Protein preparation produced from linseed and preparation method
AssigneeFraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V.
InventorsPeter EISNER, Andreas STÄBLER, Stephanie MITTERMAIER, Isabel MURANYI, Dominic WIMMER, Klaus SCHREIBER
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Abstract
The present invention relates to a protein preparation of linseed and a cost-effective process for its production thereof. The protein preparation has a protein content of more than 30% by mass, an oil content of less than 68 by mass, a content of cyanogenic glycosides of less than 200 mg/kg and a brightness L* of greater than 75. The protein preparation is neutral in taste, light in color and of high quality, so that it is suitable for color and taste demanding food applications such as emulsions and baked goods.
Claims31
A protein preparation, produced from linseed, with a
- protein content of more than 30% by mass in relation to the dry matter, and
- an oil content of less than 6% by mass in relation to the dry matter, determined by the Soxhlet method using hexane as solvent,
- wherein the protein preparation has
- a cyanogenic glycoside content of less than 200 mg/kg, expressed as HCN per kg of preparation, and
- a brightness L* of greater than 75, determined according to CIE-L*a*b* colour measurement at a d90 particle size of the protein preparation below 250 μm or after grinding the protein preparation to a do particle size below 250 μm.
Dependencies are inferred from the claim text.