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.

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.

This invention relates generally to multivitamin extrudates. Their production as well as their use.

This invention relates generally to multivitamin extrudates. Their production as well as their use.

A meat substitute comprising two or more sources of plant protein, or a meat substitute comprising one more sources of plant protein and a fruit, fruit powder, or chia seed extract, or a low allergen meat substitute that is optionally free of soy and optionally free of other allergenic ingredients.

Disclosed is a device for forming cheese blocks of dimensions that facilitate slicing without first having to larger cut blocks of cheese to appropriate dimensions. The device comprises: (a) a pipe adapter having a proximal end and a distal end; (b) a forming chamber of internal dimensions for forming a sliceable cheese loaf, wherein the forming chamber having a proximal end and a distal end, and wherein the proximal end is fluidly connected to the distal end of the pipe adapter; (c) a portal cover, positioned to open or close a portal located at the distal end of the forming chamber; (d) a packaging attachment adapter located at the distal end of the forming chamber; (e) a packaging support device supporting a package positioned to receive the cheese loaf.

Disclosed is a device for forming cheese blocks of dimensions that facilitate slicing without first having to larger cut blocks of cheese to appropriate dimensions. The device comprises: (a) a pipe adapter having a proximal end and a distal end; (b) a forming chamber of internal dimensions for forming a sliceable cheese loaf, wherein the forming chamber having a proximal end and a distal end, and wherein the proximal end is fluidly connected to the distal end of the pipe adapter; (c) a portal cover, positioned to open or close a portal located at the distal end of the forming chamber; (d) a packaging attachment adapter located at the distal end of the forming chamber; (e) a packaging support device supporting a package positioned to receive the cheese loaf.

A solid paste composition for cooking that contains beans is provided. The solid paste composition contains 3% by mass or higher, on a dry mass basis, of an insoluble dietary fiber, 10% by mass or higher, on a dry mass basis, of a starch, 4% by mass or higher, on a dry mass basis, of a protein, and after isothermally treating the solid paste composition in 40 times as much water at 90° C. for 5 minutes, the Haze value of the water being 25% or lower.

A solid paste composition for cooking that contains beans is provided. The solid paste composition contains 3% by mass or higher, on a dry mass basis, of an insoluble dietary fiber, 10% by mass or higher, on a dry mass basis, of a starch, 4% by mass or higher, on a dry mass basis, of a protein, and after isothermally treating the solid paste composition in 40 times as much water at 90° C. for 5 minutes, the Haze value of the water being 25% or lower.

The present invention includes methods for producing an extruded food particle by extruding through an extruder having a screw within a barrel, a composition containing nutritional food components, and gelatin in an amount sufficient to act as a binder when the composition exits the extruder, where the binder has essentially no starch. The present invention also includes extruded food particles that do not use starch as a binder.