Preparation of Isoelectrically Precipitated Sunflower Protein Products With Improved Colour

A process for preparing a first sunflower protein product from a sunflower protein source, the sunflower protein product having a protein content of greater than 60, 65, 70, 75, 80, 85 or 90 wt % (N×6.25) d.b, the process comprising

• a) extracting sunflower protein from an optionally partially defatted or optionally fully defatted, dehulled sunflower protein source, using an extraction solution comprising water containing an alkaline pH adjusting agent as well as ascorbic acid or a derivative thereof, to cause solubilization of the sunflower protein from the sunflower protein source to produce an aqueous phase and a residual sunflower protein source;
• b) separating the aqueous phase from the residual sunflower protein source to produce an aqueous sunflower protein solution and a separated residual sunflower protein source;
• c) optionally defatting the separated aqueous sunflower protein solution to at least partially remove fat from the separated aqueous sunflower protein solution;
• d) adjusting the pH of the separated aqueous sunflower protein solution to an acidic value in the range of about pH 4.0 to about pH 5.0, preferably about pH 4.2 to about pH 4.8, to result in isoelectric precipitation of the sunflower protein;
• e) separating the isoelectric precipitate from the remainder of the aqueous sunflower protein solution, termed the centrate;
• f) optionally washing the isoelectric precipitate by mixing it with water with the pH of the system in the range of about 4.0 to about 5.0, preferably about pH 4.2 to about pH 4.8, and then separating the washed precipitate from the wash centrate;
• g) optionally adjusting the pH of the optionally washed isoelectric precipitate to the range of about 6.0 to about 8.0, optionally about 6.5 to about 7.5, and optionally the isoelectric precipitate is in a form suited for use in neutral or near-neutral food applications;
• h) optionally drying the optionally washed and optionally pH adjusted isoelectric precipitate;
• wherein step a) is optionally carried out using a counter-current extraction procedure;
• wherein the extraction is optionally carried out in a continuous operation or a batch operation;
• and/or
• wherein step g) is optionally not performed and the isoelectric precipitate is in a form suited for use in low pH food and beverage applications.