EP1638409A4 - Procede de production d'extraits de lupin - Google Patents

Procede de production d'extraits de lupin

Info

Publication number
EP1638409A4
EP1638409A4 EP04737498A EP04737498A EP1638409A4 EP 1638409 A4 EP1638409 A4 EP 1638409A4 EP 04737498 A EP04737498 A EP 04737498A EP 04737498 A EP04737498 A EP 04737498A EP 1638409 A4 EP1638409 A4 EP 1638409A4
Authority
EP
European Patent Office
Prior art keywords
production
lupin
extracts
lupin extracts
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
EP04737498A
Other languages
German (de)
English (en)
Other versions
EP1638409A1 (fr
Inventor
Sarbjeet Kaur
Catherine Fryirs
Ray Neale
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
George Weston Foods Ltd
Original Assignee
George Weston Foods Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US10/609,498 external-priority patent/US20050003061A1/en
Priority claimed from AU2003903332A external-priority patent/AU2003903332A0/en
Application filed by George Weston Foods Ltd filed Critical George Weston Foods Ltd
Publication of EP1638409A1 publication Critical patent/EP1638409A1/fr
Publication of EP1638409A4 publication Critical patent/EP1638409A4/fr
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
EP04737498A 2003-07-01 2004-07-01 Procede de production d'extraits de lupin Ceased EP1638409A4 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US10/609,498 US20050003061A1 (en) 2003-07-01 2003-07-01 Process for the production of plant ingredients
AU2003903332A AU2003903332A0 (en) 2003-07-01 2003-07-01 Process for the production of plant ingredients
PCT/AU2004/000877 WO2005002355A1 (fr) 2003-07-01 2004-07-01 Procede de production d'extraits de lupin

Publications (2)

Publication Number Publication Date
EP1638409A1 EP1638409A1 (fr) 2006-03-29
EP1638409A4 true EP1638409A4 (fr) 2006-11-22

Family

ID=33565640

Family Applications (1)

Application Number Title Priority Date Filing Date
EP04737498A Ceased EP1638409A4 (fr) 2003-07-01 2004-07-01 Procede de production d'extraits de lupin

Country Status (3)

Country Link
EP (1) EP1638409A4 (fr)
CA (2) CA2530804A1 (fr)
WO (1) WO2005002355A1 (fr)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090093406A1 (en) * 2007-09-10 2009-04-09 Solae, Llc Vegetable Protein Concentrate Having a Reduced Insoluble Dietary Fiber Content and Increase Amount of Soluble Dietary Fiber Content
DE202011107231U1 (de) * 2011-10-28 2011-11-30 Theodor Rietmann Gmbh Kohlenhydratarme und proteinreiche Backmischung
CZ305351B6 (cs) * 2013-12-12 2015-08-12 Univerzita Hradec Králové Způsob získávání vlákniny
US10182590B2 (en) 2015-04-23 2019-01-22 Nutraiti, Inc. Ethanol de-oiling for plant based protein extraction
US10264805B2 (en) * 2015-04-23 2019-04-23 Nutriati, Inc. Dry fractionation for plant based protein extraction
EP3123871A1 (fr) * 2015-07-30 2017-02-01 Lupino AG Deutschland Extraction mécanique de protéine de lupin
AU2021204817A1 (en) * 2021-07-07 2023-02-02 Nabati Foods Inc. Egg substitute and method of manufacture
EP4190157A1 (fr) 2021-12-01 2023-06-07 Avril Procédé pour obtenir une farine de lupin riche en protéines, farine de lupin riches en protéines et ses utilisations

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1480857A (en) * 1974-06-20 1977-07-27 Gillberg L Production of protein isolates
EP0997078A2 (fr) * 1998-10-28 2000-05-03 Marcello Duranti Pâtes alimentaires enrichies en protéines végétales

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1480857A (en) * 1974-06-20 1977-07-27 Gillberg L Production of protein isolates
EP0997078A2 (fr) * 1998-10-28 2000-05-03 Marcello Duranti Pâtes alimentaires enrichies en protéines végétales

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
KING J ET AL: "FUNCTIONAL PROPERTIES OF LUPIN PROTEIN ISOLATES (LUPINUS ALBUS CV MULTOLUPA)", JOURNAL OF FOOD SCIENCE, INSTITUTE OF FOOD TECHNOLOGISTS, CHICAGO, IL, US, vol. 50, no. 1, 1985, pages 82 - 87, XP002068531, ISSN: 0022-1147 *
See also references of WO2005002355A1 *

Also Published As

Publication number Publication date
CA2751530A1 (fr) 2005-01-13
EP1638409A1 (fr) 2006-03-29
CA2530804A1 (fr) 2005-01-13
WO2005002355A1 (fr) 2005-01-13

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