The present invention relates to a plant protein fraction from legumes or oil seeds for use in foodstuffs or in feedstuffs and to a process for producing the plant protein fraction. In the process a first protein fraction is separated from comminuted leguminous seeds or oil seeds using a solvent to leave behind a second protein fraction, and a water-containing protein fraction obtained by this fractionating step directly or after addition of water is subjected to treatment with enzymes one or more times, a heating to a temperature>70 C. one or more times, optionally a fermentation one or more times and a pressure and/or shear treatment one or more times. The plant protein fraction produced with the process exhibits a reduced immunoreactivity and has good techno-functional and organoleptic properties.

The present invention relates to a plant protein fraction from legumes or oil seeds for use in foodstuffs or in feedstuffs and to a process for producing the plant protein fraction. In the process a first protein fraction is separated from comminuted leguminous seeds or oil seeds using a solvent to leave behind a second protein fraction, and a water-containing protein fraction obtained by this fractionating step directly or after addition of water is subjected to treatment with enzymes one or more times, a heating to a temperature>70 C. one or more times, optionally a fermentation one or more times and a pressure and/or shear treatment one or more times. The plant protein fraction produced with the process exhibits a reduced immunoreactivity and has good techno-functional and organoleptic properties.

The present invention concerns methods of isolating milk proteins. Methods of the invention include charged ultrafiltration processes that use variations in pH to further separate protein species.

The present invention concerns methods of isolating milk proteins. Methods of the invention include charged ultrafiltration processes that use variations in pH to further separate protein species.

An improved process for the production of a plant-based protein ingredient with neutral colour and taste as well as greatly improved functional properties is disclosed. Further, the disclosure relates to a leguminous plant-based protein ingredient, a process for the manufacture thereof and uses in dairy-alternative products.

An improved process for the production of a plant-based protein ingredient with neutral colour and taste as well as greatly improved functional properties is disclosed. Further, the disclosure relates to a leguminous plant-based protein ingredient, a process for the manufacture thereof and uses in dairy-alternative products.

Provided is a method of processing stillage from an ethanol production process. The method comprises treating stillage comprising oil, protein, and water upstream of a separation, concentration or evaporation step with at least one organic coagulant and at least one flocculant, thereby forming treated thin stillage comprising solids which include at least a portion of the oil and protein; and clarifying the treated stillage via a solid/liquid separation process thereby forming clarified stillage and a separated solids phase comprising at least a portion of the protein from the stillage.

Provided is a method of processing stillage from an ethanol production process. The method comprises treating stillage comprising oil, protein, and water upstream of a separation, concentration or evaporation step with at least one organic coagulant and at least one flocculant, thereby forming treated thin stillage comprising solids which include at least a portion of the oil and protein; and clarifying the treated stillage via a solid/liquid separation process thereby forming clarified stillage and a separated solids phase comprising at least a portion of the protein from the stillage.

Methods for modulating the bitterness and astringency of green tea, and nutritional products having a green tea with reduced bitterness and astringency, are provided. In a general embodiment, the methods comprise performing microfiltration on green tea extract to form a microfiltration retentate and a microfiltration permeate; performing at least one of ultrafiltration or reduced temperature fractionation on the microfiltration permeate; and using the ultrafiltration permeate from the ultrafiltration or the supernatant from the reduced temperature fractionation to make a green tea product. The ultrafiltration permeate or the supernatant can be further concentrated, spray or freeze dried to form a powder, used as a concentrate, or diluted to form a ready-to-drink beverage. In an embodiment, the ultrafiltration is performed on the microfiltration permeate to form an ultrafiltration retentate and an ultrafiltration permeate and then the reduced temperature fractionation is performed on the ultrafiltration permeate to form a supernatant and a sediment.

Methods for modulating the bitterness and astringency of green tea, and nutritional products having a green tea with reduced bitterness and astringency, are provided. In a general embodiment, the methods comprise performing microfiltration on green tea extract to form a microfiltration retentate and a microfiltration permeate; performing at least one of ultrafiltration or reduced temperature fractionation on the microfiltration permeate; and using the ultrafiltration permeate from the ultrafiltration or the supernatant from the reduced temperature fractionation to make a green tea product. The ultrafiltration permeate or the supernatant can be further concentrated, spray or freeze dried to form a powder, used as a concentrate, or diluted to form a ready-to-drink beverage. In an embodiment, the ultrafiltration is performed on the microfiltration permeate to form an ultrafiltration retentate and an ultrafiltration permeate and then the reduced temperature fractionation is performed on the ultrafiltration permeate to form a supernatant and a sediment.