METHOD OF IMPROVING THE TEXTURE AND FUNCTIONALITY OF A DRY FRACTIONATED PLANT PROTEIN CONCENTRATE BEVERAGE

• Main Authors: WOOSTER, Timothy, VAFEIADI, Christina, PENSEYRES, Ludovic, RICHON, Pierre-Alain, BORTOLIN, Marina
• Format: Patent
• Language: English; French
• Published: 17.03.2022
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; 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

The invention relates in general to a method of making a plant based liquid, said method comprising dispersing triglyceride in a plant protein mixture; forming an emulsion; applying a thermal treatment to the emulsion; and applying a shear treatment to the thermal treated emulsion to form a plant based liquid. L'invention concerne en général un procédé de production d'un liquide à base de plantes, ledit procédé comprenant la dispersion de triglycéride dans un mélange de protéines végétales ; la formation d'une émulsion ; l'application d'un traitement thermique à l'émulsion ; et l'application d'un traitement de cisaillement à l'émulsion traitée thermiquement pour former un liquide à base de plantes.