Gelling leguminous plant protein

A leguminous plant protein composition, comprising leguminous plant seed, wherein the leguminous plant seed is selected from the group consisting of pea, lupin and faba bean, made by a process comprising the step of coagulating a leguminous plant by heating at the isoelectric pH at a temperature of from 55° C.±2° C. to 65° C.±2° C. for a time of from 3.5 min to 4.5 min,

• wherein:
• the protein composition has a gel strength according to test A of greater than 200 Pa,
• the protein composition has a protein content of greater than 80% by weight of solids relative to the total weight of solids, and
• the protein composition has a particle size D90 of less than 20 microns.

A leguminous plant protein composition, comprising leguminous plant seed, wherein the leguminous plant seed is selected from the group consisting of pea, lupin and faba bean, made by a process comprising the steps of:

• 1) providing leguminous plant seeds;
• 2) milling the seeds and producing an aqueous suspension;
• 3) separating out insoluble fractions using centrifugal force;
• 4) coagulating a protein floc by heating at the isoelectric pH at a temperature of from 55° C.±2° C. to 65° C.±2° C. for a time from 3.5 min to 4.5 min;
• 5) collecting the coagulated protein floc by centrifugation;
• 6) adjusting the pH to a value from 6±0.5 to 9±0.5;
• 7) optionally, heat treatment;
• 8) drying the coagulated protein floc;
• and
• 9) milling the coagulated protein floc and drying using a jet mill in order to obtain a particle size D90 of less than 20 microns,
• wherein:
• the protein composition has a gel strength according to test A of greater than 200 Pa,
• the protein composition has a protein content of greater than 80% by weight of solids relative to the total weight of solids, and
• the protein composition has a particle size D90 of less than 20 microns.