Foodstuffs comprising treated fava bean protein concentrates
AssigneeCorn Products Development, Inc.
InventorsBrandon Roa, Erhan Yildiz, Nagul Naguleswaran, Dilek Uzunalioglu, Canan Ozer, Bicheng Wu, Xin Yang, Caterina Loduca
Life of this patent
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Abstract
This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.
Claims21
A foodstuff comprising a heat moisture treated fava bean protein concentrate having between 50% and 73% protein, a denaturation enthalpy of 5.5 and 7.0 J/g, or between 6 and 6.5 J/g and a second edible ingredient.
A confectionary spread comprising:
- a) between 10% and 20% by weight of a base fava bean component;
- b) between 15% to 25% by weight of a plant oil, the oil comprising a solids content at 10° C. of less than 2.5%, a solids content at 20° C. of between about 5% and 15%, or a combination thereof;
- c) between 5% and 15% milk solids;
- and
- d) between 20% and 40% of a sweetener;
- wherein the foodstuff has, over a six week period, a viscosity of between 60 and 220 Pa·s, a peak stress of between 300 and 450 g, a firmness of between 1900 and 2100 g, a water activity of between 0.15 and 0.20, or a combination thereof.
(canceled)
A method of making a confectionary spread comprising:
- a) mixing a fava bean component, a plant oil and, optionally, a sweetener;
- b) refining the composition or fava bean spread for sufficient time to obtain a particle size distribution as represented by the particle size distribution of sweetener of less than 125 microns.
21-24. (canceled)
Dependencies are inferred from the claim text.