An oil-in-water emulsion satisfies all of the following four criteria: the protein content is from 0.1 to 10 mass %; a marine-derived potassium salt is contained; the mass ratio between sodium and potassium (Na:K) is from 1:0.5 to 1:10; and the oil component content is from 0.3 to 49 mass %. Preferably, the non-fat milk solids content is less than 3 mass %. It is also preferable that the oil-in-water emulsion contains a plant-based milk, or contains a plant-derived protein material.

The invention pertains to a fava protein composition comprising: fava globulins and fava albumins; and at most 2.5 ppm hexanal, based on the weight of the protein in the fava protein composition,
wherein the solubility of the protein in water at a pH of 7 and at a temperature of 20 C. is at least 55%, and wherein the weight ratio of fava albumins to fava globulins in the fava protein composition is between 1:4 and 1:20.

The invention further pertains to a method of extracting fava proteins from de-hulled fava beans.

Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil, plant gums, a degummed oil and a protein-fat sediment. Also disclosed are food products containing or prepared from the reduced-fat extracts, fat-enriched fraction, gums, oils, protein-fat sediments and reduced-fat protein compositions.

Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil, plant gums, a degummed oil and a protein-fat sediment. Also disclosed are food products containing or prepared from the reduced-fat extracts, fat-enriched fraction, gums, oils, protein-fat sediments and reduced-fat protein compositions.

This invention relates to a process for preparing a liquid oat base or drink from an oat derived material. The process comprises, simultaneously, feeding a first enzymation section with the oat derived material and an enzyme, enzymating the oat derived material in the first enzymation section, and outputting a flow of enzymated oat derived material from the first enzymation section. The invention also relates to a system for preparing a liquid oat base or drink from an oat derived material.

This invention relates to a process for preparing a liquid oat base or drink from an oat derived material. The process comprises, simultaneously, feeding a first enzymation section with the oat derived material and an enzyme, enzymating the oat derived material in the first enzymation section, and outputting a flow of enzymated oat derived material from the first enzymation section. The invention also relates to a system for preparing a liquid oat base or drink from an oat derived material.

A method of whitening a beverage or liquid food includes introducing a plant nut milk cooled to a temperature below room temperature to the beverage or liquid food to produce a whitened beverage or liquid food. The nut milk is obtained from a raw material nut and treated with a protein deamidase.

A method of whitening a beverage or liquid food includes introducing a plant nut milk cooled to a temperature below room temperature to the beverage or liquid food to produce a whitened beverage or liquid food. The nut milk is obtained from a raw material nut and treated with a protein deamidase.

The present invention relates to an emulsion which contains at least lupine protein and plant fat emulsified in water, and a method for the production of the emulsion. The emulsion is characterized in that the lupine protein comprises a mass fraction in the emulsion which is <3%. The proposed emulsion gives an impression regarding the rheological properties, color, smell and taste, which is comparable to such of cow milk and can be further processed into various neutral milk substitute products.

According to one embodiment, a protein product may include a mixture of water and particulate matter comprising protein. The mixture may include medium chain aldehydes and pyrazines. The ratio of a total concentration of medium chain aldehydes in the mixture to a total concentration of pyrazines in the mixture, as determined by gas chromatography-mass spectrometry, may be greater than or equal to 0.5 and less than or equal to 45. The mixture may also include from about 0.5 wt. % to about 8.0 wt. % total protein by weight of the mixture. In addition, the mixture may include from about 40 wt. % to about 98 wt. % water by weight of the mixture and less than or equal to about 4.0 wt. % oil and fat by weight of the mixture. The particulate matter may have an average particle size less than or equal to about 50 m.