The invention relates to a composition comprising leguminous proteins textured in a dry process, to a method for producing the same and to the use thereof.

A meat analogue may include a macrostructure of connected sheared fibers oriented parallel to one another and gaps positioned between the sheared fibers. The macrostructure may include meat and may include a vegetable protein. An extrusion system may include an extruder and a die. The extrusion system may produce a meat analogue. A meat analogue may include an animal protein. The extruder may be connectable to the die. The extrusion system may be configured to direct a material including an animal protein from the extruder to the die and through a fluid path extending through the die. The die may be configured to inject a fat or a fat analogue into the material such that the fat or the fat analogue is embedded but visually distinct from the material including the animal protein when the fat or the fat analogue and the material exit the die.

Provided are a curdlan-containing composition which is unlikely to aggregate when dispersed or dissolved in water and with which a curdlan dispersion or solution can be easily prepared, and a food product and any other products containing the curdlan-containing composition. The curdlan-containing composition contains curdlan and an alkali salt, and the curdlan and the alkali salt are granulated.

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.

Methods of producing meat compositions with reduced salt content are provided. The process includes providing meat pieces which are bound by cold-binding agents, and in which no salt or reduced salt amounts are added to the meat pieces. The process reduces time and equipment for preparation of the meat to process the meat and extract and bind protein.

An animal feed composition includes: 5 to 60 weight % protein relative to the dry weight of the composition, which comprises protein obtained from the family of the duckweeds (Lemnaceae), 0.5 to 65 weight % carbohydrates relative to the dry weight of the composition; and 0.001 to 5 weight % fiber relative to the dry weight of the composition.

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

The present invention relates to an edible composition comprising at least 5 wt. % of a structured aqueous phase containing at least 5 wt. % of a combination of denatured patatin and legume seed globulin. The invention further relates to a method of preparing such an edible composition by combining an aqueous liquid with undenatured patatin and undenatured legume seed globulin, followed by heating to a temperature of at least 55° C.

A plant protein-based whole-cut fried chicken nugget is prepared from raw materials including peanut protein, wheat protein, seasonings, water-retaining agent, and coating flour in proportions measured in parts by weight. The preparation method of the plant protein-based whole-cut fried chicken nugget includes mixing the raw materials uniformly according to the proportions, subjecting to high-moisture extrusion treatment, boiling the resulted extrudate with water for an appropriate period, then coating with flour, placing in a frying pan at an appropriate temperature, and frying for an appropriate period. The plant protein-based whole-cut fried chicken nugget has a golden surface, a strong aroma, a crispy outside and tender inside, good elasticity and chewiness, no beany taste, high protein content, and rich nutrition.