EP3945863A1 - Composition proteique de feverole - Google Patents

Composition proteique de feverole

Info

Publication number
EP3945863A1
EP3945863A1 EP20712397.7A EP20712397A EP3945863A1 EP 3945863 A1 EP3945863 A1 EP 3945863A1 EP 20712397 A EP20712397 A EP 20712397A EP 3945863 A1 EP3945863 A1 EP 3945863A1
Authority
EP
European Patent Office
Prior art keywords
protein composition
bean
weight
protein
minutes
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.)
Pending
Application number
EP20712397.7A
Other languages
German (de)
English (en)
French (fr)
Inventor
Jorge Luis VENTUREIRA
Damien Passe
Christophe Laroche
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.)
Roquette Freres SA
Original Assignee
Roquette Freres SA
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
Application filed by Roquette Freres SA filed Critical Roquette Freres SA
Publication of EP3945863A1 publication Critical patent/EP3945863A1/fr
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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

Definitions

  • the invention relates to the field of protein isolates from legumes, and in particular protein isolates from beans.
  • Field beans or field beans (according to the old spelling), are annual plants of the species Vicia faba. They are legumes from the Fabaceae family, a subfamily of the Faboideae, a tribe of the Fabeae.
  • the conventional process is initiated by grinding the beans to obtain flour. This is then diluted in water in order to undergo an alkaline extraction aimed at solubilizing the bean proteins. The solution then undergoes a liquid / solid separation in order to obtain on the one hand a crude protein solution and on the other hand a solid fraction enriched with starch and fibers. The proteins are extracted via isoelectric pH precipitation of the proteins, they are separated from the aqueous solution and dried.
  • the protein isolate thus obtained has a protein content of at least 80% (expressed as total nitrogen multiplied by the coefficient 6.25, on the total dry matter, calculation method described in the document available at the address following: http: //www.favv- afsca.fgov.be/laboratories/methods/fasfc/_documents/METLFSAL003Proteinebrut ev10.pdf).
  • This is of known long-term industrial interest, especially in human and animal food. Indeed, its nutritional and functional properties allow it to be included in a large number of recipes and formulations.
  • the protein isolate obtained is systematically characterized by a dark gray color, even black. This mainly comes from the tannins and polyphenols present in the external fibers, entrained with the proteins during the manufacturing process of said protein isolate.
  • the faba bean protein isolate according to the prior art has excellent aqueous solubility, in particular at pH greater than 7. This property, essential for certain applications, proves to be a disadvantage for certain others, for example. bakery / pastry applications.
  • a bean protein composition is proposed, the color of which is characterized by an L component greater than 70 according to the L * a * b measurement and the solubility is less than 25% at pH greater than 7. From preferably, the solubility at pH greater than or equal to 7 is less than 25%. Even more preferably, the solubility at pH 3 is also less than 25%.
  • a process for producing a protein composition of field beans characterized in that it comprises the following stages: 1) Implementation of faba bean seeds; 2) Grinding of the beans using a stone mill, followed by separation of the ground material obtained into two so-called light and heavy fractions using an ascending air flow, then a second grinding of the heavy fraction with a knife mill; 3) Final grinding of the heavy fraction using a roller mill to obtain a flour; 4) Suspending the flour in an aqueous solvent, the pH of which is between 6 and 8, preferably 7; 5) Removal of the solid fractions from the suspension by centrifugation and obtaining a liquid fraction; 6) Isolation by precipitation by heating at isoelectric pH of the bean proteins contained in the liquid fraction; 7) Dilution of the bean proteins previously obtained to 15-20% by weight of dry matter and neutralization of the pH between 5.5 and 6.5, preferably 6.5, to obtain the bean protein composition; 8) Drying of the faba bean protein composition.
  • the invention and variants thereof may allow, in general, to provide a practical and efficient solution to meet the needs of the industry to have a protein isolate of bean whose color is characterized by an L component greater than 70 according to the L * a * b measurement and the solubility at pH greater than 7 is less than 25%, of its production process and of suitable industrial uses.
  • FIG. 1 [0023] [Fig. 1] shows a conventional method of separating the outer fibers and cotyledons of bean seeds;
  • FIG. 2 shows a method according to the invention for separating the outer fibers and cotyledons of bean seeds
  • a bean protein composition whose color is characterized by an L component greater than 70, preferably greater than 75, even more preferably greater than 80 according to the L * a * b measurement and the solubility according to test A is less than 25% at pH greater than 7.
  • the solubility of the faba bean protein composition of the invention according to test A at pH greater than or equal to 7 is less than 25% by total weight.
  • the solubility of the faba bean protein composition of the invention according to test A at pH greater than or equal to 7 and less than or equal to 8 is less than 25% by total weight.
  • the solubility of the faba bean protein composition of the invention according to test A at pH 3 is less than 25% by total weight.
  • faba bean is meant the group of annual plants of the species Vicia faba, belonging to the group of legumes of the family of Fabaceae, subfamily of Faboideae, tribe of Fabeae. We distinguish the Minor and Major varieties. In the present invention, wild varieties and those obtained by genetic engineering or variety selection are all excellent sources.
  • protein composition any composition rich in proteins, obtained by extraction of a plant and purification if necessary. A distinction is made between concentrates whose richness expressed in% by weight of proteins on dry matter is greater than 50%, and isolates whose richness expressed in% by weight of proteins on dry matter is greater than 80%.
  • measure L * a * b is meant the evaluation of the coloring according to the CIE (Commission Internationale de l'Eclairage) chromatic space methodology presented in the publication “Colorimetry” (No. 15, 2nd Ed., P.
  • the measurement of this coloring is preferably carried out using DATA COLOR -DATA FLASH 100 or KONIKA MINOLTA CM5 spectrophotometers, with the help of their user manuals.
  • solubility is understood the quantification of the percentage of soluble matter in water of a powder by dilution of the powder in distilled water, centrifugation of the suspension obtained and analysis of the quantity of material dissolved in the supernatant, measurable using the following Test A:
  • a 400 ml beaker 150 g of distilled water are introduced at a temperature of 20 ° C +/- 2 ° C with stirring with a magnetic bar and precisely 5 g of legume protein sample is added to test. If necessary, the pH is adjusted to the desired value with 0.1 N NaOH. The water content is made up to reach 200 g of water. Mix for 30 minutes at 1000 rpm and centrifuge for 15 minutes at 3000 g. 25 g of the supernatant are collected and placed in a crystallizer previously dried and tared. The crystallizer is placed in an oven at 103 ° C +/- 2 ° C for 1 hour. It is then placed in a desiccator (with dehydrating agent) to cool to room temperature and weighed.
  • a desiccator with dehydrating agent
  • Solubility corresponds to the soluble dry matter content, expressed in% by weight relative to the weight of the sample.
  • the solubility is calculated with the following formula:
  • the isolate according to the invention is characterized by a high protein content greater than 70% by weight, preferably greater than 80% by weight, expressed as a percentage of proteins on dry matter, even more preferably greater than 90% by weight.
  • the protein composition according to the invention has a dry matter of greater than 80% by weight, preferably greater than 85% by weight, even more preferably greater than 90% by weight. Any method for measuring the water content can be used to quantify this dry matter, the gravimetric technique evaluating the loss of water by desiccation is preferred.
  • It consists of determining the amount of water evaporated by heating a known quantity of a sample of known mass.
  • the water is evaporated by placing the sample in a heated chamber until the mass of the sample stabilizes, the water being completely evaporated.
  • the temperature is 105 ° C under atmospheric pressure.
  • a second aspect of the invention consists of a process for producing a faba bean protein composition according to the invention, characterized in that it comprises the following steps: 1) Use of bean seeds; 2) Grinding of the beans using a stone mill, followed by separation of the ground material obtained into two so-called light and heavy fractions using an ascending air flow, then a second grinding of the heavy fraction with a knife mill; 3) Final grinding of the heavy fraction using a roller mill to obtain a flour; 4) Suspending the flour in an aqueous solvent, the pH of which is between 6 and 8, preferably 7; 5) Elimination of the solid fractions of the suspension by centrifugation and obtaining a liquid fraction; 6) Isolation by precipitation by heating at isoelectric pH of the bean proteins contained in the liquid fraction; 7) Dilution of the bean proteins previously obtained to 15-20% by weight of dry matter and neutralization of the pH between 5.5 and 6.5, preferably 6.5, to obtain the protein composition of bean; 8) Drying of the protein composition of faba beans
  • stone mill is meant a system made up of two superimposed stone cylinders leaving a space approximately equal to the size of the seed.
  • One of the cylinders is static, while the other is rotating.
  • the seeds are introduced between these two cylinders, and their relative movement will impose a physical constraint on these seeds.
  • the first step consists in the implementation of beans seeds. These still include their protective external fibers, also called “hulls” in English.
  • the seeds can undergo a pre-treatment which may include steps of cleaning, sieving (separation of the seeds from the stones, for example), soaking, bleaching or toasting.
  • a pre-treatment which may include steps of cleaning, sieving (separation of the seeds from the stones, for example), soaking, bleaching or toasting.
  • the heat treatment scale will be 3 minutes at 80 ° C.
  • Non-limiting examples of varieties are, for example, the Tiffany, FFS or YYY varieties.
  • varieties of bean seeds with a naturally low tannin and / or polyphenol content will be used, such as the Organdi variety. Such varieties are known and capable of being obtained by varietal crossing and / or genetic modifications.
  • the second step aims at the most efficient possible separation of the external fibers and the cotyledons. It is initiated by a first crushing of the beans seeds using a stone mill.
  • a stone mill A particular and particularly suitable example of such a stone mill is for example marketed by the company Alma®.
  • the seed will be introduced into a space made up of two stone discs, one of which is rotating.
  • the inter-disc space is adjusted between 0.4 and 0.6 mm.
  • the ground material obtained is then subjected to the application of an ascending air flow, against the current.
  • the different solid particles will be classified according to their density.
  • two fractions are obtained: a light fraction mainly containing the external fibers or “hulls” and a “heavy” fraction mainly containing the cotyledons.
  • a particular and particularly suitable example of a suitable device is, for example, MZMZ 1 - 40 sold by the company Hosokawa-alpine®.
  • the heavy fraction, enriched in cotyledons, will then be ground using a knife mill.
  • a particular and particularly suitable example of such a knife mill is, for example, the SM300 sold by the company Retsch®.
  • the succession of the three operations mentioned above within the second step aims to separate very finely the external fibers and the cotyledons, avoiding degrading these two parts and mixing it.
  • the methods of the prior art are either too simplistic and do not achieve effective separation of the external fibers, or complicated and therefore difficult to operate from an industrial point of view.
  • the process described for example in “Technological-scale dehulling process to improve the nutritional value of faba beans” involves two grindings, two filtrations and one turboseparation (by current rising air). This process makes it possible to obtain a cotyledon fraction which still contains 1.2% of external fibers in the cotyledons.
  • the third step aims to reduce the particle size of the heavy fraction enriched in cotyledons by grinding them using a roller mill.
  • a particular and particularly suitable example of such a roller mill is, for example, MLU 202, sold by the company Bühler®. It is used here in order to reduce the grain size of the flour overall, in order to obtain a homogeneous and sufficiently fine powder to allow the next step 4 to be facilitated.
  • the preferred particle size is between 200 and 400 microns, preferably 300 microns.
  • a laser granulometry apparatus is preferably used, although any method is possible such as sieving.
  • the step of reducing the particle size of the heavy fraction enriched in cotyledons can be carried out in the presence of an aqueous solvent, preferably water.
  • an aqueous solvent preferably water.
  • the fourth step below is merged with the third step which are then carried out concomitantly.
  • the fourth step aims to suspend the powder obtained in the previous third step in an aqueous solvent, preferably in water.
  • the aim here is to achieve a selective extraction of certain compounds, mainly proteins as well as salts and sugars, by dissolving them.
  • the pH of the solution is advantageously adjusted to a neutral pH in order to limit the solubilization of tannins and polyphenols as much as possible. This pH adjustment can be carried out before and / or after suspension of the powder in the aqueous solvent.
  • the aqueous solvent is preferably water.
  • the latter can nevertheless be additivated, for example with compounds making it possible to facilitate solubilization.
  • the pH of the aqueous solvent is adjusted between 6 and 8, preferably 7. Any acidic or basic reagent such as sodium hydroxide, lime, citric or hydrochloric acid is possible, but potassium hydroxide and ascorbic acid are preferred.
  • the temperature is adjusted between 2 ° C and 30 ° C, preferably between 10 ° C and 30 ° C, preferably between 15 ° C and 25 ° C, even more preferably at 20 ° C. This temperature is regulated throughout the extraction reaction.
  • the powder obtained is diluted in order to obtain a suspension of between 5% and 25%, preferably between 5% and 15%, preferably between 7% and 13%, even more preferably between 9% and 11%, most preferred being 10%, the percentage being expressed in weight of powder per total weight of water / powder suspension.
  • the suspension is stirred using any equipment well known to those skilled in the art, for example a tank equipped with an agitator, equipped with blades, marine propellers, or any equipment allowing efficient agitation.
  • the extraction time, preferably with stirring, is between 5 and 25 minutes, preferably between 10 and 20 minutes, even more preferably 15 minutes.
  • the fifth step aims to separate by centrifugation the soluble fraction and the solid fraction obtained during the fourth step.
  • the preferred industrial principle can be found in patent application EP 1400537 which is incorporated here by reference. The principle of this process is to start by using a hydrocyclone to extract a fraction enriched in starch, then to use a horizontal decanter to extract a fraction enriched in internal fibers. However, it is possible to use an industrial centrifuge which will extract a fraction enriched with starch and internal fibers. In all cases, solid fractions are obtained and a liquid fraction which concentrates the majority of proteins.
  • the sixth step aims to acidify the isoelectric pH of the bean proteins, around 4.5, then to subject the solution to heating in order to coagulate the proteins called globulins, which will be separated by centrifugation.
  • the acidification is carried out at a pH between 4 and 5, preferably 4.5. This is preferably carried out with hydrochloric acid at approximately 7% by mass, but all types of acids, mineral or organic, can be used, such as citric acid. Even more preferably, the use of pure ascorbic acid or in combination with another mineral or organic acid is also possible.
  • the use of ascorbic acid to acidify allows an improvement of the final coloring. Any means of heating is then possible, for example by means of a stirred tank equipped with a double jacket and / or coil or an in-line steam injection cooker. ("Jet cooker" in English).
  • the heating temperature is advantageously between 45 ° C and 75 ° C, preferentially between 50 ° C and 70 ° C, even more preferably between 55 ° C and 65 ° C, the most preferred being 60 ° C.
  • the heating time is advantageously between 5 minutes and 25 minutes, preferably between 10 and 20 minutes, the most preferred being 10 minutes.
  • the protein composition mainly globulin, will coagulate and precipitate within the solution. It will be separated by any centrifugation technique, such as the Flottwegg® Sedicanteur.
  • the residual solution obtained concentrates sugars, salts and albumins, it is called bean soluble. It will be treated separately, preferably evaporated and / or dried.
  • the second fraction can typically be upgraded in the fermentation and / or animal nutrition industries. To do this, it must be concentrated in order to be stabilized from a bacteriological point of view. To do this, a concentration operation by vacuum evaporation is conventional, carried out using a second heating separate from that which made it possible to coagulate the floc. During this operation, and in the event of simple isoelectric precipitation during the floc / soluble separation, a deposit of coagulated proteins will accumulate in the evaporator.
  • the protein composition is then diluted to approximately 15-20% by weight of dry matter and neutralized to a pH of between 5.5 and 6.5, preferably 6.5, using any type of basic agent, preferably potash at 20% by mass.
  • the protein composition can then undergo a heat treatment, preferably at a temperature of 135 ° C by direct injection of steam by nozzle and cooling by vacuum flash effect at 65 ° C.
  • the protein composition obtained can be used directly, for example by being hydrolyzed by a protease or else textured by an extruder.
  • the protein composition according to the invention is dried.
  • the preferred mode of drying is atomization, particularly using a multi-effect atomizer. Typical settings are an inlet temperature of 200 ° C and a vapor temperature of 85-90 ° C.
  • the protein composition according to the invention allows in particular easy use in protein enrichment in bakery / pastry applications.
  • the high protein content and its amino acid profile allows beneficial enrichment for the consumer, its low solubility makes it possible to limit aqueous interactions and thus disturbances within the dough or dough pieces.
  • the protein composition according to the invention is particularly suitable for dairy applications.
  • the invention relates to the application of the bean isolate in nutritional formulations such as: - drinks, in particular through mixtures of powders to be reconstituted, in particular for dietetic nutrition (sport, slimming), ready-to-drink drinks for dietetic or clinical nutrition, liquids (drinks or enteral bags) for clinical nutrition vegetable drinks
  • - drinks in particular through mixtures of powders to be reconstituted, in particular for dietetic nutrition (sport, slimming), ready-to-drink drinks for dietetic or clinical nutrition, liquids (drinks or enteral bags) for clinical nutrition vegetable drinks
  • the nutritional formulations according to the invention can also comprise other ingredients which can modify the chemical, physical, hedonic or processing characteristics of the products or serve as pharmaceutical or complementary nutritional components when they are used for certain target population.
  • these optional ingredients are known or otherwise suitable for use in other food products and can also be used in nutritional formulations according to the invention, provided that these optional ingredients are safe and effective for oral administration and are compatible with the other essential ingredients of the selected product.
  • Non-limiting examples of such optional ingredients include preservatives, antioxidants, emulsifying agents, buffering agents, pharmaceutical active agents, supplemental nutrients, colors, flavors, thickening agents and stabilizers, etc.
  • Powder or liquid nutritional formulations may further include vitamins or related nutrients, such as vitamin A, vitamin E, vitamin K, thiamine, riboflavin, pyridoxine, vitamin B12, carotendids, niacin , folic acid, pantothenic acid, biotin, vitamin C, choline, inositol, their salts and derivatives, and combinations of these.
  • Powdered or liquid nutritional formulations may further include minerals, such as phosphorus, magnesium, iron, zinc, manganese, copper, sodium, potassium, molybdenum, chromium, selenium, chloride, and combinations thereof.
  • Powdered or liquid nutritional formulations may also include one or more masking agents to reduce, for example, bitter flavors in reconstituted powders.
  • Suitable masking agents include natural and artificial sweeteners, sodium sources, such as sodium chloride, and hydrocolloids such as guar gum, xanthan gum, carrageenan, and combinations thereof.
  • the amount of masking agent in the nutritional powder formulation can vary depending on the particular masking agent selected, the other ingredients of the formulation and other formulation or target product variables.
  • Example 1 Comparison of traditional and conventional methods of shelling the external fibers:
  • a same batch of beans of the Tiffany variety is treated in order to separate the external fibers and the cotyledons. To do this, two methods are employed.
  • the grains were first treated using a stone mill (Alma®).
  • the ground material was then treated by turboseparation using a so-called “zig-zag” system (MZM 1 -40, Hosokawa-alpine®).
  • the air speed was 4.0 ms 1 (23 m 3 .h 1 ).
  • a light fraction containing the external fibers and a heavy fraction containing the cotyledons are obtained.
  • the heavy fraction is then treated using a knife mill (SM300, Retsch®), the rotation of which is 700 rpm and the outlet fitted with a 6 mm grid.
  • the heavy fraction is then ground using a roller mill (MLU 202, Bühler®).
  • a flour is obtained whose particle size is less than 300 ⁇ m.
  • the process is shown schematically in Figure 2.
  • the percentage is 1.7%.
  • this percentage is reduced to 0.9%.
  • Example 2 Production of a protein composition according to the invention
  • 75kg of bean flour is prepared with the improved process according to the invention described in paragraph [0063] above.
  • This flour is suspended at 10% by weight of dry matter in drinking water at 20 ° C.
  • the pH is adjusted to 7 by adding potash. Homogenization is carried out for 15 minutes, still at 20 ° C.
  • This supernatant is acidified to pH 4.5 by adding hydrochloric acid at approximately 7% by mass. It is heated to 60 ° C by injecting steam into a double envelope of the tank, where homogenization is carried out for 15 minutes.
  • the sediment is diluted to approximately 15-20% by weight of dry matter and neutralized to pH 6.5 by adding 20% potassium hydroxide.
  • Heat treatment at 135 ° C is carried out using a nozzle and flash cooling under vacuum at 65 ° C is carried out.
  • the product is finally atomized (inlet temperature of 200 ° C and vapor temperature of 85-90 ° C)
  • the protein extraction yield from the flour is 72.5%.
  • the protein obtained is called "protein composition according to the invention"
  • Example 3 Production of a protein composition according to the prior art
  • Example 4 Comparison of functionalities and analyzes The different compositions obtained by means of Examples 2 and 3 are compared from an analytical (dry matter and protein content) and functional (Solubility according to test A) point of view.
  • a commercial protein composition of bean FAVA BEAN PROTEIN ISOLATE 85% is also acquired from the company YANTAI T, FULL BIOTECH CO LTD (lot DFC021606181 / C1377), representative of the bean isolates available on the market. Table 1 below summarizes these analyzes.
  • the Table shows the exceptionally low solubility at pH greater than 7 of the protein composition according to the invention: it is indeed less than 25%, while the protein compositions according to the prior art exceed 35%.
  • Phase 1 heating from a temperature of 20 ° C to a temperature of 80 ° C in 10 minutes
  • Phase 2 stabilization at a temperature of 80 ° C for 110 minutes
  • Phase 3 cooling from a temperature of 80 ° C to a temperature of 20 ° C in 30 min;
  • Example 5 Vegetable sausages
  • the sausage manufacturing protocol is as follows:
  • the sausages are cooked 5 times in boiling drinking water without salt and then left at room temperature for 30 min.
  • a so-called “slicing” or “cutting” test is carried out to characterize the sausages, consisting in carrying out an action of separating the sausage into two parts using the texturometer by measuring the necessary force. test was performed using a Warner-Bratzler Shear with a full penetration of 25 mm of the sausage and a minimum detection limit of 0.06 N. The maximum force at the point of failure is used to characterize.
  • the isolates to be tested will be Nutralys® F85F from the company ROQUETTE, the bean isolate according to the invention and aquafaba ("Aquafaba Powder” obtained from the company Vôr).
  • the manufacturing protocol is as follows:
  • the firmness (g) corresponds to the force to be applied necessary for the geometry (see the “backward ring extrusion” kit described below) to penetrate into the product
  • the consistency (g. Dry) is a given calculated according to the area under the firmness
  • cohesion curve (g) corresponds to the force to be applied for the geometry to withdraw from the mayonnaise.
  • the texturometer is equipped with the "backward extrusion rig" kit which consists of a disc screwed onto the device and 3 plexiglass containers which are filled with mayonnaise.
  • the acquisition is made using the Exponent software with the program designed for the analysis of mayonnaise.
  • the descent of the geometry takes place at 3mm / s until it reaches the bottom of the container and the rise takes place at 5mm / s.
  • the software automatically plots a curve over time allowing the parameters to be deduced.
  • Example 7 Plant-based milk or "Milk alternative"
  • a vegetable milk is produced to evaluate the performance of our isolate according to the invention in this application.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Peptides Or Proteins (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cosmetics (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Dairy Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)
  • Beans For Foods Or Fodder (AREA)
EP20712397.7A 2019-03-25 2020-03-25 Composition proteique de feverole Pending EP3945863A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1903100A FR3094181B1 (fr) 2019-03-25 2019-03-25 Composition proteique de feverole
PCT/EP2020/058441 WO2020193668A1 (fr) 2019-03-25 2020-03-25 Composition proteique de feverole

Publications (1)

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EP3945863A1 true EP3945863A1 (fr) 2022-02-09

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US (1) US20220330571A1 (ja)
EP (1) EP3945863A1 (ja)
JP (1) JP7596288B2 (ja)
CN (1) CN113747801A (ja)
AU (1) AU2020247127A1 (ja)
BR (1) BR112021018609A2 (ja)
CA (1) CA3133430A1 (ja)
FR (1) FR3094181B1 (ja)
MX (1) MX2021011238A (ja)
WO (1) WO2020193668A1 (ja)

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US20220408760A1 (en) 2019-11-26 2022-12-29 Roquette Freres Liquid food composition comprising pea or fava bean proteins and improved mineral profile for nutrition
FI130330B (en) * 2020-12-01 2023-06-21 Valio Ltd Method for making a non-milk-based protein preparation and protein preparation
FI130327B (en) * 2020-12-01 2023-06-20 Valio Ltd Non-dairy edible protein product and method for its preparation
EP4355116A1 (en) * 2021-06-15 2024-04-24 Biorefinery Royalties B.V. Multiple products from biomaterial
CN117479846A (zh) * 2021-06-18 2024-01-30 联合利华知识产权控股有限公司 包含豆类浸泡液的水包油乳化食品组合物及其制备方法
FR3124359A1 (fr) 2021-06-28 2022-12-30 Roquette Freres Proteines de legumineuses texturees ayant une fermete amelioree
CA3235942A1 (en) 2021-11-01 2023-05-04 Cooperatie Koninklijke Cosun U.A. Fava protein composition
EP4454480A1 (de) * 2023-04-28 2024-10-30 Prodapi GmbH Proteinextraktionsverfahren für lebensmittel
WO2025011777A1 (fr) 2023-07-12 2025-01-16 Roquette Freres Protéine de féverole fonctionnelle
FR3150933A1 (fr) 2023-07-12 2025-01-17 Roquette Freres Protéine de féverole fonctionnelle

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CA1028552A (en) * 1976-09-30 1978-03-28 Edward D. Murray Protein product and process for preparing same
FR2844515B1 (fr) 2002-09-18 2004-11-26 Roquette Freres Procede d'extraction des composants de la farine de pois
FR2997267B1 (fr) * 2012-10-29 2014-11-28 Roquette Freres Procede de fabrication de compositions proteiques a faible solubilite, compositions obtenues et leur utilisation dans les produits de panification
EP3155903B1 (en) 2015-10-16 2018-01-03 Gold&Green Foods Oy A method of manufacturing a textured food product and a texturized food product

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FR3094181A1 (fr) 2020-10-02
FR3094181B1 (fr) 2022-10-14
CN113747801A (zh) 2021-12-03
JP2022526730A (ja) 2022-05-26
AU2020247127A1 (en) 2021-11-04
BR112021018609A2 (pt) 2021-11-23
CA3133430A1 (fr) 2020-10-01
US20220330571A1 (en) 2022-10-20
JP7596288B2 (ja) 2024-12-09
WO2020193668A1 (fr) 2020-10-01

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