The present disclosure relates generally to soybean products derived from high protein soybeans, and more specifically to soybean compositions having high protein content and methods of preparing and using such soybean compositions. The present disclosure also relates to uses of the soybean compositions in food products.

The present invention relates to a method of making a seafood analogue, preferably a shrimp analogue, said method comprising preparing a dough by mixing konjac glucomannan and cell wall fiber in water, and adjusting the pH of the dough; preparing gel pieces by heating a portion of the dough to form a gel; cooling the gel and mechanically disrupting to form gel pieces; mixing the gel pieces with the dough to produce a mixture; optionally coloring the mixture; shaping the mixture; heating; and optionally cooling.

An apparatus for texturizing emulsified protein and/or carbohydrate containing food materials into a textured fibrous meat simulating product, said apparatus comprising a treatment assembly comprising: a first stationary disc having an inlet opening for receiving a food material slurry, a second stationary disc arranged underneath the first stationary disc with a predetermined distance between said first and second stationary discs defining a treatment space between the discs, wherein one or both of the first and second stationary discs are configured for being heated; and a rotary paddle wheel with spokes configured for rotating around a rotation axis, wherein the rotary paddle wheel is arranged between the first and second stationary discs for during rotation of the rotary paddle wheel transporting the slurry from the inlet opening to the periphery thereby heating and texturizing the slurry.

A cell (100) for making an anisotropic-structured product from a protein starting material, the cell (100) comprising an inner member (110) and an outer member (120) arranged concentrically along a longitudinal axis (180) to define together a chamber (150) for holding the starting material, wherein the inner member (110) and the outer member (120) are rotatable relative each other about the longitudinal axis (180) for providing the shear force to the starting material and wherein both the inner member (110) and the outer member (120) further define for the cell an inner longitudinal surface (114) and an outer longitudinal surface (124) facing away the chamber (150) such that a normal of each longitudinal surface is transverse to the longitudinal axis (180) characterized in that both members are designed to be exposed to the ambient for allowing a heat exchange between both the inner longitudinal surface (114) and the outer longitudinal surface (124) with the ambient to heat the chamber (150).

The present invention relates to protein isolate comprising at least 80% of protein on dry weight comprising pea protein and rapeseed protein, wherein the ratio of pea protein to rapeseed protein is within the range of 70:30 to 95:5 (w/w).

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

The present invention relates to a method for preparing a microbial cell product, said method comprising: providing an aqueous suspension comprising microbial cells; subjecting said suspension to mechanical cell disintegration at a temperature in the range of 15-35 C., preferably at a pH value in the range of 9-11, to obtain an aqueous suspension comprising disintegrated microbial cells; separating the suspension to provide an extract enriched in small cell fragments, and an extract enriched in large cell fragments; and combining at least a portion of each extract, to provide said microbial cell product. The invention further relates to a microbial cell product obtained or obtainable with said method. The invention further relates to the use of said product in foodstuffs, for example as a substitute for egg-white; in animal foodstuffs; and/or in cosmetic formulations.