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US 2026/0242431 A1Published application
Improved legume proteins
AssigneeRoquette Freres
InventorsGuillaume FARDIN, Aline LECOCQ
Life of this patent
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Abstract
Legume proteins, preferentially pea or faba bean proteins, having a milky aromatic profile, to a method for producing said legume proteins, preferentially pea or faba bean proteins, and to the use of said proteins for producing food or beverage products, in particular plant-based alternatives to milk.
Claims11
A method for producing legume protein, preferentially pea or faba bean protein, comprising the following steps:
- 1. Preparation of an aqueous suspension of legume seeds, preferentially pea or faba bean seeds, milled in an aqueous solution, said preparation being carried out in the presence of a heat treatment;
- 2. Removal of an insoluble fraction by solid liquid separation of the aqueous suspension of milled legume seeds, preferentially pea or faba bean seeds, prepared in step 1) to obtain a protein-enriched fraction;
- 3. Ultrafiltration of the protein-enriched fraction and removal of a permeate to generate a retentate.
Dependencies are inferred from the claim text.