This invention relates to a process for obtaining concentrates of minerals chelated with amino acids or small peptides comprising soybean aminogram, wherein the reaction mixture is formed by diluting the source of natural amino acids from soybean which can undergo additivation of synthetic amino acids from soybean with water, at a ratio ranging from 1:4-7 in mass of amino acids per volume of water, with the physical reaction medium being transformed in emulsion through micro shear using a rotation from 2,500 to 5,000 rpm, and the stoichiometric balance being an excess of metal ions in relation to the ligand ions of soybean amino acids, in a molar ratio varying between 1: 1.2-1.8 between divalent metal ions and amino acids ions, respectively. The concentrates of minerals chelated with amino acids from soybean aminogram, having concentrations higher than those existing today, present industrial application as food supplements or in animal nutrition feed.

The technology disclosed in this specification pertains to a deamidated pea protein isolates, processes for making a deamidated pea protein isolate, and use of the deamidated pea protein isolate in food and beverage compositions. The disclose deamidated pea protein isolates have dissolution properties that are significantly improved compared to non-deamidated pea protein isolates. Furthermore, the deamidated protein isolates maintain good dissolution properties throughout storage.

The present disclosure discloses methods for preparing plant-based protein compositions, such as a pea protein isolate, comprising alkaline phosphate salts, wherein the compositions exhibit greatly improved solubility. The high solubility of these plant-based protein isolate compositions greatly facilitates the manufacture of food and beverage products containing plant-based protein.

The present invention relates to an acidified protein product. Particularly, the invention relates to acidified protein product which can be used as a cheese or a meat substitute that can be fried or grilled. The present invention relates also the processes for producing such acidified protein products.

Ribulose-1,5-bisphosphate oxygenase (RuBisCO) protein fibers and a method of producing them are disclosed herein. The method of producing one or more RuBisCO protein fibers including obtaining RuBisCO, tbr example from tobacco, combining the RuBisCO with one or more plasticizers, heating the combination of the RuBisCO and the one or more plasticizers up to about 140 degrees C., filtering the heated combination through an about 20 μm filter, and passing the filtered combination through an orifice to produce one or more RuBisCO protein fibers.

Ribulose-1,5-bisphosphate oxygenase (RuBisCO) protein fibers and a method of producing them are disclosed herein. The method of producing one or more RuBisCO protein fibers including obtaining RuBisCO, tbr example from tobacco, combining the RuBisCO with one or more plasticizers, heating the combination of the RuBisCO and the one or more plasticizers up to about 140 degrees C., filtering the heated combination through an about 20 μm filter, and passing the filtered combination through an orifice to produce one or more RuBisCO protein fibers.

The present invention provides marine protein hydrolysates for use in pharmaceuticals, nutraceuticals functional foods, foods, beverages, and animal feeds, as well as methods for making marine protein hydrolysates.

The present invention relates to preparation of an acidified milk product using a transglutaminase and a trypsin-like or lysine-specific endopeptidase.

A protein hydrolysate obtained from at least one protein source from bluefish having (i) a degree of hydrolysis (DH) of at least 10%, (ii) at least 80% water-soluble protein with a molecular weight of less than 1000 Da, (iii) at least 0.3% phospholipids, and (iv) at least 0.5% DHA and EPA.

A method for making a taste modifying ingredient is provided. The method includes a) subjecting a rice protein to enzymatic hydrolysis to obtain a reaction mixture; b) separating the reaction mixture to obtain a supernatant; and c) recovering the supernatant of the reaction mixture.