Embodiments herein are directed to egg replacement compositions, egg replacement emulsions, liquid eggs, liquid egg formulations, or egg replacement formulations and the use of each in a variety of food products, wherein the egg replacement compositions, egg replacement emulsions, liquid eggs, liquid egg formulations, or egg replacement formulations possess one or more functional properties similar to a natural egg.

A method for separating protein from plant or algae material is disclosed. The method comprises mixing the protein-containing material with a solvent, preferably water; extracting the protein-containing material at pH>7; and acidifying the mixture, thereby precipitating protein and fiber together. In some embodiments of the invention, the separation additionally comprises decanting the mixture to recover a protein/fiber solid; adding water to the protein/fiber solid; adding a predetermined quantity of base to the protein/fiber/water system, thereby precipitating fiber; separating the fiber from the protein in a decanter; and drying the protein solution. In other embodiments, the protein/fiber solid is processed directly, e.g. by being passed to an extruder. The use of the fiber as a carrier for the protein makes the inventive method more efficient than methods known in the art; in particular, the inventive method does not require the use of a high-g clarifier centrifuge.

A method for separating protein from plant or algae material is disclosed. The method comprises mixing the protein-containing material with a solvent, preferably water; extracting the protein-containing material at pH>7; and acidifying the mixture, thereby precipitating protein and fiber together. In some embodiments of the invention, the separation additionally comprises decanting the mixture to recover a protein/fiber solid; adding water to the protein/fiber solid; adding a predetermined quantity of base to the protein/fiber/water system, thereby precipitating fiber; separating the fiber from the protein in a decanter; and drying the protein solution. In other embodiments, the protein/fiber solid is processed directly, e.g. by being passed to an extruder. The use of the fiber as a carrier for the protein makes the inventive method more efficient than methods known in the art; in particular, the inventive method does not require the use of a high-g clarifier centrifuge.

A method for producing a clean-tasting, neutral-color, concentrated, liquid protein base including separating fibrous material from the protein base. The method further includes applying ultrasonication to the protein base at an ulirasonication unit according to ulirasonication settings. The ultrasonication settmgs are adapted to cause acoustic cavitation within the protein base. The method further includes filtering the protein base through one or more membrane filters after separating the fibrous material from the protein base. The method further includes processing the protein base to form a protein ingredient in certain cases, the method further includes processing the separated fibrous material to produce a dietary fiber. Processing the fibrous material includes converting gelatinized starch from the separated fibrous material into resistant starch.

The invention relates to a method for obtaining protein preparations from sunflower and/or canola seeds. At least the following steps are carried out: dehulling sunflower or canola seeds up to a shell content of <5 mass.%; partially deoiling the hulled sunflower or canola seeds in a mechanical manner by means of pressing up to a fat or oil content ranging between >7 and >35 mass.%; and carrying out one or more extraction steps using at least one organic solvent or supercritical CO2.

At least one of the extraction steps produces a further deoiling of the sunflower or canola seeds and is carried out after a previous comminution process or during a simultaneous comminution process of the pressed cake to a particle size of <2 mm or a flake thickness of <2 mm as a percolation or immersion extraction. By means of one extraction step or a plurality of the extraction steps, a deoiled protein-containing meal or granulate with a good protein digestibility is obtained as a protein preparation after a desolventization process.

The invention relates to a method for obtaining protein preparations from sunflower and/or canola seeds. At least the following steps are carried out: dehulling sunflower or canola seeds up to a shell content of <5 mass.%; partially deoiling the hulled sunflower or canola seeds in a mechanical manner by means of pressing up to a fat or oil content ranging between >7 and >35 mass.%; and carrying out one or more extraction steps using at least one organic solvent or supercritical CO2.

At least one of the extraction steps produces a further deoiling of the sunflower or canola seeds and is carried out after a previous comminution process or during a simultaneous comminution process of the pressed cake to a particle size of <2 mm or a flake thickness of <2 mm as a percolation or immersion extraction. By means of one extraction step or a plurality of the extraction steps, a deoiled protein-containing meal or granulate with a good protein digestibility is obtained as a protein preparation after a desolventization process.

Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation. Thereafter, the plant-based yogurt formulation may be used to manufacture a plant-based yogurt analog comprising the steps of: a) heating a plant-based yogurt mixture at for a first pre-determined amount of time while stirring; b) allowing the mixture to cool; c) adding yogurt cultures to the resultant mixture; and d) incubating the resultant mixture for a second pre-determined amount of time to produce a plant-based yogurt analog.

Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation. Thereafter, the plant-based yogurt formulation may be used to manufacture a plant-based yogurt analog comprising the steps of: a) heating a plant-based yogurt mixture at for a first pre-determined amount of time while stirring; b) allowing the mixture to cool; c) adding yogurt cultures to the resultant mixture; and d) incubating the resultant mixture for a second pre-determined amount of time to produce a plant-based yogurt analog.

A method for treating Moringa seeds is disclosed. A starting material comprising ground Moringa seeds, preferably seeds that have undergone a process to remove their oil, is contacted with water. The water is drained, and the Moringa seeds are then contacted with water a second time. The product may then be dried or passed to an extruder. The process almost completely removes the unpleasant bitter taste associated with Moringa seeds, but retains most of the protein content of the starting material. In contrast to methods known in the art, the method does not require adjustment of the pH or the use of any organic solvent. A composition comprising ground Moringa seeds that comprises at least 30% protein and has a glucosinolate concentration <10% of that of naturally-occurring Moringa seeds, while lacking the bitter taste associated with raw Moringa seeds, is also disclosed.

A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and activate internal enzymes and nutrient production for useful enzymes, proteins and nutrients. Germination is terminated and the product wet-milled to fracture or shear the outer hull, exposing the inner grain. The product is mixed with water at varying temperatures during which amylase is added. The mixture is incubated to facilitate saccharification of starches into sugars by the amylase enzymes. The mixture is pasteurized to denature the amylases and the mash pressed and/or strained to separate the liquid and solids. The solid phase is dried and milled into higher fiber, high protein, low carbohydrate flour. The liquid is carbohydrate-rich with substantial fiber, protein and other nutrients dissolved in the solution.