Textured pea proteins

A granulated composition of pea proteins with a protein content in dry matter 80-95 wt.%, an average particle diameter 150-300 mu m and a compressibility value measured by the HOSOKAWA method of 5-15% and more preferably 8-13% : Independent claims are included for (1) the use of the composition to p...

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Bibliographic Details
Main Authors DELEBARRE, MARIE, LIS, JOSE, BOURSIER, BERNARD, MARQUILLY, PHILIPPE
Format Patent
LanguageEnglish
French
German
Published 12.01.2011
Subjects
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PROTEIN COMPOSITIONS FOR FOODSTUFFS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
WORKING-UP PROTEINS FOR FOODSTUFFS
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Summary:A granulated composition of pea proteins with a protein content in dry matter 80-95 wt.%, an average particle diameter 150-300 mu m and a compressibility value measured by the HOSOKAWA method of 5-15% and more preferably 8-13% : Independent claims are included for (1) the use of the composition to prepare textured pea proteins; (2) the textured pea proteins; (3) a method of preparing the textured pea proteins from the claimed composition by cooking-extrusion. L'invention concerne des protéines de pois texturées caractérisées en ce qu 'elles présentent une reprise en eau comprise entre 5 et 6 g/g et une masse volumique comprise entre 80 et 90 g/l. L'invention concerne également le procédé de préparation desdites protéines de pois texturées ainsi que leurs utilisations dans les applications alimentaires.
Bibliography:Application Number: EP20100175573