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US 2025/0075110 A1Published application
Industrial Applications for Specialty Pea Flour
AssigneeLouis Dreyfus Company Plant Proteins LLC
InventorsPrasanth Kumar Sasidharan Pillai, Manoj Kumar
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Abstract
Methods of producing specialty pea flour (SPF) are provided, as well as the SPF produced by such methods, compositions comprising the SPF and uses for the SPF. In addition, enzyme modified SPF, including amylase treated specialty pea flour (ASPF) and composition comprising ASPF and uses for the ASPF are provided.
Claims41
A method of producing a Specialty pea flour (SPF) comprising:
- a. Hydrating pea flour from ground (milled) pea pulses in a water slurry:
- i) at a flour to water ratio of about 1:4 (w/v),
- ii) at a pH of 7.5-10,
- iii) at a temperature of 45-60° C.,
- b. separating pea flour from protein-rich supernatant,
- c. washing the separated pea flour, and
- d. drying the separated pea flour,
- thereby producing a specialty pea flour.
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A specialty pea flour comprising, on a dry basis:
- a. 60-85% starch,
- b. 5-20% fiber, and
- c. 0.5-3% protein,
- Wherein said specialty pea flour is derived from peas.
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Dependencies are inferred from the claim text.