HK1069077B - Canola protein isolate functionality i - Google Patents

Description

Canola protein isolate functionality I

RELATED APPLICATIONS

The present application claims priority from pending U.S. patent application No.60/288,434 filed on 5/4/2001 and 60/330,731 filed on 10/29/2001, in accordance with 35 USC 119 (e).

Technical Field

The present invention relates to canola protein isolates and their functionality in a wide range of applications.

Background

In U.S. Pat. Nos. 5,844,086 and 6,005,076 ("Murray II") (assigned to the assignee of the present invention, the disclosures of which are incorporated herein by reference), a method of separating protein isolates from oily seed meals having an enriched fat content, including canola oil seed meals having such a content, is described. The steps of the process include solubilizing proteinaceous material from the oily seed meal (which also solubilizes fat in the meal), and removing fat from the resulting aqueous protein solution. The aqueous protein solution may be separated from the residual oily seed meal either before or after the fat removal step. The defatted protein solution is concentrated to increase the protein concentration while maintaining the ionic strength substantially constant, and the concentrated protein solution may then be subjected to a further defatting step. The concentrated protein solution is then diluted to form a cloud-like mass (mass) of highly aggregated protein molecules, which are discrete protein droplets in the form of micelles. The protein micelles are allowed to settle to form an aggregated, combined, compact amorphous, sticky viable (visual) wheat gluten-like protein isolate mass, referred to as a "protein micelle mass" or PMM, which is separated from the residual aqueous phase and dried.

The protein isolate has a protein content of at least 90% (as measured by Kjeldahl nx 6.25), is substantially undenatured (as measured by differential calorimetric scanning), and has a low residual fat content. The yield of protein isolate obtained in this way, expressed as the proportion of protein extracted from the oily seed meal recovered as dry protein isolate, is generally less than 40%, typically around 20%.

The process described in the above patent is a variation and improvement of the process described in USP4,208,323 (Murray IB) for forming protein isolates from different protein source materials, including oily seeds. The oily seed meal available in 1980 (when published in USP4,208,323) did not have the level of fat contamination of canola oil seed meal, and therefore the method of USP4,208,323 was unable to produce proteinaceous material having a protein content of more than 90% from current oily seed meal processed by the Murray II method. No specific experiment using rapeseed (canola) meal as starting material is described in USP4,208,323.

USP4,208,323 is itself an improvement over the processes described in us patents 4,169,090 and 4,285,862(MurrayIA) by introducing a concentration step prior to dilution to form PMM. The latter step increased the yield of protein isolate by the Murray IA process by about 20%.

Further improvements to these prior protein isolation methods are described in co-pending U.S. patent applications 60/288,415 (filed 5/4/2001), 60/326,987 (filed 10/5/2001), 60/331,066 (filed 11/3/2001) and 60/333,494 (filed 11/26/2001) (by the assignee, the disclosures of which are incorporated herein by reference), which employ oily seeds to increase the yield of dry isolated product protein as measured by the protein extracted from the oily seeds recovered as a protein isolate, and which also result in a high purity protein isolate having a purity of at least about 100% as measured by the Kjeldahl nitrogen (N) conversion N x 6.25. This process is particularly useful for producing canola protein isolates.

In the above-mentioned U.S. patent applications 60/288,415, 60/326,987, 60/331,066 and 60/333,494, the oil seed meal is extracted with an aqueous food grade salt solution at a temperature of at least about 5 ℃ to solubilize the proteins in the oil seed meal to form an aqueous protein solution having a protein content of from about 5 to about 30g/L and a pH of from about 5 to about 6.8. The resulting protein extract solution, after initial treatment with a pigment adsorbent (if desired), is reduced in volume with an ultrafiltration membrane to provide a concentrated protein solution having a protein content in excess of about 200 g/L. The concentrated protein solution is then diluted in cold water at a temperature below about 15 ℃ to form white cloud-like protein micelles, which are allowed to stand to form amorphous, sticky, gelatinous, gluten-like micelles. After removal of the supernatant, the precipitated sticky mass (PMM) was dried to give a canola protein isolate.

In co-pending U.S. patent application 60/331,646 (filed by the assignee, the disclosure of which is incorporated herein by reference), a continuous process for preparing canola protein isolates is described. According to this application, canola oil seed meal is continuously mixed with a food grade salt solution, the mixture is conveyed through a pipe while extracting protein from the canola oil seed meal to form an aqueous protein solution, the aqueous protein solution is continuously separated from residual canola oil seed meal, the aqueous protein solution is continuously passed through a selective membrane operation to increase the protein content to at least about 200g/L while maintaining the ionic strength substantially constant, the resulting concentrated protein solution is continuously mixed with chilled water to form protein micelles, the protein micelles are continuously allowed to stand while the supernatant is continuously drained until a desired amount of PMM has accumulated in a resting vessel (settling vessel). The PMM is removed from the resting vessel and may be dried. The PMM has a protein content of at least about 100% by weight as measured by Kjeldahl nitrogen (N × 6.25).

Summary of The Invention

It has now been found that the high purity canola protein isolate produced by the process of the above-mentioned pending U.S. patent application has a broad base functionality in food products, which is unique among proteinaceous materials. When egg white (egg white) and/or animal-derived protein is used without any substitution, utilization of plant-derived protein in food products can provide a completely vegetal food product.

Accordingly, in one aspect of the present invention, in a food composition comprising a food product and at least one component providing functionality in the food composition, the improvement comprises at least partially replacing at least one component with a substantially undenatured canola protein isolate having a protein content of at least about 100% by weight as measured by Kieldahl nitrogen x 6.25. Canola protein isolates are generally in the form of amorphous protein aggregates formed by precipitating a solid phase from an aqueous dispersion of canola protein micelles. The amorphous mass may be used in dry form.

Canola protein isolates may be used in conventional applications of protein isolates, such as protein fortification of processed foods, emulsification of oils, texture (body) formers in baked goods, foaming agents in gas-entrapping products. Canola protein isolates also have functionality not possessed by source substances and electrodeposits. Canola protein isolates possess certain functionalities in common with the products described in the prior MurrayI patents, including the ability to form protein fibers, as well as the ability to be used as an egg white substitute or as an extender (extender) in foods having egg white as a binder. As described herein, the canola protein isolates provided by the present invention have other functionalities.

Protein functionality can be divided into several properties. The following table I lists these functionalities, the food products that provide the protein functionality and the commonly used proteins for this purpose:

TABLE I

Characteristics of	Food product	Protein
			1. Solubility in water	Beverage and its preparing process	Egg and whey protein
2. Viscosity of	Dressing and dessert	Gel
			3. Water binding property	Sausage and cake	Meat protein, egg protein
4. Gelation	Yogurt, dessert, and cheese	Egg and milk proteins, gels
			5. Agglomeration/adhesion	Meat, sausage, dough	Egg and whey protein
6. Elasticity	Meat and baked product	Egg and whey protein, meat protein
			7. Emulsification	Sausage and dressing	Egg and milk proteins
8. Foam formation	Food capping, praline and ice cream	Egg and milk proteins
			9. Fat binding	Baked product and fried dough ring	Egg and milk protein, gluten
10. Thin film formation	Bun and bread	Egg albumen and gluten
			11. Fiber formation	Meat analog	Meat protein

(^*Part of Table I is from food chemistry, Marcel Dekker, Inc. Ed. Owen Fennema, 1996, page 366)

As can be seen from table I, egg proteins have a wide range of functionality, but not as broadly as the canola protein isolates of the invention. However, canola protein isolates may replace commonly used proteins in these applications to provide specific functional properties. In general, canola protein isolates can more cheaply replace or augment existing protein products and provide desired functionality, particularly for vegetarian or near-vegetarian products. Furthermore, canola protein isolates have a high quality protein composition (profile) and do not have a deleterious odor or nutritional factor detrimental to use in food products.

Among the functionalities described in table I, some are similar and may be complementary, and thus the functionalities can be classified into the following categories:

group classification

A #8 foam formation and #10 film formation

Solubility of B #1 and Water binding of #3

C #5 cohesion/adhesion

D #2 viscosity (thickening), #4 gelation and #6 elasticity

E #7 emulsification and #9 fat conjugation

F #11 fiber formation

Summary of The Invention

Solubility in water

As noted above, one function possessed by canola protein isolates is solubility in aqueous media (e.g., water). Canola protein isolates are highly soluble in the presence of sodium chloride and have reduced solubility in the absence of sodium chloride. Milk is a protein dispersion in which about 4% by weight of protein is dispersed in an aqueous phase. Liquid egg white used in various food applications contains about 10% by weight egg protein.

One example of the use of such protein functionality at suitable concentrations is protein beverages.

Viscosity of

As mentioned above, canola protein isolates have one function of acting as a thickener to increase the viscosity of various food products. Canola protein isolates may be used as substitutes for gelatin and xanthan gum commonly used for this purpose, for example in dressings, dressings (saches) and desserts such as Jello  pudding.

Water binding

The water-binding properties of protein are used in sausages and cakes to maintain the moisture of the cooked product. Canola protein isolates may be used to partially or completely replace egg and animal derived proteins commonly used for this purpose in these products.

Gelation

The gelling properties of proteins are used in yoghurts, desserts and cheeses, as well as in different meat analogues, such as bacon analogues. Egg and milk proteins and gelatin commonly used for this purpose may be partially or completely replaced by the canola protein isolate provided by the present invention.

Agglomeration/adhesion

Different meats, sausages, doughs take advantage of these properties of egg and/or whey proteins to bind the food components together and then coagulate them by heating. Canola protein isolates may partially or completely replace these commonly used proteins and provide the desired function.

One application of these properties is vegetable protein patties (veggie burger), in which egg white, which is commonly used to provide the cohesion/adhesiveness of a ground meat substitute, can be replaced by canola protein isolate. Other possibilities are loaves (meat loaf) and meatballs, also as a substitute for egg proteins.

Elasticity

Canola protein isolates may partially or completely replace egg and meat proteins in meat for this purpose. An example of a meat substitute is a vegetable protein cake.

Emulsification

Egg white, egg yolk and milk proteins are commonly used in sausages, meat analogs, simulated fat tissue and salad dressings to emulsify fats and oils in these products. Canola protein isolates may be used as a partial or complete replacement for egg and milk proteins to provide this property.

Foam formation

The foam-forming properties of egg white and milk proteins provide a stable aerated structure for use in, for example, praline (nougat), white almond cracker (macaroon) and meringue (meringue). This property can also be produced with canola protein isolates.

Fat binding

Egg and milk proteins are commonly used in baked goods and donuts to provide fat binding properties. Canola protein isolates may partially or completely replace these materials, providing desirable properties. Such properties can be used in cookie mixes.

Thin film formation

Canola protein isolates can be used to provide the gloss of breads and buns by virtue of their film-forming properties.

Fiber formation

Canola protein isolates may be formed into protein fibers by a fiber forming step, as described in U.S. patents 4,328,252, 4,490,397 and 4,501,760. Such protein fibers can provide a chewy mouthfeel (chewy texture) in various meat analogs, such as meat snack analogs, meatless breakfast sausages, bacon analogs, simulated fat tissue, and marine analogs, such as shrimp and crab meat analogs, among other food products.

Thus, canola protein isolates provide a replacement for different food ingredients (proteinaceous and non-proteinaceous) to provide a wide range of functionality not previously discovered. Canola protein isolates replace egg white, egg yolk, soy protein, xanthan gum, gelatin and milk protein in different food products. Canola protein is odorless and does not require use with strong flavors or spices.

Specific applications of different functionalities of canola protein isolates are exemplified in the examples.

Examples

The invention is illustrated by the following examples:

example 1

This example illustrates the preparation of a sample of canola protein isolate for testing the functionality of the protein. The method is according to the aforementioned U.S. patent application 60/288,415 filed on 5, 4, 2001.

"a" kg of commercially available canola meal is added to "b" L of 0.15M NaCl solution at ambient temperature and agitated for "c" minutes to provide an aqueous protein solution having a protein content of "d" g/L. The residual canola meal was removed and washed on a vacuum filter belt (vacuum filter belt). The resulting protein solution was clarified by centrifugation to give a clear protein solution with a protein content of "e" g/L, and then "k" wt% Powdered Activated Carbon (PAC) was added.

The protein extract solution from the PAC processing step was reduced in volume by an ultrafiltration system. The protein content of the resulting concentrated protein solution was "f" g/L.

The concentrated solution was concentrated at "g" c at 1: "h" was diluted into tap water at 4 ℃. A white cloud formed immediately and was allowed to stand. The above dilution water was removed and the precipitated, sticky mass was dried. The protein content of the resulting dried protein was "i"% (N × 6.25 d.b.). The product was named CPI "j".

Specific parameters "a" to "k" for different protein product samples are given in table II.

TABLE II

j	a	b	c	d	e	f	g	h	i	k
											A07-15	150	1000	30	14.0	13.1	246	30	10	103.5	2
A07-22	150	100	120	13.0	12.3	490	20	5	106.9	4
											A08-02	300	2000	300	14.0	14.5	421	20	5	105.8	0.06
A10-13	300	2000	45	28.6	24.9	176	20	10	109.2	1

Example 2

This example further illustrates the preparation of a sample of canola protein isolate for testing functionality.

"a" kg of commercially available oily seed meal was added to "b" L of 0.15M NaCl solution at ambient temperature and agitated for 30 minutes at 13 deg.C to provide an aqueous protein solution with a protein content of "c" g/L. The residual canola meal was removed and washed on a vacuum filter belt. The resulting protein solution was clarified by centrifugation to give a clear solution with a protein content of "d" g/L.

The clarified protein solution or "e" aliquot of the clarified protein solution is reduced in volume by an ultrafiltration system using a "f" dalton cut-off molecular weight membrane. The protein content of the resulting concentrated protein solution was "g" g/L (product designated "h").

A50 ml aliquot of retained BW-AL011-J16-01 was warmed to 30 ℃ and then diluted 1: 10 at 4 ℃ into 4 ℃ water. A white cloud formed immediately and was allowed to stand. The above dilution water was removed and the precipitated, sticky mass (PMM) was dried. The recovery of protein was 57.1 wt% and the protein content was 101.6 wt% (N × 6.25 d.b.).

The parameters "a" to "h" are given in table III.

TABLE III

h	BW-AL011-J16-01	AL016-L10-01A
			a	1200	50
b	8000	1000
			c	24.4	18.9
d	20.3	13.2
			e	(1)	400
f	3000	10000
			g	287	174.7

Note: (1) all protein extract solutions were concentrated.

A concentrated solution of BW-AL016-L10-01A was diluted 1: 15 into 4 ℃ water at 30 ℃. A white cloud formed immediately and was allowed to stand. The dilution water above was removed and the precipitated, sticky mass (PMM) was recovered from the bottom of the vessel. The extracted protein was dried at a recovery of 23.5 wt%. The protein content of the resulting dried protein was 111.8 wt% (N × 6.25) d.b..

Example 3

This example illustrates the foam forming properties of canola protein isolate.

Samples of canola protein isolate a07-15 were prepared by the method of example 1 and tested for their ability to form foam and for the stability of the foam formed. A 20g sample of the dried canola protein isolate was rehydrated in 30ml of water for 9 minutes, then a further 133.5ml of water was added to the mixing bowl along with 120g of sugar and 1.5g of citric acid, mixed at low speed for 30 seconds and whipped at medium speed for 10 minutes. The resulting foam was white, glossy, very thick/hard, and substantially the same appearance as the egg white control mix.

The foam was measured for lightness (L) and chroma (a and b) using a Minolta colorimeter. In the Lab color space, the values range from 0 to 100, where 100 is white and 0 is black. The maximum values of the chromaticity coordinates a and b are both +60 and-60, with + a being the red direction, -a being the green direction, + b being the yellow direction, -b being the blue direction. The color value of the foam is L: 91.97, a: 1.27, b: 5.19.

the foam was stable for at least 4 hours at room temperature, and after freezing overnight and then thawing again, the foam was very stable, with only a few drops of liquid appearing at the bottom of the clean container. The volume and stability of the resulting foam was in the same range as ovalbumin in the parallel experiment.

Example 4

This example illustrates the use of the foam forming properties of canola protein isolate in the formation of pralines.

The foam forming properties of the canola protein isolate shown in example 3 are further exemplified by the preparation of praline soft protein bars (bars). Pralines are typically composed of sugar, syrup, and whipping agent (usually egg white). In this example, the commonly used egg white was replaced with canola protein isolate. The praline contains the ingredients in the weight percentages given in table IV.

TABLE IV

Canola protein isolate 3.7%

50.9 percent of granular white sugar

Glucose (equivalent to 65 dextrose) 25.0%

17.2 percent of water

Chocolate powder⁽¹⁾ 2.8％

0.4 percent of citric acid

⁽¹⁾Chocolate powder contains 55% cocoa powder, 10% white sugar and 35% skimmed milk powder.

Sugar and part of the glucose (18.0%) were mixed with part of the water (9.9%) and heated to 135 ℃ to form a hot syrup. The separate composition containing canola protein isolate was mixed with the remaining water (7.3%) and then with the remaining glucose (7.0%) and citric acid. These materials were whipped at moderate speed for 4 minutes. To the canola protein isolate mixture was slowly added hot syrup cooled to 93 ℃ and whipped continuously at moderate speed for 1 minute. And finally, adding chocolate powder.

The resulting chocolate-flavored pralines had a crunchy (short), dry, hollow (air) structure, very similar to the commercial pralines made with egg white. The material (protein bar) was then wrapped in liquid chocolate. Higher protein concentrations were obtained by increasing the amount of canola protein isolate in each bar.

Example 5

This example illustrates the use of the foam-forming properties of canola protein isolate in forming a protein almond biscuit.

The foam forming properties of the canola protein isolate shown in example 3 are further exemplified by the preparation of a white almond biscuit, replacing the egg white typically used. The egg white almond cookie had the ingredients given in table V.

TABLE V

The weight of the ingredients

Canola protein isolate 3.6

Granulated white sugar 43.5

Sweet shredded coconut 23.4

Corn starch 1.1

Vanilla 0.3

Citric acid 0.5

Water 27.6

The canola protein isolate powder was rehydrated with a small amount of water (3.6%) and citric acid until a paste-like structure was formed and allowed to stand for 15 minutes. The rehydrated mass was added to the mixing bowl with the remaining water and mixed slowly for 30 seconds. Sugar and starch were gradually added to the agitated canola protein isolate and mixing continued for 2.5 minutes. Finally, the coconut and vanilla were added and mixed continuously for 1 minute. After mixing was complete, about 35ml portions of the mixture were poured onto baking plates and baked in an oven at 135 ℃ for 35 minutes.

The initial hard, stirred structure of the almond biscuit is maintained upon heating (i.e. it does not collapse), it is crunchy, clean tasting and has no undesirable taste. The color of the product was white, a typical color of the agitated/aerated egg white structure obtained when replacing rehydrated canola protein isolate with an equivalent amount of liquid egg white albumin.

Example 6

This example illustrates the use of canola protein isolate in crisp praline bars (light candy bars).

The foam forming properties of the canola protein isolate shown in example 3 are further exemplified by the preparation of a crisp praline bar, replacing the egg white typically used, with the canola protein isolate used being CPI a 07-22. Example 1 describes the preparation of CPI A07-22. The crispy nougat bars contained the ingredients given in table VI:

TABLE VI

Composition (I)	Weight (g)	Percent (%)
			Candy	655.6	47.7
Corn syrup, light color	338.4	24.6
			Water (W)	226.3	16.5
Protein A07-22	11.7	0.9
			Bound water	85.5	6.2
Chocolate chips	56.7	4.1
			Salt (salt)	0.5	0.04
Total amount of	1374.7	100.0

The canola protein isolate, protein, 50% water and salt were agitated for 1 minute at speed 1, then for 3 minutes at speed 3 using a stirrer attachment of a Hobart mixing bowl and refrigerated until ready for use. The rubber spatula (spatula), the inner wall of the large saucepan (saucepan) and the cake pan (cake pan) were spray coated with PAM. The sugar, corn syrup and remaining water were added to the saucepan and the mixture was boiled with a heat of 5. Boil with lid for 3 minutes. The lid was opened and the contents of the side wall of the saucepan were washed down with a cold water-dipped pastry brush (past brush). Cooking and stirring were continued until 270 ° f (130 ℃) was reached. The temperature was measured by tilting the pan and measuring the temperature of the solution.

The stewpan was removed from the heater and the solution in the stewpan was cooled to 260 ° f (127 ℃) on a cooling rack. The hot mixture was poured over the beaten protein mixture while mixing with a stirring attachment at speed 1 for 3 minutes. The mixture was continuously mixed for another 16 minutes.

Chocolate crumb was added while mixing for 1 minute at speed 1 to dissolve the chocolate crumb into the mixture. The mixture was transferred to a cake tin, poured into a plane 3/4 inches high, and frozen (frozen). The frozen slices are cut into cubes and frozen on a baking plate. The frozen praline cubes were stored in a freezer bag.

The praline looks like cream, having a caramel color. The texture was smooth, chewy, soft. The praline taste is sweet, without unpleasant odor, and pure.

Example 7

This example illustrates the use of canola protein isolate in baked meringues.

The foam forming properties of canola protein isolate are further exemplified by the preparation of baked meringues, replacing the commonly used egg white. The canola protein isolate used was CPIA07-22, which was prepared as described in example 1.

The baked meringue crust contained the ingredients given in table VII:

TABLE VII

Composition (I)	Weight (g)	Percent (%)
			PMM A07-22	11.6	3.5
Bound water	85.2	26.0
			Salt (salt)	0.4	0.1
Candy (1)	161.7	49.3
			Candy (2)	55.3	17.0
Corn starch	8.9	2.7
			Lemon juice	4.7	1.4
Total amount of	327.8	100.0

To the protein and salt in the Hobart mixing bowl was added bound water (hydrationwater) at room temperature, and the protein was wetted and dispersed by gentle mixing with forks. The protein was hydrated at room temperature for 15 minutes. The hydrated protein was stirred at speed 3 for 2.5 minutes. Sugar (1) was added gradually while mixing at speed 3 for 2 minutes. Scraping the side walls of the bowl (sides). The mixture was mixed for an additional 2 minutes. The sugar (2) and corn starch were pre-mixed with forks and the dry mixture and lemon juice were gradually stirred into the protein mixture (20 times) with a rubber spatula. The mixture was transferred to a crimp bag (piping bag) and crimped on a parchment (packaging) lined baking plate. The crimped material was baked at 200 ℃ F. (93 ℃ C.) for 3 hours. The oven was turned off and the meringue was allowed to sit overnight with the oven lit.

Baked meringues exhibit a crisp, aerated structure. The meringue is sweet in taste and has no unpleasant odor.

Example 8

This example illustrates the use of canola protein isolate in a beverage preparation (i.e. smoothie) to replace gelatin and/or milk proteins.

Smoothie was prepared from canola protein isolate CPI A07-22. smoothie contains the ingredients given in table VIII:

TABLE VIII

Composition (I)	Weight (g)	By weight%
			PMM A07-22	12.5	4.5
Granulated sugar	11.5	4.2
			Xanthan gum	0.4	0.1
Lecigran570	0.6	0.2
			V8 Berry Blend	250.0	91.0
Total amount of	275.0	100.0

Proteins, sugars, lectiran and gums were mixed by hand. A4 spoon of V8 (trade mark) Berryblend was added to the Osterizer mixer. The protein dry Blend was added to the Osterizer followed by the remaining V8 Berry Blend. The stirrer was placed at top for 15 seconds, the side walls were scraped and the contents were mixed for an additional 15 seconds. The mixture was poured into a cup and evaluated.

The obtained protein beverage is orange-red, has fruity taste, and has no unpleasant odor. The texture looks like cream, foamy.

Example 9

This example illustrates the use of canola protein isolate in a trailing mixed cookie (trail mixcookie), replacing the whole egg normally used, and illustrates fat binding properties.

A trailing mixed cookie was prepared with the formula given in table IX:

TABLE IX

Composition (I)	Weight (g)	Percent (%)
			White sugar	104.6	11.3
Brown sugar	88.3	9.6
			Small peanut butter	208.5	22.6
Margarine	50.3	5.4
			Vanilla	2.9	0.3
Canola protein isolate A10-13 or A07-22	12.5	1.4
			Water (W)	91.6	9.9
Oatmeal	241.3	26.2
			Baking soda	4.8	0.5
Salt (salt)	1.1	0.1
			Chocolate chips	70.6	7.7
Raisin	46.3	5.0
			Total amount of	922.8	100.0

White sugar, brown sugar and canola protein isolate powder were mixed into a Hobart bowl mixer. Peanut butter and margarine were added and mixed at speed 1 for 1.5 minutes. Then vanilla and water were added and mixed for 1 minute at speed 1. Oatmeal, salt and baking soda were premixed and added to the Hobart bowl. The mixture was mixed at speed 1 for 1 minute. Chocolate crumb and raisin were added and mixed at speed 1 for 30 seconds. The mixture was poured with a spoon onto an unpainted non-stick pan. The oven was preheated to 350 ℃ (175 ℃), and the cookie was baked in the oven for 15 minutes.

Trailing mixed cookies are golden brown in color, and appear thick and healthy (holesome). The texture is chewy, soft and slightly wet. No bad color or smell.

Example 10

This example illustrates the use of canola protein isolate in the preparation of glossy hot cross buns (glazed hot cross buns), replacing egg white which is commonly used, and illustrates the film forming properties.

Glossy hot cross buns were prepared with the formula given in table X:

table X

Formula of bun

Composition (I)	Batches (g)	Percent (%)
			Dawn thermal cross bun mix	340.8	49.5
Water (tap water)	170.4	24.8
			Yeast (instant style)	6.3	0.9
Gallon	85.2	12.4
			Mixed fruit (preserved fruit cake mixture)	85.2	12.4
Total amount of	687.9	100.0

Glossy surface (glaze) formulation

Composition (I)	Batches (g)	Percent (%)
			Canola protein isolate A8-02	12.0	21.3
Salt (salt)	0.3	0.7
			Water (W)	44.0	78.0
Total amount of	56.3	100.0

The hot cross bun mix, yeast and water were placed in a Hobart bowl mixer and mixed with a stirring accessory at speed 1 for 3 minutes. The dough was kneaded on the chopping board until the dough was firm, elastic, and non-sticky. Gallons and miscellaneous fruits (mixed fruit) were weighed into a bowl and a teaspoon of flour was added. The fruit and flour were mixed by hand to slightly wrap the fruit surface. Fruit was added to the dough in a Hobart bowl mixer and mixed for 1 minute at speed 1. The mixer was removed and the dough was slightly rounded. The dough was covered with a rag (tea towel) and allowed to ferment for 20 minutes. The dough was divided into 50g portions on a chopping board, covered with a rag, and allowed to stand for 15 minutes. The dough was rounded, placed in a cake baking mold, covered with a rag, the mold was placed on a warm top and allowed to ferment (proof) for 90 minutes.

A protein wash (proteunwash) is prepared by mixing canola protein isolate, salt and water. The surface of the dough was coated 4 times with the protein wash using a brush. The dough was baked at 380 deg.F (193 deg.C) for 17 minutes.

The surface of the hot cross bun was golden, with the outer layer hard and shiny. Even when the canola protein isolate is used in such large amounts, there is no undesirable color or odor.

Example 11

This example illustrates the use of canola protein isolate in the preparation of glossy dinner rolls (dinner rolls), replacing egg white which is commonly used, and illustrates film forming properties.

Glossy dinner rolls were prepared according to the recipe given in table XI:

TABLE XI

Bread roll formula

Composition (I)	Batches (g)	Percent (%)
			Water (W)	265.0	33.0
Universal powder	430.0	53.5
			Defatted milk powder	9.9	1.2
Candy	46.6	5.8
			Salt (salt)	5.1	0.6
Butter oil	40.0	5.0
			Yeast (Instant Active Dry)	7.2	0.9
Total amount of	803.8	100.0

Glossy surface (glaze) formulation

Composition (I)	Batches (g)	Percent (%)
			Canola protein isolate A8-02	12.0	21.3
Salt (salt)	0.3	0.7
			Water (W)	44.0	78.0
Total amount of	56.3	100.0

Water was added to a toaster (break pan) (Westbend Automatic Bread and Dough Maker). Adding flour, milk powder, sugar and salt into the bread baking mold, and slightly beating the bread baking mold to smooth the components. Cutting butter into 4 pieces, and placing at four corners of bread baking mold. A hole is formed in the dry ingredients (to avoid contact of the sugar with the yeast) and yeast is added to the hole. The bread machine was set on the "dough" bar (1 hour, 20 minutes), the machine was started, and locked. After completion, the dough was removed, placed on a chopping board sprinkled with flour, covered, and allowed to stand for 15 minutes. The dough was rolled (18), placed on a baking pan, covered, and started in a warm-breeze (2 volumes) (60 minutes).

A protein wash is prepared by mixing canola protein isolate, salt and water. The top of the bread roll was coated 4 times with a protein wash using a brush. Bread rolls were baked at 350F (177 ℃ C.) for 18 minutes.

The surface of the dinner roll is shiny, glossy and golden brown, and the outer layer is hard. Even at such high concentrations of canola protein, there is no undesirable odor or taste.

Example 12

This example illustrates the use of canola protein isolate in a donut (cake doughmut) in place of the egg white or whole egg normally used and illustrates binding characteristics.

Doughnuts were prepared with the formulation given in table XII:

TABLE XII

Composition (I)	Weight (%)	Percent (%)
			Universal powder	480.6	47.0
Sugar, of granules	217.7	21.3
			Fermentation powder	16.2	1.6
Salt (salt)	3.0	0.3
			Cortex Cinnamomi	2.3	0.2
Butter oil	23.6	2.3
			Canola protein isolate a07-22	12.3	1.2
Water (W)	90.3	8.8
			Milk, 2%	176.5	17.3
Total amount of	1022.5	100.0

A first serving of flour (50% of the total), sugar, baking powder, salt, cinnamon and canola protein isolate was placed in a Hobart mixing bowl. The dry ingredients were mixed with a fork until the dry ingredients were evenly dispersed. Butter, water and milk were added to the bowl. Mix with the blender attachment at speed 1 for 30 seconds. The bottom and the side wall of the pot and the stirrer. The mixture was mixed at speed 2 for 2 minutes. During the mixing process, the mixer was stopped after 1 minute, the bottom and side walls of the bowl and the stirrer were scraped. The remaining flour was added while mixing at speed 1 for 1 minute.

The resulting dough was placed on a chopping board sprayed with flour, kneaded into balls, sprayed with flour on the surfaces of the balls, and rolled with a rolling pin to a thickness of 1/2 inches. Cutting the surface with a bagel cutter, and placing the bagel on parchment paper.

The Fryer (SEB Safety Super Fryer Model 8208) was preheated to a set temperature of 374 deg.F. (190 deg.C). The doughnuts were placed in a frying basket and fried for 60 seconds per side. The fried doughnuts were placed on paper towels and layered on a cooling rack.

The donut has a golden brown, smooth, flat outer surface. The donuts were cake-like (cake-like) and slightly crispy on the surface. The donut has a sweet cinnamon flavor with no unpleasant taste or odor.

Example 13

This example illustrates the use of canola protein isolate to prepare battered vegetable and fish meat (batched vegetable and fish), replacing the egg white normally used, and illustrates binding characteristics.

The battered vegetables and fish are prepared from a batter (batter) prepared from the formula given in table XIII:

TABLE XIII

Composition (I)	Weight (g)	Percent (%)
			Universal powder	128.0	32.3
Fermentation powder	2.5	0.6
			Candy	4.8	1.2
Salt (salt)	2.7	0.7
			Milk, defatting	182.6	46.0
Canola protein isolate a07-22	6.2	1.6
			Water (W)	45.8	11.5
Shortening oil	24.1	6.1

Canola oil for frying	-	-
			Total amount of	396.7	100.0

The onions were peeled, cut into 1/4 inch pieces, and separated into rings. Mushrooms and zucchini were washed and zucchini was cut into 1/4-inch pieces. The fish were cut into 2 inch strips. The flour was mixed by hand with protein, baking powder, salt and sugar. The dry mixture was mixed well with a fork. The shortening was melted in a microwave oven at a8 th stop for 45 seconds. Milk, water and melted shortening are mixed and added to the dry ingredients. The mixture was mixed by hand until homogeneous.

The vegetables and fish pieces are immersed in the paste. The fry basket was lowered into canola oil preheated to 374 ° f (190 ℃) and the battered pieces were placed in the fry oil. Fry each side (onion rings and fish: 30 to 45 seconds per side, zucchini, mushrooms: 1 minute per side) and then remove from the fryer. Placing the fried food on paper towel to absorb oil.

Freshly pasted and fried vegetables and fish fillets are golden brown and crisp. The paste adheres well to the article. Has no unpleasant odor or taste.

Example 14

This example illustrates the use of canola protein isolate to form textured (textured) canola protein.

Wet PMM BW-A16-L10-01A (prepared as described in example 2) was charged to a 5cc syringe and then extruded into water maintained at between 95 deg.C (203 deg.F.) and 99 deg.C (210 deg.F.). Forming spaghetti-like fibers on the surface of the water. The long protein strips were manually turned over to heat both sides of the product evenly. The protein strips were removed from the water and excess water was removed with an absorbent towel.

The formed fiber is long and elastic, golden yellow, and has soft taste and no special fragrance.

Example 15

This example illustrates the functional properties of canola protein isolate as a binder (binder) for mushroom crackers, replacing shelled eggs (shell egg).

Mushroom pies were prepared with the formula given in table XIV:

TABLE XIV

Composition (I)	Weight (g)	Percent (%)
			Cutting mushroom into pieces	170.5	51.5
Canola oil	10.9	3.3

Cutting onion into pieces	50.2	15.2
			Bread crumbs	53.4	16.1
Canola protein isolate a6-C1	4.7	1.4
			Water (W)	34.8	10.5
Pepper powder	0.3	0.3
			Garlic clove, crushing	5.1	0.1
Salt (salt)	1.1	1.5
			Total amount of	331.0	100.0

Water and salt were mixed, canola protein was mixed and allowed to stand for 15 minutes. The onions and garlic were fried in oil for 2 minutes in a frying pan using a GE oven (set at 3/4). Mushrooms were added and cooked for 6 minutes (set at 4/5) with frequent agitation until they softened and all liquid disappeared. The cooked mushroom mixture was cooled and the remaining ingredients were manually mixed in. The mixture was used to prepare about 100g of cake. The tortillas were cooked at ambient temperature 165 ° f (74 ℃) in a frying pan (set at 2/3; 2 minutes per side) or on a barbecue grill (medium heat; 10 minutes per side).

Canola protein isolate produced an acceptable cake. These cakes were soft, somewhat bitter, and friable on the surface, but were nevertheless acceptable, compared to the shell egg control. The cake made with canola protein isolate remains intact when fried or grilled. The weight loss of canola protein isolate patties (5.40%) was less than the weight loss of control shell egg-made patties (4.70%).

Example 16

This example illustrates the functional properties of canola protein isolate as a thickening agent, replacing commonly used corn starch and/or xanthan gum.

Caramel sauces (caramels sauce) were prepared with the formula given in table XV:

TABLE XV

Composition (I)	Weight (g)	Percent (%)
			2% condensed milk	407.6	65.6
PMM BW-AL016-L10-01A	10.9	1.8
			Brown sugar	75.6	12.2
White sugar	106.3	17.1

Margarine	15.0	2.4
			Herb Hierochloes Adoratae extract	5.9	0.9
Total amount of	621.3	100.0

Mixing the dried canola protein isolate with sugar. Condensed milk, margarine and herbs were gradually mixed in. The mixture was added to an open-celled double boiler (vented double boiler) and heated to 88 deg.C (190 deg.F) for 5 minutes. The steamer was then removed from the oven, cooled, covered, and refrigerated overnight.

The sauces produced with the canola protein isolate had acceptable taste and color when compared to the control sauces produced with corn starch. The canola protein isolate produced a more viscous sauce (2848cps) than a sauce made with corn starch (1292 cps).

Example 17

This example illustrates the solubility of canola protein isolate.

A2.5 wt% protein solution was prepared by mixing 10g of dry canola protein isolate A11-04 (prepared as described in example 1) and 400ml of distilled water in a 600ml beaker. The protein solution was mixed by homogenizing at 4500rpm for 2 minutes until a homogeneous slurry was formed. The pH of the protein solution was determined, and the solution was divided into equal portions for pH adjustment, one portion being made alkaline and the other acidic.

The pH of the protein solution was adjusted to 4.0, 4.5, 5.0, 5.5, 6.0, 6.5, 7.0, 7.5 and 8.0 with 0.1M NaOH or 5% HCl. A small sample of each pH adjusted solution was collected for protein determination. 30ml of the pH-adjusted solution was poured into a 45ml centrifuge tube and centrifuged at 10000rpm for 10 minutes. After centrifugation, the supernatant protein concentration of each sample was determined.

The solubility (%) of the protein is determined by the following relationship:

the results obtained are given in table XVI:

TABLE XVI

pH	Average percent of protein before centrifugation (+/-0.2%)	Average percent protein after centrifugation (+/-0.2%)	Average solubility%
				4.0	2.13	1.90	89.20
4.5	2.11	1.78	84.35
				5.0	2.18	1.25	57.34
5.5	0.60	0.08	13.23
				6.0	0.06	0.02	33.33
6.5	0.20	0.06	30.00
				7.0	0.29	0.27	93.10
7.5	0.77	0.78	101.29
				8.0	1.53	1.45	94.77

As can be seen from the results in table XVI, the canola protein isolate is very soluble at all tested phs, with the greatest solubility being between pH4.0 and 4.5 and 7.0 and 8.0.

Example 18

This example illustrates the foam forming properties of canola protein isolate.

3.75g of canola protein isolate BW-AL011-J16-01A (prepared as described in example 2) was placed in a 250ml beaker. To the protein was added 60ml of 0.075M NaCl solution, in portions of a few ml. After each addition, the protein solution was mixed by hand, initially producing a paste, which was slowly diluted to a complete suspension. The mixture was placed on a magnetic stirrer and mixed for an additional 10 minutes. The pH of the solution was adjusted to 7.00 with 0.1M NaOH and the solution was stirred for 10 minutes. The pH was then adjusted to 7.00 with the required amount of 0.075M NaCl and the volume of liquid was 75ml, resulting in a 5% w/v protein solution. 75ml of the solution was poured into a Hobart mixing bowl and mixed with a stirrer attachment at speed 3 for 5 minutes.

A sufficient amount of foam was slowly scooped from the bowl with a rubber spatula into 2 dry 125ml tared measuring cups. And scraping off excessive foam by using the back of a metal scraper so that the top of the foam is flush with the top of the measuring cup. The weight of the foam was recorded. The foam was slowly poured back into the mixing bowl and stirred for an additional 5 minutes. The foam was poured back into the bowl and measured again after 5 minutes, for a total of 15 minutes of mixing and 3 consecutive overrun (overflow) measurements.

The overflow amount is calculated using the following equation:

the stability of the foam was also tested. The protein solution was prepared in the manner described in the measurement of% spillage except that the protein solution was continuously agitated at 3 rd for 15 minutes. The foam was carefully transferred with a rubber spatula into a1 liter long-necked funnel placed on a 250ml measuring cylinder. A small amount of quartz wool was placed on top of the funnel opening before the foam was transferred to prevent the foam from draining but to allow the liquid to drain.

The volume of liquid collected in the cylinder at 5, 10 and 15 minutes was measured. The volume remaining in the quartz wool was added to the final volume.

Experiments were repeated to compare ovalbumin, whey protein isolate (from Alacen) and soy protein isolate (from Pro Fam). The results obtained are given in tables XVII, XVIII, XIX and XX.

TABLE XVII

pH of the solution after agitation

Protein sample	pH after 10 minutes of agitation	pH after 20 minutes of agitation
			Ovalbumin	6.88	6.95
Whey	6.49	6.98
			Soybean	7.13	7.01
PMM	6.44	6.95

TABLE XVIII

Average weight of foam

Protein sample	5 minutes (g)	10 minutes (g)	15 minutes (g)
				Ovalbumin	10.16	6.42	6.57
Whey	17.35	13.48	9.76
				Soybean	63.26*	58.53*	49.74*
PMM	18.47	15.78	23.62

^*Only one weight value is obtained because of not being whipped well.

TABLE XIX

Average amount of overflow

Protein sample	5 minutes (g)	10 minutes (g)	15 minutes (g)
				Ovalbumin	1130.32	1847.04	1802.59
Whey	620.46	827.30	1180.74
				Soybean	97.60	113.57	151.31
PMM	576.77	692.15	877.77

^*The weight of 125ml of protein solution was assumed to be 125 g.

Table XX

Volume of protein solution collected in funnel

Protein sample	5 minute discharge (ml)	10 minutes discharge (ml)	15 minutes discharge (ml)
				Ovalbumin	0.0	1.0	5.0
Whey	2.0	13.0	24.0
				Soybean	N/A*	N/A*	N/A*
PMM	13.0	30.0	42.9

^*Soybeans do not foam well. When poured into the funnel, it blocked the quartz wool with a gel-like mass and was not discharged. Assuming that all 75ml would be expelled immediately.

From the results of these tables, it can be seen that canola protein isolate produced very good foam. A considerable amount of discharge from the foam after 15 minutes indicates lack of stability of the foam of the canola protein isolate.

Example 19

This example illustrates the oil holding (oil holding) capacity of canola protein isolate.

The formulations of table XXI were used to prepare emulsions:

TABLE XXI

Composition (I)	Percentage of formulation (%)	Added weight (g)
			Protein	0.11	0.50
Vinegar (non-brand 5% acetic acid)	12.27	55.22
			Carnot oil (CSP Foods)	Is unknown	Is unknown
Candy (Rogers, granule)	9.10	4.095
			Salt (Sifto)	0.27	1.22
Distilled water	11.65	52.43

The dry sugar, salt and canola protein isolate BW-AL011-J16-01A (prepared as described in example 2) were mixed in a 600ml beaker. Water and vinegar were mixed and added to the protein several milliliters at a time. After each addition, the protein solution was mixed by hand, initially producing a paste, which was slowly diluted to a complete suspension. The mixture was placed on a magnetic stirrer and mixed for 5 minutes. A2000 ml beaker was filled with canola oil and the weight recorded. A suction hose is placed in the oil.

The dispensing end of the hose (dispensing end) was connected to the homogenizer and the pump was started with oil (set at # 1) at a dispersion rate of about 40 to 50 ml/min. At the same time, the homogenizer was adjusted to 5000rpm, the pump was turned on, and the oil was dispersed. The point at which the emulsion was most viscous was observed. At this point the pump was inverted and the homogenizer was immediately turned off. The end of the suction hose was clamped with a clip to hold the oil therein, and the weight of the oil remaining in the 200ml beaker was measured.

The experiment was repeated with egg yolk, xanthan gum (from Kelco Biopolymers) and soy protein isolate (from SPI group). The average oil holding capacity of the emulsions was determined for different protein sources. The results obtained are shown in table XXII:

TABLE XXII

Sample (I)	Weight of oil added (g)	Volume of oil added (ml)
			Egg yolk	163.07	146.93
Xanthan gum	88.09	79.37
			Soybean	91.50	82.44
PMM	213.47	192.34

As can be seen from the results in table XXII, canola protein isolate is much better in oil holding capacity than xanthan and soy.

Summary of the invention

In general, the present invention provides different food products wherein proteins providing different functionalities are replaced, in whole or in part, by highly purified canola protein isolates. Modifications may be made within the scope of the invention.

Claims (3)

1. A method of preparing a food composition, comprising:

extracting canola oil seed with an aqueous food grade salt solution at a temperature of at least 5 ℃ to solubilize protein in the canola oil seed meal to form an aqueous protein solution, said solution having a protein content of 5-30g/L and a pH of 5-6.8;

reducing the volume of the aqueous protein solution with an ultrafiltration membrane to provide a concentrated protein solution having a protein content in excess of 200 g/L;

diluting the concentrated protein solution with cold water at a temperature below 15 deg.C to form a cloud of protein micelles;

standing the protein micelles to form amorphous, sticky, gelatinous, gluten-like micelles;

removing the supernatant;

drying the precipitated sticky mass to obtain a substantially undenatured canola protein isolate having a protein content of at least 100% by weight as measured by Kjeldahl nitrogen x 6.25; and

providing a food composition comprising a food product and said substantially undenatured canola protein isolate as an ingredient providing functionality in said food composition.

2. The method of claim 1, characterized in that the protein isolate provides soluble protein to the food composition, or provides foam forming, film forming, water binding, viscosity, thickening, gelling, elasticity, emulsification, fat binding or fiber forming functionality.

3. The method according to claim 2, characterized in that the protein isolate is incorporated into the food composition to replace egg white, milk protein, whole egg or gelatin.