Polvo granulado que contiene proteínas vegetales y fibras, su procedimiento de obtención y sus utilizaciones

• Main Authors: BOURSIER, Bernard, PASSE, Damien
• Format: Patent
• Language: Spanish
• Published: 02.08.2017
• Subjects: AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F,C08G; CHEMISTRY; COMPOSITIONS BASED THEREON; FODDER; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; GENERAL PROCESSES OF COMPOUNDING; HUMAN NECESSITIES; METALLURGY; ORGANIC MACROMOLECULAR COMPOUNDS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR CHEMICAL WORKING-UP; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP; WORKING-UP PROTEINS FOR FOODSTUFFS

Polvo granulado que comprende al menos una proteína de guisante y al menos una fibra vegetal, caracterizado por que presenta: - un diámetro medio volúmico laser D 4,3 comprendido entre 10 mm y 500 mm, preferentemente entre 50 mm y 350 mm y aún más preferiblemente entre 70 μm y 250 μm, y - una materia seca, determinada después del horneado a 130ºC durante 2 horas, superior al 80%, preferentemente superior al 85%, y aún más preferiblemente superior al 90%; caracterizado por que dicha fibra vegetal es una maltodextrina ramificada. The present invention concerns a granulated powder containing at least one vegetable protein and at least one vegetable fiber, characterized in that it has a laser volume mean diameter D4,3 of between 10 μm and 500 μm, preferably between 50 μm and 350 μm, and even more preferably between 70 μm and 250 μm, and a dry matter content, determined after stoving at 130° C. for 2 hours, of greater than 80%, preferably greater than 85%, and even more preferably greater than 90%. The present invention also concerns a process for manufacturing this granulated powder as well as its use in various industrial field, and more particularly in the food-processing field, where it is used as a functional agent such as an emulsifying, overrun, stabilizing, thickening and/or gelling agent, in particular for totally or partially replacing certain animal proteins in the preparation of food products.