Isolated plant protein
AssigneeEat JUST, Inc.
InventorsMeng LI, Michael JAMROS, Swetha MAHADEVAN, Viviane LANQUAR, Camilla HEROLD, Peter LICARI
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Abstract
An isolated plant protein comprising both native and denatured proteins, food compositions containing such isolates, and methods for preparing isolated plant protein are disclosed. In some embodiments, the hardness and gel elasticity of the isolated plant protein can be controlled by controlling the amounts of native protein and denatured protein present in the plant protein isolate.
Claims56
An isolated plant protein, the isolated protein comprising both native and denatured proteins, wherein the amount of the native protein, by weight, is between 20% to 95%, and wherein the hardness of the protein increases with increasing amounts of native protein or the apparent modulus of the protein increases with increasing amounts of native proteins.
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A food composition or a food ingredient comprising an isolated plant protein, wherein the isolated plant protein comprises both native and denatured proteins, wherein the amount of the native protein, by weight, is between 20% to 95%, and wherein the hardness of the food composition or food ingredient increases with increasing amounts of native protein or the apparent modulus of the protein increases with increasing amounts of native proteins.
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A method of controlling the hardness and/or apparent modulus of a food composition or food ingredient, the food composition or food ingredient comprising an isolated plant protein, the method comprising the steps of:
- a. providing isolated plant proteins that comprise both native and denatured proteins;
- b. identifying the desired hardness and/or apparent modulus of the food composition or food ingredient;
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- c. determining the amount of native protein to achieve the desired hardness and/or apparent modulus, wherein the amount of the native protein, by weight is between 20% to 95%, and
- wherein the hardness and/or apparent modulus of the food composition or food ingredient increases with increasing amounts of native protein used to prepare the food composition or food ingredient.
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A method of preparing a food composition or a food ingredient having a desired hardness and/or apparent modulus, the method comprising the steps of:
- a. providing isolated plant proteins that comprise both native and denatured proteins;
- b. identifying the desired hardness and/or apparent modulus of the food composition or food ingredient;
- c. determining the amount of native protein to achieve the desired hardness and/or apparent modulus, wherein the amount of the native protein, by weight is between 20% to 95%;
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- wherein the hardness and/or apparent modulus of the food composition or food ingredient increases with increasing amounts of native protein used to prepare the food composition or food ingredient.
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Dependencies are inferred from the claim text.