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US 2023/0404119 A1Published application
Legume-derived fractions and uses thereof
AssigneeInnovopro Ltd.
InventorsNitzan Natani Ben Chaim, Svetlana Zivanovic
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Abstract
The present disclosure provides a legume-derived food ingredient, the food ingredient comprising sugar, legume starch and legume proteins, including at most 0.8% legume starch and is characterized by a solid content of at most 60%, a process for the preparation of the food ingredient and uses thereof, for example as a foaming agent.
Claims32
A legume-derived food ingredient, the food ingredient comprising sugar, legume starch and legume proteins,
- wherein said food ingredient includes at most 0.8% legume starch;
- and
- wherein said food ingredient is characterized by a solid content of at most 60%.
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A process comprising:
- mixing legume flour with a basic pH adjusting agent to obtain a basic slurry with a basic pH;
- isolating a first liquid fraction from said basic slurry;
- treating the first liquid fraction with an acidic pH adjusting agent to obtain an acidic slurry;
- isolating a second liquid fraction from said acidic slurry to obtain a legume derived aqueous fraction;
- and
- treating said second liquid fraction by concentrating, optionally by heating.
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Dependencies are inferred from the claim text.