Texturized vegetable protein
AssigneeDsm IP Assets B.V.
InventorsArjen SEIN, Linda DE LANGE
Life of this patent
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Abstract
The invention relates to a dry extrusion process for preparing a texturized vegetable protein, to a composition comprising rapeseed protein, a legume-derived protein, and a plant-based fiber, to the use of said composition in the preparation of a meat alternative and to meat alternatives.
Claims15
A process for preparing a texturized vegetable protein comprising:
- (a) mixing rapeseed protein, legume-derived protein, from 0.1 to 10% (w/w) calcium carbonate and from 5-30% (w/w) water in an extruder,
- heating the mixture obtained in (a) to a temperature of from 100-180° C. in an extruder,
- (c) extruding the mixture obtained in (b) through an extrusion die.
A composition comprising rapeseed protein, legume-derived protein and from 0.1 to 5% (w/w) calcium based on the weight of the composition, optionally further comprising from 10 to 30% (w/w) rapeseed protein and from 50 to 90% (w/w) legume-derived protein based on the weight of the composition.
A product comprising calcium carbonate for improving the hydration rate, water holding capacity and/or density of a texturized vegetable protein comprising rapeseed protein.
Dependencies are inferred from the claim text.