Pre-gelatinized corn gluten meal product and process for preparing the same

Abstract

The present disclosure relates to a process for preparing a pre-gelatinized corn gluten meal product that comprises the steps of adjusting pH of a corn gluten meal material to a range from pH 6.25 to 7.5 to obtain a gluten slurry; and pre-gelatinizing the gluten slurry to obtain the pre-gelatinized corn gluten meal product. The present disclosure also relates to a pre-gelatinized corn gluten meal product that has one or more improved attributes as compared to an equivalent untreated corn gluten meal product. A use of the pre-gelatinized corn gluten meal product as a food grade ingredient in making a plant-based food product is also provided in the present disclosure.

Description

PT-2171-WO-PCTPRE-GELATINIZED CORN GLUTEN MEAL PRODUCT AND PROCESS FOR PREPARING THE SAMECROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Patent Application No. 24211169.8, filed November 6, 2024, which is hereby incorporated by reference in its entirety.FIELD OF INVENTION

[0002] This invention relates to the field of plant protein products, in particular com protein products.BACKGROUND

[0003] There has been a growing demand for using plant proteins in food applications. Corn protein is one of the popular choices among consumers as it is non-allergenic and has relatively high protein content. However, some of the com protein products such as com glutenose (com gluten meal) cannot be used in many food products due to its high contents of contaminants such as mycotoxins and chemical residues.

[0004] Therefore, a com protein product (e.g., corn gluten meal) having a reduced contaminant intensity, which may also have an improved nutrients level, is needed.SUMMARY

[0005] The present disclosure provides a process for preparing a pre-gelatinized corn gluten meal product that comprises the steps of (a), adjusting pH of a com gluten meal material to a range from 6.25 to 7.5 to obtain a gluten slurry; and (b). pre-gelatinizing the gluten slurry to obtain the pre-gelatinized corn gluten meal product. The resulting pre-gelatinized corn gluten meal product has one or more improved attributes as compared to an equivalent untreated corn gluten meal product.

[0006] The present disclosure also provides a process for treating a com gluten meal material that comprises the steps of (a), adding a base to the corn gluten meal material to adjust the pH to a range from 6.25 to 7.5 to obtain a gluten slurry; (b). washing and concentrating the gluten slurry to obtain a concentrated gluten slurry; and (c). drying the concentrated gluten slurry to obtain a pre-gelatinized corn gluten meal product. The pre-gelatinized corn gluten meal product has one or more improved attributes as compared to an equivalent untreated corn gluten meal product.PT-2171-WO-PCT

[0007] The present disclosure also provides a pre-gelatinized corn gluten meal product that has one or more improved attributes as compared to an equivalent untreated com gluten meal product. The one or more improved attributes are selected from a group consisting of a reduced mycotoxin content, a smaller and more uniform particle size distribution, and any combinations thereof.

[0008] The present disclosure also provides a use of a pre-gelatinized corn gluten meal product as a food grade ingredient in making a plant-based food product.DETAILED DESCRIPTION

[0009] Reference will now be made in detail to certain aspects of the disclosed subject matter, examples of which are illustrated in part in the accompanying drawings. While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that the exemplified subject matter is not intended to limit the claims to the disclosed subject matter.

[0010] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one skilled in the art to which this invention belongs. As used herein, each of the following terms has the meaning associated with it as defined below.

[0011] Unless expressly stated, ppm (parts per million), percentage, and ratios are on a by weight basis. Percentage on a by weight basis is also referred to as wt% below.

[0012] The term "for example," "for instance," "such as," or "including" as used herein is meant to introduce examples that further clarify more general subject matter. Unless otherwise specified, these examples are provided only as an aid for understanding the applications illustrated in the present disclosure and are not meant to be limiting in any fashion.

[0013] In the processes described herein, the acts can be carried out in any order without departing from the principles of the disclosure, except when a temporal or operational sequence is explicitly recited. Furthermore, specified acts can be carried out concurrently unless explicit claim language recites that they be carried out separately. For example, a claimed act of doing X and a claimed act of doing Y can be conducted simultaneously within a single operation, and the resulting process will fall within the literal scope of the claimed process.

[0014] As used herein, “room temperature” or “RT” refer to a temperature between 20°C and 25°C.

[0015] Described herein is a pre-gelatinized corn gluten meal product and a process of preparing the same. The pre-gelatinized corn gluten meal product has improved attributes suchPT-2171-WO-PCT as a reduced mycotoxin content and is suitable for use as a food grade ingredient for human and / or animal consumption.Process for preparing a pre-gelatinized corn gluten meal product

[0016] The present disclosure provides a process for preparing a pre-gelatinized corn gluten meal product. The process begins with a step of adjusting pH of a com gluten meal material to a range from 6.25 to 7.5. The obtained gluten slurry is then pre-gelatinized to form the pregelatinized corn gluten meal product, which has one or more improved attributes as compared to an equivalent untreated corn gluten meal product or an equivalent com gluten meal product that is not prepared by this process.

[0017] In one aspect, the one or more improved attributes may include, but may not be limited to, a reduced mycotoxin content (e.g., a reduced fumonisin content) and a smaller and more uniform particle size distribution.

[0018] Corn gluten meal is a co-product of corn wet milling. It is a protein concentrate and includes glycoproteins from com kernels. It also includes starch, fiber, and fat in lower concentrations.

[0019] The term “equivalent untreated corn gluten meal product”, as used herein, refers to an equivalent corn gluten meal product that has not been subjected to any process as described in the present disclosure. An “equivalent com gluten meal product” refers to a com gluten meal product prepared from the same starting material used in the present disclosure (e.g., a corn gluten meal material from the same batch).

[0020] The corn gluten meal material serves as a starting material to the process and may include, but may not be limited to, corn gluten meal (or corn glutenose), which includes at least about 50 wt% protein on a dry basis. Components such as carbohydrates, lipids, and total dietary fibers add up the remaining 50 wt% of the corn gluten meal material.

[0021] In one aspect, in the pH adjustment step, a base can be added to the com gluten meal material to adjust the pH to a range from 6.25 to 7.5. Any bases that are known in the art can be used; preferably, strong bases such as sodium hydroxide, potassium hydroxide, and calcium hydroxide can be used to adjust the pH to the range as described above. It shall be understood that the base is added in an amount sufficient to adjust the pH within the range as described above.

[0022] In one aspect, the pH adjustment step can be optionally coupled with an addition of a divalent cationic salt to maintain a normal corn processing. Examples of divalent cations may include, but may not be limited to, magnesium ion and calcium ion.PT-2171-WO-PCT

[0023] In one aspect, the pH adjustment step is described in the International Application PCT / US2018 / 038451, which is hereby incorporated by reference in its entirety.

[0024] In one aspect, in the step of pre-gelatinizing the gluten slurry, the gluten slurry can be washed with a liquid (e.g., water) under a set of washing parameters to obtain a washed gluten slurry. For example, the set of washing parameters may include, but may not be limited to, a washing temperature in a range from 35 to 45 °C, and a washing flow of approximately 4 m3 / h.

[0025] The washed gluten slurry can be concentrated under a set of concentration parameters to obtain a concentrated gluten slurry. For example, the set of concentration parameters may include, but may not be limited to, a concentration pressure in a range from 4.5 to 6.5 rpm, a concentration temperature in a range from 35 to 45°C , and a concentration flow of approximately 4 m3 / h.

[0026] The concentrated gluten slurry can be dried under a set of drying parameters to obtain the pre-gelatinized corn gluten meal product. For example, the drying parameters may include, but may not be limited to, an initial concentration of the concentrated gluten slurry in a range from 19-20° Baume, a drying temperature in a range from 130 to 140 °C, a vapor pressure in a range from 9 to 10 kgf / cm2, and a drying period sufficient enough to obtain around 4% moisture in the pre-gelatinized corn gluten meal product.

[0027] In one aspect, the concentrated gluten slurry can be dried by a drying method that may include, but may not be limited to, drum drying and spray drying. For example, drum drying can be applied to dehydrate the concentrated gluten slurry in which contaminant level (e.g., mycotoxins, heavy metals, chemical residues, microbiological contaminants) of the resulting pre-gelatinized com gluten meal product, and thus a plant-based food product having the pregelatinized corn gluten meal product, can be reduced.

[0028] In one aspect, the process for treating (or pre-gelatinizing) a corn gluten meal material of the present disclosure may comprise the steps of: (a), adding a base to the com gluten meal material to adjust the pH to a range from 6.25 to 7.5 to obtain a gluten slurry; (b). washing and concentrating the gluten slurry to obtain a concentrated gluten slurry; and (c). drying the concentrated gluten slurry to obtain a pre-gelatinized com gluten meal product . Preferably, the pre-gelatinized corn gluten meal product has one or more improved attributes as compared to an equivalent untreated corn gluten meal product.Pre-gelatinized corn gluten meal product

[0029] The present disclosure relates to a pre-gelatinized corn gluten meal product that has one or more improved attributes as compared to an equivalent untreated corn gluten meal product.PT-2171-WO-PCTExamples of an equivalent untreated com gluten meal product may include, but may not be limited to, a com gluten meal that has not been subjected to any process of the present disclosure, and a corn gluten meal material that acts as the starting material of any process of the present disclosure.

[0030] In one aspect, the one or more improved attributes may include, but may not be limited to, a reduced mycotoxin content (e.g., a reduced fumonisin content) and a smaller and more uniform particle size distribution.

[0031] In one aspect, the pre-gelatinized corn gluten meal product of the present disclosure can have a good emulsification capacity and / or emulsification stability. For example, the pregelatinized com gluten meal product can have an improved emulsification capacity and / or an improved emulsification stability as compared to an equivalent untreated corn gluten meal product.

[0032] In one aspect, the pre-gelatinized corn gluten meal product of the present disclosure can have low and / or reduced levels of health-risking contaminants (e.g., mycotoxins, heavy metals, chemical residues, microbiological contaminants) that are within most food regulatory limits, making the pre-gelatinized corn gluten meal product a good candidate as a food-grade ingredient.

[0033] One of the common mycotoxins present in com is fumonisin. Fumonisin contamination, affects the quality and safety for human and animal consumption, which can lead to economic losses to corn growers and com processers during years with com crops having high levels fumonisin. For safe human consumption, fumonisin levels should be below a designated threshold. This threshold was estimated to be about two micrograms per kg body weight per day by JEFCA (Joint FAO / WHO Expert Committee on Food Additives). This threshold is used by government agencies, such as the US Food and Drug Administration (FDA) and the Brazilian health regulatory agency, ANVISA (Agenda Nacional de Vigilancia Sanitaria), as guidance to set national standards. U.S. FDA recommends maximum levels are 2-4 ppm in common corn-based ingredients for human food. ANVISA recommends maximum tolerated limits of 1,000 pg / kg in common corn-based products for human consumption.

[0034] The pre-gelatinized corn gluten meal product of the present disclosure can have a fumonisin content reduced to about 200 ppb level, as indicated by a reduction of about 50% as compared to an equivalent untreated corn gluten meal product.

[0035] In one aspect, the pre-gelatinized com gluten meal product can have a fumonisin content reduced to about 900 ppb, 800 ppb, 700 ppb, 600 ppb, 500 ppb, 400 ppb, 350 ppb, 300 ppb, 250 ppb, 200 ppb, 150 ppb, or 100 ppb.PT-2171-WO-PCT

[0036] In one aspect, the pre-gelatinized com gluten meal product can have a fumonisin content reduced by about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 92%, about 95%, about 98%, or about 99% as compared to an equivalent untreated corn gluten meal product.

[0037] In one aspect, the pre-gelatinized corn gluten meal product can be prepared by any one of the processes as described in the present disclosure.

[0038] In one aspect, the pre-gelatinized corn gluten meal product of the present disclosure can be used as a food grade ingredient in making a plant-based food product. Examples of the plantbased food products may include, but may not be limited to, vegetarian or vegan alternatives of snacks, corn flakes, patties, nuggets, sport nutrition products (e.g., nutrition bars), or bakery products.Examples

[0039] The invention is further described in detail by reference to the following experimental examples. These examples are provided for purposes of illustration only and are not intended to be limiting unless otherwise specified. Thus, the invention should in no way be construed as being limited to the following examples, but rather should be constmed to encompass any and all variations which become evident as a result of the teaching provided herein.Example 11.1 Materials and Method

[0040] A pre-gelatinized corn gluten meal can be prepared as follows.

[0041] About 375 kg of commercially available corn gluten meal (e.g., manufactured from Cargill Incorporated) was used as a starting material of the process. IM sodium hydroxide (NaOH) was added to the com gluten meal to form a gluten slurry that had a pH adjusted to a range from 6.25 to 7.5. The gluten slurry was washed with water at a temperature of about 35 to 45°C using a washing water flow of approximately 4 m3 / h. The washed gluten slurry was then concentrated at a concentration pressure ranging from 4.5 to 6.5 rpm, at a concentration temperature of about 35 to 45°C, and at a flow of around 4 m3 / h. The concentrated gluten slurry was dried in a drum dryer at an initial concentration of 19° Baume, at a temperature of about 135°C , and under a vapor pressure of 10 kgf / cm2until the final product (pre-gel CGM) had a moisture content of about 4%.1.2 Results and DiscussionPT-2171-WO-PCT

[0042] Different characteristics of the starting material (non-treated CGM) and the pregelatinized corn gluten meal (pre-gel CGM) were analyzed and results were presented below.1.2,1 Contaminant Analysis

[0043] Analysis of macronutrient contents (e.g., protein content) is shown in Table 1 below.Table 1

[0044] Analysis of mycotoxin contents (e.g., fumonisin content) is shown in Table 2 below.Table 2PT-2171-WO-PCT1Cahill, L., et. al., “Quantification of deoxy nival enol in wheat using an immunoaffinity column and liquid chromatography”, J. Chromatography A, 859 (1999).

[0045] All the measured mycotoxin levels in the pre-gel CGM are within the maximum permitted levels of contaminants in food per RDC 722 / 2022 and IN 160 / 2022, which are published by the Brazilian health regulatory agency, ANVISA (Agenda Nacional de Vigilancia Sanitaria).

[0046] It can be observed that the pre-gelatinization process reduces the fumonisin level in the pre-gel CGM by about 91% as compared to the non-treated CGM. Further, the fumonisin level in the pre-gel CGM is below the regulatory limit, making the pre-gel CGM an eligible food grade ingredient.

[0047] Analysis of heavy metal and residue contents (e.g., lead content) is shown in Table 3 below.Table 3PT-2171-WO-PCT

[0048] All the measured heavy metal and residue levels in the pre-gel CGM are within the maximum permitted levels of contaminants in food per RDC 722 / 2022, IN 160 / 2022, RDC 623 / 22, and RDC 778 / 2023, which are published by the Brazilian health regulatory agency, ANVISA (Agenda Nacional de Vigilancia Sanitaria).

[0049] Analysis of microbiological contaminant contents (e.g., Escherichia coli content) is shown in Table 4 below.Table 4

[0050] All the measured microbiological contaminant levels in the pre-gel CGM are within the microbiological standards of food per RDC 724 / 2022 and IN 161 / 2022, which is published by the Brazilian health regulatory agency, ANVISA (Agenda Nacional de Vigilancia Sanitaria).PT-2171-WO-PCT1.2.2 Particle size distribution

[0051] Both pre-gel CGM samples and non-treated CGM samples were pre-processed with the following steps prior to particle size distribution analysis.

[0052] 5g of the non-treated CGM sample and 5 g of the pre-gel CGM sample were first solubilized in 20 mL water. The mixture was centrifuged at 4,000 rpm for 5 minutes and supernatant and pellets were separated. Supernatants were re-solubilized in water for the analysis. The particle size distribution was measured by laser light diffraction, for example using a Mastersizer system (Malvern). This equipment allows the measurement of particles with sizes ranging from 0.1 to 3,500 pm. The results are shown in Table 5 below.Table 5

[0053] Dv (10), Dv (50), and Dv (90) refer to particle size distribution parameters (median particle sizes) that signify size distribution at which 10%, 50%, and 90% of the total particles are smaller than this size. D [3:2] refers to surface area mean diameter that represents the diameter of a particle having the same ratio of volume to surface area as the entire sample. D [4:3] refers to volume mean diameter that represents the diameter of a particle with volume equaling the total volume of the sample when multiplied by the total number of particles.

[0054] As compared to non-treated CGM, pre-gel CGM has smaller particle sizes and more uniform particle distribution.1.2,3. Emulsification capacity and stability

[0055] Both pre-gelatinized CGM and non-treated CGM samples were pre-processed with the following steps prior to emulsification capacity and stability analyses.

[0056] The samples were centrifuged at 8,000 rpm for 10 minutes. Supernatants were separated out and mixed with 5% sunflower oil in a homogenizer to form the emulsions. EmulsionPT-2171-WO-PCT capacity (EC) assays were performed after leaving the emulsions standing for 3 hours. After this period, the height of the emulsified regions and the height of the total columns were measured, and the ECs were calculated according to Equation (1). Tests were performed in duplicate, and the standard deviations were less than 1%. . 100 (1)where Heis the height of the emulsified region and Htis the height of the total column.

[0057] The results are shown in Table 6 below.Table 6

[0058] Even though ECs are the same for both samples, the pre-gel CGM emulsion shows an incomplete separation of the oil phase after centrifugation. The incomplete separation indicates that the pre-gel CGM is a better emulsification than the non-treated CGM, which shows a complete separation of the oil phase. Further, as shown below, pre-gel CGM emulsion shows a higher emulsion stability (due to smaller particle sizes) than the non-treated CGM emulsion.

[0059] Particle size distribution was measured on both emulsions by laser light diffraction, for example, using a Mastersizer system (Malvern). This equipment allows the measurement of particles with sizes ranging from 0.1 to 3,500 pm. The results are shown in Table 7 below.Table 7PT-2171-WO-PCT

[0060] Pre-gel CGM emulsion has a higher stability as compared to the non-treated CGM emulsion due to the smaller particle sizes in the pre-gel CGM emulsion. Coalescence (i.e., agglomeration and precipitation of oil droplets) in the pre-gel CGM emulsion can thus be avoided, leading to a uniform distribution of oil droplet sizes. These properties make pre-gel CGM a good candidate for preparing food emulsions.1.2,4. Rheology

[0061] A Brabender viscosity profile, which is used to measure viscosity of a tested material in a controlled heating and cooling process, and a flow curve (a graphical representation of how a fluid behaves when it is subjected to increasing shear rates) were generated on the pregel CGM to study the gelatinization and pasting properties of the pre-gel CGM. A pre-gel CGM paste (15% dry basis) was heated to about 90°C for 20 minutes from room temperature and cooled back.

[0062] A pseudoplastic behavior (non-Newtonian fluid) was observed in which viscosity decreased with an increasing shear rate. This shows that pre-gel CGM is easy to mix and process at high shear rates, and becomes thicker at rest, which helps in maintaining the shape and stability.1.3 Conclusion

[0063] The following observations can be drawn from the above studies:

[0064] - Pre-gel CGM has a good emulsification stability.

[0065] - On texturizing from a minimum gelling concentration (15%), pre-gel CGM becomes thicker at rest, which helps maintaining shape and stability.

[0066] - Bulk density and particle size of pre-gel CGM tend to decrease on increasing drying temperature.

[0067] - Pre-gel CGM is easy to mix and process at high shear rates.Example 2

[0068] A pre-gelatinized com gluten meal (pre-gel CGM), which can be prepared by a process in Example 1, was used as an ingredient in making a tortillas chip snack. Four samples ofPT-2171-WO-PCT tortillas chip snack were prepared from different concentrations of the pre-gel CGM and the nutrient contents were analyzed and shown in Table 8. Percentage change indicates a change against the sample not having pre-gel CGM (i.e., a tortillas chip snack made from com tortillas or absent of pre-gel CGM).Table 8

[0069] In general, good processing performance was observed in using pre-gel CGM as an ingredient in making tortillas chip snacks. Texture and taste for chips having 25% pre-gel CGM and 50% pre-gel CGM were highly comparable to tortillas chips made from com tortillas (i.e., 0% pre-gel CGM).

[0070] It was also shown that the higher the CGM content, the greater the impact on the color and flavor of the resulting tortilla chips. For example, bitter notes were observed in chips having 100% pre-gel CGM. Such differences in color and flavors can be attenuated when additional flavors were added to the tortilla chips.

[0071] Tortilla chips having corn tortillas completely replaced with pre-gel CGM (i.e., 100% pre-gel CGM) were shown to have good processibility (e.g., the tortilla dough was easier to be rolled).

[0072] As observed, proteins and fibers of the tortilla chips increase with an increasing amount of pre-gel CGM present in the tortilla chips.

[0073] In short, results show that pre-gel CGM can be a potential candidate for, at least, partially replacing a corn flour product as an ingredient in making a food product (e.g., tortillas chip snack) with an enhanced nutrients profile.PT-2171-WO-PCTExample 3

[0074] A pre-gelatinized com gluten meal (pre-gel CGM), which can be prepared by a process in Example 1, was used as an ingredient in making a breading. Three breading samples (Samples A to C) were prepared. Sample A was prepared using a commercially available breadcrumb breading and acted as a control. Sample B was prepared by mixing the pre-gel CGM and the commercially available breadcrumb breading in a weight ratio of 1 : 1. Sample C was prepared using the pre-gel CGM. These three samples were then used in a traditional breading system to compare their performance.

[0075] In general, good adhesion was observed using pre-gel CGM as an ingredient in making a breading. Pick-up percentages, measuring the adhesion of a breading to a product, of Sample B (50% pre-gel CGM) and Sample C (100% pre-gel CGM) were highly comparable to that of Sample A (0% pre-gel CGM).

[0076] In short, results show that pre-gel CGM can be used as a potential candidate for partially replacing a commercially available breadcrumbs product as an ingredient in making a breading with good adhesion property.Clauses describing the invention

[0077] The following clauses also cover aspects of the invention.

[0078] Clause 1. A process for preparing a pre-gelatinized com gluten meal product, comprising the steps of: a. adjusting pH of a corn gluten meal material to a range from 6.25 to 7.5 to obtain a gluten slurry; and b. pre-gelatinizing the gluten slurry to obtain the pre-gelatinized corn gluten meal product; wherein the pre-gelatinized corn gluten meal product has one or more improved attributes as compared to an equivalent untreated corn gluten meal product.

[0079] Clause 2. The process of clause 1, wherein the step of pre-gelatinizing the gluten slurry comprises the steps of: a. washing the gluten slurry with a liquid to obtain a washed gluten slurry; b. concentrating the washed gluten slurry to obtain a concentrated gluten slurry; and c. drying the concentrated gluten slurry to obtain the pre-gelatinized corn gluten meal product.PT-2171-WO-PCT

[0080] Clause 3. The process of any of the preceding clauses, wherein a base is added to the corn gluten meal material to adjust the pH to a range from 6.25 to 7.5.

[0081] Clause 4. The process of any of the preceding clauses, wherein the one or more improved attributes are selected from the group consisting of a reduced mycotoxin content, a smaller and more uniform particle size distribution, and any combinations thereof.

[0082] Clause 5. The process of any of the preceding clauses, wherein the reduced mycotoxin content is a reduced fumonisin content.

[0083] Clause 6. The process of any of the preceding clauses, wherein the gluten slurry is washed under a washing temperature in a range from 35 to 45°C and a water flow of approximately 4 m3 / h to obtain the washed gluten slurry.

[0084] Clause 7. The process of any of the preceding clauses, wherein the washed gluten slurry is concentrated under a concentration temperature in a range from 35 to 45 °C, a water flow of approximately 4 m3 / h, and an operating pressure in a range from 4.5 to 6.5 rpm to obtain the concentrated gluten slurry.

[0085] Clause 8. The process of any of the preceding clauses, wherein as compared to an equivalent untreated corn gluten meal product, the pre-gelatinized corn gluten meal product has a reduced mycotoxin content, a smaller and more uniform particle size distribution, an improved emulsification capacity, and / or an improved emulsification stability.

[0086] Clause 9. The process of any of the preceding clauses, the reduced mycotoxin content is a reduced fumonisin content.

[0087] Clause 10. A process for treating a com gluten meal material, comprising the steps of: a. adding a base to the corn gluten meal material to adjust the pH to a range from 6.25 to 7.5 to obtain a gluten slurry; b. washing and concentrating the gluten slurry to obtain a concentrated gluten slurry; and c. drying the concentrated gluten slurry to obtain a pre-gelatinized corn gluten meal product; wherein the pre-gelatinized corn gluten meal product has one or more improved attributes as compared to an equivalent untreated corn gluten meal product

[0088] Clause 11. A pre-gelatinized corn gluten meal product prepared by the process of any of the preceding clauses.

[0089] Clause 12. A pre-gelatinized corn gluten meal product having one or more improved attributes as compared to an equivalent untreated corn gluten meal product, wherein the one orPT-2171-WO-PCT more improved attributes are selected from the group consisting of a reduced mycotoxin content and a smaller and more uniform particle size distribution.

[0090] Clause 13. The pre-gelatinized com gluten meal product of clause 12 having a fumonisin content reduced by about 50% as compared to an equivalent untreated com gluten meal product.

[0091] Clause 14. The pre-gelatinized com gluten meal product of any of clauses 12 to 13 being prepared by the process of any of clauses 1 to 10.

[0092] Clause 15. Use of the pre-gelatinized com gluten meal product of any of clauses 11 to 14 as a food grade ingredient in making a plant-based food product.

[0093] Clause 16. The use of clause 15, wherein the plant-based food product is selected from the group consisting of vegetarian or vegan alternatives of snacks, com flakes, patties, nuggets, sport nutrition products, and bakery products.

Claims

PT-2171-WO-PCTCLAIMSWhat is claimed is:

1. A process for preparing a pre-gelatinized corn gluten meal product, comprising the steps of: a. adjusting pH of a corn gluten meal material to a range from 6.25 to 7.5 to obtain a gluten slurry; and b. pre-gelatinizing the gluten slurry to obtain the pre-gelatinized corn gluten meal product; wherein the pre-gelatinized corn gluten meal product has one or more improved attributes as compared to an equivalent untreated corn gluten meal product.

2. The process of claim 1, wherein the step of pre-gelatinizing the gluten slurry comprises the steps of: a. washing the gluten slurry with a liquid to obtain a washed gluten slurry; b. concentrating the washed gluten slurry to obtain a concentrated gluten slurry; and c. drying the concentrated gluten slurry to obtain the pre-gelatinized corn gluten meal product.

3. The process of any of the preceding claims, wherein a base is added to the com gluten meal material to adjust the pH to a range from 6.25 to 7.5.

4. The process of any of the preceding claims, wherein the one or more improved attributes are selected from the group consisting of a reduced mycotoxin content, a smaller and more uniform particle size distribution, and any combinations thereof.

5. The process of any of the preceding claims, wherein the reduced mycotoxin content is a reduced fumonisin content.

6. A process for treating a corn gluten meal material, comprising the steps of: a. adding a base to the corn gluten meal material to adjust the pH to a range from 6.25 to 7.5 to obtain a gluten slurry; b. washing and concentrating the gluten slurry to obtain a concentrated gluten slurry; and c. drying the concentrated gluten slurry to obtain a pre-gelatinized corn gluten meal product; wherein the pre-gelatinized corn gluten meal product has one or more improved attributes as compared to an equivalent untreated corn gluten meal product.

7. A pre-gelatinized corn gluten meal product prepared by the process of any of the preceding claims.PT-2171-WO-PCT8. A pre-gelatinized corn gluten meal product having one or more improved attributes as compared to an equivalent untreated corn gluten meal product, wherein the one or more improved attributes are selected from the group consisting of a reduced mycotoxin content, a smaller and more uniform particle size distribution, and any combinations thereof.

9. The pre-gelatinized com gluten meal product of any of claims 7 to 8 having a fumonisin content reduced by about 50% as compared to an equivalent untreated com gluten meal product.

10. Use of the pre-gelatinized com gluten meal product of any of claims 8 to 9 as a food grade ingredient in making a plant-based food product.

11. The use of claim 10, wherein the plant-based food product is selected from the group consisting of vegetarian or vegan alternatives of snacks, com flakes, patties, nuggets, sport nutrition products, and bakery products.

Images