Pregelatinized starch

Abstract

The present disclosure provides pregelatinized pea starch (PPS) compositions and processes for producing pregelatinized pea starch. The PPS of the invention has several distinguishing attributes, including relatively alkaline pH when dissolved in water, high water absorption index water solubility index relative to known pregelatinized pea starches. The PPS of the invention is also highly viscous at low temperature without heating, providing for abundant uses in the food and beverage industry.

Description

PREGELATINIZED STARCHCROSS REFERENCE TO RELATED APPLIC TIONS

[0001] This application claims priority to U.S. Provisional Application No. 63 / 709,922, filed October 21 , 2024, which is incorporated herein in its entirety for all purposes.BACKGROUND

[0002] In recent years, there has been noteworthy innovation in the development and application of pre-gel pea starch, driven by the increasing demand for plant-based ingredients and alternatives to traditional starches derived from corn, wheat, and potatoes. Pre-gel pea starch offers a clean-label solution for food manufacturers looking to replace modified starches derived from genetically modified organisms (GMOs) or chemical modifications. With increasing consumer demand for clean-label and natural ingredients, pre-gel pea starch provides an attractive alternative that aligns with these preferences. Researchers and food technologists have been working on enhancing the functional properties of pre-gel pea starch to make it more versatile and suitable for a wider range of applications. This includes efforts to processes such as drum drying, extrusion, and spray drying and its functionality optimization, e.g. thickening, gelling, and stabilizing abilities, to meet the diverse needs of the food industry. Pre-gel pea starch can be used in a wide range of food applications, including dairy alternatives, plant-based meats, baked goods, snacks, and ready-to-eat meals. Innovations in processing techniques and formulation strategies are expanding the scope of applications for pre-gel pea starch, allowing food manufacturers to create innovative and appealing products for today's market.SUMMARYOF THE INVENTION

[0003] Provided herein is a pregelatinized pea starch (PPS) composition and process for producing pregelatinized pea starch. In certain aspects of the invention, a pregelatinized pea starch composition comprises, on a dry basis, wt / wt, a) about 55-85% starch, about 1 -3% protein and about 10-35% fiber. The PPS of the invention has several distinguishing attributes. When diluted to about 10% solids in water, the PPS has a pH of about 7-9.5. In some embodiments, the PPS of the invention has a water absorption index (WAI) of >9 (g / g). In some embodiments, the PPS of the present disclosure has a WAI of 10-11 (g / g). In some embodiments, the PPS of the present disclosure has a water solubility index of >10%. In some embodiments, the PPS has a WSI of 20-27%. In some embodiments, the PPS of the invention is highly viscous at low temperatures without heating. In certain embodiments, the PPS having a concentration of .14 g / ml in water with .08 g / ml sucrose has a viscosity of >5000 centipoise (cP) at 15° C.

[0004] In other aspects of the invention, the inventors provide a process for preparing pregelatinized peas starch. In some embodiments, the process comprises diluting dewatered(i.e. , <60% water content w / w) pea starch to create a slurry, wherein the peas starch comprises, on a dry basis, wt / wt, about 55-85% starch, about 1-3% protein and about 10-35% fiber, and heating and drying the slurry to create pregelatinized pea starch. In certain aspects, the diluting is with water. In some embodiments, the pea starch is heated and dried on a drum dryer. In some embodiments, a double drum dryer. In certain aspects, the drum dryer is heated to 340-370° C. In certain embodiments, the PPS is dried to a moisture content of 5.0-12.0%.

[0005] The skilled artisan will recognize the versatility of the present PPS in food and beverage industry applications where thickening at low temperatures is desired without having to heat the product. In certain aspects, the present disclosure provides use of the PPS of the present disclosure in a food or beverage application. In some embodiments, the food or beverage application is selected from milk shake, mayonnaise, salad dressing, nutritional supplements and diary alternatives. In certain embodiments, the dairy alternative is selected from creamers, ice cream, yogurt, buttermilk and cheese. In yet other aspects, the present disclosure provides a food or beverage comprising the PPS of the present disclosure.BRIEF DESCRIPTION OF THE DRAWINGS

[0006] FIG. 1 shows the viscosity of two preparations of PPS of the present invention and the viscosity of two commercially available pregelatinized pea starch products run on a Perkin Elmer Rapid Visco Analyzer 4800 under manufacturer’s prescribed conditions.

[0007] FIG. 2 shows the viscosity of two preparations of PPS of the present invention and the viscosity of two commercially available pregelatinized pea starch products run on a Perkin Elmer Rapid Visco Analyzer 4800 under manufacturer’s prescribed conditions.

[0008] FIG. 3 shows the viscosity of two preparations of PPS of the present invention and the viscosity of two commercially available pregelatinized pea starch products run on a Perkin Elmer Rapid Visco Analyzer 4800 under manufacturer’s prescribed conditions.DETAILED DESCRIPTION OF THE INVENTION

[0009] The present disclosure provides pregelatinized pea starch (PPS), processes for producing a PPS and uses of the PPS of the invention. The disclosure also provides use of the PPS of the present invention in food and beverage applications.

[0010] Before the present processes, compositions, and uses are described, it is to be understood that this invention is not limited to the particular methods or compositions described, which may, of course, vary. It is also to be understood that the terminology used herein is for the purpose of describing particular embodiments only, and is not intended to be limiting, since the scope of the present invention will be limited only by the appended claims.

[0011] Where a range of values is provided, it is understood that each intervening value, to the tenth of the unit of the lower limit unless the context clearly dictates otherwise, between the upperand lower limits of that range is also specifically disclosed. Each smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in that stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range, and each range where either, neither or both limits are included in the smaller ranges is also encompassed within the invention, subject to any specifically excluded limit in the stated range. Where the stated range includes one or both of the limits, ranges excluding either or both of those included limits are also included in the invention.

[0012] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, some potential and preferred methods and materials are now described. All publications mentioned herein are incorporated herein by reference to disclose and describe the methods and / or materials in connection with which the publications are cited. It is understood that the present disclosure supersedes any disclosure of an incorporated publication to the extent there is a contradiction.

[0013] As will be apparent to those of skill in the art upon reading this disclosure, each of the individual embodiments described and illustrated herein has discrete components and features which may be readily separated from or combined with the features of any of the other several embodiments without departing from the scope or spirit of the present invention. Any recited method can be carried out in the order of events recited or in any other order which is logically possible.

[0014] It must be noted that as used herein and in the appended claims, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise.

[0015] The publications discussed herein are provided solely for their disclosure prior to the filing date of the present application. Nothing herein is to be construed as an admission that the present invention is not entitled to antedate such publication by virtue of prior invention. Further, the dates of publication provided may be different from the actual publication dates which may need to be independently confirmed.Definitions

[0016] “Water absorption index (WAI)” means the amount of water, by weight, absorbed by a starch, as measured by a modified methods prescribed by Liu, Yunfei., Chen, Jun., Luo, Shunjing., Li, Cheng., Ye, Jiangping., Liu, Chengmei., & Gilbert, Robert G., Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology, Carbohydrate Polymers. (http: / / dx.doi.Org / 10.1016 / j.carbpol.2017.07.084). An empty 50 Falcon tube was prepared and weighed. 35 mL of 4°C distilled water was added into a beaker (50 mL)with a stir bar inside. 2.5 g of pregelatinized starch sample was added into the beaker little by little while mixing on a stir plate. After the sample was dispersed into water, the solution was transferred into the previously weighed 50 mL Falcon tube. The beaker and the stir bar were rinsed with 4°C distilled water and then the water was transfer into the 50 mL Falcon tube until the total volume reached 45 mL. The sample was incubated in water bath at 35°C for 30 minutes. The Falcon tube was vortexed intermittently or every 5 minutes. After the incubation, sample was centrifuged at 5000 g for 10 minutes. After centrifugation, the supernatant and the precipitate were separated. The WAI is calculated by the formula WAI = (W2 - W1) / WO, where WO = the dry weight of PPS, W1 = weight of the tube, W2 = weight of the tube which contained precipitant.

[0017] “Water solubility index (WSI)” is percentage of soluble solid of PPS, as measured by a modified methods prescribed by Liu, Yunfei., Chen, Jun., Luo, Shunjing., Li, Cheng., Ye, Jiangping., Liu, Chengmei., & Gilbert, Robert G., Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology, Carbohydrate Polymers. http: / / dx.doi.Org / 10.1016 / j.carbpol.2017.07.084). The supernatant was collected in a dried and weighted pan. It is heated at 105 °C until the total weight is constant. WSI was calculated by the formula WSI (%) = (W3 / W0) X 100, where W3is the weight of dried solid in the pan and Wois the dry weight of solubilized PPS.

[0018] “Castor sugar” or “caster sugar” means finely granulated sucrose having a smaller grain size than standard granulated sugar but not as fine as powdered sugar.

[0019] “Centipoise (cP) means one hundredth of a poise, or one millipascal-second (mPa s) in SI units (1 cP = 10-3Pa s = 1 mPa s). The poise is the unit of dynamic viscosity (absolute viscosity). Dynamic viscosity has dimensions of force Xtime / area . The centipoise (1 cP = 0.01 P) is more commonly used than the poise itself.

[0020] “Dry basis” means without water or without taking into consideration contribution from water.

[0021] “Content”, when referring to PPS or pea starch components on a dry basis, means weight to total weight (wt / wt or wt:wt) unless specified otherwise.

[0022] “About”, when used in the context of content of a component of a product or composition or a measurement, means ±5% of the cited amount or percentage of the component or measurement.Starting Material

[0023] In certain embodiments, PPS is provided, which PPS comprises, on a dry basis, wt / wt, about 55-85% starch, about 1-3% protein and about 10-35% fiber. In specific embodiments, the pea starch for making the PPS is produced using the procedure described in U.S. Patent Application No. 18 / 792,403 for producing specialty pea flour (SPF). Briefly, pea pulses are ground / milled to produce a pea flour. The pea flour is hydrated in water to form a slurry. Ahomogenizer may be used to make the slurry relatively homogeneous. The ratio of flour to water in the slurry may be a range of different ratios. For instance, the ratio of flour to water may be 1 :1 , 1 :2, 1 :3, 1 :4, 1 :5, 1 :6, 1 :7, 1 :8, 1 :9, 1 :10, 2:3, 2:5, 2:7, 2:9, 3:4, 3:5, 3:7, 3:10, 4:5, 4:7, 4:9, 5:6, 5:7, 5:9, 6:7, 6:10, 7:8, 7:9, 7:10, 8:9, or 9:10 (wt:wt). The ratio of flour to water may be from about 1 :1 to about 1 :5, from about 1 :2 to about 1 :6, from about 1 :3 to about 1 :7, from about 1 :5 to about 1 :8, from about 1 :2 to about 1 :5, from about 1 :3 to about 1 :6, from about 1 :4 to about 1 :7, from about 1 :2 to about 1 :4, from about 1 :3 to about 1 :5, or from about 1 :4 to about 1 :6. In some embodiments, the ratio of flour to water is from about 1 :2 to about 1 :6. In some embodiments, the ratio of flour to water is from about 1 :2 to about 1 :5. In some embodiments, the ratio of fluor to water is from about 1 :2 to about 1 :4. In some embodiments, the ratio of flour to water is from about 1 :3 to about 1 :5. In some embodiments, the ratio of flour to water is about 1 :2. In some embodiments, the ratio of flour to water is about 1 :3. In some embodiments, the ratio of flour to water is about 1 :4. In some embodiments, the ratio of flour to water is about 1 :5. In some embodiments, the ratio of flour to water is about 1 :6. In some embodiments, the ratio of flour to water is about 1 :7. In some embodiments, the ratio of flour to water is about 1 :8.

[0024] The slurry with the flour mixed with water may be at a range of different pHs. For instance, the pH of the slurry with flour mixed with water may be about 6.5, about 7, about 7.5, about 8, about 8.5, about 9, about 9.5, about 10, about 10.5, or about 11. The pH may be from about 6.5 to about pH 11 , from about pH 7 to about pH 11 , from about pH 7.5 to about 11 , from about pH 8 to about 11 , from about 8.5 to about 11 , from about 9 to about 11 , from about 7 to about 10.5, from about 7.5 to about 10.5, from about 8 to about 10.5, from about 8.5 to about 10.5, from about 9 to about 10. 5, from about 7 to about 10, from about 7.5 to about 10, from about 8 to about 10, from about 8.5 to about 10, from about 9 to about 10. In some embodiments, the pH of the flour mixed with water is from about pH 7 to about pH 10. In some embodiments, the pH of the flour mixed with water is from about pH 7.5 to about pH 10. In some embodiments, the pH of the flour mixed with water is from about pH 8 to about pH 10. In some embodiments, the pH of the flour mixed with water is from about pH 8.5 to about pH 10. In some embodiments, the pH of the flour mixed with water is from about pH 9 to about pH 10.

[0025] The flour mixed with water may be at a range of different temperatures. For instance, flour mixed with water may be from about 40 to about 65 °C, from about 45 to about 65 °C, from about 50 to about 65 °C, from about 55 to about 65 °C, from about from about 40 to about 60 °C, from about 45 to about 60 °C, from about 50 to about 60 °C, from about 55 to about 60 °C, from about from about 40 to about 55 °C, from about 45 to about 55 °C, from about or 50 to about 55 °C. In some embodiments, the temperature of the slurry with the flour mixed with water is from about 40 to about 60 °C. In some embodiments, the temperature of the slurry with the flour mixed with water is from about 45 to about 60 °C. In some embodiments, the temperature of the slurry with the flour mixed with water is from about 50 to about 60 °C.

[0026] The hydrating step may be for a range of different times. For instance, the hydrating step may be from about 20 to about 60 minutes, from about 20 to about 55 minutes, from about 20 to about 50 minutes, from about 20 to about 45 minutes, from about 20 to about 40 minutes, from about 20 to 35 minutes, from about 20 to about 30 minutes, from about 25 to about 60 minutes, from about 30 to about 60 minutes, from about 35 to about 60 minutes, from about 40 to about 60 minutes, from about 45 to about 60 minutes, or from about 50 to about 60 minutes. In some embodiments, the hydrating step is from about 20 to about 60 minutes. In some embodiments, the hydrating step is from about 20 to about 50 minutes. In some embodiments, the hydrating step is from about 20 to about 40 minutes. In some embodiments, the hydrating step is from about 20 to about 30 minutes.

[0027] Following the hydrating step, the flour is separated from the protein-rich supernatant. The flour may be separated from the protein-rich supernatant in a variety of different ways. For instance, the flour is separated from the protein-rich supernatant by centrifugation, decanter centrifugation, filtration, pressure filtration, sedimentation, screw press separation, etc. In some embodiments, the flour is separated from the protein-rich supernatant using centrifugation. In some embodiments, the flour is separated from the protein-rich supernatant using decanter centrifugation. In some embodiments, the flour is separated from the protein-rich supernatant using filtration. In some embodiments, the flour is separated from the protein-rich supernatant using pressure filtration. In some embodiments, the flour is separated from the protein-rich supernatant using sedimentation. In some embodiments, the flour is separated from the proteinrich supernatant using screw press separation. When the separation of the flour from the proteinrich supernatant is centrifugation, the centrifugation may be at about 5000g for about 10 minutes, and the supernatant may be decanted off from the solids.

[0028] The separated pea flour is then washed. In some embodiments, the pea flour is washed with water. The pea flour may be washed at a range of different ratios of pea flour to water. For instance, the ratio of flour to water may be 1 :1 , 1 :2, 1 :3, 1 :4, 1 :5, 1 :6, 1 :7, 1 :8, 1 :9, 1 :10, 2:3, 2:5, 2:7, 2:9, 3:4, 3:5, 3:7, 3:10, 4:5, 4:7, 4:9, 5:6, 5:7, 5:9, 6:7, 6:10, 7:8, 7:9, 7:10, 8:9, or9:10 (wt:wt). The ratio of flour to water may be from about 1 :1 to about 1 :5, from about 1 :2 to about 1 :6, from about 1 :3 to about 1 :7, from about 1 :5 to about 1 :8, from about 1 :2 to about 1 :5, from about 1 :3 to about 1 :6, from about 1 :4 to about 1 :7, from about 1 :2 to about 1 :4, from about 1 :3 to about 1 :5, or from about 1 :4 to about 1 :6. In some embodiments, the ratio of flour to water is from about 1 :2 to about 1 :6. In some embodiments, the ratio of flour to water is from about 1 :2 to about 1 :5. In some embodiments, the ratio of fluor to water is from about 1 :2 to about 1 :4. In some embodiments, the ratio of flour to water is from about 1 :3 to about 1 :5. In some embodiments, the ratio of flour to water is about 1 :2. In some embodiments, the ratio of flour to water is about 1 :3. In some embodiments, the ratio of flour to water is about 1 :4. In some embodiments, the ratio of flour to water is about 1 :5. In some embodiments, the ratio of flour to water is about 1 :6.In some embodiments, the ratio of flour to water is about 1 :7. In some embodiments, the ratio of flour to water is about 1 :8.

[0029] The wash may be at a range of different pHs. For instance, the wash may be at a pH of about 6.5, about 7, about 7.5, about 8, about 8.5, about 9, about 9.5, about 10, about 10.5, or about 11. The pH may be from about 6.5 to about pH 11 , from about pH 7 to about pH 11 , from about pH 7.5 to about 11 , from about pH 8 to about 11 , from about 8.5 to about 11 , from about 9 to about 11 , from about 7 to about 10.5, from about 7.5 to about 10.5, from about 8 to about 10.5, from about 8.5 to about 10.5, from about 9 to about 10. 5, from about 7 to about 10, from about 7.5 to about 10, from about 8 to about 10, from about 8.5 to about 10, from about 9 to about 10. In some embodiments, the pH of the wash is from about pH 7 to about pH 10. In some embodiments, the pH of the wash is from about pH 7.5 to about pH 10. In some embodiments, the pH of the wash is from about pH 8 to about pH 10. In some embodiments, the pH of the wash is from about pH 8.5 to about pH 10. In some embodiments, the pH of the wash is from about pH 9 to about pH 10.

[0030] The wash of the pea flour may be at a range of different temperatures. For instance, the wash may be from about 40 to about 65 °C, from about 45 to about 65 °C, from about 50 to about 65 °C, from about 55 to about 65 °C, from about from about 40 to about 60 °C, from about 45 to about 60 °C, from about 50 to about 60 °C, from about 55 to about 60 °C, from about from about 40 to about 55 °C, from about 45 to about 55 °C, from about or 50 to about 55 °C. In some embodiments, the temperature of the wash is from about 40 to about 60 °C. In some embodiments, the temperature of the wash is from about 45 to about 60 °C. In some embodiments, the temperature of the wash is from about 50 to about 60 °C.

[0031] The washing step may be for a range of different times. For instance, the washing step may be from about 20 to about 60 minutes, from about 20 to about 55 minutes, from about 20 to about 50 minutes, from about 20 to about 45 minutes, from about 20 to about 40 minutes, from about 20 to 35 minutes, from about 20 to about 30 minutes, from about 25 to about 60 minutes, from about 30 to about 60 minutes, from about 35 to about 60 minutes, from about 40 to about 60 minutes, from about 45 to about 60 minutes, or from about 50 to about 60 minutes. In some embodiments, the washing step is from about 20 to about 60 minutes. In some embodiments, the washing step is from about 20 to about 50 minutes. In some embodiments, the washing step is from about 20 to about 40 minutes. In some embodiments, the washing step is from about 20 to about 30 minutes.

[0032] The separated and washed pea flour is then dried by standard means generally known to the skilled artisan. Many drying apparatuses are commercially available and the skilled artisan is fully capable of selecting a proper dryer for the pea flour production. Dryers for drying the washed pea flour include, without limitation, spray dryers, freeze dryer, ring dryers, dispersion dryers, drum dryers, fluid bed dryers, etc. In some embodiments, the washed pea flour is dried using aspray dryer. In some embodiments, the washed pea flour is dried using a freeze dryer. In some embodiments, the washed pea flour is dried using a ring dryer. In some embodiments, the washed pea flour is dried using a dispersion dryer. In some embodiments, the washed pea flour is dried using a drum dryer. In some embodiments, the washed pea flour is dried using a fluid bed dryer.

[0033] The starch content on a dry basis of the SPF produced by the above methods may have a range of different starch contents. For instance, the starch content may be from about 60% to about 85%, from about 60% to about 80%, from about 60% to about 75%, from about 60% to about 70%, from about 65% to about 85%, from about 70% to about 85%, from about 75% to about 85%, from about 70% to about 85%, from about 70% to about 80%, or from about 70 to about 78%. In some embodiments, the starch content on a dry basis of the SPF is from about 60% to about 85%. In some embodiments, the starch content on a dry basis of the SPF is from about 65% to about 85%. In some embodiments, the starch content on a dry basis of the SPF is from about 70% to about 85%. In some embodiments, the starch content on a dry basis of the SPF is from about 70% to about 80%. In some embodiments, the starch content on a dry basis of the SPF is from about 70% to about 78%.

[0034] The fiber content on a dry basis of the SPF produced by the above methods may have a range of different fiber contents. For instance, the fiber content on a dry basis of the SPF may be from about 5% to about 20%, from about 5% to about 18%, from about 5% to about 16%, from about 5% to about 15%, from about 5% to about 14%, from about 5% to about 12%, from about 5% to about 10%, from about 7% to about 20%, from about 8% to about 20%, from about 10% to about 20%, from about 15% to about 20%, from about 8% to about 18%, from about 8% to about 16%, from about 8% to about 15%, from about 8% to about 14%, or from about 8% to about 12%. In some embodiments, the fiber content on a dry basis of the SPF is from about 5% to about 20%. In some embodiments, the fiber content on a dry basis of the SPF is from about 5% to about 15%. In some embodiments, the fiber content on a dry basis of the SPF is from about 5% to about 10%. In some embodiments, the fiber content on a dry basis of the SPF is from about 8% to about 20%. In some embodiments, the fiber content on a dry basis of the SPF is from about 8% to about 18%. In some embodiments, the fiber content on a dry basis of the SPF is from about 8% to about 15%. In some embodiments, the fiber content on a dry basis of the SPF is from about 8% to about 12%.

[0035] The protein content on a dry basis of the SPF produced by the above methods may have a range of different protein contents. For instance, the protein content on a dry basis of the SPF may be less than about 4%, less than about 3.5%, less than about 3%, less than about 2.5%, less than about 2%, less than about 1.5%, less than about 1%, or less than about 0.5%. The protein content may be from about 0.5% to about 4%, from about 0.5% to about 3.5%, from about 0.5% to about 3%, from about 0.5% to about 2.5%, from about 0.5% to about 1.5%, from about 1% to about 4%, from about 1% to about 3.5%, from about 1% to about 3%, from about 1% toabout 2.5%, or from about 1% to about 2%. In some embodiments, the protein content on a dry basis of the SPF is less than about 4%. In some embodiments, the protein content on a dry basis of the SPF is less than about 3%. In some embodiments, the protein content on a dry basis of the SPF is less than about 2%. In some embodiments, the protein content on a dry basis of the SPF is from about 0.5% to about 4%. In some embodiments, the protein content on a dry basis of the SPF is from about 0.5% to about 3.5%. In some embodiments, the protein content on a dry basis of the SPF is from about 0.5% to about 3%. In some embodiments, the protein content on a dry basis of the SPF is from about 0.5% to about 2.5%. In some embodiments, the protein content on a dry basis of the SPF is from about 0.5% to about 2%.

[0036] In some embodiments, the SPF produced by the above procedure, on a dry basis, is 60- 85% starch, 5-20% fiber and 0.5-3% protein (wt / wt). In some embodiments, the SPF is 70-78% starch, 8-15% fiber and 1-2% protein. In some embodiments, the percentage of the starch component of the SPF is typically about 30-35% amylose. In some embodiments, the SPF may also contain 0.3-0.5% oil, 0.1 -0.7% ash, <2% sugar and 2-3% resistant starch. The content of the SPF translates directly to the content of the PPS.

[0037] The SPF of the present disclosure may have a range of different mean particle sizes. For instance, the mean particle size may be greater than about 50 pm, greater than about 55 pm, greater than about 60 pm, greater than about 65 pm, greater than about 70 pm, greater than about 80 pm, or greater than about 90 pm. The mean particle size may be from about 55 pm to about 100 pm, from about 60 pm to about 100 pm, from about 65 pm to about 100 pm, from about 70 pm to about 100 pm, from about 80 pm to about 100 pm, from about 55 m to about 95 pm, from about 55 pm to about 90 pm, from about 55 pm to about 85 pm, from about 55 pm to about 80 pm, from about 55 pm to about 100 pm, from about 60 pm to about 95 pm, from about 60 pm to about 90 pm, from about 60 pm to about 85 pm, from about 60 pm to about 80 pm, from about 65 irn to about 95 pirn, from about 65 pirn to about 90 pirn, from about 65 pirn to about 85 pirn, from about 65 pirn to about 80 pirn, from about 70 pirn to about 95 pirn, from about 70 pirn to about 90 pm, from about 70 pm to about 85 pm, or from about 70 pm to about 80 pm. In some embodiments, the SPF has a mean particle size of greater than about 50 pirn. In some embodiments, the SPF has a mean particle size of greater than about 55 pirn. In some embodiments, the SPF has a mean particle size of greater than about 60 pm. In some embodiments, the SPF has a mean particle size of greater than about 65 pm. In some embodiments, the SPF has a mean particle size of from about 50 pm to about 100 pm. In some embodiments, the SPF has a mean particle size of from about 60 pm to about 90 pm. In some embodiments, the SPF has a mean particle size of from about 60 pm to about 80 pm. In some embodiments, the SPF has a mean particle size of from about 70 pm to about 80 pm.Production of Preqelatinized Pea Starch

[0038] A pea starch solution or slurry is the starting point of the process, with a concentration of about 10-20% total solids (TS). In some embodiments, the pea starch solution is a pea starch in water solution. In certain embodiments, the pea starch is in the form of a slurry. There may be a range of different amounts of total solids in the pea starch slurry. For instance, the amount of total solids in the pea starch slurry may be from about 10% to about 20% total solids, from about 10% to about 18% total solids, from about 10% to about 16% total solids, from about 10% to about 15% total solids, from about 10% to about 14% total solids, from about 10% to about 12% total solids, from about 12% to about 20% total solids, from about 14% to about 20% total solids, from about 15% to about 20% total solids, from about 16% to about 20% total solids, from about 18% to about 20% total solids, from about 12% to about 18% total solids, from about 12% to about 16% total solids, from about 12% to about 15% total solids, from about 13% to about 18% total solids, from about 13% to about 16% total solids, from about 13% to about 15% total solids, from about 14% to about 18% total solids, or from about from about 14% to about 16% total solids. In certain embodiments, the pea starch solution / slurry is from about 10% to about 20% TS. In certain embodiments, the pea starch solution / slurry is from about 10% to about 15% TS. In certain embodiments, the pea starch solution / slurry is from about 12% to about 20% TS. In certain embodiments, the pea starch solution / slurry is from about 12% to about 18% TS. In certain embodiments, the pea starch solution / slurry is from about 14% to about 18% TS. In certain embodiments, the pea starch solution / slurry is from about 13% to about 17% TS.

[0039] In certain embodiments, the pea starch is about 10%-11 %, 11 %-12%, 12%-13%, 13%- 14%, 14%-15%, 15-16%, 16%-17%, 17%-18%, 18%-19% or 19%-20% total solids. In some embodiments, the pea starch is about 10%, about 10.5%, about 11%, about 11.5%, about 12%, about 12.5%, about 13%, about 13.5%, about 14%, about 14.5%, about 15%, about 15.5%, about 16%, about 16.5%, about 17%, about 17.5%, about 18%, about 18.5%, about 19%, about 19.5%, about 20%, about 20.5%, about 21%, about 21.5%, about 22%, about 22.5%, about 23%, about 23.5%, about 24%, about 24.5% or about 25% TS. In some embodiments, the pea starch slurry is pea starch in water.

[0040] In the process of the invention, the pea starch slurry is heated and dried to create a pregelatinized pea starch (PPS). In certain embodiments, the heating and drying is performed on a drum dryer. In some embodiments, the heating and drying is performed on a double drum dryer. Other drying methods are well known in the art and the skilled artisan would know how to employ such method in the production of the PPS.

[0041] In certain embodiments, the pea starch slurry is heated to about 340-380° F. In certain embodiments, the pea starch slurry is heated to about 340-375° F. In certain embodiments, the pea starch slurry is heated to about 340-370° F. In certain embodiments, the pea starch slurry is heated to about 340-365° F. In certain embodiments, the pea starch slurry is heated to about340-360° F. In certain embodiments, the pea starch slurry is heated to about 345-380° F. In certain embodiments, the pea starch slurry is heated to about 345-375° F. In certain embodiments, the pea starch slurry is heated to about 345-370° F. In certain embodiments, the pea starch slurry is heated to about 345-365° F. In certain embodiments, the pea starch slurry is heated to about 345-360° F. In certain embodiments, the pea starch slurry is heated to about 350-380° F. In certain embodiments, the pea starch slurry is heated to about 350-375° F. In certain embodiments, the pea starch slurry is heated to about 350-370° F. In some embodiments, the pea starch slurry is heated to about 350-365°C. In certain embodiments, the pea starch slurry is heated to about 350- 360° F. In certain embodiments, the pea starch slurry is heated to about 355-380° F. In certain embodiments, the pea starch slurry is heated to about 355-375° F. In certain embodiments, the pea starch slurry is heated to about 355-370° F. In some embodiments, the pea starch slurry is heated to about 355-365°C. In certain embodiments, the pea starch slurry is heated to about 355- 360° F. In certain embodiments the pea starch slurry is heated to about 340° F, about 341° F, about 342° F, about 343° F, about 344° F, about 345° F, about 346° F, about 347° F, about 348° F, about 349° F, about 350° F, about 351 , about 352° F, about 353° F, about 354° F, about 355° F, about 356° F, about 357° F, about 358° F, about 359° F, about 360° F, about 361 ° F, about 362° F, about 363° F, about 364° F, about 365° F, about 366° F, about 367° F, about 368° F, about 369° F, about 370° F, about 371° F, about 372° F, about 373° F, about 374° F, about 375° F, about 376° F, about 377° F, about 378° F, about 379° F, or about 380° F.

[0042] The pregelatinized pea starch of the present disclosure may be dried to contain a range of different moisture contents. For instance, the pregelatinized pea starch may be dried to contain from about 2.0% to about 15%, from about 2% to about 14%, from about 2% to about 13%, from about 2% to about 12%, from about 2% to about 11%, from about 2% to about 10%, from about 2% to about 9%, from about 2% to about 8%, from about 3.0% to about 15%, from about 3% to about 14%, from about 3% to about 13%, from about 3% to about 12%, from about 3% to about 11 %, from about 3% to about 10%, from about 3% to about 9%, from about 3% to about 8%, from about 4.0% to about 15%, from about 4% to about 14%, from about 4% to about 13%, from about 4% to about 12%, from about 4% to about 11%, from about 4% to about 10%, from about 4% to about 9%, from about 4% to about 8%, from about 5.0% to about 15%, from about 5% to about 14%, from about 5% to about 13%, from about 5% to about 12%, from about 5% to about 11%, from about 5% to about 10%, from about 5% to about 9%, from about 5% to about 8%, from about 6.0% to about 16%, from about 6% to about 14%, from about 6% to about 13%, from about 6% to about 12%, from about 6% to about 11%, from about 6% to about 10%, or from about 6% to about 9%, or from about 6% to about 8%.

[0043] In some embodiments, the pregelatinized pea starch is dried to about 2.0-15.0% moisture content (wt / wt). In some embodiments, the pregelatinized pea starch is dried to about 2.0-12.0% moisture content (wt / wt). In some embodiments, the pregelatinized pea starch is dried to about2.0-10.0% moisture content (wt / wt). In some embodiments, the pregelatinized pea starch is dried to about 2.0-8.0% moisture content (wt / wt). In some embodiments, the pregelatinized pea starch is dried to about 3.0-12.0% moisture content (wt / wt). In some embodiments, the pregelatinized pea starch is dried to about 4.0-12.0% moisture content (wt / wt). In some embodiments, the pregelatinized pea starch is dried to about 5.0-12.0% moisture content (wt / wt). In some embodiments, the pregelatinized pea starch is dried to about 6.0-12.0% moisture content (wt / wt).

[0044] In most embodiments, moisture content is in the form of water. In certain embodiments, the PPS is dried to 5.0-7.0% moisture content. I some embodiments, the PPS is dried to about 5.0%, about 5.1%, about 5.2%, about 5.3%, about 5.4%, about 5.5%, about 5.6%, about 5.7%, about 5.8%, about 5.9%, about 6.0%, about 6.1%, about 6.2%, about 6.3%, about 6.4%, about 6.5%, about 6.6%, about 6.7%, about 6.8%, about 6.9%, about 7.0%, about 7.1%, about 7.2%, about 7.3%, about 7.4%, about 7.5%, about 7.6%, about 7.7%, about 7.8%, about 7.9%, about 8.0%, about 8.5%, about 9.0%, about 9.5%, about 10.0%, about 10.5%, about 11.0%, about 11 .5% or 12.0% moisture content.Preqelatinized Pea Starch

[0045] The invention herein provides a pregelatinized pea starch (PPS) having one or more distinguishing attributes, as described below. In some embodiments, the PPS is produced by the process described above.

[0046] The starch content on a dry basis of the PPS may have a range of different starch contents. For instance, the starch content may be from about 60% to about 85%, from about 60% to about 80%, from about 60% to about 75%, from about 60% to about 70%, from about 65% to about 85%, from about 70% to about 85%, from about 75% to about 85%, from about 70% to about 85%, from about 70% to about 80%, or from about 70 to about 78%. In some embodiments, the starch content on a dry basis of the PPS is from about 60% to about 85%. In some embodiments, the starch content on a dry basis of the PPS is from about 65% to about 85%. In some embodiments, the starch content on a dry basis of the PPS is from about 70% to about 85%. In some embodiments, the starch content on a dry basis of the PPS is from about 70% to about 80%. In some embodiments, the starch content on a dry basis of the PPS is from about 70% to about 78%. In certain embodiments, the PPS has a starch content of about 55-85%, on a dry basis, wt / wt. In certain embodiments, the PPS has a starch content of about 65-85%, on a dry basis, wt / wt. In other embodiments, the PPS has a starch content of about 75-85%. In certain embodiments, the PPS has a starch content of about 77-87%. In some embodiments, the PPS has a starch content, on a dry basis, of up to about 55%, about 56%, about 57%, about 58%, about 59%, about 60%, about 61%, about 62%, about 63%, about 64%, about 65%, about 66%, about 67%, about 68%, about 69%, about 70%, about 71%, about 72%, about 73%, about 74%,about 75%, about 76%, about 77%, about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89% or 90%.

[0047] The protein content on a dry basis of the PPS may have a range of different protein contents. For instance, the protein content on a dry basis of the PPS may be less than about 4%, less than about 3.5%, less than about 3%, less than about 2.5%, less than about 2%, less than about 1 .5%, less than about 1%, or less than about 0.5%. The protein content may be from about 0.5% to about 4%, from about 0.5% to about 3.5%, from about 0.5% to about 3%, from about 0.5% to about 2.5%, from about 0.5% to about 1 .5%, from about 1 % to about 4%, from about 1 % to about 3.5%, from about 1% to about 3%, from about 1% to about 2.5%, or from about 1% to about 2%. In some embodiments, the protein content on a dry basis of the PPS is less than about 4%. In some embodiments, the protein content on a dry basis of the PPS is less than about 3%. In some embodiments, the protein content on a dry basis of the PPS is less than about 2%. In some embodiments, the protein content on a dry basis of the PPS is from about 0.5% to about 4%. In some embodiments, the protein content on a dry basis of the PPS is from about 0.5% to about 3.5%. In some embodiments, the protein content on a dry basis of the PPS is from about 0.5% to about 3%. In some embodiments, the protein content on a dry basis of the PPS is from about 0.5% to about 2.5%. In some embodiments, the protein content on a dry basis of the PPS is from about 0.5% to about 2%.

[0048] In certain embodiments, the PPS has a protein content, on a dry basis, wt / wt, of 0.5-3%.In other embodiments, the PPS has a protein content of about 1.5% to about 2.5%. In some embodiments, the PPS has a protein content of about 1.0-3% or about 1.5-3%. In certain embodiment, the PPS has up to about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9%, about 1.0%, about 1.1%, about 1.2%, about 1.3%, about 1.4%, about 1.5%, about 1.6%, about 1.7%, about 1.8%, about 1.9%, about 2.0%, about 2.1%, about 2.2%, about 2.3%, about 2.4% 2.5%, about 2.6%, about 2.7%, about 2.8%, about 2.9%, about 3.0%, about 3.1%, about 3.2%, about 3.3%, about 3.4%, or about 3.5% protein content.

[0049] The fiber content on a dry basis of the PPS may have a range of different fiber contents.For instance, the fiber content on a dry basis of the PPS may be from about 5% to about 20%, from about 5% to about 18%, from about 5% to about 16%, from about 5% to about 15%, from about 5% to about 14%, from about 5% to about 12%, from about 5% to about 10%, from about 7% to about 20%, from about 8% to about 20%, from about 10% to about 20%, from about 15% to about 20%, from about 8% to about 18%, from about 8% to about 16%, from about 8% to about 15%, from about 8% to about 14%, or from about 8% to about 12%. In some embodiments, the fiber content on a dry basis of the PPS is from about 5% to about 20%. In some embodiments, the fiber content on a dry basis of the PPS is from about 5% to about 15%. In some embodiments, the fiber content on a dry basis of the PPS is from about 5% to about 10%. In some embodiments, the fiber content on a dry basis of the PPS is from about 8% to about 20%. In some embodiments,the fiber content on a dry basis of the PPS is from about 8% to about 18%. In some embodiments, the fiber content on a dry basis of the PPS is from about 8% to about 15%. In some embodiments, the fiber content on a dry basis of the PPS is from about 8% to about 12%.

[0050] In some aspects of the invention, the PPS has, on a dry basis, wt / wt, 10-35% fiber content.In other embodiments, the PPS has about 11-17% or about 9-15% fiber content. In some embodiments the PPS has a fiber content of 13.5-14.5%. In certain embodiments the PPS has fiber content, on a dry basis, wt / wt, of up to about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 245%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33% 34%, about 35%, about 36%, about 375, about 38%, about 39% or 40%.

[0051] In certain embodiments, the PPS diluted to 10% solids in water has a pH of about 7.0- 9.5. In other embodiments, the pH of PPS diluted to 10% solids in water is about 8.5-9.0. In some embodiments, the pH of the PPS diluted to 10% solids in water is about 7.0, about 7.1 , about 7.2, about 7.3, about 7.4, about 7.5, about 7.6, about 7.7, about 7.8, about 7.9, about 8.0, about 8.1 , about 8.2, about 8.3, about 8.4, about 8.5, about 8.6, about 8.7, about 8.8, about 8.9, about 9.0, about 9.1 , about 9.2, about 9.3, about 9.4, about 9.5 or about 9.6.

[0052] The PPS of the present disclosure may have a range of different water absorption indexes (WAI; g / g). For instance, the PPS may have a WAI of greater than about 9, greater than about 9.5, or greaterthan about 10. In some embodiments, the PPS has a water absorption index (WAI; g / g) of >9. In other embodiments, the PPS has a WAI of greater than 10. In certain embodiments, the PPS has a WAI of about 9.5-10.5 or 10-10.5. In some embodiments, the PPS has a WAI of about 9.6, about 9.7, about 9.8, about 9.9, about 10.0, about 10.1 , about 10.2, about 10.3, about 10.4, about 10.5, about 10.6, about 10.7, about 10.8, about 10.9, about 11.0, about 11.1 , about 11.2, about 11.3, about 11.4, about or about 11.5.

[0053] The PPS of the present disclosure may have a range of different water solubility indexes (WSI). For instance, the PPS may have a WSI of greater than about 15%, greater than about 16%, greater than about 17%, greater than about 18%, greater than about 19%, greater than about 20%, greater than about 21%, greater than about 22%, greater than about 23%, greater than about 24%, greater than about 25%, greater than about 26%, greater than about 27%, greater than about 28%, greater than about 29%, greater than about 30%, greater than about 31%, greater than about 32%, or greater than about 33%. In certain embodiments, the PPS has a water solubility index (WSI) of > 15%. In other embodiments, the PPS has a WSI of > 20%. In some embodiments, the PPS has a WSI of about 15-30%. In other embodiments, the PPS has a WSI of > 20%. In some embodiments, the PPS has a WSI of about 15-25%. In certain embodiments, the PPS has a WSI of about 20-27% or about 21%-26%. In some embodiments, the PPPS has a WSI of about 15%, about 16%, about 17%, about 18%, about 19%, about 20%,about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32% or 33%.

[0054] The PPS of the present disclosure may have a range of different viscosities when at a concentration of 1.4 g / ml with 0.8 g / ml castor sugar in water at 15° C without heating. For instance, the viscosity is greater than about 5000 cP, greater than about 5200 cP, greater than about 5400 cP, greater than about 5500 cP, greater than about 5600 cP, greater than about 5800 cP, greater than about 6000 cP, greater than about 6200 cP, greater than about 6400 cP, or greater than about 6500 cP. The viscosity may be from about 5000 cP to about 8000 cP, from about 5000 cP to about 7800 cP, from about 5000 cP to about 7600 cP, from about 5000 cP to about 7500 cP, from about 5000 cP to about 7400 cP, from about 5000 cP to about 7200 cP, from about 5000 cP to about 7000 cP, from about 5000 cP to about 6800 cP, from about 5000 cP to about 6600 cP, from about 5000 cP to about 6400 cP, from about 5000 cP to about 6200 cP, from about 5200 cP to about 8000 cP, from about 5200 cP to about 7800 cP, from about 5200 cP to about 7600 cP, from about 5200 cP to about 7500 cP, from about 5200 cP to about 7400 cP, from about 5200 cP to about 7200 cP, from about 5200 cP to about 7000 cP, from about 5200 cP to about 6800 cP, from about 5200 cP to about 6600 cP, from about 5200 cP to about 6400 cP, from about 5200 cP to about 6200 cP, from about 5500 cP to about 8000 cP, from about 5500 cP to about 7800 cP, from about 5500 cP to about 7600 cP, from about 5500 cP to about 7500 cP, from about 5500 cP to about 7400 cP, from about 5500 cP to about 7200 cP, from about 5500 cP to about 7000 cP, from about 5500 cP to about 6800 cP, from about 5500 cP to about 6600 cP, from about 5500 cP to about 6400 cP, or from about 5500 cP to about 6200 cP.

[0055] In some embodiments, the PPS has a viscosity of >5000 cP at a concentration of 1.4 g / ml with 0.8 g / ml castor sugar in water at 15° C without heating. In other embodiments, the PPS has a viscosity of about 5000-8000 cP under the same conditions. In other embodiments, the PPS has a viscosity of about 5000-7000 cP under the same conditions. In other embodiments, the PPS has a viscosity of about 5500-6500 cP under the same conditions. In certain embodiments the PPS has a viscosity of about 5000 cP, about 5200 cP, about 5400 cP, about 5600 cP, about 5800 cP, about 6000 cP, about 6200 cp, about 6400 cP, about 6600 cP, about 6800 cP, about 7000 cP, about 7200 cP, about 7400 cP, about 7600 cP, about 7800 cP or about 8000 cP at a concentration of 1 .4 g / ml with 0.8 g / ml castor sugar in water at 15° C without heating.Use of Preaelatinized Pea Starch

[0056] The PPS of the invention finds many uses in the food and beverage industry. The PPS is completely plant-based, thus allowing for substitution where it is desirable to avoid using animal products. The attributes of the present PPS is readily useful as a thickening agent, in particular where thickening at low temperatures is desired without having to heat the product. In certain aspects, the present disclosure provides use of the PPS of the present disclosure in a food orbeverage application. In some embodiments, the food or beverage application is selected from milk shake, mayonnaise, salad dressing, nutritional supplements and diary alternatives. In certain embodiments, the dairy alternative is selected from creamers, ice cream, yogurt, buttermilk and cheese. In yet other aspects, the present disclosure provides a food or beverage comprising the PPS of the present disclosure.Exemplary Non-limiting Aspects of the Disclosure

[0057] Aspects, including embodiments, of the present subject matter described above may be beneficial alone or in combination, with one or more other aspects or embodiments. Without limiting the foregoing description, certain non-limiting aspects of the disclosure numbered 1-29 are provided below. As will be apparent to those of skill in the art upon reading this disclosure, each of the individually numbered aspects may be used or combined with any of the preceding or following individually numbered aspects. This is intended to provide support for all such combinations of aspects and is not limited to combinations of aspects explicitly provided below:

[0058] 1. A pregelatinized pea starch comprising (on a dry basis, w / w) :a) about 55-85% starch,b) about 1-3% protein, andc) about 10-35% fiber.

[0059] 2. The pregelatinized pea starch of aspect 1 , wherein the protein content is 1.5-3.0%.

[0060] 3. The pregelatinized pea starch of aspect 1 or aspect 2, wherein the fiber content is 11-17%

[0061] 4. The pregelatinized pea starch of any one of aspects 1 -3 having a pH of about 7- 9.5 when diluted to about 10% solids in water.

[0062] 5. The pregelatinized pea starch of any one of aspects 1 -4 having a water absorption index (WAI) of >9 (g / g).

[0063] 6. The pregelatinized pea starch of aspect 5 having a WAI of >10 (g / g).

[0064] 7. The pregelatinized pea starch of aspect 6 having a WAI of about 10-11 (g / g).

[0065] 8. The pregelatinized pea starch of any one of aspects 1-8 having a water solubility index (WSI) of >10%.

[0066] 9. The pregelatinized pea starch of aspect 8 having a WSI of >20%.

[0067] 10. The pregelatinized pea starch of aspect 9 having a WSI of about 20-27%.

[0068] 11. The pregelatinized pea starch of any one of aspects 1-11 wherein .14 g / ml in water with .08 g / ml sucrose has a viscosity of > 5000 centipoise (cP) at 15° C.

[0069] 12. A process for preparing a pregelatinized pea starch comprising:a) diluting a pea starch to create a slurry, wherein said dewatered pea starch comprises, on a dry basis:i) about 75-85% starch,ii) about 1-3% protein, andiii) about 10-20% fiber;b) heating and drying said slurry, to create a pregelatinized pea starch.

[0070] The process of aspect 12, wherein said diluting is with water.

[0071] 14. The process of aspect 13, wherein the pea starch is diluted to about 10-20% total solids (TS).

[0072] 15. The process of any one of aspects 12-14, wherein said heating and drying is performed on a drum dryer.

[0073] The process of aspect 15, wherein the drum dryer is a double drum dryer.

[0074] The process of aspect 15 or 16, wherein the drum dryer is heated to about 340- 370°

[0075] 18. The process of any one of aspects 12-17, wherein the pregelatinized pea starch is dried to about 5.0-12.0% moisture content.

[0076] 19. A pregelatinized pea starch produced by the process of any one of aspects 12-18.

[0077] 20. The pregelatinized pea starch of aspect 19, wherein the protein content is 1.5- 3.0%.

[0078] 21 . The pregelatinized pea starch of aspect 19 or aspect 20, wherein the fiber content is 11-17%.

[0079] 22. The pregelatinized pea starch of any one of aspects 19-21 having a pH of about 7-9.5 when diluted to about 10% solids in water.

[0080] 23. The pregelatinized pea starch of any one of aspects 19-22 having a water absorption index (WAI) of >9 (g / g).

[0081] 24. The pregelatinized pea starch of aspect 23 having a WAI of >10 (g / g) .

[0082] 25. The pregelatinized pea starch of aspect 24 having a WAI of about 10-11 (g / g).

[0083] 26. The pregelatinized pea starch of any one of aspects 19-25 having a water solubility index (WSI) of >10%

[0084] 27. The pregelatinized pea starch of aspect 26 having a WSI of >20%.

[0085] 28. The pregelatinized pea starch of aspect 27 having a WSI of about 20-27%.

[0086] 29. The pregelatinized pea starch of any one of aspects 19-28 wherein .14 g / ml in water with .08 g / ml sucrose has a viscosity of > 5000 centipoise (cP) at 15° C.EXAMPLESExample 1 : Production of Pregelatinized Pea Starch (PPS)

[0087] Specialty pea flour (SPF) was produced using the procedure described in U.S. Patent Application No. 18 / 792,403. Briefly, pea pulses were milled to produce a pea flour. The pea flour was hydrated in water to form a slurry. A homogenizer was used to make the slurry relativelyhomogeneous. The flour was mixed in the water at a flour to water ratio of about 1 :4 (wt:wt) at pH 9.5 and a temperature of 55° C for about 30 minutes. The slurry was then centrifuged for 10 minutes at 5000g and the supernatant decanted off to leave a specialty pea flour. The SPF was washed at a concentration of 1 :3 (w:w) flour to water at pH 9.5 and a temperature of 55 °C for 20 minutes. The SPF was then dried. SPF was received as a dewatered suspension / solution at 59% water content.

[0088] An ANDRITZ Model T 5 / 5 Double Drum Dryer was used to dry the SPF starch. The unit is equipped with two steam heated drums with a gap clearance of 0.5 mm. The drums rotate with the slurry fed to the nip by pouring into the area between the drums. The solids are picked up on the drum surface and carried to the knife blade for discharge into a trough. The vapor rises and was removed via an overhead hood with a ventilation fan.

[0089] An SPF starch slurry was diluted with tap water to 15.67 % total solids (TS) at ambient temperature for testing. For a first batch of PPS (PPS 120 psig), the dryer was heated with saturated steam at 120 psig (350 °F). Three (3) liters of slurry was applied to the drum surface. The final measured moisture was 6.3%.

[0090] A second batch of PPS (PPS 140 psig) was produced at a higher temperature. The drums were heated with saturated steam at 140 psig (361 °F). Three (3) liters of slurry was applied to the drum surface. The final measured moisture was 6.0 %. For both batches, the solids discharged as a thin sheet and the slurry did not leave a significant residue on the drums.Example 2: Content Analysis of Preqelatinized Pea Starches

[0091] Pregelatinized pea starches we tested using standard AOAC method. The PPS 120 psig and PPS 140 psig were compared with two commercially available pregelatinized pea starches (C1 and C2). Results of the analyses are shown in Table 1 . Content of the various components is shown as a percentage of total on a dry basis, wt / wt unless otherwise indicated.Table 1Total Starch Fiber (%, Pregelatinized pea Moisturestarch content (%) Protein (%, db) (db, g / 100g)PPS 120 psig 6.92 2.62 77.44 15PPS 140 psig 10.37 2.49 82.08 13C1 9.76 0.64 91.8 Less than 8 C2 5.85 0.59 93.2 Less than 8

[0092] The pregelatinized pea starch of the present invention showed significantly higher content of protein and fiber compared to the commercial pregelatinized pea starches.Example 3: Characterization of Preqelatinized Pea Starch

[0093] Pregelatinized pea starches were tested, using standard methods published in the literature for water absorbing index (WAI) and water solubility index (WSI), modified as follows: 1) determine moisture content of the sample, 2) weight empty sample tube, 3) add 35 ml of 4° C distilled water in a 50 mL beaker with stir bar, 4) add 2.5g sample, gradually with stirring until dissolved, 5) transfer to sample tube, 6) rinse beaker with 4° C distilled water and transfer into sample tube to a volume of 45 mL, 7) incubate in water bath for 30 minutes, vortexing approximately every 5 min, 8) centrifuge at 5000g for 10 minutes, 9) record weight of empty drying pan and pour supernatant into pan, dry overnight at 105° C until all liquid is evaporated, 10) weight sample tube with precipitate (non-dissolved sample), 11) weight drying pan after evaporation. Sample weight, on dry basis, is 100 - % moisture / 100 = sample weight on dry basis (db). Solids in precipitate (non-dissolved sample) = sample weight (db) - weight of sample in drying pan. WAI = (sample tube with precipitate - empty sample tube - solids in precipitate / weight of sample. WSI = (drying pan with dried sample - empty drying pan) / sample weight (db) * 100. Results are shown in Table 2.Table 2Pregelatinized peastarch containing fiber pH (10% solid) WAI (g / g) WSI (%)PPS 120 psig 8.94 10.28 21.85 PPS 140 psig 8.82 10.26 25.09 C1 5.85 6.89 8.1202 6.21 7.64 7.51

[0094] The PPS of the present invention showed higher pH and WAI compared to commercial Pregelatinized pea starches and high WSI compared to 01 and 02.Example 4: Viscosity Analysis using a Rapid Visco Analyzer 4800 (RVA4800)

[0095] Pregelatinized pea starch was tested in Rapid Visco Analyzer 4800 (Perkin Elmer) following the manufacturer’s standard method: RVA method 42, versionlO, December 2010. The RVA 4800 is industry standard equipment used for viscosity analysis of starches. Briefly: 3.50 ± 0.01 g of pregelatinized pea starch (14% moisture basis) was weighted into a new canister. 2.00 ± 0.01 g castor sugar was added. The sample and sugar were thoroughly mixed using a stirring rod. 25.0 ± 0.1 ml of cold (15 °C) distilled water was added to the canister. When moisture was not 14%, the amount of water was corrected accordingly. The RVA 4800 isan automated system having a mixing paddle to provide constant mixing of the starch at predetermined speeds and heating and cooling elements controlling the temperature of the starch over a defined time course. Table 3 shows the profile of the analysis, identifying time points where the temperature has progressed or the speed of the mixer has changed through the testing cycle.Table 3 RVA ProfileTime Type Value00:00:00 Temp 15 °C00:00:00 Speed 960 rpm00:00:10 Speed 160 rpm00:02:00 Temp 15 °C00:07:43 Temp 95 °C00:10:00 Temp 95 °C00:15:00 Temp 30 °C00:20:00 EndIdle Temperature: 15 ±1°CTime between readings: 4 s

[0096] The temperature begins at 15° C, ramps up to 95° C starting at minute 2 and begins cooling to around 30 C at minute 10. The rotational speed of the mixer is initially 960 rpm for 10 seconds to rapidly mix the starch, then slows to a constant speed of 160 rpm for the duration of the analysis.

[0097] Figure 1 shows the progression of the mixer speed, the temperature of the sample and the viscosity of the starches over time and in response to the temperature changes. Table 4 shows the measured viscosity (in cP) of the two PPS examples of the invention and the two commercial pregelatinized pea starches at various points in the RVA 4800 analytical progression.Table 4HoldPregelatinized pea Cold Final chk(cp) Raw Peak (cp) (cp) :osity (cp)C1 1750 3870 2084 9316 C2 1199 3703 2125 13034 PPS 120 psig 5827 5947 1163 3769 PPS 140 psig 6197 6309 1465 4186

[0098] The PPS of the invention showed much higher viscosity at the low temperature (15° C) prior to heating (Cold Peak). Raw peak is the peak viscosity between minutes 2 and 10 of the process. The viscosity of all of the samples at minute 10 (Hold) and at the end of the analysis (Final Viscosity) are also shown. The process of heating to a high temperature caused the commercial pregelatinized pea starches to gel (increasing markedly in viscosity) after cooling. The PPS of the present invention provides high instant viscosity at low temperatures, which is a desirable characteristic in food applications where immediate thickening is required without the need for heat, such as in instant food preparations.

[0099] While the present invention has been described with reference to the specific embodiments thereof, it should be understood by those skilled in the art that various changes may be made and equivalents may be substituted without departing from the true spirit and scope of the invention. In addition, many modifications may be made to adapt a particular situation, material, composition of matter, process, process step or steps, to the objective, spirit and scope of the present invention. All such modifications are intended to be within the scope of the claims appended hereto.

Claims

CLAIMSWhat is claimed is:

1. A pregelatinized pea starch comprising (on a dry basis, w / w) :a) about 55-85% starch,b) about 1-3% protein, andc) about 10-35% fiber.

2. The pregelatinized pea starch of claim 1 , wherein the protein content is 1.5-3.0%.

3. The pregelatinized pea starch of claim 1 or claim 2, wherein the fiber content is 11-17%.

4. The pregelatinized pea starch of any one of claims 1 -3 having a pH of about 7-9.5 when diluted to about 10% solids in water.

5. The pregelatinized pea starch of any one of claims 1 -4 having a water absorption index (WAI) of >9 (g / g).

6. The pregelatinized pea starch of claim 5 having a WAI of >10 (g / g).

7. The pregelatinized pea starch of claim 6 having a WAI of about 9-11 (g / g).

8. The pregelatinized pea starch of any one of claims 1 -8 having a water solubility index (WSI) of >10%.

9. The pregelatinized pea starch of claim 8 having a WSI of >20%.

10. The pregelatinized pea starch of claim 9 having a WSI of about 20-27%.

11. The pregelatinized pea starch of any one of claims 1-10 wherein 0.14 g / ml in water with 0.08 g / ml sucrose has a viscosity of > 5000 centipoise (cP) at 15° C.

12. A pregelatinized pea starch wherein 0.14 g / ml starch (10% moisture) in water with 0.08 g / ml sucrose has a viscosity of > 5000 centipoise (cP) at 15° C.

13. A process for preparing a pregelatinized pea starch comprising:a) diluting a pea starch to create a slurry,wherein said dewatered pea starch comprises, on a dry basis:i) about 75-85% starch,ii) about 1-3% protein, andiii) about 10-20% fiber;b) heating and drying said slurry, to create a pregelatinized pea starch.

14. The process of claim 13, wherein said diluting is with water.

15. The process of claim 14, wherein the pea starch is diluted to about 10-20% total solids (TS).

16. The process of any one of claims 13-15, wherein said heating and drying in performed on a drum dryer.

17. The process of claim 16, wherein the drum dryer is a double drum dryer.

18. The process of claim 16 or 17, wherein the drum dryer is heated to about 340-370° F.

19. The process of any one of claims 13-18, wherein the pregelatinized pea starch is dried to about 5.0-12.0% moisture content.

20. The process of any one of claims 13-19, wherein the pea starch is made by a method comprising:a. hydrating pea flour from ground (milled) pea pulses in a water slurry:i) at a flour to water ratio of 1 :2 to 1 :6 (w / v),ii) at a pH of 7.5-10,iii) at a temperature of 45-60 °C,b. separating pea flour from protein-rich supernatant,c. washing the separated pea flour, andd. drying the separated pea flour,thereby producing a specialty pea flour.

21. The process of claim 20, wherein the hydration is performed at a flour to water ratio of 1 :4 (w:w).

22. The process of any of claims 20-21 , wherein the hydrating is performed at pH 9.5.

23. The process of any of claims 20-22, wherein the hydrating is performed at 55 °C.

24. The process of any of claims 20-23, wherein the hydrating is performed for 20-60 minutes.

25. The process of any of claims 20-24, wherein the hydrating is performed for 30 minutes.

26. The process of any of claims 20-25, wherein the separating is by centrifugation and / or decanting.

27. The process of any of claims 20-26, wherein the separating involves centrifugation at 5000g for 10 minutes.

28. The process of any of claims 20-27, wherein the washing is with water.

29. The process of any of claims 20-28, wherein the washing is at a flour to water ratio of 1 :3 (w:w).

30. The process of any of Claims 20-29, wherein the washing is performed at a pH of 7.5-10.

31. The process of any of claims 20-30, wherein the washing is performed at a temperature of 45-60 °C.

32. The process of any of claims 20-31 , wherein the washing is performed at a temperature of 55 °C.

33. The process of any of claims 20-32, wherein the washing is performed for 20-60 minutes.

34. The process of any of claims 20-33, wherein the drying is to a moisture content of 8-10%.

35. A pregelatinized pea starch produced by the process of any one of claims 13-34.

36. The pregelatinized pea starch of claim 35, wherein the protein content is 1.5-3.0%.

37. The pregelatinized pea starch of claim 35 or claim 36, wherein the fiber content is 11 -17%.

38. The pregelatinized pea starch of any one of claims 35-37 having a pH of about 7-9.5 when diluted to about 10% solids in water.

39. The pregelatinized pea starch of any one of claims 35-38 having a water absorption index (WAI) of >9 (g / g).

40. The pregelatinized pea starch of claim 39 having a WAI of >10 (g / g).

41. The pregelatinized pea starch of claim 40 having a WAI of about 10-11 (g / g).

42. The pregelatinized pea starch of any one of claims 35-41 having a water solubility index (WSI) of >10%.

43. The pregelatinized pea starch of claim 42 having a WSI of >20%.

44. The pregelatinized pea starch of claim 43 having a WSI of about 20-27%.

45. The pregelatinized pea starch of any one of claims 35-44 wherein .14 g / ml in water with 08 g / ml sucrose has a viscosity of > 5000 centipoise (cP) at 15° C.

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