A gluten free native rapeseed protein isolate comprising <10 ppm gliadin and processes to obtain the gluten free native rapeseed protein isolate comprising <10 ppm gliadin.

The present invention relates to a process-economic method for the disconnection/detachment of constituents consisting of water-soluble and dissolved compounds comprising proteins and/or carbohydrates and/or flavorings and/or colorant agents and/or fats and/or toxins; —optionally water-soluble and undissolved compounds comprising starch; —solid matter comprising cellulose-based fibers and/or lignin-rich shells; of a protein-containing biogenic starting material.

The present invention concerns a process wherein native and functional protein isolates can be successfully obtained from plant material such as oilseeds, legumes and lentils. This can be achieved by a proper pre-treatment of the plant material, followed by a method of extracting proteins under mild and non-destructive conditions using an aqueous solvent, followed by fractionation, concentration and further purification using a novel combination of GRAS organic solvents.

The present invention relates to a process-economic method for the disconnection/detachment of constituents consisting of water-soluble and dissolved compounds comprising proteins and/or carbohydrates and/or flavorings and/or colorant agents and/or fats and/or toxins; optionally water-soluble and undissolved compounds comprising starch; solid matter comprising cellulose-based fibers and/or lignin-rich shells; of a protein-containing biogenic starting material.

The present invention relates to a protein preparation produced from hemp seeds and to a cost-effective method for the preparation thereof. The protein preparation has a protein content or more than 65% 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 vegetable dairy alternatives (drinks, yoghurt, cheese) or bright vegetable alternatives to meat, poultry or fish.

A process for producing a protein isolate from an oilseed meal, and the isolate thus obtained, said isolate comprising proteins and an amount of 4 wt. % or less of phytic acid, said amount of phytic acid being by weight of proteins in said isolate. The process may comprise the following steps: a) providing an oilseed meal; b) mixing the oilseed meal with a first aqueous solvent to form a slurry at a pH ranging from 6 to 7.8, said slurry having a solid phase; c) separating said solid phase from said slurry, d) mixing said separated solid phase with a second aqueous solvent at a pH ranging from 1 to 3.5, preferably from 2 to 3, to form a mixture said mixture having a liquid phase; e) separating said liquid phase from said mixture formed in step d); f) f1) mixing the separated liquid phase to a phytase at a temperature and a pH suitable for phytase activity to obtain a mixture having a liquid phase and a solid phase; and/or f2) mixing the separated liquid to a salt, to obtain a resulting liquid composition having a molar concentration of said salt ranging from 0.05M to 0.5M, at a temperature ranging from 40 C. to 70 C., to obtain a mixture having a liquid phase and a solid phase; g) precipitating a solid phase from the liquid of step f) for example by a cooling down step of the mixture to a temperature of 30 C. or less; h) separating said solid precipitate from the liquid of step g) said liquid comprising a water-rich liquid phase and an oil-rich liquid phase; i) separating said water-rich liquid phase from said oil-rich liquid phase, j) subjecting said water-rich liquid phase obtained in step i) to one or several membrane filtration(s) to obtain a protein isolate; and k) optionally, drying said protein isolate to obtain a dry protein isolate.

The invention relates to pea proteins having improved flavour, a method of producing same involving wet grinding, and the use of these proteins in a food or pharmaceutical composition.

A method for obtaining a protein ingredient for animal feed from seeds of sunflowers or rape includes shelling the sunflower seeds or rapeseeds up to a shell content of <2.5 wt %, mechanically partially extracting the oil from the shelled sunflower seeds or rapeseeds by pressing, up to a fat or oil content in the region of >6 and <25 wt %, and carrying out at least one extraction step for further extraction of the oil with at least one organic solvent or supercritical CO2, up to an oil content of less than 3.5 wt %; and subsequently desolventing, wherein at least one protein-denaturing treatment of the sunflower seeds or rapeseeds is carried out between the shelling of the sunflower seeds or rapeseeds and the obtaining of the protein ingredient. Due to its good digestibility, the protein ingredient can be used as an at least partial replacement for animal proteins in animal feeds.

The present invention relates to a method for simultaneously recovering in aqueous medium, from a lipid and protein containing biomass, of a lipid fraction and a protein fraction, wherein the method comprises an extraction step to extract the lipid and protein fraction from the biomass, characterised in that the refining step consists of contacting the biomass with a solution of at least one organic acid in water having a pH of between 1 and 6, wherein the concentration of the organic acid is at least 0.1 M, and in that the method further comprises subjecting the thus treated biomass to a phase separation and recovering a first lipid phase containing at least 65% with respect to the total weight of the lipids contained in the biomass and a second phase containing one or more precipitated proteins.

A gluten free native rapeseed protein isolate comprising <10 ppm gliadin and processes to obtain the gluten free native rapeseed protein isolate comprising <10 ppm gliadin.