The present disclosure provides a legume-derived food ingredient, the food ingredient comprising sugar, legume starch and legume proteins, including at most 0.8% legume starch and is characterized by a solid content of at most 60%, a process for the preparation of the food ingredient and uses thereof, for example as a foaming agent.

There is disclosed a method of producing a standardized whey composition, comprising steeping seed an identity preserved pulse cultivar selected from the genera for a predetermined time at a predetermined temperature. Optionally this seed is subjected to processed by milling and fractionation or heating and fractionation to produce a series of improved food ingredients that uniformly stabilize foams and emulsions.

In some embodiments, the present disclosure relates to an avian-free egg white composition including 45-63% Ovalbumin, 9-15% Ovotransferrin, 0-15% Ovomucoid, 3-5% Ovoglobulin G2, 3-5% Ovoglobulin G3, 2.5-5% Ovomucin, 3-5% Lysozyme, 1-2% Ovoinhibitor, 0.8-1.5% Ovoglycoprotein, 0.6-1.0% Flavoprotein, 0.3-0.8% Ovomacroglobulin, 0.02-0.1% Avidin, and 0.02-0.1% Cystatin. In some embodiments, the composition includes an edible yeast and one or more of the preceding proteins. In some embodiments, the avian-free egg white further includes one or more of: flavor enhancers, calcium supplements, added vitamins, and a gelling agent. In some embodiments, the present disclosure pertains to a non-allergenic egg-white composition for human consumption. In some embodiments, the present disclosure pertains to methods of making the avian-free egg-white composition.

The technology disclosed in this specification pertains to a powdered chickpea-protein based emulsifier comprising a soluble chickpea protein and a gelatinized but otherwise unmodified amylopectin. The soluble chickpea protein is not hydrolyzed, and the emulsifier is obtainable by drying the amylopectin and the chickpea protein together. The emulsifier is useful in high oil load and low oil load emulsions and provides emulsions stability against oil separation for at least several months.

A process for treating rice bran utilizing a shear pump to circulate a solution comprising an enzyme, an acid and water with rice bran in a mixing tank, then after a first predetermined period transferring a portion of the solution to a feed tank, and then over a second predetermined period filtering the solution in the feed tank through multiple filtration units each having a pre-selected pore size to obtain pre-determined value-added by-products from the rice bran.

Provided herein are compositions with enhanced protein content, proteins with high solubility, protein combinations and methods for the preparation thereof.

The present disclosure relates to plant-based egg liquid formulations and processes thereof, in particular plant protein-based egg liquid formulations and processes thereof. The plant-based egg liquid formulation comprises at least two plant proteins in the range of 4 to 30% selected from mung bean protein, soy protein, chickpea protein, pea proteins (yellow pea, green peas), fawa bean, bengal gram, black gram, amaranth protein, mushroom or combinations thereof, edible oil in the range of 3 to 25% selected from peanut oil, palm oil, soya oil, rice bran oil, sunflower oil, mustard oil, canola oil or combinations thereof; emulsifiers in the range of 0.1% to 3% selected from xanthan gum. guar gum, gellan gum, acacia gum, methyl cellulose, tapioca syrup, lecithin, soy lecithin, Locust Bean Gum, tamarind gum, modified starch, or combinations thereof; salts in the range of 0.1% to 3% selected from a mixture of pink salt, black salt, table salt, tricalcium phosphate, tetra sodium pyrophosphate, potassium citrate; taste enhancers in the range of 0.05% to 2% selected from vegan nutritional yeast extract, vegan egg flavor, sugar, dried powder or pastes of onion, garlic, or combinations thereof. The formulation can be used to make baked food product, sauce, dressing, mayonnaise, custard, scramble, omelet, ice cream, pasta, burger, patty and certain other dishes.

This disclosure pertains to vegan food products comprising liquid coconut material. Liquid coconut material provides an alternative to dairy and eggs normally found in ice cream. Also disclosed herein is a NSF certified device for extracting coconut meat from coconuts.

The present invention is directed to a foam comprising rapeseed protein isolate, a second protein selected from the group consisting of whey protein, casein or milk and water and a process for making the foam. Also disclosed are the use of the foam in food products and food products comprising the foam.

Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.