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.

Provided are methods for reducing or eliminating allergenicity of legumes, peanuts, or tree nuts, comprising contacting allergenic proteins embedded in seeds, or pieces thereof, of legumes, peanuts, or tree nuts with an aqueous solution of bromelain in an amount and for a time period sufficient to reduce or eliminate the allergenicity of the allergenic proteins (Ara h1, and/or Ara h2, and/or Ara h3 allergen). Additionally provided are methods for decontaminating machinery contaminated with allergenic proteins (Ara h1, and/or Ara h2, and/or Ara h3 allergen) or allergen residues thereof, comprising contacting the contaminated machinery with an aqueous solution of bromelain in an amount and for a time period sufficient to reduce or eliminate the allergenicity of the allergenic proteins.

A method and system provides for for de-oiling and extracting protein from chickpeas prior to generating chickpea protein concentrate. The method and system includes receiving a chickpea flour generated from the chickpeas, including having cortex material removed from the chickpeas and generating an ethanol mixture by mixing the chickpea flour with ethanol to remove at least a portion of the oil content from the chickpea flour. The method and system includes separating the ethanol mixture into a de-oiled chickpea flour and an ethanol recycling stream having organics from the chickpea flour absorbed therein. Therein, the method and system includes extracting a protein concentrate from the de-oiled flour.

The present disclosure relates to an additive for treating beverages made from plant musts, particularly wine, beer, cider or fruit juices, and more particularly for improving the quality of such beverages, namely, for example, protein stability and for avoiding the cloudiness of such beverages. In its broadest application, such an additive includes a cysteine protease and a cofactor.

Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake are provided herein. A product is produced by a method comprising de-solubilizing protein in a first material comprising oilcake to produce a processed material comprising an insoluble protein fraction by extruding the first material in a pressure range of 10 bar to 80 bar. The processed material is hydrolyzed to produce a mixture comprising the insoluble protein fraction and a hydrolyzed fraction. The insoluble protein fraction is separated from the hydrolyzed fraction. The insoluble protein fraction is processed into the product by extruding the insoluble protein fraction in a pressure range of 10 bar to 80 bar.

Provided is a method for producing a plant protein product which includes treating the plant protein with at least one an exogenous enzyme comprising an oxidoreductase and/or a hydrolase. The method results in a treated protein product that has reduced undesirable aromas and/or reduced undesirable tastes, compared to an untreated plant protein product. In a further embodiment, the method further includes mixing the treated protein product with another material to form a food composition. Also provided are compositions made by the methods of the invention.

Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake are provided herein. The method comprises de-solubilizing protein in a material comprising oilcake to produce a processed material comprising an insoluble protein fraction. The processed material is hydrolyzed to produce a mixture comprising the insoluble protein fraction and a hydrolyzed fraction. The insoluble protein fraction is separated from the hydrolyzed fraction. The insoluble protein fraction is processed into a product.

Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake are provided herein. The method comprises de-solubilizing protein in a material comprising oilcake to produce a processed material comprising an insoluble protein fraction. The processed material is hydrolyzed to produce a mixture comprising the insoluble protein fraction and a hydrolyzed fraction. The insoluble protein fraction is separated from the hydrolyzed fraction. The insoluble protein fraction is processed into a product.

The invention relates to a heat-stable fermented white lentil beverage and process for preparing the same.

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 0.05 M to 0.5 M, 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.