The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 1610.sup.3 Pa.Math.s. at a shear rate of 10 s.sup.1, from 10 to 1410.sup.3 Pa.Math.s. at shear rate of 40 s.sup.1, and from 9.8 to 1410.sup.3 Pa.Math.s. at a shear rate of 600 s.sup.1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8. The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

The present invention is directed to a process for making a soluble native rapeseed protein isolate and the soluble native rapeseed protein isolate obtained by the process.

The present invention is directed to a process for making a soluble native rapeseed protein isolate and the soluble native rapeseed protein isolate obtained by the process.

The technology disclosed in this specification is directed to pea protein emulsifiers containing dissolved pea protein and oil-in-water emulsions containing the pea protein emulsifier and so having dissolved pea protein content. The pea protein emulsifiers can be made from protein remaining dissolved the process water of a pea protein isolation process. The disclosed dissolved pea protein emulsifiers make emulsions have good stability against oil separation.

A composition formed from chickpea flour and having improved mouthfeel and taste, includes dextrinized starch and a controlled concentration of certain volatiles. Methods of forming the composition include extruding a composition containing chickpea at a temperature and pressure such that, when the extrudate exits the extruder, at least one volatile component is expelled.

The present invention is related to a process for preparing a plant protein-containing composition, said method comprising the steps of wet-milling a protein-containing material so as to obtain a composition with a particle size distribution (PSD) d.sub.90 of less than 30 ?m; microfiltration of the composition; and ultra-filtration of the composition. The present invention is furthermore related to a plant protein-containing composition obtainable by said process, and to a food product comprising said plant protein-containing composition.

The present invention is related to a process for preparing a plant protein-containing composition, said method comprising the steps of wet-milling a protein-containing material so as to obtain a composition with a particle size distribution (PSD) d.sub.90 of less than 30 ?m; microfiltration of the composition; and ultra-filtration of the composition. The present invention is furthermore related to a plant protein-containing composition obtainable by said process, and to a food product comprising said plant protein-containing composition.

The present invention provides novel antigens of an allergy to soybean, methods and kits for diagnosing an allergy to soybean, pharmaceutical compositions comprising such an antigen, soybeans or processed products of soybean in which such an antigen is eliminated, and a tester for determining the presence or absence of a soybean antigen in an object of interest.

The present invention provides novel antigens of an allergy to soybean, methods and kits for diagnosing an allergy to soybean, pharmaceutical compositions comprising such an antigen, soybeans or processed products of soybean in which such an antigen is eliminated, and a tester for determining the presence or absence of a soybean antigen in an object of interest.

The present invention relates to a plant-based yogurt comprising rapeseed protein and pea protein in a total amount of 1 to 10% (w/w) of the plant-based yogurt, wherein the weight ratio of rapeseed protein to pea protein is from 80:20 to 5:95, preferably is from 60:40 to 5:95.