Method of improving the texture and functionality of a dry fractionated plant protein concentrate beverage
AssigneeSociete des Produits Nestle S.A.
InventorsTimothy James Wooster, Marina Bortolin, Ludovic Penseyres, Pierre-Alain Richon, Christina Vafeiadi
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Abstract
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.
Claims20
A method of making a plant based liquid, the method comprising:
- a) dissolving 0.5 to 20 weight percentage (wt %) dry fractionated plant protein in water to form a plant protein mixture with a pH between 6.7 and 9, wherein the wt % of the dry fractionated plant protein is based on the total weight of the plant protein mixture, wherein a phosphate source and a sugar are dissolved in the plant protein mixture, and wherein the phosphate source comprises tricalcium phosphate and dipotassium phosphate;
- b) dispersing triglyceride in the plant protein mixture;
- c) homogenizing the plant protein mixture to form an emulsion;
- d) applying a thermal treatment to the emulsion;
- and
- e) applying a shear treatment to the thermal treated emulsion to form the plant based liquid, wherein the viscosity of the plant based liquid after the shear treatment is between 0.5 and 30 mPa·s at a shear rate of 10 s−1 at 25° C.
A method comprising thermal treatment followed by shear treatment to make a plant based liquid from an emulsion comprising plant protein and triglyceride, wherein the plant protein is a dry fractionated plant protein, wherein the viscosity of the plant based liquid resulting from the shear treatment is between 0.5 and 30 mPa·s at a shear rate of 10 s−1 at 25° C.
Dependencies are inferred from the claim text.