The invention relates to a method for obtaining a protein from a plant material, wherein the method comprises the steps of i) mechanically disrupting the plant cells to obtain a plant juice in the presence of a reducing agent, ii) treating the plant juice to cause aggregation of chloroplast membranes, iii) removing the aggregated chloroplast membranes by precipitation and/or microfiltration, iv) subjecting the plant juice to ultrafiltration, and v) subjecting the soluble plant protein concentrate to hydrophobic column adsorption to remove residual chlorophyll, phenolic compounds and off-odors in a single column passage. The present invention also pertains to an apparatus and system for plant protein isolation based on this method. The isolated proteins can be economically obtained in batch scale and in large scale. Further, the invention is directed to a protein obtained by the method of the invention, a food product comprising thereof, and a use thereof.

Provided is a processing apparatus for processing water-containing organic matters. The processing apparatus includes: a processing tank configured to store the water-containing organic matters; a stirring unit configured to stir the water-containing organic matters; a heater configured to heat the processing tank; an exhaust unit configured to exhaust gas from the processing tank at a rate from 1 m.sup.3/min to 300 m.sup.3/min; and an ion gas supply unit configured to supply ion gas into the processing tank with the exhaustion of the gas from the interior of the processing tank, the ion gas having an ion density of at least 2,000,000 pcs/cc, wherein the heater heats an interior of the processing tank while the stirring unit stirs the water-containing organic matters, and the ion gas is supplied into the processing tank according to the exhaustion by the exhaust unit, whereby processing the water-containing organic matters.

Provided is a processing apparatus for processing water-containing organic matters. The processing apparatus includes: a processing tank configured to store the water-containing organic matters; a stirring unit configured to stir the water-containing organic matters; a heater configured to heat the processing tank; an exhaust unit configured to exhaust gas from the processing tank at a rate from 1 m.sup.3/min to 300 m.sup.3/min; and an ion gas supply unit configured to supply ion gas into the processing tank with the exhaustion of the gas from the interior of the processing tank, the ion gas having an ion density of at least 2,000,000 pcs/cc, wherein the heater heats an interior of the processing tank while the stirring unit stirs the water-containing organic matters, and the ion gas is supplied into the processing tank according to the exhaustion by the exhaust unit, whereby processing the water-containing organic matters.

Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color.

A nutritional or dietary egg supplement or food product is provided that may be eaten by children or adults. The food product is made solely of whole hen's eggs or egg whites that have been heat treated to selectively denature allergenic proteins s compared to a natural hen's egg.

The present invention relates to a method for manufacturing a porous red ginseng. The porous red ginseng according to the present invention forms a uniform porosity therein and thus obtains a crispy mouthfeel and an excellent flavor without an additional process such as an addition of fructose, etc., such that the resulting red ginseng may be not only directly eaten as an original form or slices of the red ginseng, but also have a very high content of ginsenoside and a low content of moisture therein, thus achieving a very excellent storage quality.

A system and method for vicine/covicine removal includes generating a feed stock from a plant-based protein source, the plant-based protein source having anti-nutritionals disposed therein, including vicine and covicine. The system and method includes generating an ethanol slurry by combining the feed stock with an ethanol wash containing a first volume of ethanol and processing the ethanol slurry through an extractor to generate an ethanol matrix and a feed stock mass. The method and system further includes providing the feed stock mass to a desolventizer and generating a desolventized feed stock mass therefrom. Therein, the method and system includes drying the desolventized feed stock mass to generate a clean feed stock with at least a portion of the vicine/covicine removed therefrom.

The subject-matter of the invention is a process for encapsulating one or more substances with a matrix, wherein said process comprises the preparation of a mixture of said matrix in the liquid state with said substance(s), then the solidification of the mixture obtained, said matrix consisting of vanillin or ethylvanillin or a vanillin/ethylvanillin mixture. The solid compound thus obtained is particularly advantageous in the field of food for human consumption and animal feed, in the pharmaceutical field, as a fragrance in the cosmetics, perfumery and detergence field, or as an encapsulated active ingredient in the pharmaceutical field. The use of a compound chosen form vanillin, ethylvanillin and vanillin/ethylvanillin mixtures as encapsulating agent is also subject-matter of the present invention.

A comestible binder includes water, glycerol, and about 25% by weight or greater of a protein source including a protein. A comestible product includes inclusions and the binder holding the inclusions together in the comestible product. A method of forming a binder includes combining water, glycerol, and about 10% by weight or greater of the protein source to form a binder composition. The method also includes removing water at a dehydrating temperature less than a denaturation temperature of the protein to achieve the binder having a predetermined moisture level without denaturing the protein. The binder includes about 25% by weight or greater of the protein source and the protein is not in a denatured state in the binder. The protein source may include a pulse protein, a lentil protein, a chickpea protein, a potato protein, a rapeseed protein, a sunflower protein, an algae protein, or a combination thereof.

A comestible binder includes water, glycerol, and about 25% by weight or greater of a protein source including a protein. A comestible product includes inclusions and the binder holding the inclusions together in the comestible product. A method of forming a binder includes combining water, glycerol, and about 10% by weight or greater of the protein source to form a binder composition. The method also includes removing water at a dehydrating temperature less than a denaturation temperature of the protein to achieve the binder having a predetermined moisture level without denaturing the protein. The binder includes about 25% by weight or greater of the protein source and the protein is not in a denatured state in the binder. The protein source may include a pulse protein, a lentil protein, a chickpea protein, a potato protein, a rapeseed protein, a sunflower protein, an algae protein, or a combination thereof.