The present invention relates to a protein preparation produced from pumpkin seeds and a cost-effective method for the preparation thereof. The protein preparation has a protein content or more than 60% by mass, a fat content of less than 6% by mass and a brightness L* of greater than 70. The protein preparation has a neutral taste, is bright and of superior quality so that it is suitable for foodstuff applications with high colour demands such as drinks and yoghurts and fine bakery goods such as cakes or also for emulsions such as cremes and fillings.

The invention relates to a method for functionalizing a protein composition, by heating between 100 C. and 160 C. for between 0.1 s and 1 s, then cooling between 60 C. and 90 C., with a pH adjustment to a value of between 6.2 and 9 by means of calcium hydroxide. When used in the production of bread, the protein compositions thus produced allow products to be produced without any unpleasant aftertaste; these bread products are also especially large which provides them with a very pronounced soft character. Such a balance of performances has never been achieved until now for bread-making products.

Examples are disclosed that relate to a food product and a method of manufacturing a food product. One disclosed example provides a food product including a foamed aquafaba-containing substrate network, a strengthening component configured to provide mechanical strength to the foamed aquafaba-containing substrate network, a polysaccharide-based viscosity-increasing component, and a starch.

An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.

The present invention provides egg replacement compositions comprising at least 14 wt% of protein(s) from a vegetable source, sodium chloride, natural vegetable oil and water, wherein the composition comprises less than 4% of hydrocolloids or polycarbohydrates. The present invention further provides food products comprising the egg replacement composition. The food products of the present invention have organoleptic properties similar to those of a natural egg.

The present invention relates to a protein preparation produced from almond seeds and a cost-effective method for the preparation thereof. The protein preparation has a protein content of more than 50% by mass, an oil content of less than 6% by mass, a sucrose content of less than 8% by mass and a brightness L* of greater than 70. The taste of the protein preparation is neutral, it has a light colour and is of high quality, so that it is suitable for food applications, such as emulsions and baked good, that are demanding in terms of colour and taste.

The application relates to a composition comprising separately by weight: a) from about 25% to about 50% by weight of a native rice flour; b) from about 5% to about 15% by weight of a rice flour which has been heat-moisture treated; c) from about 10% to about 20% of a flour which has been thermally inhibited; and d) from about 15% to about 35% of a reduced protein pulse flour selected from the group consisting of pea flour, faba bean flour, lentil flour, chickpea flour, and mixtures thereof.

The present invention generally relates to gluten-free food products. In particular, the present invention concerns gluten-free biscuits comprising a starch-containing material and Brassicaceae seed protein. Further aspects of the invention are a gluten-free biscuit dough and a process for manufacturing a gluten-free biscuit.

High-protein food additives are prepared by reacting a protein material with L-cysteine, or a derivative thereof, with homogenization and heating. The homogenization and heating is preferably carried out on an aqueously slurry of the protein material and L-cysteine. The homogenized and reacted slurry is then dried to form a powder. The resultant food additive may be incorporated into a wide variety of food products to enhance the physical characteristics thereof.

A food product composition is provided and includes a a dry mix composition in an amount of from about 15.50 to about 30.00 weight percentage (wt %) of the food product composition and having a gluten free flour, water in an amount of from about 16.00 to about 20.00 wt % of the food product composition, a leavening agent in an amount from about 0.20 to about 0.30 wt % of the food product composition, a protein source in an amount from about 0.50 to about 19.00 wt % of the food product composition, a gluten free substitute in an amount from about 45.00 to about 72.00 wt % of the food product composition and having cauliflower; and a remainder of the composition containing a balance of incidental ingredients in an amount that is about 2.00 wt % or less of the food product composition.