A method of preparing a functionalized wheat protein product is provided. The method comprises an enzyme treatment step wherein a wheat protein composition is contacted with a primary enzyme, and optionally with a secondary enzyme. The primary enzyme comprises a protease that is naturally occurring in a fruit.

A method of preparing a functionalized wheat protein product is provided. The method comprises an enzyme treatment step wherein a wheat protein composition is contacted with a primary enzyme, and optionally with a secondary enzyme. The primary enzyme comprises a protease that is naturally occurring in a fruit.

Problem to be Solved An object of the present invention is to provide a method for producing a textured protein material having a meat-like fibrous texture.

Solution The textured protein material having a meat-like fibrous texture can be produced by feeding a flat-sheet-like textured protein material prepared via pressurization and heating, and then extrusion by an extruder through cutting blade rolls composed of a pair of rolls facing each other and having a plurality of square-blade-like annular blades arranged in parallel, thereby making slits sheared on the topside and the underside of the textured protein material in the same direction as the extruded direction.

Problem to be Solved An object of the present invention is to provide a method for producing a textured protein material having a meat-like fibrous texture.

Solution The textured protein material having a meat-like fibrous texture can be produced by feeding a flat-sheet-like textured protein material prepared via pressurization and heating, and then extrusion by an extruder through cutting blade rolls composed of a pair of rolls facing each other and having a plurality of square-blade-like annular blades arranged in parallel, thereby making slits sheared on the topside and the underside of the textured protein material in the same direction as the extruded direction.

The present invention relates to a vegan egg analogue product, said product comprising an emulsion having between 10 to 43 wt. %, preferably between 15 to 40 wt. % legume protein on a dry basis, between 50 to 85 wt. %, preferably between 58 to 81 wt. % vegetable fat on a dry basis, and optionally between 0.02 to 10 wt. % of a polysaccharide on a dry basis, wherein said legume protein is preferably soy protein isolate, and wherein said emulsion has a fat to protein ratio of between 1.2 to 8.5, preferably between 1.5 to 3.0.

The invention generally relates to a process for preparing an extruded plant-based food product. More specifically the invention relates to a process for preparing an extruded plant-based food product with a fibrous appearance and good juiciness and tenderness properties.

The invention generally relates to a process for preparing an extruded plant-based food product. More specifically the invention relates to a process for preparing an extruded plant-based food product with a fibrous appearance and good juiciness and tenderness properties.

Disclosed herein are compositions that include nicotinamide adenine dinucleotide (NAD), precursors thereof, derivatives thereof, or mixtures thereof encapsulated in a liposome, wherein the compositions exhibit enhanced chemical, physical, and/or microbial storage stability at a variety of storage temperatures. In certain embodiments, the compositions are stable and have positive permeability and senescence results. Also disclosed herein are methods for preparing such compositions and methods of using such compositions.

The present invention provides a meat-like protein composition including a gluten, and 0.2 to 3 parts by mass of a dietary fiber derived from wheat grain and 0.08 to 0.7 parts by mass of a protein, other than the gluten, derived from wheat grain, with respect to 100 parts by mass of the gluten, wherein the meat-like protein composition has a water absorption capacity of 300 to 400% of the dry mass.

The present invention provides a meat-like protein composition including a gluten, and 0.2 to 3 parts by mass of a dietary fiber derived from wheat grain and 0.08 to 0.7 parts by mass of a protein, other than the gluten, derived from wheat grain, with respect to 100 parts by mass of the gluten, wherein the meat-like protein composition has a water absorption capacity of 300 to 400% of the dry mass.