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1. WO2020114776 - FOOD OR BEVERAGE PRODUCT WITH AGGLOMERATED PEA PROTEIN

Note: Text based on automatic Optical Character Recognition processes. Please use the PDF version for legal matters

[ EN ]

Claims

1. A method of producing a food or beverage product, the method comprising;

providing an aqueous ingredient composition comprising pea protein at a concentration of 1.0 to 6 wt.%;

adding to the ingredient composition 4.0 - 20 mM of divalent cations available to complex the pea protein;

and subsequently heat treating the ingredient composition at a pH of to 6.6 - 7.3 to form agglomerates comprising pea protein wherein the heat treatment is performed at a temperature of 80°C to 125°C for a period of 30 seconds to 20 minutes, or at a temperature of above 125 °C for 3 - 45 seconds.

2. A method according to claim 1 wherein the agglomerates have a D[4,3] mean diameter as measured by laser diffraction of 2 to 50 microns.

3. A method according to claim 1 or 2 wherein the ingredient composition is subjected to homogenization.

4. A method according to any one of claims 1 to 3 wherein the pea protein is a pea protein isolate.

5. A method according to any one of claims 1 to 4 wherein the divalent cations are selected from the group consisting of calcium cations, magnesium cations and combinations thereof.

6. A method according to any one of claims 1 to 5 wherein the divalent cations are provided as a salt with an anion selected from the group consisting of chloride, hydroxide, carbonate, bicarbonate, phosphate, stearate, malate, glycerophosphate, lactate, acetate, fumarate and gluconate.

7. A method according to any one of claims 1 to 6 wherein the ingredient composition after heat treatment has a total solids content of 2 to 35 %.

8. A method according to any one of claims 1 to 7 wherein the content of soluble protein in the final product is below or equal to 80 wt.% in relation to the total protein content.

9. A method according to any one of claims 1 to 8 wherein the heat treated ingredient composition is dried into powder by means of freeze drying, spray drying or roller-drying.

10. A food or beverage product obtainable by the method of any one of claims 1 to 9.

11. A food or beverage product comprising calcium or magnesium and agglomerated pea protein, the agglomerated pea protein having a D[4,3] mean diameter as measured by laser diffraction of 2 to 50 microns and a particle size distribution span (Dv0.9-Dv0.i)/Dv0.5 of 0.1 to 10.

12. A food or beverage product according to claim 10 or claim 11 wherein the food or beverage product is a liquid and comprises pea protein at a concentration of 1.0 to 6 wt. %.

13. A food or beverage product according to any one of claims 10 to 12 wherein the food or beverage product is a creamer.

14. A food or beverage product according to any one of claims 10 to 13

wherein the food or beverage product is a ready-to-drink beverage product.

15. A food or beverage product according to any one of claims 10 to 12 wherein the food or beverage product is a culinary sauce.