The present invention is directed to compositions comprising inter alia, protein, Fabaceae flour and polysaccharide and use thereof, such as egg substitute compositions.

Provided is a solid composition which is not too hard and excellent in edibility and to which a dry and good crispy texture and a favorable raw material-derived flavor are imparted regardless of a high content of insoluble dietary fiber. A solid composition includes a powder of an edible part and/or an insoluble dietary fiber localized site of one or more selected from the group consisting of dried vegetables, dried grains, dried pulses, and dried fruits is provided. The solid composition contains 3 mass % or more of protein. The solid composition contains 3 mass % or more of insoluble dietary fiber. The moisture content on wet basis is 11 mass % or less. The drying rate (105° C., 5 minutes) is 0.02 g/s.Math.m.sup.2 or more. A 50% integrated diameter of particles in an aqueous dispersion of the solid composition after ultrasonication is more than 5 μm and 600 μm or less.

A crisp proteinaceous food product provided from ingredients in which egg white proteins constitute the majority of total proteins present is described. Other ingredients include water, expanded starch(es), vegetable flour(s), and at least one source of vegetable protein. The protein can be labeled as being more than 50% (w/w) protein, and at least 50% (w/w) of those denatured proteins can be ovalbumin (or trace their origin to ovalbumin).

Flour improvers, chlorinated flour replacers comprising the flour improver, methods of preparing the flour improvers and chlorinated flour replacers, and uses thereof (e.g. for improving the textural properties of wheat flour-based high ratio cakes) are provided. The flour improver as disclosed herein comprises between 10% and 97.5% (w/w) of non-wheat flour, wherein the non-wheat flour is one or more non-wheat flours selected from the group consisting of rice flour, oat flour, quinoa flour and buckwheat flour; between 2% and 20% (w/w) of a gel-forming protein in addition to protein present in the non-wheat flour; and between 0.5% and 3% (w/w) of calcium 2+ ions.

Pulse protein isolates, food compositions containing such isolates, and methods for preparing pulse protein isolates are disclosed. In some embodiments, the methods include extracting pulse proteins from a milled composition and applying the extracted proteins to an ultrafiltration process to produce pulse protein isolates with desirable organoleptic characteristics.

Frozen gyoza dumplings that can afford a gyoza dumpling having good wings (gyoza dumpling with wing) that easily spread on a cooking device when heating with the cooking device, etc., do not easily break during peeling off from the cooking device after cooking, and do not easily soften when the gyoza dumpling is placed with the fried surface facing upward are provided by attaching a composition thereto in a frozen state, the composition containing a modified starch having a viscosity of less than 5 mPa.Math.s as measured by method A defined in the present specification and a protein.

A method enhancing the taste of a food product, which includes the steps of culturing a mycelial liquid tissue culture in a media, collecting a extracellular portion of the mycelial aqueous culture, e.g., the extracellular fluid of the mycelial liquid aqueous culture, and adding the collected extracellular portion fluid to a food product in an amount sufficient to enhance the food product's taste. The extracellular portion of the mycelial aqueous culture may include C. sinensis, and the culture step may be carried out for between about one and sixty days. The food products include foods, beverages, pharmaceuticals, and nutraceuticals and dairy alternative products, beverages and beverage bases, extruded and extruded/puffed products, meat imitations and extenders, baked goods and baking mixes, granola products, bar products, smoothies and juices, and soups and soup bases.

A dough composition and manufacturing process suitable for a ketogenic diet, a low carbohydrate diet, a sugar-restricted diet, and/or a gluten-restricted diet. The dough composition comprises psyllium powder of 4% wt.; gum of 2% wt. to 4% wt.; pea protein of between 16-20% wt.; pea fibre of between 18-49% wt.; and chickpea flour of between 0-27% wt. Another dough composition comprises cauliflower powder of between 0-8% wt.; psyllium powder of between 5-10% wt.; flax meal of between 0-10% wt.; pea protein of between 15-36% wt.; pea fibre of between 18-46.5% wt.; and oat flour of between 0-25% wt. Finally, another dough composition comprises psyllium powder of 10% wt.; cauliflower powder of between 0-12.5% wt.; pea protein of between 18-31.5% wt.; pea fibre of between 22-42% wt.; baking powder of between 1-3.25% wt.; and salt of between 0.75-1.7% wt.

The invention is directed to a controlled release composition containing phaseolamin and a mineral, where the mineral is bound by a glycoprotein matrix. The composition may also contain stabilizers and/or additives and/or microorganisms.

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.