The invention is directed to a method of forming a gel, to a gel obtainable by said method, to a heat treated native potato protease inhibitor, to the use of said protease inhibitor, and to a foodstuff comprising said gel or said protease inhibitor. The method includes: providing a solution of native potato protease inhibitor isolate having an isoelectric point of more than 6.0 and a molecular weight of less than 35 kDa; subjecting the native potato protease inhibitor solution to a heat treatment to a temperature of 65-121 C. for at least 10 minutes, or an UHT treatment at temperatures above 121 C., at an ionic strength of less than 60 mM and a pH of less than 4.5 yielding a heat treated native potato protease inhibitor solution; and setting the ionic strength of the native potato protease inhibitor solution to more than 60 mM.

Aspects of the present invention provide a corn protein isolate, comprising at least about 85 wt % corn protein on a dry basis; an a* color value ranging from about ?0.5 and 1.5, and a b color value ranging from about 10 and 25; and less than about 1.5% oil on a dry basis. Further aspects include methods of making the same.

Aspects of the present invention provide a corn protein isolate, comprising at least about 85 wt % corn protein on a dry basis; an a* color value ranging from about ?0.5 and 1.5, and a b color value ranging from about 10 and 25; and less than about 1.5% oil on a dry basis. Further aspects include methods of making the same.

Aspects of the present invention provide a corn protein isolate, comprising at least about 85 wt % corn protein on a dry basis; an a* color value ranging from about 0.5 and 1.5, and a b color value ranging from about 10 and 25; and less than about 1.5% oil on a dry basis. Further aspects include methods of making the same.

Aspects of the present invention provide a corn protein isolate, comprising at least about 85 wt % corn protein on a dry basis; an a* color value ranging from about 0.5 and 1.5, and a b color value ranging from about 10 and 25; and less than about 1.5% oil on a dry basis. Further aspects include methods of making the same.

A method for the preparation of a food grade coagulated potato protein concentrate is disclosed, wherein it comprises the steps of a) separating fibers and starch from a potato pulp, wherein a potato fruit juice containing potato protein is obtained, b) coagulating the potato protein in the potato fruit juice by adjusting the pH to an acidic value and by heating, wherein a coagulated potato protein slurry containing particles of coagulated potato protein is obtained, c) reducing the total glycoalkaloid content in the coagulated potato protein slurry to less than 150 mg/kg protein concentrate, and d) actively reducing the particle size of the of potato protein particles by physical means in such a way that a coagulated potato protein concentrate is obtained in which 90% of said particles have a particle size of less than 55 m, as well as a food grade coagulated potato protein concentrate produced with said method, use of the food grade coagulated potato protein concentrate in a food product, and a food product for human use comprising said food grade coagulated potato protein product.

A method for the preparation of a food grade coagulated potato protein concentrate is disclosed, wherein it comprises the steps of a) separating fibers and starch from a potato pulp, wherein a potato fruit juice containing potato protein is obtained, b) coagulating the potato protein in the potato fruit juice by adjusting the pH to an acidic value and by heating, wherein a coagulated potato protein slurry containing particles of coagulated potato protein is obtained, c) reducing the total glycoalkaloid content in the coagulated potato protein slurry to less than 150 mg/kg protein concentrate, and d) actively reducing the particle size of the of potato protein particles by physical means in such a way that a coagulated potato protein concentrate is obtained in which 90% of said particles have a particle size of less than 55 m, as well as a food grade coagulated potato protein concentrate produced with said method, use of the food grade coagulated potato protein concentrate in a food product, and a food product for human use comprising said food grade coagulated potato protein product.

This disclosure describes methods to separate solids from liquids in a production facility. A process separates components in the process stream by applying non-condensable media to create density differences and then using a mechanical device to separate the solids from the liquids based on the density difference. The process produces the liquids and solids, which may be further processed to create valuable animal feed products.

This disclosure describes methods to separate solids from liquids in a production facility. A process separates components in the process stream by applying non-condensable media to create density differences and then using a mechanical device to separate the solids from the liquids based on the density difference. The process produces the liquids and solids, which may be further processed to create valuable animal feed products.

The invention relates to a method for producing foodstuffs from brewers' grains, protein concentrate, protein meal and barley meal. The method comprises a. providing brewers' grains; b. grinding the brewers' grains; this step particularly includes grinding the brewers' grains to a grain size of less than 1 mm; in the process, nothing is added to the brewers' grains until this grain size is reached; c. adding aqueous liquid to the ground brewers' grains; d. obtaining a suspension of ground brewers' grains and aqueous liquid; e. separating the suspension into an insoluble and a soluble part; f. processing the insoluble part into a protein meal and the soluble part into a protein concentrate, whereby the protein concentrate contains less than 2 wt. % liquid and at least 70 wt. % protein.