The present invention is directed to pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes characteristic of conventional commercial pulse protein products and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The pulse protein products of the present invention are obtained by extracting pulse protein source with water to form an aqueous pulse protein solution, at least partially separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 3.4 to solubilize the bulk of the protein and form an acidified pulse protein solution then separating the acidified pulse protein solution from the acid insoluble solid material. The acidified pulse protein solution may be dried following optional concentration and diafiltration to form a pulse protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another pulse protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying. Also described is the preparation of an acid soluble protein product, which may be an isolate, and which provides acidic solutions of improved clarity and is derived from the acidified pulse protein solution.

The present invention is directed to non-soy oilseed protein products, very low in, or free of, beany, green, vegetable or similar flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The non-soy oilseed protein products of the present invention are obtained by extracting non-soy oilseed protein source with water to form an aqueous non-soy oilseed protein solution, at least partially separating the aqueous non-soy oilseed protein solution from residual non-soy oilseed protein source, adjusting the pH of the aqueous non-soy oilseed protein solution to a pH between about 1.5 and a value about 1 pH unit lower than the typical pH of isoelectric precipitation to solubilize the bulk of the protein and form an acidified non-soy oilseed protein solution then separating the acidified non-soy oilseed protein solution from the acid insoluble solid material. The acidified non-soy oilseed protein solution may be dried following optional concentration and diafiltration to form a non-soy oilseed protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another non-soy oilseed protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying.

The present invention is directed to non-soy oilseed protein products, very low in, or free of, beany, green, vegetable or similar flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The non-soy oilseed protein products of the present invention are obtained by extracting non-soy oilseed protein source with water to form an aqueous non-soy oilseed protein solution, at least partially separating the aqueous non-soy oilseed protein solution from residual non-soy oilseed protein source, adjusting the pH of the aqueous non-soy oilseed protein solution to a pH between about 1.5 and a value about 1 pH unit lower than the typical pH of isoelectric precipitation to solubilize the bulk of the protein and form an acidified non-soy oilseed protein solution then separating the acidified non-soy oilseed protein solution from the acid insoluble solid material. The acidified non-soy oilseed protein solution may be dried following optional concentration and diafiltration to form a non-soy oilseed protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another non-soy oilseed protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying.

The present invention is directed to a rapeseed protein isolate having a DIAAS value which is equal to or higher than 50. Further, the invention relates to a method for preparing such rapeseed protein isolate, to the use of such rapeseed protein isolate and to a food product comprising a rapeseed protein isolate having a high DIAAS value.

The disclosure describes methods for the purification of protein-enriched extracts to provide concentrates and isolates and methods for incorporation of such materials into products. The purification methods are adapted for removal of, e.g., chlorophyll and may thus provide lightening the color of the protein-enriched extracts. The methods generally include treatment with peracetic acid or hydrogen peroxide and filtrations. A protein composition in the form of a concentrate or isolate is provided, the protein composition including RuBisCO, F2 fraction proteins, or combination thereof extracted from a plant material.

The disclosure describes methods for the purification of protein-enriched extracts to provide concentrates and isolates and methods for incorporation of such materials into products. The purification methods are adapted for removal of, e.g., chlorophyll and may thus provide lightening the color of the protein-enriched extracts. The methods generally include treatment with peracetic acid or hydrogen peroxide and filtrations. A protein composition in the form of a concentrate or isolate is provided, the protein composition including RuBisCO, F2 fraction proteins, or combination thereof extracted from a plant material.

The present disclosure provides a whole muscle meat substitute and method for its production using additive manufacturing techniques. Specifically, the whole muscle meat substitute comprises one or more layers of digitally printed protein-containing strands, wherein each layer comprises a single convoluted strand or a plurality of strands such that segments between folds of the single strand or the plurality of strands are arranged in an essentially parallel along their longitudinal axis, the strand or strands comprising one or more bundles of axially aligned texturized protein fibers; and wherein at least a portion of the texturized protein fibers comprises elongated fibers having a length above 5 mm. The method disclosed herein comprises operating a digital printer to dispense onto a rinter bed a single convoluted protein containing strand or a plurality of individual protein containing strands, the single strand being folded or the plurality of said strands being arranged such that segments between folds of the single strand or the plurality of strands are essentially parallel along their longitudinal axis.

The present disclosure provides a whole muscle meat substitute and method for its production using additive manufacturing techniques. Specifically, the whole muscle meat substitute comprises one or more layers of digitally printed protein-containing strands, wherein each layer comprises a single convoluted strand or a plurality of strands such that segments between folds of the single strand or the plurality of strands are arranged in an essentially parallel along their longitudinal axis, the strand or strands comprising one or more bundles of axially aligned texturized protein fibers; and wherein at least a portion of the texturized protein fibers comprises elongated fibers having a length above 5 mm. The method disclosed herein comprises operating a digital printer to dispense onto a rinter bed a single convoluted protein containing strand or a plurality of individual protein containing strands, the single strand being folded or the plurality of said strands being arranged such that segments between folds of the single strand or the plurality of strands are essentially parallel along their longitudinal axis.

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.

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.