Soluble pea protein isolate and use

Abstract

The technology disclosed in this specification pertains to a pea protein isolate that is not enzymatically modified having at least 75% protein content by weight. The pea protein isolate has compared to other pea protein isolates that are not enzymatically modified. It disperses quickly in water and remains suspended in water for enough time to make it useful in a ready to mix beverage powder mix. Ready to mix beverages made using the described pea protein isolates, also have relatively low shear viscosity allowing for higher protein loading without creating a too thick beverage.

Description

SOLUBLE PEA PROTEIN ISOLATE AND USE

[0001] This specification discloses pea protein isolate having solubility and dispersibility useful in ready to mix beverage mixes and emulsions and similar uses.

[0002] Pea protein isolates are commonly formed by separating the protein in pea flour from starch and fiber in the flour. Common processes for the separation take advantage of the changing solubility profiles of protein at different pH. For example, pea proteins tend to be water soluble at pH around 8 to 9. At this pH, the protein can be removed from insoluble fiber and starch. The dissolved protein can be recovered at the protein’s isoelectric point, around pH 4.5, where the protein is insoluble.

[0003] In the pH range of common beverages (between pH 6 and 8) pea protein isolated in an isoelectric process has low solubility, which complicates its use in ready to mix beverages. For example, the low solubility can cause the beverage to be perceived as chalky or gritty. As another example, pea proteins that have low solubility can separate quickly so that instead of a generally homogenous beverage, the powder separates forming a settled solid phase and a separate liquid phase.

[0004] Several strategies exist in the market for making pea protein isolates have relatively high solubility at near neutral pH, fast dispersibility, and long-term suspension. Some strategies involve modifying the pea protein by hydrolysis or deamidation. These types of protein are illustrative of what are called in this specification “enzymatically modified pea protein isolates.” Such enzymatically modified pea protein isolates may be disfavored by a segment of customers. Another strategy is to reduce the size of particles in the pea protein isolate. Such proteins, however, are still less soluble and disperse more slowly than enzymatically modified pea protein isolates.

[0005] This specification describes a pea protein isolate that is not enzymatically modified that has improved solubility and dispersibility relative to other similar pea protein isolates. The described pea protein isolates are shown to make ready to mix beverages that better match ready to mix beverages made with enzymatically modified proteins than ready to mix beverages made with other non-enzymatically modified pea protein isolates. The described pea protein isolates are also shown to make good emulsions.

[0006] The technology described in this specification can be better understood with reference to the following figures, which are not intended to limit the full scope of the technology.BRIEF DESCRIPTION OF THE FIGURES

[0007] Figure 1 is an SEM image depicting embodiments of the pea protein isolate described in this specification.

[0008] Figure 2 is an SEM image depicting VITESSENCE ® Pulse 1853 pea protein isolate available from Ingredion Incorporated.

[0009] Figure 3 is an SEM image depicting PURIS ® Pea 870H a hydrolyzed pea protein isolate and PURIS® Pea 2.0 a deamidated pea protein isolate, both available from PURIS.

[0010] Figure 4 is an SEM image depicting NUTRALYS ® branded pea protein isolates available from Roquette. NUTRALYS ® S85 Plus N is a hydrolyzed pea protein isolate. All other pea protein isolates depicted in Figure 4 are not enzymatically modified.

[0011] Figure 5 is an SEM image depicting ProFam® 580 pea protein isolate available from ADM.

[0012] Figure 6 is a graph plotting the shear viscosity versus shear rate of pea protein isolate solutions, each made using a different pea protein isolate.

[0013] Figure 7 is a graph plotting the shear viscosity versus shear rate of a ready to drink beverage, each made using a different pea protein isolate.

[0014] The arrangement of amino acids within a protein determines how many hydrophobic residues are exposed to water. Hydrophobic amino acids are typically buried within the protein's core to minimize interaction with water. This commonly correlates with a higher percentage of random coil structure for the protein. With denaturation of the protein, the protein comprises more random coil structure and less sheet, helix, bend and turn structures. This alters the positioning of hydrophobic regions, generally making more hydrophobic regions available to water, which increases surface hydrophobicity inducing protein aggregation and reduces protein solubility.

[0015] In any embodiment described in this specificatinon, a pea protein isolate further comprising a percentage random coil that is less than 59% or from about 50% or about 55% or about 57% to less than 59%.

[0016] In any embodiment, this specification describes a pea protein isolate comprising: from about 75%, or from about 77%, or from about 80% to about 85% protein and having a) a solubility from about 30% to about 40%, or to about 38%, or to about 37%, or from about 32%to about 40%, or to about 38%, or to about 37%, or from about 33% to about 40%, or from about 38%, or to about 37%, wherein the solubility is preferably in a range from 33 to about 37%; b) dispersibility of the pea protein isolate in water that is less than 10 seconds or less than 8 seconds, or less than 7 seconds or from 1 second, or from 3 seconds or from 4 seconds to 10 seconds, wherein, preferably the dispersibility is from 2 seconds to 10 seconds, or to 8 seconds, or wherein, more preferably, the dispersibility is from 4 seconds to 8 seconds.

[0017] In any embodiment, this specification describes a pea protein isolate wherein a mixture (amount) of the pea protein isolate in water has a shear viscosity at 25° C and a shear rate of 50 1 / s from about 10 to about 20 or to about 18 mPa.s.

[0018] In any embodiment, this specification describes a pea protein isolate wherein a mixture (amount) of the pea protein isolate in water has a shear viscosity at 25° C and a shear rate of 10 (1 / s) from about 10 to about 20 or to about 18 mPa.s.

[0019] In any embodiment, this specification describes a pea protein isolate wherein a mixture (amount) of the pea protein isolate in water has a shear viscosity at 25° C and a shear rate of 1 (1 / s) from about 10 to about 20 or to about 18 mPa.s.

[0020] In any embodiment, this specification describes a pea protein isolate wherein a mixture (amount) of the pea protein isolate in water at 25° C over a range of shear rate from 1 to 100 (1 / s) is shear thinning.

[0021] In any embodiment this specification describes a pea protein isolate further having a particle size D10 from about 10 to about 30, or to about 25 microns. In any embodiment this specification describes a pea protein isolate further having a particle size D50 from about 30 to about 70 microns, or from about 35 or from about 40 to about 70 microns, or from about 35 to about 70. or to about 65, or to about 60, or to about 55, or to about 50 microns, preferably from about 35 to about 55 or about 50 microns. In any embodiment this specification describes a pea protein isolate further having a particle size D9070 microns to 130 microns, or from about 70 or from about 75 or from about 80, or from about 85 to about 130 microns, preferably from about 80 or about 85 to about 125 microns.

[0022] In any embodiment, the specification describes a pea protein isolate having a pH in water from about 6.5 to about 7.5.

[0023] 3. The pea protein isolate of claim 1 or 2 further having a surface hydrophobicity less than about 2,200,000 units or less than about 2,100,000 units, or less than about 2,000,000 unitsor from about 1,500,000 units, or from about 1,600,000 units, or from about 1,700,000 units, or from about 1,800,000 units to about 2,200,000 units, or from about 1,500,000 units, or from about 1,600,000 units, or from about 1,700,000 units, or from about 1,800,000 units to about 2,100,000 units, or from about 1,500,000 units, or from about 1,600,000 units, or from about 1,700,000 units, or from about 1,800,000 units to about 2,000,000 units.

[0024] With reference to Figures 1 to 5, pea protein isolates described within this specification are generally less smooth in appearance and comprised of fewer agglomerates than other pea protein isolates and other enzymatically modified pea protein isolates. It is further shown in the examples that the described pea protein isolates have higher solubility than other pea protein isolates and have lower dispersion time than other pea protein isolates. Ready to mix beverages made using embodiments of the pea protein isolates are also shown to have lower dispersion time than ready to drink beverages made with other pea protein isolates, enzymatically modified. Additionally, ready to mix beverages made using embodiments of the pea protein isolates described in this specification have shear viscosity versus shear rate profiles like ready to mix beverages made using deamidated proteins.

[0025] The pea protein isolates described in this specification are obtained using an isoelectric point separation process. The pea protein isolates are separated from starch and fiber at a pH around 8 and are recovered in solution at pH near 4.5. The recovered protein pH is adjusted to near neutral or from about 6.5 to about, or from about 6.7, to about 7.5 or to about 7.3. Proteins can be neutralized using suitable food grade caustic agent. Commonly used caustics include sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide, and mixtures thereof. In any embodiment, the temperature of the foregoing steps is from 20° to 25° C. Neutralized protein is then passed through pasteurization using a high shear pump using. The pea protein is then dried for packing using any suitable method spray drying. In any embodiment a pea protein isolate is dried to a moisture content of 10% or less. Suitable methods for drying protein include spray drying and freeze drying.

[0026] In any embodiment, in a method for making a pea protein isolate, a pea protein is sheared using a pump such that the pea protein isolate experience a pressure-drop during pumping greater than about 50 bar or from about 50 bar or from about 60 bar or to about 100 bar, or from about 50 bar or from about 50 bar or from about 60 bar or to about 90 bar, or from about 50 bar or from about 50 bar or from about 60 bar or to about 80 bar at a temperature less than about 65° C. In any embodiment of the method the there is an inlet pressure at the pumpthat is from about 90 bar to about 120 bar, or to about 115 bar, or to about 110 bar, or from about 95 bar. or to about 120 bar, or from about 115 bar, or to about 110 bar, or to about 105 bar. In any embodiment of the method there is an outlet pressure at the pump that is from about 20 bar, or from about 25 bar, or from about 30 bar to about 40 bar.

[0027] In any embodiment, in a method for making a pea protein isolate, a pea protein is neutralized using a caustic mixture that includes calcium hydroxide. In any embodiment calcium hydroxide is used in an amount from about 0.3% or from about 0.4% to about 0.6%, or from about 0.3% or from about 0.4% to about 0.5% by weight of the slurry. In any embodiment, The pea protein isolate comprises from calcium in an amount from about 100 mg / g or from about 150 or from about 200 to about 300 mg / g.

[0028] The pea protein isolates described in this specification are useful in various food compositions such as a ready to mix beverage powder, or an emulsion, or a ready to drink beverage.

[0029] In any embodiment, this specification describes a ready to mix beverage powder comprising of a pea protein isolate as described in this specification.

[0030] In any embodiment, this specification describes a ready to mix beverage powder wherein the pea protein isolate is in an amount from about 40% (wt.% of the powder), or from about 45%, or from about 50%, or from about 55% to about 80%, or from about 40%, or from about 45%, or from about 50%, or from about 55% to about 75%, or 40%, or from about 45%, or from about 50%, or from about 55% to about 70%, wherein preferably the protein is in an amount from about 50% to about 70%, or about 65%, wherein more preferably the protein is in an amount from about 55%. to about 65%.

[0031] In any embodiment, this specification describes a ready to mix beverage powder further comprising a hydrocolloid in an amount from about 0.1 to or 0.5 to about 5.0% (wt.% of the powder), or from about 0.5% to about 4% or to about 3%, wherein preferably the hydrocolloid is in a range from about 0.5% to 2.5%, or to about 2.0%, wherein more preferably in a range from about 0.5% to about 1.5%. The hydrocolloids used include gums like xanthan gum. gellan gum, locust bean gum, gum acacia, and cellulose gums. Cellulose gums are cellulosic compounds modified to behave like a hydrocolloid and include carboxymethyl cellulose (CMC), hydroxypropyl cellulose (HPMC), methylcellulose, and similarly modified cellulosic compounds. Other hydrocolloids include carrageenan and pectin. In preferredembodiments the hydrocolloid is selected from the group consisting of cellulose gum, xanthan gum, gellan gum, carrageenan, gum acacia, and mixtures thereof.[0032| In any embodiment, this specification describes a ready-to-mix beverage powder further comprising an oil powder in an amount from 1%, or from about 2% or from about 3% to about 10% (wt.% of the mix) or from about 1%, from about 2%, or about 3% to about 9%; 1%, or from about 2% or from about 3% to about 8%, wherein preferably the oil is in a range from about 3% to about 7%, or to about 6%, wherein more preferably the oil is in a range from 4% to 6%. Oil powders are oils that have been processed so they are in powder form instead of liquid or paste form. Commonly oil powders are made by plating the oil in a carrier agent. Particularly useful carrier agents are soluble in water so the oil is released in water and can provide texture to the beverage. Illustrative plating agents are gum acacia, maltodextrins, and porous starch. Plated fats are any desirable fat. particularly those that are liquid at common beverage temperatures. One illustrative example is medium-chain triglycerides.

[0033] In any embodiment, this specification describes a ready to mix beverage powder further comprising a soluble fiber in an amount from about 10% to 20%, or to about 19%, to about 18%, or to about 17%, or to about 16%, or preferably to about 15%. Soluble fibers can provide bulk as well as probiotic or prebiotic effect. Useful soluble fibers include short chain fructo-oligosaccharides, isomalto-oligosaccharides, polydextrose, soluble com fiber, and inulin.

[0034] In any embodiment, this specification describes a ready to mix beverage powder further comprising a sweetener, wherein optionally the sweetener is selected from the group consisting of a low calorie sweetener, or a non-nutritive sweetener and mixtures thereof. Any sweetener can be used. Nutritive sweeteners include sucrose, dextrose, fructose, com syrup solids. Low calorie sweeteners include rare sugars like allulose and tagatose as well as fructooligosaccharides and isomalto-oligosaccharides. Non-nutritive sweeteners include the various rebaudiosides (A, D, M, etc.) steviolglycosides, and polyols (such as erythritol, maltitol, mannitol, etc.).

[0035] Ready to drink mix powders may include flavors, nutrients, colorants, preservatives, and other desired ingredients commonly used in a ready to mix drink powder.

[0036] In another aspect the protein isolates described in this specification are useful emulsifiers. In any embodiment the emulsion is an oil-in-water emulsion comprising ancontinuous aqueous phase and a discrete oil phase wherein the aqueous phase is in an amount from 50% to 70% and the oil is in an amount from 30% to 50%. In any embodiment the discrete-oil phase of an oil-in-water emulsion comprises oil droplets having a volume mean average diameter less than 10 microns, or of from 5 to 10 microns or from 5 to 7 microns. In any embodiment the emulsion does not comprise egg. In any embodiment of the emulsion the pea protein isolate is used in an amount from about 0.5% to about 5% by weight or to about 4%, or to about 3% or to about 2%, or from about 1% to about 3% or to about 2% (wt.% of the emulsion).

[0037] In various embodiments an emulsion is an edible composition selected from the group consisting of sauces, gravies, dressing, and mayonnaise. In any embodiment the emulsifier is useful as meat extender. In any embodiment the emulsion further comprises ingredients selected from the group consisting water vinegar, milk solids, milk proteins, milk, fruit juice (apple, lemon, orange, etc.) native starch, gelatinized starch, modified starch, seasoning, spices, preservatives, salt, citrus fiber, hydrocolloids, agar, xanthan gum, gellan gum, locust bean gum, carrageenan, gum acacia, pectin, rice starch, waxy rice starch, tapioca starch, waxy tapioca starch, com starch, waxy com starch, potato starch, waxy potato starch, pea starch, thermally inhibited starch, chemically inhibited starch, chemically stabilized starch (e.g. hydroxypropylation or acetylation) and mixtures thereof. Other ingredients in emulsifiers include nutritive sweeteners include sucrose, dextrose, fructose, com syrup solids, and the foregoing in syrup form, low calorie sweeteners like rare sugars like allulose and tagatose as well as fructo-oligosaccharides and isomalto-oligosaccharides. Non-nutritive sweeteners include the various rebaudiosides (A, D, M, etc.) steviolglycosides, and polyols (such as erythritol, maltitol, mannitol, etc.).

[0038] Oils include any oil that is liquid at room temperature including vegetable oil, com oil, canola oil, soy oil, olive oil, safflower oil, avocado oil, nut oils and mixtures thereof.

[0039] The pea protein isolates described in this specification are generally unmodified chemically or by enzyme to improve the solubility of the protein. The pea proteins are not enzymatically modified for example, to be deamidate or hydrolyzed. The pea protein isolates are also not chemically modified to hydrolyze the protein or to deamidate the protein. Such modifications, whether enzymatic or chemical can be determined using known methods and with reference to unmodified pea protein isolate standards. For example, protein hydrolysis cuts the protein into shorter peptides. A hydrolyzed protein can be identified using SDS-PAGEtechniques to evaluate changes in the molecular weight distribution of the protein versus a known, unhydrolyzed standard. Deamidated proteins are reacted to remove ammonia groups from certain amino acid residues, like converting glutamine to glutamate. The degree of deamidation can be determined by comparing the amount of ammonia removeable from the protein compared to non-deamidated protein standard. The pea protein isolates described in this specification are treated using heat and shear, which may alter tertiary structure, quaternary structure, or association with other proteins in forming aggregates. To the extent the proteins are chemically modified it may have added calcium or sodium or potassium or other cations introduced during neutralization via associating or bonding with the protein. As such, the pea protein isolate will have elevated level of sodium, calcium, or potassium relative to a native pea protein. Additionally, the calcium, potassium, or sodium, may bond with various negatively charged amino acid residues, and divalently charged cations, like calcium, magnesium, etc. likely further bind to adjacent negatively charged amino acid residues.

[0040] The various physical parameters used to describe the embodiments of the pea protein isolate in this specification were measured using the following testing methodologies.

[0041] Secondary structure composition of the protein in each sample was estimated through mathematical deconvolution of ATR-FTIR spectra. Spectral data were acquired using a Prota3S ATR-FTIR instrument, and analysis was performed in OriginPro software, focusing on the Amide 1 region (1600-1700 cmwhere absorption predominantly arises from the C=O stretching vibration in the amide group. Deconvolution yielded the percentage contribution of each resolved peak to the overall absorption band. Peak assignments to specific secondary structures were guided by established literature references (Yonghui Li (ed.) Plant-Based Proteins: Production, Physiochemical, Functional, and Sensory Properties, https: / / doi. org / 10.1007 / 978- 1-0716-4272-6_20)”

[0042] Surface hydrophobicity is measured using a method adapted from Kato and Nakai “Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins,'’ Biochim Biophys Acta 1980 Jul 24;624(1): 13-20 doi: 10.1016 / 0005-2795(80)90220-2. That is, an ANS fluorescence probe that binds to exposed hydrophobic sites resulting in blue shift of fluorescence emission maxima. The analysis was performed “as is” (no buffer) and with no centrifugation step to avoid varied protein concentrations across samples due to solubility differences.

[0043] Particle size of dry pea protein isolates is measured using a Malvern Mastersizer 3000 on teaspoon samples (about 6 mL). Measurements are reported as D10. D50. and D90. The measurements correspond to percentile (10th, 50th, 90th) of particles that have a diameter (in microns) smaller than the reported number.

[0044] Dispersibility of pea protein isolates in water is measured as follows. Pea protein isolate (3.5 g) is mixed with deionized water (50 g) in a beaker and placed on a stirring plate. The pea protein isolate is mixed with a magnetic bar that is about 50 mm long and 10 mm in diameter. Dispersibility is measured in seconds. The timer is started when pea protein is added to water (already being stirred) and is stopped when no protein powder is seen on top of the water, and no lumps or aggregates are seen in the water.

[0045] Solubility of pea protein isolates in water is measured using a nitrogen solubility index. Samples were prepared as follows. Pea protein isolate (1g) is added to deionized water (40g) and heated to 30° C. Mixture is centrifuged at 10,000 x g for 20 minutes and then allowed to rest for 10 minutes. Sample of supernatant is removed with pipette and measured for dissolved protein using LECO nitrogen analyzer. Pea protein isolate solubility is reported as the percentage of protein dissolved versus total protein in the sample being evaluated.

[0046] Shear viscosity profile was measured as follows. Anton Paar rheometer (MCR 502) is used to evaluate shear viscosity over a stepwise sweep for a shear rate range from 1 to 100 inverse seconds (1 / s). Sample size was 20 ml. Samples are pea protein isolates mixed with water to form a mixture having 10% solids. Measurements are done at a temperature of 25° C.

[0047] Variations to the methods for measuring dispersibility and shear viscosity of ready-to-mix beverages are as follows.

[0048] In ready to mix beverages dispersibility is done as follows. RTM mix powder (41.17 g) was added to water (307 ml) in a beaker on a magnetic stir plate using 5 cm magnetic stirrer set to a rotational rate of 550 rpm. Timer is started when the RTM mix is added to water (already being stirred) and is stopped when no protein powder is seen on top of the water, or no lumps or aggregates are seen in the water.

[0049] In ready to mix beverages shear viscosity is measured as described above except that samples were 20 ml of the beverage, and the beverage was RTM mix (41.17 g) in water (307 ml) mixed until fully dispersed.

[0050] Use of “about’" to modify a number is meant to include the number recited plus or minus 10%. Where legally permissible recitation of a value in a claim means about the value. Use of about in a claim or in the specification is not intended to limit the full scope of covered equivalents.

[0051] Recitation of the indefinite article “a” or the definite article “the” is meant to mean one or more unless the context clearly dictates otherwise.

[0052] While certain embodiments have been illustrated and described, a person with ordinary skill in the art, after reading the foregoing specification, can affect changes, substitutions of equivalents and other types of alterations to the methods, and of the present technology. Each aspect and embodiment described above can also have included or incorporated therewith such variations or aspects as disclosed regarding any or all the other aspects and embodiments.

[0053] The present technology is also not to be limited in terms of the aspects described herein, which are intended as single illustrations of individual aspects of the present technology. Many modifications and variations of this present technology can be made without departing from its spirit and scope, as will be apparent to those skilled in the art. Functionally equivalent methods within the scope of the present technology, in addition to those enumerated herein, will be apparent to those skilled in the art from the foregoing descriptions. Such modifications and variations are intended to fall within the scope of the appended claims. It is to be understood that this present technology is not limited to methods, conjugates, reagents, compounds, compositions, labeled compounds or biological systems, which can, of course, vary. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. It is also to be understood that the terminology used herein is for the purpose of describing aspects only and is not intended to be limiting. Thus, it is intended that the specification be considered as exemplary only with the breadth, scope, and spirit of the present technology indicated only by the appended claims, definitions therein, and any equivalents thereof. No language in the specification should be construed as indicating any non-claimed element as essential.

[0054] The embodiments illustratively described herein may suitably be practiced in the absence of any element or elements, limitation or limitations, not specifically disclosed herein. Thus, for example, the terms “comprising,” “including,” “containing,” etc. shall be read expansively and without limitation. Additionally, the terms and expressions employed hereinhave been used as terms of description and not of limitation, and there is no intention in the use of such terms and expressions of excluding any equivalents of the features shown and described or portions thereof, but it is recognized that various modifications are possible within the scope of the claimed technology. Additionally, the phrase “consisting essentially of’ will be understood to include those elements specifically recited and those additional elements that do not materially affect the basic and novel characteristics of the claimed technology’. The phrase “consisting of’ excludes any element not specified.[0055 j In addition, where features or aspects of the disclosure are described in terms of Markush groups, those skilled in the art will recognize that the disclosure is also thereby described in terms of any individual member or subgroup of members of the Markush group. Each of the narrower species and subgeneric groupings falling within the generic disclosure also form part of the technology. This includes the generic description of the technology with a proviso or negative limitation removing any subject matter from the genus, regardless of whether the excised material is specifically recited herein.

[0056] As will be understood by one skilled in the art, for all purposes, particularly in terms of providing a written description, all ranges disclosed herein also encompass all possible subranges and combinations of subranges thereof. Any listed range can be easily recognized as sufficiently describing and enabling the same range being broken down into at least equal halves, thirds, quarters, fifths, tenths, etc. As a non-limiting example, each range discussed herein can be readily' broken down into a lower third, middle third and upper third, etc. As will also be understood by one skilled in the art all language such as “up to,” “at least,” “greater than,” “less than,” and the like, include the number recited and refer to ranges which can be subsequently broken down into subranges as discussed above. Finally, as will be understood by one skilled in the art, a range includes each individual member, and each separate value is incorporated into the specification as if it were individually recited herein.

[0057] The technology disclosed in this specification can be better understood with reference to the following aspects, which are for illustrative purposes and are not intended to limit the full scope of the technology.

[0058] 1. A pea protein isolate comprising a) a pea protein content from about 75%, or from about 77%, or from about 80% to about 85% protein b) a percentage random coil that is greater than 20% or greater than 21% or from 20% to about 30% or to about 27% or toabout 25% or to about 23% or from about 21% to about 30% or to about 27% or to about 25% or to about 23%; and c) a pH in water from about 6.5 to about 7.5[0059| 2. A pea protein isolate comprising a) a pea protein content from about 75%. or from about 77%, or from about 80% to about 85% protein b) a surface hydrophobicity b) a surface hydrophobicity less than about 1,000,000 units or less than about 925,000 units from about 300,000 units to about 1,000,000 units or to about 925,000 units c) a pH in water from about 6.5 to about 7.5 wherein the pea protein isolate is not hydrolyzed or enzymatically hydrolyzed.[0060| 3. The pea protein isolate of claim 1 or 2 further comprising a percentage random coil that is less than 59% or from about 50% or about 55% or about 57% to less than 59%.[0061| 4. The pea protein isolate of claim 3 further having a calcium content in an amount from about 100 mg / g or from about 150 or from about 200 to about 300 mg.[0062 J 5. The pea protein isolate of claim 3 or 4 further having a solubility at pH about 7 from about 15% to about 25% or from about 17% to about 25% or from about 19% to about 25%, or from about 15% to about 23% or from about 15% to about 21%, or from about 17% to about 23% or from about 18% to about 22%.

[0063] 6. The pea protein isolate of any one of claims 3 to 5 further having dispersibility at pH about 7 of the pea protein isolate in water when mixed that is less than 10 seconds or less than 8 seconds, or less than 7 seconds or from 1 second, or from 3 seconds or from 4 seconds to 10 seconds, wherein, preferably the dispersibility is from 2 seconds to 10 seconds, or to 8 seconds, or wherein, more preferably, the dispersibility’ is from 4 seconds to 8 seconds.

[0064] 7. The pea protein isolate of any one of claims 3 to 6 wherein a mixture (amount) of the pea protein isolate in water has a shear viscosity at 25° C and a shear rate of 50 1 / s from about 10 to about 20 or to about 18 mPa.s.[0065| 8. The pea protein isolate of any one of claims 3 to 7 wherein a mixture (amount) of the pea protein isolate in water has a shear viscosity at 25° C and a shear rate of 10 (1 / s) from about 10 to about 20 or to about 18 mPa.s.

[0066] 9. The pea protein isolate of any one of claims 3 to 8 wherein a mixture (amount) of the pea protein isolate in water has a shear viscosity at 25° C and a shear rate of 1 (1 / s) from about 10 to about 20 or to about 18 mPa.s.

[0067] 10. The pea protein isolate of any one of claims 3 to 9 wherein a mixture (amount) of the pea protein isolate in water has a shear viscosity’ at 25° C over a range of shear rate of 1 to 100 (1 / s) is shear thinning.

[0068] 11. The pea protein isolate of any one of claims 3 to 10 further having a particle size D10 from about 10 to about 30, or to about 25 microns.

[0069] 12. The pea protein isolate of any one of claims 3 to 11 further having a particle size D50 from about 30 to about 70 microns, or from about 35 or from about 40 to about 70 microns, or from about 35 to about 70, or to about 65, or to about 60, or to about 55, or to about 50 microns, preferably from about 35 to about 55 or about 50 microns.|0070| 13. The pea protein isolate of any one of claims 3 to 12 further having a particle size D90 from about 70 microns to 130 microns, or from about 70 or from about 75 or from about 80, or from about 85 to about 130 microns, preferably from about 80 or about 85 to about 125 microns.

[0071] 14. A pea protein isolate comprising: a) a pea protein content from about 75%, or from about 77%, or from about 80% to about 85% protein; b) a solubility at pH about 7 from about 30% to about 40%, or to about 38%, or to about 37%, or from about 32% to about 40%. or to about 38%, or to about 37%, or from about 33% to about 40%, or from about 38%, or to about 37%, wherein the solubility is preferably in a range from 33 to about 37%; c) dispersibility at pH about 7 of the pea protein isolate in water (amount) when mixed at (speed) that is less than 10 seconds or less than 8 seconds, or less than 7 seconds or from 1 second, or from 3 seconds or from 4 seconds to 10 seconds, wherein, preferably the dispersibility is from 2 seconds to 10 seconds, or to 8 seconds, or wherein, more preferably, the dispersibility is from 4 seconds to 8 seconds; and d) a pH in water from 6.5 to 7.5.

[0072] 15. The pea protein isolate of claim 14 wherein a mixture (amount) of the pea protein isolate in water has a shear viscosity' at 25° C and a shear rate of 50 1 / s from about 10 to about 20 or to about 18 mPa.s.

[0073] 16. The pea protein isolate of any one of claims 14 to 15 wherein a mixture (amount) of the pea protein isolate in water has a shear viscosity at 25° C and a shear rate of 10 (1 / s) from about 10 to about 20 or to about 18 mPa.s.

[0074] 17. The pea protein isolate of any one of claims 14 to 16 wherein a mixture (amount) of the pea protein isolate in water has a shear viscosity at 25° C and a shear rate of 1 (1 / s) from about 10 to about 20 or to about 18 mPa.s.

[0075] 18. The pea protein isolate of any one of claims 14 to 17 wherein a mixture (amount) of the pea protein isolate in water has a shear viscosity at 25° C over a range of shear rate of 1 to 100 (1 / s) is shear thinning.

[0076] 19. The pea protein isolate of any one of claims 14 to 18 further having a particle size D10 from about 15 or from about 20 to about 30 microns, or from about 15 to about 25 microns or from about 20 to about 25 microns.[0077| 20. The pea protein isolate of any one of claims 14 to 19 further having a particle size D50 about 50, or from about 55. or from about 60 to about 75 microns, or from about 50, or from about 55, or from about 60 to about 70 microns, wherein preferably the range is from about 55 to about 70 microns, or wherein more preferably the range is from about 60 to about 70 microns.

[0078] 21. The pea protein isolate of any one of claims 14 to 20 further having a particle size D90 about 150, or from about 155, or from about 160 to about 175 microns, or from about 150, or from about 155. or from about 160 to about 170 microns, wherein preferably the range is from about 155 to about 170 microns, or wherein more preferably the range is from about 160 to about 170 microns.

[0079] 22. The pea protein isolate of any one of claims 14 to 21 further having a percentage random coil that is greater than 20% or greater than 21% or from 20% to about 30% or to about 27% or to about 25% or to about 23% or from about 21% to about 30% or to about 27% or to about 25% or to about 23%.

[0080] 23. The pea protein isolate of any one of claim 14 to 22 further having a sum of helix, sheet, bend, and turn that is less than about 76% or from about 65%, or from about 68% or from about 70%, or form about 73% to about 76%.[0081| 24. The pea protein isolate of any one of claims 14 to 23 further having a percentage random coil that is greater than 20% or greater than 21 % or from 20% to about 30% or to about 27% or to about 25% or to about 23% or from about 21% to about 30% or to about 27% or to about 25% or to about 23% and a sum of helix, sheet, bend, and turn that is less thanabout 76% or from about 65%, or from about 68% or from about 70%, or form about 73% to about 76%.[0082 | 25. The pea protein isolate of any one of claims 14 to 24 further having a surface hydrophobicity less than about 1,000,000 units or less than about 925,000 units from about 300,000 units to about 1,000,000 units or to about 925,000 units.

[0083] 26. The pea protein isolate of any one of claims 14 to 25 having a calcium content in an amount from about 100 mg / g or from about 150 or from about 200 to about 300 mg / g.

[0084] 27. Use of a pea protein isolate as described in any one of the foregoing claims in a ready-to-mix beverage powder.[0085| 28. A ready to mix beverage powder comprising: a pea protein isolate as described in any one of claims 1 to 26.

[0086] 29. The ready to drink beverage powder of claim 28 wherein the pea protein isolate is in an amount from about 40% (wt.% of the powder), or from about 45%, or from about 50%, or from about 55% to about 80%, or from about 40%, or from about 45%, or from about 50%, or from about 55% to about 75%, or 40%, or from about 45%, or from about 50%, or from about 55% to about 70%, wherein preferably the protein is in an amount from about 50% to about 70%, or about 65%, wherein more preferably the protein is in an amount from about 55%, to about 65%.

[0087] 30. The ready to mix beverage powder of claim 28 to 29 further comprising a hydrocolloid in an amount from about 0.1 to or 0.5 to about 5.0% (wt.% of the powder), or from about 0.5% to about 4% or to about 3%, wherein preferably the hydrocolloid is in a range from about 0.5% to 2.5%, or to about 2.0%, wherein more preferably in a range from about 0.5% to about 1.5%; wherein optionally, the hydrocolloid is selected from the group consisting of cellulose gum, xanthan gum, gellan gum. carrageenan, gum acacia, and mixtures thereof.[O088| 31. The ready to mix beverage powder of any one of claims 28 to 30 further comprising an oil powder in an amount from 1%, or from about 2% or from about 3% to about 10% (wt.% of the mix) or from about 1%, from about 2%, or about 3% to about 9%; 1%, or from about 2% or from about 3% to about 8%, wherein preferably the oil is in a range from about 3% to about 7%, or to about 6%, wherein more preferably the oil is in a range from 4% to 6%.

[0089] 32. The ready to mix beverage powder of any one of claims 28 to 31 further comprising a soluble fiber in an amount from about 10% to 20%, or to about 19%. to about 18%, or to about 17%, or to about 16%, or preferably to about 15%.

[0090] 33. The ready to mix beverage powder of any one of claims 28 to 32 further comprising a sweetener, wherein optionally the sweetener is selected from the group consisting of a low-calorie sweetener, or a non-nutritive sweetener and mixtures thereof.

[0091] 34. Use of a pea protein isolate as described in any one of the foregoing claims in an emulsion.

[0092] 35. An emulsion comprising: a pea protein isolate as described in any one of claims 1 to 26.[0093| 36. The emulsion of claim 35 being an oil-in-water emulsion comprising a continuous aqueous phase and a discrete oil phase wherein the aqueous phase is in an amount from 50% to 70% and the oil is in an amount from 30% to 50%.

[0094] 37. The emulsion of claim 35 or 36 wherein the discrete-oil phase comprises oil droplets having a volume mean average diameter less than 10 microns, or of from 5 to 10 microns or from 5 to 7 microns.[0095[ 38. The emulsion of any one of claims 35 to 37 wherein the emulsion does not comprise egg.[0096| 39. The emulsion of any one of claim 35 to 38 wherein the pea protein isolate is used in an amount from about 0.5% to about 5% by weight or to about 4%, or to about 3% or to about 2%, or from about 1% to about 3% or to about 2% (wt.% of the emulsion).

[0097] 40. A method of making a pea protein isolate using an isoelectric point separation process comprising:

[0098] a) increasing the pH of the pea protein from its isoelectric point to a pH from about 6.5, or from about 6.7 to about 7.5 or from 6.5, or from about 6.7 to about 7.3 with a caustic mixture that includes calcium hydroxide; and100991 b) applying a shear to the precipitated pea protein using a pump such that the pea protein isolate experience a pressure-drop during pumping greater than about 50 bar or from about 50 bar or from about 60 bar or to about 100 bar, or from about 50 bar or fromabout 50 bar or from about 60 bar or to about 90 bar, or from about 50 bar or from about 50 bar or from about 60 bar or to about 80 bar at a temperature less than about 65° C.[0100| 41. The method of claim 40 wherein the temperature for each of steps a) to e) is maintained at from about 20° to about 25° C

[0101] 42. The method of claim 40 to 41 wherein there is an inlet pressure at the pump that is from about 90 bar to about 120 bar, or to about 115 bar, or to about 110 bar, or from about 95 bar, or to about 120 bar, or from about 115 bar, or to about 110 bar, or to about 105 bar.[0102[ 43. The method of any one of claims 40 to 42 wherein there is an outlet pressure at the pump that is from about 20 bar, or from about 25 bar, or from about 30 bar to about 40 bar.[0103| 44. The method of any one of claims 40 to 43 wherein calcium hydroxide is used in an amount from about 0.3% or from about 0.4% to about 0.6%. or from about 0.3% or from about 0.4% to about 0.5% by weight of the slurry.[0104J 45. A method of making a pea protein isolate comprising: a) creating a slurry comprising a pea flour and water wherein the pea flour comprises a pea protein, a starch, and a fiber; b) adjusting the pH of the slurry to an alkaline pH or a pH greater than 7.5, or a pH from 7.5, or from about 7.7 or from about 7.8 to about 9 or from 7.5, or from about 7.7 or from about 7.8 to about 8.5, or from 7.5. or from about 7.7 or from about 7.8 to about 8.3; and at said pH separating c) separating the pea protein from at least portion of the starch and fiber; d) adjusting the pH of the slurry to an acidity pH at the isoelectric point of the pea protein isolate, wherein optionally, the pH is from about 4 to about 4.5; to precipitate at least a portion of the pea protein in the slurry; e) adjusting the pH of the slurry with precipitated pea protein to a pH from about 6.5, or from about 6.7 to about 7.5 or from 6.5, or from about 6.7 to about 7.3 with a caustic mixture that includes calcium hydroxide; f) applying a shear to the precipitated pea protein using a pump such that the pea protein isolate experience a pressure-drop during pumping greater than about 50 bar or from about 50 bar or from about 60 bar or to about 100 bar, or from about 50 bar or from about 50 bar or from about 60 bar or to about 90 bar, or from about 50 bar or from about 50 bar or from about 60 bar or to about 80 bar at a temperature less than about 65° C; and g) drying the pea protein to obtain a pea protein isolate having a moisture content less than about 10% by weight.

[0105] 46. The method of claim 45 wherein the temperature for each of steps a) to e) is maintained at from about 20° to about 25° C.47. The method of claim 45 or 46 wherein there is an inlet pressure at the pump that is from about 90 bar to about 120 bar. or to about 115 bar, or to about 110 bar, or from about 95 bar, or to about 120 bar, or from about 115 bar, or to about 110 bar, or to about 105 bar.

[0107] 48. The method of any one of claims 45 to 47 wherein there is an outlet pressure at the pump that is from about 20 bar, or from about 25 bar, or from about 30 bar to about 40 bar.[0108| 49. The method any one of claims 45 to 48 wherein calcium hydroxide is used in an amount from about 0.3% or from about 0.4% to about 0.6%. or from about 0.3% or from about 0.4% to about 0.5% by weight of the slurry.

[0109] 50. A pea protein isolate made by the process described in any one of claims 40 to 49.

[0110] The technology disclosed in this specification can be better understood with reference to the following examples, which are for illustrative purposes and are not intended to limit the full scope of the technology.EXAMPLE 1 - METHOD FOR MAKING PEA PROTEIN ISOLATE

[0111] Embodiments of the pea protein isolates claimed in this specification were made using isoelectric point separation. In relevant part the process follows. Dehulled and split yellow pea seeds were cleaned to remove the foreign materials and fed to the pea grind mill to produce pea flour. The flour was then mixed with water to form a slurry, and the slurry pH was adjusted (pH 8.0-9.0) using suitable base to solubilize protein relative to starch and fiber. Starch and fiber were removed using hydrocyclones. Remaining protein solution was adjusted to the isoelectric point of pea protein, around pH 4.5, using suitable food grade acid such as hydrochloric acid. At the isoelectric point, the protein precipitates from solution. Protein slurry is pH further pH adjusted to near neutral pH (about 7) using first calcium hydroxide and subsequently sodium hydroxide. Temperature during the foregoing steps was maintained at around 20° C to 25° C. The protein was passed through pasteurization using high shear pump using 1500 psi inlet / 500 psi outlet (about 103 bar / 34 bar), pasteurization temperature was about60° C. Product was dried for packing using spray drying. This process made a pea protein isolate called in this specification "‘Sample 1.”EXAMPLE 2 - PROPERTIES OF PEA PROTEIN ISOLATES

[0112] Physical properties of Sample 1 were compared to VITESSENCE® Pulse 1853 pea protein isolate, which is a product from Ingredion Incorporated (Westchester. IL) Like Sample 1, VITESSENCE® Pulse 1853, pea protein isolate is non-hydrolyzed, non-deamidated pea protein isolate that was isolated in an isoelectric point isolation process. The two were made differently. Without being bound by theory it is believed the structural differences result from changes mainly in how protein is neutralized from the isoelectric point. Unlike Sample 1, VITESSENCE® Pulse 1853 pea protein was isolated using only sodium hydroxide and was adjusted to about pH 6. For convenience, VITESSENCE® Pulse 1853 is also called “Sample A” in this specification.

[0113] Sample 1 was found to be more soluble than Sample A at all solubility outside of the isoelectric point. These differences can be explained by structural differences between Sample A and Sample 1. The samples were evaluated using mathematical deconvolution of FTIR spectra of the samples and surface hydrophobicity.

[0114] The FTIR spectral deconvolution focused on the Amide I region, where absorption predominantly arises from the C=O stretching vibration. The peak stretching frequency and relative area of each resolved absorption band were used to estimate the secondary structure composition. The assignment of Amide I band frequencies to secondary structure is provided in Table 1 below:Table 1Assignment of Amide I Band Positions to Secondary Structure[0115| The deconvolution focused on Amide I region, corresponding with the C=O bonds, and Amide II region, corresponding with the N-H bond to assess relative amounts of random coils, helix, sheet, bend, and turn structures in the proteins. Approximate ratio of random coil structure to sum of helix, sheet, bend and turn and indeterminant structure is shown in Table 2.Table 2Pea Protein Isolate Structure

[0116] The results show that Sample A has higher random coil structure than Sample 1. This corresponds to Sample 1 having fewer exposed hydrophobic regions than Sample A, which further corresponds to Sample 1 having lower surface hydrophobicity and, therefore, higher solubility than Sample A.[0117| Surface hydrophobicity was measured using a ANS fluorescence probe and a method adapted from Kato and Nakai “Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins,’' Biochem. Biophys. Acta 1980 Jul 24;624(1): 13-20 doi: 10.1016 / 0005-2795(80)90220-2. For measuring surface hydrophobicity, the probe becomes sequestered in the protein’s accessible hydrophobic regions. The surface hydrophobicity is measured by evaluating fluorescence changes when protein and probe are exposed to a hydrophobic environment or water. The differences in fluorescence intensity versus protein concentration for each protein source can be plotted and best-fit line slope can be calculated to compare average surface hydrophobicity of the protein. Results are reported in Table 3.Table 3Pea Protein Isolate Surface Hydrophobicity and Solubility[ori8| Particle size of dry pea protein isolates was measured using a Malvern Mastersizer 3000 on teaspoon samples (about 6 ml) and are reported in Table 4. Measurements are reported as DIO, D50, and D90. The measurements correspond to percentile (10th, 50th, 90th) of particles have a diameter (in microns) smaller than the reported number.Table 4Particle Size Distribution of Various Pea Protein Isolates[01l9| Particle size of Sample 1 is like competitive products. Sample 1 was not separately milled or size selected.[0120| Dispersibility7of pea protein in water was measured as follows. Pea protein isolate (3.5 g) was mixed with deionized water (50 g) (pH about?) in a beaker placed on a stirring plate. The pea protein isolate w as mixed with a magnetic bar that was about 50 mm and 10 mm in diameter. Dispersibility was measured in seconds. Timer was started when pea protein was added to water (already being stirred) and timer was stopped when no protein powder w as seen on top of the water and no lumps or aggregates w ere seen in water. Results are reported in seconds in Table 5.Table 5Dispersibility in Water of Various Pea Protein Isolates

[0121] Sample 1 disperses faster (lower dispersibility time) than other pea protein isolates including deamidated and hydrolyzed pea protein isolates. Time to disperse relates with the time and agitation needed to make a homogenous, lump-free, mixed beverage.

[0122] Various pea protein isolates were evaluated for solubility, using nitrogen solubility index. Samples were prepared as follows. Pea protein isolate (1g) was added to deionized water (40g) heated to 30° C (pH about 7). Mixture was centrifuged at 10,000 x g for 20 minutes and then allowed to rest for 10 minutes. Sample of supernatant was removed with pipette and measured for dissolved protein using LECO nitrogen analyzer. Pea protein isolate solubility7isreported as percent of protein dissolved versus total protein in sample being evaluated. Results are reported in Table 6.Table 6Solubility of serval commercially available pea protein isolate[0123J As shown embodiments of the pea protein isolate described in this specification had the highest solubility among pea protein isolates that were not hydrolyzed or deamidated. High solubility is useful for a ready to mix beverage mix because it improves the texture of the beverage, for example by reducing chalkiness or powderiness in the beverage.

[0124] It is believed that the use of high shear after neutralization breaks up protein aggregates and leads to a smooth protein particle, which may contribute to the improved solubility of Sample 1 compared to other pea protein isolates that were not enzymatically modified. The appearance of various pea protein isolates is shown in Figures 1 to 5, which are scanning electron microscopy pictures. Figure 1 depicts Sample 1. Figure 2 depicts three batches of VITES SENCE Pulse 1853. Figure 3 depicts PURIS Pea 870H and PURIS Pea 2.0. Figure 4 depicts NUTRALYS F85F, NUTRALYS S85F XF, NUTRALYS S85 Plus N, and NUTRALYS S85F. Figure 5 depicts ProFam 580.

[0125] Various pea protein isolates were evaluated for shear viscosity profile, which was measured as follows. Anton Paar rheometer (MCR 502) was used to evaluate shear viscosity over a stepwise sweep for a shear rate range from 1 to 100 inverse seconds (1 / s). Sample size was 20 ml. Samples were pea protein isolate mixed with water to form a mixture having 10% solids. Measurements were done at a temperature of 25° C. Selected isolates were the most soluble pea protein isolates that were not subjected to enzymatic modification, NUTRALYS S85F, NUTRALYS S854F, ProFam 580, VITESSENCE Pulse 1853. and Sample 1. Also evaluated were a deamidated pea protein isolate, PURIS Pea 2.0, and hydrolyzed pea protein isolate, PURIS Pea 870H. Results are reported in Figure 6, which is a graph that plots shear viscosity (“T|”) on the y-axis (logarithmic scale in mPa.s) versus the shear rate on the x-axis (logarithmic scale in 1 / s).[0126| As shown in Figure 6, samples exhibit clear differences in their rheological behavior as indicated by the different mean shear viscosity values and the dependence of their viscosity on the shear rate (shape of the shear viscosity7curve). Table 7 reports Newtonian or shear thinning behavior for pea protein isolates.Table 7Fluid Behavior of Pea Protein Isolates[0127| With reference to Figure 6 and Table 7 VITESSENCE Pulse 1853 and PURIS Pea 870H show no dependence of shear viscosity on the shear rate - i.e., show a horizontal line in Figure 6. This behavior describes a Newtonian fluid. All other samples show shear viscosity decreasing as shear rate increases - i.e., the line falls from left to right. This behavior is referred to as shear thinning. It can be explained by the reduction of existing interactions in the 3D microstructure caused by the progressive increase of the applied shear forces. The degree of shear thinning was quantified using the flow behavior index, n. This parameter has been obtained with a regression fit of the shear viscosity curves to the Ostwald-de Waele power law model. Results are reported in Table 7: n=l indicates Newtonian behavior while n<l corresponds to shear thinning behavior.

[0128] Although slightly shear thinning, Sample 1 has a flow behavior index near 1. This is advantageous because the pea protein isolate will create a mixture in water that is generally consistent across a range of mixing rates, resulting in a beverage with consistent properties regardless of mixing profile. Sample l’s shear viscosity at low shear rate (around 1 1 / s) confirms visual tests showing that the sample suspends well in solution with little separation. EXAMPLE 3 - USE IN READY TO MIX BEVERAGE[0129| Pea protein isolates were evaluated for functionality in ready to mix beverage powders. Formulation is described in Table 8.Table 8Ready to Mix (RTM) Beverage Powder Formulation

[0130] Ingredients from Table 8 are all dryingredients, and all are pre-mixed to from the TRM mix prior to making the beverage. Dispersibility was done as follows. RTM mix (41.17 g) was added to water (307 ml) in a beaker on a magnetic stir plate using 5 cm magnetic stirrer set to a rotational rate of 550 rpm. Timer started when pea protein was added to water (already being stirred) and was stopped when no protein powder was seen on top of the water and no lumps or aggregates were seen in water. Results are reported in seconds in Table 9.Table 9RTM Dispersibility (seconds)[01311 Sample 1 has the fast dispersion compared to all samples. Time to disperse relates to the time and agitation needed to make a homogenous, lump-free, mixed beverage.[01321 Beverages made with RTM mixes using different pea protein isolates were Theologically characterized. Anton Paar rheometer (MCR 502) was used to evaluate shear viscosity over a stepwise sweep for a shear rate range from 1 to 100 inverse seconds (1 / s). Sample size was 20 ml. Beverages were as described above and were held at a temperature of 25° C. Results are reported in Figure 7, which is a graph that plots shear viscosity (‘T|’ ') on the y-axis (logarithmic scale in mPa.s) versus the shear rate on the x-axis (logarithmic scale in 1 / s).[0133| A shear viscosity curve (measurement over the shear rate range 1-100 1 / s) gives information in terms of appearance and organoleptic perception. Basic stability of the mixture was evaluated at 1 1 / s. The pouring behavior and stability’ of the mixture when poured was evaluated at 101 / s. Predicted mouth feel was evaluated at 50 1 / s and above. NUTRALYS 854S has a very high shear viscosity value generally, which indicates good stability, but it is expected that the beverage will be perceived as thick when consumed. The low shear viscosity of beverages made with VITESSENCE Pulse 1853 and VegOTEIN at 1 1 / s suggests, as visually confirmed, that the beverages have poor dispersibility’ and had fast separation of the protein.[0134| From the foregoing observations Sample 1 is observed to have advantages over other pea protein isolates, including hydrolyzed and deamidated pea protein isolates in dispersion time. Sample 1 is observed to have high solubility relative to other pea protein isolates. Sample 1 has shear viscosity behavior in a ready-to-mix beverage like a deamidated pea protein isolate, deamidated to have high solubility. Sample 1 makes stable beverages but has low viscosity relative to other pea protein isolates that form stable beverages, which allows for higher protein loading without the beverage becoming too thick.EXAMPLE 4 - USE AS AN EMULSIFIER[0135| Protein made by the process described in Example 1 was evaluated for emulsifying function. Basic oil loading evaluation was done as follows. Aqueous phase was prepared by mixing 1% protein with water (99%) for 3 minutes at 7500 rpm shear was applied from a ROSS LCI Fligh Shear Rotor Stator Mixer using a fine shear head (containing holes of approximately 1.5mm). This allows for solubilization of the pea protein mixture with an approximate breakdown of particles down to 7.52pm from its native size of 40.36pm. Particle size is measured using Beckman Coulter LS 13 320 particle size analyzer.

[0136] Emulsifying function was evaluated by adding soybean oil to the aqueous solution described above. Water and a dry basis measure of protein at 1% (about 84% protein in isolate and about 10% measured moisture) was slurried in in a 3L stainless steel beaker with a ROSS LCI mixer at 7500 rpm for 3 minutes. Oil addition was added at 7500 rpm and allowed to homogenize for 3 minutes. A sample was taken to measure droplet size and microscopy to confirm visual dispersion of 1-2 mL. Steps 2 & 3 are repeated as needed to increase oil loading relative to protein. Particle size for increasing oil load is said in Table 10. The value 1:00 reported below represents 1 % protein and 0% oil and 1:10 reported below 1 % protein, and 10% oil, etc.Table 10Mean Particle Size (Volume Mean Diameter) With Increasing Oil Load[0137| The particle sizing remains stable at ~7pm during the initial oil loading phases up to 1:32 ratio, after which an increase in mean droplet size was observed. Traditional emulsions reach non ideal conditions after sizing reaches above 10pm.

[0138] Low fat dressing (40% oil load) was made using the formula described in Table 11. Dry ingredients including sugar, salt, citrus fiber, protein, mustard, starch, and preservatives are slurried into water using a THERMOMIX TM6 at speed 3 for 3 minutes to hydrate. Speed was increased to 7 and oil was added in a steady stream across an approximate time of 2 minutes. Vinegar was added approximately half-way through this addition step once the emulsion has started to form. Final mixture was allowed to mix for 2 minutes at 7 speed and samples are measured for particle sizing microscopy and viscosity etc.Table 11Low- Fat Dressing

[0139] Volume mean oil droplet size was about 6.6 microns.

Claims

CLAIMSWhat is claimed is:

1. A pea protein isolate comprising:a) a pea protein content from about 75%, or from about 77%, or from about 80% to about 85% protein:b) a percentage random coil that is greater than 20% or greater than 21% or from 20% to about 30% or to about 27% or to about 25% or to about 23% or from about 21 % to about 30% or to about 27% or to about 25% or to about 23%; andc) a pH in water from about 6.5 to about 7.5.

2. A pea protein isolate comprising:a) a pea protein content from about 75%, or from about 77%, or from about 80% to about 85% protein;b) a surface hydrophobicity b) a surface hydrophobicity less than about 1,000,000 units or less than about 925,000 units from about 300,000 units to about 1,000,000 units or to about 925,000 units; andc) a pH in water from about 6.5 to about 7.5wherein the pea protein isolate is not hydrolyzed or enzymatically hydrolyzed.

3. The pea protein isolate of claim 1 or 2 further comprising a percentage random coil that is less than 59% or from about 50% or about 55% or about 57% to less than 59%.

4. The pea protein isolate of claim 3 further having a calcium content in an amount from about 100 mg / g or from about 150 or from about 200 to about 300 mg.

5. The pea protein isolate of claim 3 or 4 further having a solubility at pH about 7 from about 15% to about 25% or from about 17% to about 25% or from about 19% to about 25%, or from about 15% to about 23% or from about 15% to about 21%, or from about 17% to about 23% or from about 18% to about 22%.

6. The pea protein isolate of any one of claims 3 to 5 further having dispersibility at pH about 7 of the pea protein isolate in water when mixed that is less than 10 seconds or less than 8 seconds, or less than 7 seconds or from 1 second, or from 3 seconds or from 4 secondsto 10 seconds, wherein, preferably the dispersibility is from 2 seconds to 10 seconds, or to 8 seconds, or wherein, more preferably, the dispersibility is from 4 seconds to 8 seconds.

7. The pea protein isolate of any one of claims 3 to 6 wherein a mixture (amount) of the pea protein isolate in water has a shear viscosity at 25° C and a shear rate of 50 1 / s from about 10 to about 20 or to about 18 mPa.s.

8. The pea protein isolate of any one of claims 3 to 7 wherein a mixture (amount) of the pea protein isolate in water has a shear viscosity at 25° C and a shear rate of 10 (1 / s) from about 10 to about 20 or to about 18 mPa.s.

9. The pea protein isolate of any one of claims 3 to 8 wherein a mixture (amount) of the pea protein isolate in water has a shear viscosity at 25° C and a shear rate of 1 (1 / s) from about 10 to about 20 or to about 18 mPa.s.

10. The pea protein isolate of any one of claims 3 to 9 wherein a mixture (amount) of the pea protein isolate in water has a shear viscosity at 25° C over a range of shear rate of 1 to 100 (1 / s) is shear thinning.

11. The pea protein isolate of any one of claims 3 to 10 further having a particle size D10 from about 10 to about 30, or to about 25 microns.

12. The pea protein isolate of any one of claims 3 to 11 further having a particle size D50 from about 30 to about 70 microns, or from about 35 or from about 40 to about 70 microns, or from about 35 to about 70, or to about 65, or to about 60, or to about 55, or to about 50 microns, preferably from about 35 to about 55 or about 50 microns.

13. The pea protein isolate of any one of claims 3 to 12 further having a particle size D90 from about 70 microns to 130 microns, or from about 70 or from about 75 or from about 80, or from about 85 to about 130 microns, preferably from about 80 or about 85 to about 125 microns.

14. A pea protein isolate comprising:a) a pea protein content from about 75%, or from about 77%, or from about 80% to about 85% protein;b) a solubility at pH about 7 from about 30% to about 40%, or to about 38%, or to about 37%, or from about 32% to about 40%, or to about 38%, or to about 37%, or fromabout 33% to about 40%, or from about 38%, or to about 37%, wherein the solubility is preferably in a range from 33 to about 37%;c) dispersibility at pH about 7 of the pea protein isolate in water (amount) when mixed at (speed) that is less than 10 seconds or less than 8 seconds, or less than 7 seconds or from 1 second, or from 3 seconds or from 4 seconds to 10 seconds, wherein, preferably the dispersibility7is from 2 seconds to 10 seconds, or to 8 seconds, or wherein, more preferably, the dispersibility is from 4 seconds to 8 seconds; andd) a pH in water from 6.5 to 7.5.

15. The pea protein isolate of claim 14 wherein a mixture (amount) of the pea protein isolate in water has a shear viscosity at 25° C and a shear rate of 50 1 / s from about 10 to about 20 or to about 18 mPa.s.

16. The pea protein isolate of any one of claims 14 to 15 wherein a mixture (amount) of the pea protein isolate in water has a shear viscosity at 25° C and a shear rate of 10 (1 / s) from about 10 to about 20 or to about 18 mPa.s.

17. The pea protein isolate of any one of claims 14 to 16 wherein a mixture (amount) of the pea protein isolate in water has a shear viscosity at 25° C and a shear rate of 1 (1 / s) from about 10 to about 20 or to about 18 mPa.s.

18. The pea protein isolate of any one of claims 14 to 17 wherein a mixture (amount) of the pea protein isolate in water has a shear viscosity at 25° C over a range of shear rate of 1 to 100 (1 / s) is shear thinning.

19. The pea protein isolate of any one of claims 14 to 18 further having a particle size D10 from about 15 or from about 20 to about 30 microns, or from about 15 to about 25 microns or from about 20 to about 25 microns.

20. The pea protein isolate of any one of claims 14 to 19 further having a particle size D50 about 50, or from about 55, or from about 60 to about 75 microns, or from about 50, or from about 55, or from about 60 to about 70 microns, wherein preferably the range is from about 55 to about 70 microns, or wherein more preferably the range is from about 60 to about 70 microns.

21. The pea protein isolate of any one of claims 14 to 20 further having a particle size D90 about 150, or from about 155, or from about 160 to about 175 microns, or from about150, or from about 155, or from about 160 to about 170 microns, wherein preferably the range is from about 155 to about 170 microns, or wherein more preferably the range is from about 160 to about 170 microns.

22. The pea protein isolate of any one of claims 14 to 21 further having a percentage random coil that is greater than 20% or greater than 21 % or from 20% to about 30% or to about 27% or to about 25% or to about 23% or from about 21% to about 30% or to about 27% or to about 25% or to about 23%.

23. The pea protein isolate of any one of claim 14 to 22 further having a sum of helix, sheet, bend, and turn that is less than about 76% or from about 65%, or from about 68% or from about 70%. or form about 73% to about 76%.

24. The pea protein isolate of any one of claims 14 to 23 further having a percentage random coil that is greater than 20% or greater than 21% or from 20% to about 30% or to about 27% or to about 25% or to about 23% or from about 21% to about 30% or to about 27% or to about 25% or to about 23% and a sum of helix, sheet, bend, and turn that is less than about 76% or from about 65%, or from about 68% or from about 70%, or form about 73% to about 76%.

25. The pea protein isolate of any one of claims 14 to 24 further having a surface hydrophobicity less than about 1,000,000 units or less than about 925,000 units from about 300,000 units to about 1,000,000 units or to about 925,000 units.

26. The pea protein isolate of any one of claims 14 to 25 having a calcium content in an amount from about 100 mg / g or from about 150 or from about 200 to about 300 mg / g.

27. Use of a pea protein isolate as described in any one of the foregoing claims in a ready-to-mix beverage powder.

28. A ready to mix beverage powder comprising: a pea protein isolate as described in any one of claims 1 to 26.

29. The ready to drink beverage powder of claim 28 wherein the pea protein isolate is in an amount from about 40% (wt.% of the powder), or from about 45%, or from about 50%, or from about 55% to about 80%, or from about 40%, or from about 45%, or from about 50%, or from about 55% to about 75%, or 40%, or from about 45%, or from about 50%, or from about 55% to about 70%, wherein preferably the protein is in an amount from about 50% toabout 70%. or about 65%, wherein more preferably the protein is in an amount from about 55%. to about 65%.

30. The ready to mix beverage powder of claim 28 to 29 further comprising a hydrocolloid in an amount from about 0.1 to or 0.5 to about 5.0% (wt.% of the powder), or from about 0.5% to about 4% or to about 3%, wherein preferably the hydrocolloid is in a range from about 0.5% to 2.5%, or to about 2.0%, wherein more preferably in a range from about 0.5% to about 1.5%; wherein optionally, the hydrocolloid is selected from the group consisting of cellulose gum, xanthan gum. gellan gum, carrageenan, gum acacia, and mixtures thereof.

31. The ready to mix beverage powder of any one of claims 28 to 30 further comprising an oil powder in an amount from 1%, or from about 2% or from about 3% to about 10% (wt.% of the mix) or from about 1%, from about 2%, or about 3% to about 9%; 1%, or from about 2% or from about 3% to about 8%, wherein preferably the oil is in a range from about 3% to about 7%, or to about 6%. wherein more preferably the oil is in a range from 4% to 6%.

32. The ready to mix beverage powder of any one of claims 28 to 31 further comprising a soluble fiber in an amount from about 10% to 20%, or to about 19%, to about 18%, or to about 17%, or to about 16%, or preferably to about 15%.

33. The ready to mix beverage powder of any one of claims 28 to 32 further comprising a sweetener, wherein optionally the sweetener is selected from the group consisting of a low-calorie sweetener, or a non-nutritive sweetener and mixtures thereof.

34. Use of a pea protein isolate as described in any one of the foregoing claims in an emulsion.

35. An emulsion comprising: a pea protein isolate as described in any one of claims 1 to 26.

36. The emulsion of claim 35 being an oil-in-water emulsion comprising a continuous aqueous phase and a discrete oil phase wherein the aqueous phase is in an amount from 50% to 70% and the oil is in an amount from 30% to 50%.

37. The emulsion of claim 35 or 36 wherein the discrete-oil phase comprises oil droplets having a volume mean average diameter less than 10 microns, or of from 5 to 10 microns or from 5 to 7 microns.

38. The emulsion of any one of claims 35 to 37 wherein the emulsion does not comprise egg.

39. The emulsion of any one of claim 35 to 38 wherein the pea protein isolate is used in an amount from about 0.5% to about 5% by weight or to about 4%. or to about 3% or to about 2%, or from about 1 % to about 3% or to about 2% (wt.% of the emulsion).

40. A method of making a pea protein isolate using an isoelectric point separation process comprising:a) increasing the pH of the pea protein from its isoelectric point to a pH from about 6.5, or from about 6.7 to about 7.5 or from 6.5, or from about 6.7 to about 7.3 with a caustic mixture that includes calcium hydroxide; andb) applying a shear to the precipitated pea protein using a pump such that the pea protein isolate experience a pressure-drop during pumping greater than about 50 bar or from about 50 bar or from about 60 bar or to about 100 bar, or from about 50 bar or from about 50 bar or from about 60 bar or to about 90 bar, or from about 50 bar or from about 50 bar or from about 60 bar or to about 80 bar at a temperature less than about 65° C.

41. The method of claim 40 wherein the temperature for each of steps a) to e) is maintained at from about 20° to about 25° C42. The method of claim 40 to 41 wherein there is an inlet pressure at the pump that is from about 90 bar to about 120 bar, or to about 115 bar, or to about 110 bar, or from about 95 bar, or to about 120 bar, or from about 115 bar, or to about 110 bar. or to about 105 bar.

43. The method of any one of claims 40 to 42 wherein there is an outlet pressure at the pump that is from about 20 bar, or from about 25 bar. or from about 30 bar to about 40 bar.

44. The method of any one of claims 40 to 43 wherein calcium hydroxide is used in an amount from about 0.3% or from about 0.4% to about 0.6%, or from about 0.3% or from about 0.4% to about 0.5% by weight of the slurry.

45. A method of making a pea protein isolate comprising:a) creating a slurry comprising a pea flour and water wherein the pea flour comprises a pea protein, a starch, and a fiber;b) adjusting the pH of the slurry to an alkaline pH or a pH greater than 7.5, or a pH from 7.5, or from about 7.7 or from about 7.8 to about 9 or from 7.5, or from about 7.7 orfrom about 7.8 to about 8.5, or from 7.5, or from about 7.7 or from about 7.8 to about 8.3; and at said pH separatingc) separating the pea protein from at least portion of the starch and fiber;d) adjusting the pH of the slurry to an acidity pH at the isoelectric point of the pea protein isolate, wherein optionally, the pH is from about 4 to about 4.5; to precipitate at least a portion of the pea protein in the slurry;e) adjusting the pH of the slurry with precipitated pea protein to a pH from about 6.5, or from about 6.7 to about 7.5 or from 6.5, or from about 6.7 to about 7.3 with a caustic mixture that includes calcium hydroxide;f) applying a shear to the precipitated pea protein using a pump such that the pea protein isolate experience a pressure-drop during pumping greater than about 50 bar or from about 50 bar or from about 60 bar or to about 100 bar, or from about 50 bar or from about 50 bar or from about 60 bar or to about 90 bar, or from about 50 bar or from about 50 bar or from about 60 bar or to about 80 bar at a temperature less than about 65° C; andg) drying the pea protein to obtain a pea protein isolate having a moisture content less than about 10% by weight.

46. The method of claim 45 wherein the temperature for each of steps a) to e) is maintained at from about 20° to about 25° C.

47. The method of claim 45 or 46 wherein there is an inlet pressure at the pump that is from about 90 bar to about 120 bar, or to about 115 bar, or to about 110 bar, or from about 95 bar, or to about 120 bar, or from about 115 bar, or to about 110 bar, or to about 105 bar.

48. The method of any one of claims 45 to 47 wherein there is an outlet pressure at the pump that is from about 20 bar, or from about 25 bar, or from about 30 bar to about 40 bar.

49. The method any one of claims 45 to 48 wherein calcium hydroxide is used in an amount from about 0.3% or from about 0.4% to about 0.6%, or from about 0.3% or from about 0.4% to about 0.5% by weight of the slurry.

50. A pea protein isolate made by the process described in any one of claims 40 to 49.

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