Aggregation in a nut milk is prevented by increasing dispersibility of the nut milk by treating the nut milk with a protein deamidase. When the protein deamidase-treated nut milk is added to a liquid beverage or a liquid food, aggregation in the protein deamidase-treated nut milk is prevented due to the increased dispersibility of the protein deamidase-treated nut milk.

A dispersibility of a vegetable milk under a high temperature condition is increased by treating the vegetable milk with a protein deamidase. When the protein deamindase-treated vegetable milk is added to a liquid beverage or a liquid food at a high temperature, an aggregation in the protein deamindase-treated vegetable milk is prevented.

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.

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.

Described herein are stable protein solutions that have a pH of from about 3.5 to about 7.0 and are stable against precipitation of the protein, as well as methods of making such stable protein solutions, and beverages and beverages additives for human or animal consumption comprising such stable protein solutions. These stable protein solutions comprise a protein, a stabilizer, and a protein deamidating enzyme.

Pea protein concentrates (PPCs) and food products made therefrom are provided. Disclosed PPCs comprise 65 wt% or more protein (dry base) and 2.2 wt% or less starch, and may be used for producing dairy analogues or protein-fortified beverages when having low gel firmness, or for producing texturized pea proteins for meat analogues when having high gel firmness. Further biochemical and compositional traits are used to adjust the PPCs to specific products and uses, and pea varieties that enable producing PPCs with high protein content and high yield are also provided.

Pea protein concentrates (PPCs) and food products made therefrom are provided. Disclosed PPCs comprise 65 wt% or more protein (dry base) and 2.2 wt% or less starch, and may be used for producing dairy analogues or protein-fortified beverages when having low gel firmness, or for producing texturized pea proteins for meat analogues when having high gel firmness. Further biochemical and compositional traits are used to adjust the PPCs to specific products and uses, and pea varieties that enable producing PPCs with high protein content and high yield are also provided.

The present invention relates to a chocolate product composition comprising at least 1.0 wt% based on the weight of the chocolate product of a composition comprising a mixture of a cereal and legume, wherein said cereal comprises greater than 20.0 wt % soluble dry matter based on the total weight of dry matter in the cereal and the legume comprises greater than 50 wt% soluble dry matter based on the total weight of dry matter in the legume.

The invention relates to a process for preparing a plant protein containing liquid from a defatted oleaginous plant, comprising the following steps: a) Forming a suspension of the defatted oleaginous plant in an aqueous solvent; b) Enzymatically treating the suspension obtained in step a), with the following enzymes: — at least one protein glutaminase for the solubilisation in said aqueous solvent of proteins contained in the defatted oleaginous plant, — at least one transglutaminase, said enzymes being used successively or simultaneously; c) Recovering the plant protein containing liquid obtained in step b). The Invention also relates to a plant protein containing liquid, obtained according to said process and a protein-rich food product, comprising the plant protein containing liquid obtained according to the above process.

The invention relates to preparation of fermented food products, including dairy or dairy analogue products, with Pichia kluyveri and lactic acid bacteria in the presence of carbohydrate(s) which is sucrose, fructose, glucose or mixtures thereof. Fermentation of such products can be made using a starter culture composition comprising Pichia kluyveri strain(s) and lactic acid bacteria strain(s). The composition optionally comprises carbohydrate(s) which is sucrose, fructose and/or glucose.