A vegan, potato emulsion includes heat treated potato in an amount of 0.5-20% by weight. The emulsion further comprises at least one sugar in an amount of 0-5% by weight; at least one vegetable emulsifier in an amount of 0.09-1.0 by weight; at least one oil in an amount of 0.50-6% by weight; at least one added vegetable protein in an amount of 0.20-3% by weight; and water adding up to 100% by weight. The emulsion has an oil droplet size D[3,2] of 0.1-10 m. The potato emulsion is whitish, and is whippable providing a foam.

A vegan, potato emulsion includes heat treated potato in an amount of 0.5-20% by weight. The emulsion further comprises at least one sugar in an amount of 0-5% by weight; at least one vegetable emulsifier in an amount of 0.09-1.0 by weight; at least one oil in an amount of 0.50-6% by weight; at least one added vegetable protein in an amount of 0.20-3% by weight; and water adding up to 100% by weight. The emulsion has an oil droplet size D[3,2] of 0.1-10 m. The potato emulsion is whitish, and is whippable providing a foam.

A method for forming a grain-based cereal paste that includes preparing a mixture of the paste and water at a target first cereal-to-water weight ratio, boiling the mixture for a target boiling duration of time, cooling the mixture to a prescribed temperature for a target cooling duration of time, adding enzymes to the mixture, the amount of enzymes calculated based on a dry weight of the paste in the mixture, maintaining the mixture with added enzymes for a specified duration of time at a specified temperature, preparing a dehydrated mixture by removing water from the mixture to result in a prescribed moisture content for the dehydrated mixture, admixing a plant based oil to the dehydrated mixture at a prescribed oil-to-mixture weight ratio, and milling the dehydrated mixture containing the admixed plant based oil to prepare a paste with a particle size in a range of 1 to 120 microns.

A method for forming a grain-based cereal paste that includes preparing a mixture of the paste and water at a target first cereal-to-water weight ratio, boiling the mixture for a target boiling duration of time, cooling the mixture to a prescribed temperature for a target cooling duration of time, adding enzymes to the mixture, the amount of enzymes calculated based on a dry weight of the paste in the mixture, maintaining the mixture with added enzymes for a specified duration of time at a specified temperature, preparing a dehydrated mixture by removing water from the mixture to result in a prescribed moisture content for the dehydrated mixture, admixing a plant based oil to the dehydrated mixture at a prescribed oil-to-mixture weight ratio, and milling the dehydrated mixture containing the admixed plant based oil to prepare a paste with a particle size in a range of 1 to 120 microns.

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.

The present invention discloses plant based vegan protein drink, which is a combination of pulse protein (faba bean protein), rice protein and pea proteins, enriched with real fruit juices, vitamins and minerals. Particularly, the protein drink of the present invention is free of non-GMO protein, lactose, animal protein, gluten, allergen and has reduced fat content and cholesterol that gives complete nutritional value and works as a complete meal replacement. The protein Drink of the present invention which is rich in Amino acids also has improved digestibility.

The present invention discloses plant based vegan protein drink, which is a combination of pulse protein (faba bean protein), rice protein and pea proteins, enriched with real fruit juices, vitamins and minerals. Particularly, the protein drink of the present invention is free of non-GMO protein, lactose, animal protein, gluten, allergen and has reduced fat content and cholesterol that gives complete nutritional value and works as a complete meal replacement. The protein Drink of the present invention which is rich in Amino acids also has improved digestibility.

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 is an improved hypoallergenic nutritional composition consisting of fava protein, mung bean protein, rice protein, and pea protein which are blended in specified weight ratios, to achieve a high level of digestibility comparable to animal proteins such as whey protein, casein protein and egg protein. The problems of potentially allergenic soy protein compositions, solely animal-based protein compositions, incomplete amino acid profile compositions, and low levels of digestibility compositions are solved by inventing a hypoallergenic, vegetarian-based protein composition that can serve as a complete and well-balanced source of amino acids for human physiological requirements and has a high level of digestibility.

The invention is an improved hypoallergenic nutritional composition consisting of fava protein, mung bean protein, rice protein, and pea protein which are blended in specified weight ratios, to achieve a high level of digestibility comparable to animal proteins such as whey protein, casein protein and egg protein. The problems of potentially allergenic soy protein compositions, solely animal-based protein compositions, incomplete amino acid profile compositions, and low levels of digestibility compositions are solved by inventing a hypoallergenic, vegetarian-based protein composition that can serve as a complete and well-balanced source of amino acids for human physiological requirements and has a high level of digestibility.