The present invention relates to a pea protein material that is at least 70% dry weight pea protein, of which at least 20% dry weight protein is soluble in water at ambient temperature, has a pH of about 6-8 and has a viscosity of about 12-20 units according to Test A. Preferably, the pea protein material of this invention additionally has a viscosity of about 12-65 units according to Test B. Preferably, the pea protein material meets USDA Organic Certification requirements. Preferably, the pea protein material meets Non-GMO Project Verified requirements.

The present invention provides egg replacement compositions comprising at least 14 wt% of protein(s) from a vegetable source, sodium chloride, natural vegetable oil and water, wherein the composition comprises less than 4% of hydrocolloids or polycarbohydrates. The present invention further provides food products comprising the egg replacement composition. The food products of the present invention have organoleptic properties similar to those of a natural egg.

The present invention provides egg replacement compositions comprising at least 14 wt% of protein(s) from a vegetable source, sodium chloride, natural vegetable oil and water, wherein the composition comprises less than 4% of hydrocolloids or polycarbohydrates. The present invention further provides food products comprising the egg replacement composition. The food products of the present invention have organoleptic properties similar to those of a natural egg.

A vegan food product, in particular a vegan hard-boiled egg, has at least one outer layer, and at least one inner core. The inner core is surrounded by the outer layer. The inner core has at least one vegan fibre and the outer layer has at least one vegan fibre. The vegan fibre of the inner core has a water-binding capacity of 40 g/g or less, preferably of 30 g/g or less, particularly preferably 15 g/g or less. The vegan fibre of the outer layer has a water-binding capacity of 40 g/g or less, preferably of 30 g/g or less, particularly preferably of 25 g/g or less.

A vegan food product, in particular a vegan hard-boiled egg, has at least one outer layer, and at least one inner core. The inner core is surrounded by the outer layer. The inner core has at least one vegan fibre and the outer layer has at least one vegan fibre. The vegan fibre of the inner core has a water-binding capacity of 40 g/g or less, preferably of 30 g/g or less, particularly preferably 15 g/g or less. The vegan fibre of the outer layer has a water-binding capacity of 40 g/g or less, preferably of 30 g/g or less, particularly preferably of 25 g/g or less.

The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as butter. The invention also concerns its uses as novel products in the fields of breadmaking and/or patisserie and/or viennoiserie. The invention further concerns the breadmaking, patisserie and viennoiserie products obtained by the use of said vegetable butter in their recipes.

The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking and/or patisserie and/or viennoiserie.

The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softness, (iv) crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softness upon storage, (vii) shelf life and/or (viii) cake volume. The invention also relates to a novel use of phospholipase A in the production of cake to enable reduction of the amount of eggs and/or fat used in the recipe.

The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softness, (iv) crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softness upon storage, (vii) shelf life and/or (viii) cake volume. The invention also relates to a novel use of phospholipase A in the production of cake to enable reduction of the amount of eggs and/or fat used in the recipe.

Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.