A process for using bacterial or fungal metalloprotease and trypsin to solve problems associated with conventional protease extraction techniques by dramatically reducing temperature, incubation time and proteolysis during protease extraction. The present disclosure relates to a protease treatment for increasing yield from plant or other material by extracting nutrients from the fibrous waste portion of milled plant material while preserving the nutritional and functional qualities of the extracted material for use as a food product. The process preserves the quality of the extracted material, including beta glucan and protein, by utilizing low temperatures and minimal protease activity and digestion time during extraction.

This invention provides a casein micelle composition containing amorphous calcium phosphate (CaP), wherein the casein micelle comprises at least one calcium sensitive casein, and wherein the casein micelle does not contain -casein. The present invention also provides methods for the production of casein micelle compositions and. The invention also provides food products comprising the casein micelles compositions.

The present invention is in the field of protein compositions, in particular protein compositions for infant milk formula. The protein compositions according to the invention comprise whey protein, casein and high isoelectric point proteins, such as those having an isoelectric point of at least 6.0. The present invention further relates to the uses of the protein compositions.

The present invention is in the field of protein compositions, in particular protein compositions for infant milk formula. The protein compositions according to the invention comprise whey protein, casein and high isoelectric point proteins, such as those having an isoelectric point of at least 6.0. The present invention further relates to the uses of the protein compositions.

A process for using bacterial or fungal metalloprotease and trypsin to solve problems associated with conventional protease extraction techniques by dramatically reducing temperature, incubation time and proteolysis during protease extraction. The present disclosure relates to a protease treatment for increasing yield from plant or other material by extracting nutrients from the fibrous waste portion of milled plant material while preserving the nutritional and functional qualities of the extracted material for use as a food product. The process preserves the quality of the extracted material, including beta glucan and protein, by utilizing low temperatures and minimal protease activity and digestion time during extraction.

A process for using bacterial or fungal metalloprotease and trypsin to solve problems associated with conventional protease extraction techniques by dramatically reducing temperature, incubation time and proteolysis during protease extraction. The present disclosure relates to a protease treatment for increasing yield from plant or other material by extracting nutrients from the fibrous waste portion of milled plant material while preserving the nutritional and functional qualities of the extracted material for use as a food product. The process preserves the quality of the extracted material, including beta glucan and protein, by utilizing low temperatures and minimal protease activity and digestion time during extraction.

The invention concerns a liquid plant-based milk having an ingredient composition comprising the following ingredients: at least one plant protein as the only source of protein of said composition, at least one plant-based oil or fat, at least one natural sweetener, calcium citrate tetrahydrate as the only salt of calcium in said composition, at least one buffer selected from the list of dipotassium phosphate, disodium phosphate, potassium lactate, sodium lactate, potassium carbonate, sodium carbonate, potassium citrate, sodium citrate and a mix of them and their corresponding acids, optionally flavours, colorants and/or vitaminswater, said milk being free of gums, hydrocolloid thickeners and synthetic emulsifiers.

The invention concerns a liquid plant-based milk having an ingredient composition comprising the following ingredients: at least one plant protein as the only source of protein of said composition, at least one plant-based oil or fat, at least one natural sweetener, calcium citrate tetrahydrate as the only salt of calcium in said composition, at least one buffer selected from the list of dipotassium phosphate, disodium phosphate, potassium lactate, sodium lactate, potassium carbonate, sodium carbonate, potassium citrate, sodium citrate and a mix of them and their corresponding acids, optionally flavours, colorants and/or vitaminswater, said milk being free of gums, hydrocolloid thickeners and synthetic emulsifiers.

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.

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.