A dispersibility of a vegetable milk under a high temperature condition is increased by treating the vegetable milk with a protein deamidase. When the protein deamindase-treated vegetable milk is added to a liquid beverage or a liquid food at a high temperature, an aggregation in the protein deamindase-treated vegetable milk is prevented.

Described herein are powdered or concentrated cultured plant-based dairy alternatives derived from a hypoallergenic plant-based substrates and methods for manufacturing the compositions. In one aspect, the powdered or concentrated cultured plant-based dairy alternative is a powdered buttermilk composition.

The present invention relates to an emulsion which contains at least lupine protein and plant fat emulsified in water, and a method for the production of the emulsion. The emulsion is characterized in that the lupine protein comprises a mass fraction in the emulsion which is <3%. The proposed emulsion gives an impression regarding the rheological properties, color, smell and taste, which is comparable to such of cow milk and can be further processed into various neutral milk substitute products.

The present invention relates to functional foods comprising DAO and their use for the prevention or treatment of diseases or pathological conditions associated with high levels of histamine in blood, in particular for the prevention or treatment of migraine, chronic fatigue, fibromyalgia, spondylitis and pain caused by muscle contractures.

Described herein are stable protein solutions that have a pH of from about 3.5 to about 7.0 and are stable against precipitation of the protein, as well as methods of making such stable protein solutions, and beverages and beverages additives for human or animal consumption comprising such stable protein solutions. These stable protein solutions comprise a protein, a stabilizer, and a protein deamidating enzyme.

The present disclosure relates, in some embodiments, to a method including demineralizing a protein liquor (i.e., a liquid portion of a lysed microcrop (e.g., Lemna) that has been separated to generate the liquid portion and a solid portion and having a composition including a soluble microcrop protein and a Vitamin B12) to generate a demineralized protein liquor. According to some embodiments, demineralizing the protein liquor may include diafiltration, ultrafiltration, nanofiltration, reverse osmosis filtration, electrodialysis, and/or passing the protein liquor through an ion exchange resin (e.g., an anion exchange resin. a trialkyl ammonium salt having three methyl groups). In some embodiments, a method may further include concentrating a demineralized protein liquor to generate at least one of a milk base and an electrolyte drink.

The present disclosure relates, in some embodiments, to a method including demineralizing a protein liquor (i.e., a liquid portion of a lysed microcrop (e.g., Lemna) that has been separated to generate the liquid portion and a solid portion and having a composition including a soluble microcrop protein and a Vitamin B12) to generate a demineralized protein liquor. According to some embodiments, demineralizing the protein liquor may include diafiltration, ultrafiltration, nanofiltration, reverse osmosis filtration, electrodialysis, and/or passing the protein liquor through an ion exchange resin (e.g., an anion exchange resin. a trialkyl ammonium salt having three methyl groups). In some embodiments, a method may further include concentrating a demineralized protein liquor to generate at least one of a milk base and an electrolyte drink.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

The present disclosure provides a process to make whole soy foodstuff or beverage without removing soy pulp or okara during the process. The process includes liquefying whole soybeans, forming a liquefaction product, wherein the liquefaction product comprises a liquid fraction and a soy pulp fraction; and treating the liquefaction product with an enzyme, thereby forming a whole soy base. The whole soy base can itself serve as a soy beverage, or alternatively combined with other ingredients or subjected to further treatment to make final soy foodstuff or beverages.