Provided is a food or beverage product having good taste with sharp astringent taste of cycloaspartylglycine in the food or beverage product reduced. The content of cycloaspartylglycine and the weight ratio of the content of glucose to the content of maltose ([glucose]/[maltose] weight ratio) in the food or beverage product are adjusted to fall within specific ranges.

Methods and formulations for bottled or packaged or canned drinks in which the aqueous phase and capsules including hydrophobic ingredients that coexist with each other without emulsification or dispersion. The aqueous phase may include any consumable liquid including, but not limited to, alkaline water or mineral water or carbonated water or spring water or juice or flavoured drink or any other consumable liquids. The hydrophobic ingredient(s), including oils, liquids and chewables, are encapsulated in capsules, of varying sizes and shapes, made of edible material(s).

Methods and formulations for bottled or packaged or canned drinks in which the aqueous phase and capsules including hydrophobic ingredients that coexist with each other without emulsification or dispersion. The aqueous phase may include any consumable liquid including, but not limited to, alkaline water or mineral water or carbonated water or spring water or juice or flavoured drink or any other consumable liquids. The hydrophobic ingredient(s), including oils, liquids and chewables, are encapsulated in capsules, of varying sizes and shapes, made of edible material(s).

The present invention is directed to pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes characteristic of conventional commercial pulse protein products and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The pulse protein products of the present invention are obtained by extracting pulse protein source with water to form an aqueous pulse protein solution, at least partially separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 3.4 to solubilize the bulk of the protein and form an acidified pulse protein solution then separating the acidified pulse protein solution from the acid insoluble solid material. The acidified pulse protein solution may be dried following optional concentration and diafiltration to form a pulse protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another pulse protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying. Also described is the preparation of an acid soluble protein product, which may be an isolate, and which provides acidic solutions of improved clarity and is derived from the acidified pulse protein solution.

The present invention is directed to pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes characteristic of conventional commercial pulse protein products and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The pulse protein products of the present invention are obtained by extracting pulse protein source with water to form an aqueous pulse protein solution, at least partially separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 3.4 to solubilize the bulk of the protein and form an acidified pulse protein solution then separating the acidified pulse protein solution from the acid insoluble solid material. The acidified pulse protein solution may be dried following optional concentration and diafiltration to form a pulse protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another pulse protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying. Also described is the preparation of an acid soluble protein product, which may be an isolate, and which provides acidic solutions of improved clarity and is derived from the acidified pulse protein solution.

The present invention relates to compositions for fortifying food and/or beverages with iron. More specifically, the present invention relates to compositions comprising Fe(III), phytic acid, a hydrolysed protein and an acidity regulator, which provide stable and soluble sources of iron for fortifying food and/or beverages.

The present invention relates to compositions for fortifying food and/or beverages with iron. More specifically, the present invention relates to compositions comprising Fe(III), phytic acid, a hydrolysed protein and an acidity regulator, which provide stable and soluble sources of iron for fortifying food and/or beverages.

The present invention is directed to non-soy oilseed protein products, very low in, or free of, beany, green, vegetable or similar flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The non-soy oilseed protein products of the present invention are obtained by extracting non-soy oilseed protein source with water to form an aqueous non-soy oilseed protein solution, at least partially separating the aqueous non-soy oilseed protein solution from residual non-soy oilseed protein source, adjusting the pH of the aqueous non-soy oilseed protein solution to a pH between about 1.5 and a value about 1 pH unit lower than the typical pH of isoelectric precipitation to solubilize the bulk of the protein and form an acidified non-soy oilseed protein solution then separating the acidified non-soy oilseed protein solution from the acid insoluble solid material. The acidified non-soy oilseed protein solution may be dried following optional concentration and diafiltration to form a non-soy oilseed protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another non-soy oilseed protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying.

The present invention is directed to non-soy oilseed protein products, very low in, or free of, beany, green, vegetable or similar flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The non-soy oilseed protein products of the present invention are obtained by extracting non-soy oilseed protein source with water to form an aqueous non-soy oilseed protein solution, at least partially separating the aqueous non-soy oilseed protein solution from residual non-soy oilseed protein source, adjusting the pH of the aqueous non-soy oilseed protein solution to a pH between about 1.5 and a value about 1 pH unit lower than the typical pH of isoelectric precipitation to solubilize the bulk of the protein and form an acidified non-soy oilseed protein solution then separating the acidified non-soy oilseed protein solution from the acid insoluble solid material. The acidified non-soy oilseed protein solution may be dried following optional concentration and diafiltration to form a non-soy oilseed protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another non-soy oilseed protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying.

A glycated protein is disclosed having a glycated side chain amino group of lysine, the glycated protein having a glycated side chain amino group of at least one of lysine at position 160 or lysine at position 189 of an amino acid sequence represented by SEQ ID NO: 1 of:

(a1) a protein having the amino acid sequence represented by SEQ ID NO: 1;
(a2) a protein having an amino acid sequence wherein 1 to 9 amino acids are deleted, substituted, inserted, and/or added in a region other than at least one of lysine at position 160 or lysine at position 189; and
(a3) a protein having an amino acid sequence having at least 98% identity with the amino acid sequence represented by SEQ ID NO: 1, in which at least one of an amino acid at position 160 or an amino acid at position 189 is lysine.