.

[0048] Reference to 0% means below the limits of measurability and is not limited to the absolute non-existence of what is measured.

[0049] Within this specification, references to grams (g) as a measure of force are understood to mean grams-force (g f ) EXAMPLES

[0050] The following examples are provided by way of illustration and should not be construed as limiting the scope of the invention in any way. Those skilled in the art will recognize that routine modifications can be made to the methods and materials used in the examples that will still fall within the spirit and scope of the invention. Example 1: Emulsion Stability procedure

[0051] Interfacial tension and interfacial rheology procedure: A 50 mL solution of emulsifier (0.1 w / v%) dispersed in a buffer solution (pH 3-sodium phosphate and citric acid) was made by mixing at low to medium speed (approximately 300-700 rpm) to dissolve the emulsifier. The solution was filtered using a 1.0 μm PTFE membrane (Puradisc 25 TF, Whatman). Soybean oil was added to the solution using a shape needle that was partially immersed in the emulsifier solution. Soybean oil droplets of known volume (40 μL) are generated at the end of the needle. The shape of the oil droplet (or bubble in water) is recorded as a function of time and the interfacial tension is determined from the bubble shape using the Young-Laplace equation. After a preset time (3 h), the tension of the droplet reaches quasi-equilibrium and the droplet is set to oscillate at different frequencies. This is done by injection and removal of preset volumes of oil controlled by software (SINTERFACE Profile Analysis Tensiometer PAT-1M VER.1.5.0.726, Sinterface Technologies, Germany).

[0052] Tensiometer measurements are reported in Table 2 and show that emulsions using heat-moisture treated fava bean concentrate emulsifier (40 μL soybean oil in 0.1% w / v emulsifier / water solution) had increased surface elasticity over emulsifier solutions made using either untreated fava bean protein concentrate or pea protein isolate. [Table 1]

[0053] The results are reported in Table 2. [Table 2] Example 2: Emulsion as a food product procedure

[0054] Viscosity Measurements: In the following examples, viscosity measurements were performed using a Brookfield DV2T (Brookfield AMETEK, Middleboro, Massachusetts) with a Heliopath. Emulsion samples were run at 20 RPM for 30 seconds using a T-Spindle C.

[0055] Emulsion particle size analysis: The size of the emulsion particles (droplets) was measured using two methods. In Table 4, the results were obtained using a laser diffractometer using the Mie analysis model. In Tables 6 and 7, the results were obtained using a FlowCam CS from Fluid Imaging Technologies, Inc. (Scarborough, ME). Particles were measured at 20x magnification using a 2-1000 μm filter with an aspect ratio of greater than 0.95 and a circular fit.

[0056] Emulsion Recipe Table: The emulsions tested were made according to the table provided in Table 1 unless otherwise stated. [Table 3] Pulse protein refers to treated or untreated pulse flour, treated or untreated pulse protein concentrate, pulse protein isolate, as specified. All samples were obtained from faba beans.

[0057] Method for making emulsions: Unless otherwise stated, emulsions were made by blending all ingredients separately with water and vinegar. All non-oil ingredients were mixed in a KitchenAid stand mixer mixing bowl (KitchenAid Professional 5 Plus, KitchenAid, Benton Harbor, MI) until homogenized. Oil was added slowly while mixing at medium speed and the mass was transferred to a Scott Turbon mixer for high shear homogenization (30 Hertz, 2 minutes).

[0058] Storage Procedure: Emulsion samples were stored at 20-30°C for the periods disclosed. Example 2a: Comparison of heat-moisture treated broad bean concentrate with untreated concentrate

[0059] Table 4 shows the viscosity and droplet size of emulsions made from heat moisture treated fava protein concentrate and untreated fava protein concentrate, and shows that at equivalent use, emulsions using concentrated heat moisture treated fava protein had higher viscosity and lower droplet size than emulsions made using untreated fava protein concentrate. [Table 4] Example 2b: Comparison of oil loading of heat-moisture treated broad bean protein concentrate versus untreated concentrate

[0060] Table 5 provides a recipe used to study the effect of oil loading on emulsions made with concentrated heat-moisture treated fava protein compared to emulsions made with untreated fava protein concentrate. [Table 5]

[0061] Table 6 shows that at all oil loadings, the heat moisture treated fava bean protein concentrate had a higher viscosity than the emulsion made using untreated fava bean protein concentrate. [Table 6] Example 2c: Heat-Moisture Treated Broad Bean Protein Concentrate Compared to Pulse Protein Isolate

[0062] Table 7 reports the droplet size of emulsions using heat-moisture processed fava bean protein concentrate and a commercial pea protein isolate (Nutralys® S85 F (Roquette America Inc., Geneva Ill.)) measured to have 83% protein (dry weight basis) using the recipe in Table 3. [Table 7]

[0063] In addition, the pea protein isolate emulsions were observed to have poorer sensory properties than the heat moisture treated broad bean protein concentrate emulsions: the pea protein isolate emulsions had low opacity, an amber colour and were fluid, whereas the emulsions using the heat moisture treated broad bean protein concentrate were off-white and had a firm, hard spoonable texture. Example 2d: Heat-Moisture Treated Broad Bean Protein Concentrate Compared to Untreated Broad Bean Protein Flour and Heat-Moisture Treated Broad Bean Protein Flour [Table 8] [Table 9] Example 3 - Confectionery Spread procedure

[0064] Peak stress and viscosity are measured using a controlled stress rheometer (AR-G2, TA Instruments). The sample was loaded onto the bottom Peltier plate set at 23°C. The top plate (50 mm, stainless) was lowered to the measurement position with a 1 mm gap. The sample edges were then trimmed and sealed using silicon oil to prevent evaporation. The rotation test was performed for 1 s. -1 The shear rate was then set at 0.05 for 120 seconds.

[0065] The texture (shear work and adhesion work) of the spreads was measured using a TAXT Plus Texture Analyzer (Texture Technologies Corp.) with a spreading attachment. The confectionery spread sample was loaded into a receiving cone or base cone (i.e., a base plate with a cone-shaped cavity) with minimal physical structure destruction. The sample was displaced to within 2 mm of the surface of the base cone using the corresponding cone-shaped probe attachment. The total work during the compression process (area under the force curve) was calculated as the shear work, which represents the work required to spread the sample. The adhesion work (area under the force curve during withdrawal) describes the stickiness of the spread, which is measured as the probe returns from the spread, as the analyzer reports the work required to pull the probe from the spread.

[0066] Certain solid ingredients may be dissolved or suspended with the spread. Thus, particle size refers to the measurable particles present in the spread, and the maximum particle size is approximated as the maximum particle size of the sweetener. To measure the sweetener particles, microscopy images were taken to analyze the sucrose particles. A small amount of the spread sample was placed on a glass slide. A cover slide was placed on top and pressed down to smear the sample in a thin layer. Microscopy images were taken under regular light. The size of the sucrose particles was measured manually using the point-to-point rule in the INFINITY ANALYZE software.

[0067] Water activity was measured using an AquaLab dew point water activity meter.

[0068] Oil separation was measured by direct observation of samples stored in sealed containers at ambient temperature (5°C to 35°C) for 6 weeks. Observations were made weekly. Samples were designated as having oil separation if oil was observed to have pooled on the spread surface. Example 3a Confectionery Spread Recipe [Table 10]

[0069] Example 1 is a partial replacement of milk with heat-moisture treated broad bean protein concentrate. Example 2 is a complete replacement of milk with heat-moisture treated broad bean protein concentrate. Example 3 is a partial replacement of milk with heat-moisture treated lentil flour. Example 4 is a whole milk confectionery spread. Example 5 is a partial replacement of milk with untreated broad bean protein concentrate. In all recipes the oil was palm oil sold by Durkex®.

[0070] The spread was made by mixing the oil and protein components in a Hobart® stand mixer until combined. Cocoa powder and sucrose were then added to the mixture and mixed until combined. The sample was refined nine times using a three-roller refiner. Lecithin was then added to the refined sample, which was conched at 110°F for 30 minutes. Example 3b - Confectionery Spread Analysis [Table 11] [Table 12]

[0071] *SansTrans™ 39 shortening available from Loders Croklaan, Channahon, Illinois. The high solids palm oil had the following profile: solid fat content 48-54% at 10° C., 24-30% at 20° C., 7-13% at 30° C., and 5% maximum at 40° C. (SansTrans™ 39 available from Loders Croklaan, Channahon, Illinois).

[0072] As shown, refining tends to thicken the spreads, thickening the high solid oil content spreads beyond the spreadability limit. Also, the spreads made from canola oil were too thin and below the spreadability limit. As can be seen, the spreads from the untreated fava bean concentrate of Example 2 and the whole milk-replaced fava bean concentrate of Example 5 were harder, more sticky, and exhibited higher peak stress and viscosity than the other samples. The properties reported for Example 2 and Example 5 also exceeded those of the standard commercial products. It shows that the spreads of Example 2 and Example 5 had less spreadability than the other test products or commercial products. [Table 13]

[0073] Example 1 was observed to have a shinier surface after 6 weeks than previously observed, and showed minimal separation, but not enough separation for oil to pool on the surface. As shown, in any of the example spreads, oil separation was not detected (not detectable) before 4 weeks of storage. At 4 weeks, oil separation was observed in the whole milk replacement spread of Example 2, the treated lentil flour use of Example 3, and the untreated enriched fava bean use of Example 5. Notably, the whole milk spread remained stable over 5 weeks, but exhibited separation at 6 weeks. Only the treated fava bean spread did not have oil pooling after 6 weeks, illustrating their enhanced stability.

[0074] Despite the differences in their functionality and oil separation rates, the samples tested had similar water activities. [Table 14] Example 4 - Ice Cream

[0075] Table model ice cream used to measure the effect of heat-moisture treated fava protein concentrate on the melting rate. [Table 15]

[0076] The ice cream was made using the following: A pre-blend of dry ingredients was made prior to processing. On the day of processing, a portion of the milk containing all of the corn syrup was taken and gently warmed over an induction burner until the corn syrup was completely dissolved. The dry pre-blend was added to the milk and corn syrup in the Likwifier and mixed for 20 minutes at approximately 500 rpm. The mixture was then transferred to a holding tank and the cream was gently mixed. Pasteurization proceeded through a Microthermics HVHW HTST processing unit with upstream homogenization. Target preheat: 150°F, 1500 / 500 PSI homogenization pressure, 30 second hold, final temperature: 185°F. The mixture should be a minimum of 175°F by the end of the holding tube. The mixture was cooled and collected in a small, sanitized container at 55-60°F. The mixture was aged overnight in refrigerated storage. The aged mix was removed from refrigerated storage and placed in the holding tank of a WCB Technogel 100 continuous freezer. The mixture was pushed into the freezer until no sanitizer was present, then the pump was turned off and the dasher and compressor were turned on. The mixture was allowed to freeze without pumping until a resistance of 10 amps was measured by the dasher. The pump was then turned back on and air injection was started at approximately 0.325 L / min. The mixture was pumped into the freezer until a discharge temperature of 21-22°F was measured, and the back pressure was continuously monitored to maintain approximately 6 PSI. Overrun measurements were taken as the air incorporation was adjusted, and sample collection was started only when the overrun measurement reached the 100% overrun target.

number

[0077] The melting rate was measured as follows: the weight of the mixture dripped through the screen was recorded every 5 minutes for 3 hours. The melting rate test showed that the ice cream using the heat-moisture treated broad bean protein concentrate had a melting rate close to that of the positive control (using mono- and diglycerides) compared to the negative control (no emulsifier). The present disclosure also includes the following: [Item 1] 1. A food product comprising a heat-moisture treated broad bean protein concentrate having 50% to 73% protein, a denaturation enthalpy of 5.5 and 7.0 J / g, or 6 to 6.5 J / g, and a second edible ingredient. [Item 2] 2. The food product according to item 1, wherein the heat-moisture treated broad bean protein concentrate has a surface average diameter of about 5 to 20 micrometers and a volume average diameter of about 20 to 100 micrometers. [Item 3] 3. The food according to items 1 and 2, wherein the heat-moisture treated broad bean protein concentrate has a denaturation enthalpy that is 10% to 30% lower than that of an untreated broad bean protein concentrate. [Item 4] 4. The food according to any one of items 1 to 3, wherein the heat-moisture treated broad bean protein concentrate has a surface average diameter that is at least 1.5 times the surface average diameter of particles of untreated broad bean protein concentrate. [Item 5] 5. The food according to any one of items 1 to 4, wherein the heat-moisture treated broad bean protein concentrate has a volume mean diameter that is at least three times the volume mean diameter of the particles of the untreated broad bean protein concentrate. [Item 6] 6. The food according to any one of items 1 to 5, wherein the heat-moisture treated broad bean protein concentrate has a peak denaturation temperature of 85 to 88.5°C. [Item 7] 7. The food according to any one of items 1 to 6, wherein the heat-moisture treated broad bean protein may be characterized by the following test: the interfacial elasticity of a 40 μL soybean oil droplet in a solution of a 0.1% w / v solution of the concentrate at pH 3 is 20 to 30 mN / m, or 21 to 25 mN / m, or 22 to 24 mN / m, when measured by the Interfacial Tension and Interfacial Rheology Procedure over a frequency range of 0.01 to 0.2 Hz. [Item 8] 8. The food according to any one of items 1 to 7, wherein the heat-moisture treated broad bean protein concentrate can be characterized in that a test emulsion having the recipe of the following test: Table 3, mixed at 30 Hz for 2 minutes and stored at 20 to 30°C, has a viscosity of 19,000 to 22,500 cP after storage for 1 week. [Item 9] 9. The food product according to any one of the preceding claims, comprising the heat-moisture treated broad bean protein concentrate in an amount of up to 50% of the composition. [Item 10] 10. The food according to any one of items 1 to 9, wherein the concentrated heat-moisture treated broad bean protein is used as an emulsifier. [Item 11] 11. The food according to any one of items 1 to 10, comprising an emulsion. [Item 12] The emulsion is a) about 15% by weight to about 95% by weight of a continuous phase; b) 1% to 75% by weight of a dispersed phase; c) about 0.1% to 25% of an emulsifier; an oil-in-water emulsion comprising: The emulsifier comprises at least 50% heat-moisture treated broad bean protein. 12. The food according to any one of Items 1 to 11. [Item 13] 13. The food product of item 12, wherein the heat-moisture treated broad bean protein concentrate is the only emulsifier. [Item 14] 11. The food product according to any one of items 1 to 10, which is a confectionery spread. [Item 15] a) 10% to 20% by weight of a base broad bean component; b) 15% to 25% by weight of a vegetable oil, the oil having less than 2.5% solids at 10° C., about 5% to 15% solids at 20° C., or a combination thereof; and c) 5% to 15% milk solids. d) 20% to 40% sweetener; 15. The food product according to item 14, further comprising: [Item 16] Item 16. The food product according to item 15, wherein the composition has no oil separation after storage for 6 weeks at ambient temperature (5°C to 35°C). [Item 17] 17. The food product according to item 15 or 16, wherein the oil is palm oil or coconut oil. [Item 18] 18. The composition according to items 14 to 17, wherein the composition has a maximum particle size of less than about 125 micrometers. [Item 19] 11. The food according to items 1 to 10, which is ice cream. [Item 20] 1. A method of making a confectionery spread comprising the steps of: a) mixing fava bean ingredients, vegetable oil, and optionally a sweetener; b) refining the composition or fava spread for a sufficient time to obtain a particle size distribution represented by the particle size distribution of the sweetener of less than 125 micrometers; A method comprising: [Item 21] 21. The method of claim 20, wherein the refining is carried out in a roller refiner. [Item 22] 22. The method of claim 20 or 21, further comprising mixing the oil and the fava bean ingredients to make a first mixture and then mixing a sweetener and milk solids with the first mixture to form a second mixture. [Item 23] 23. The method according to any one of items 20 to 22, comprising mixing the ingredients and refining the ingredients for a time sufficient to obtain a maximum particle size in the composition or spread of less than 125 micrometers, the refining comprising using a single roller refiner at least 20 times and conching the composition or spread at 40°-50° C. for 20 to 40 minutes. [Item 24] 24. The method according to any one of items 20 to 23, wherein the composition is conched at about 43° C. for about 30 minutes.

Claims

1. A heat-moisture treated fava bean protein concentrate containing 50% to 73% by weight of protein and having a denaturation enthalpy of 5.5 to 7.0 J / g.

2. 2. The heat-moisture treated broad bean protein concentrate of claim 1, having a surface mean diameter of 5 to 20 micrometers and a volume mean diameter of 20 to 100 micrometers.

3. 3. The heat-moisture treated broad bean protein concentrate according to claim 1 or 2, which has a denaturation enthalpy that is 10% to 30% lower than that of the untreated broad bean protein concentrate.

4. 4. The heat-moisture treated broad bean protein concentrate according to any one of claims 1 to 3, having a surface average diameter at least 1.5 times the surface average diameter of the particles of untreated broad bean protein concentrate.

5. 5. The heat-moisture treated broad bean protein concentrate according to any one of claims 1 to 4, having a volume mean diameter at least three times the volume mean diameter of the particles of the untreated broad bean protein concentrate.

6. 6. The heat-moisture treated broad bean protein concentrate according to any one of claims 1 to 5, having a peak denaturation temperature of 85 to 88.5°C.

7. The heat-moisture treated broad bean protein concentrate according to any one of claims 1 to 6, further characterized in that the interfacial elasticity of a 40 μL soybean oil droplet in a solution of a 0.1% w / v solution of said concentrate at pH 3 is 20 to 30 mN / m, as measured by the following test: Interfacial tension and interfacial rheology procedure over a frequency range of 0.01 to 0.2 Hz.

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