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US 2026/0283192 A1Published application
Improved pea or faba bean proteins
AssigneeRoquette Freres
InventorGuillaume FARDIN
Life of this patent
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Abstract
The present invention relates to pea proteins having a milky aromatic profile, to a method for producing said pea proteins, and to the use of said proteins for producing food or beverage products, in particular plant-based alternatives to milk.
Claims10
A method for producing pea or faba bean protein comprising the following steps:
- 1. Preparing an aqueous suspension of ground pea or faba bean seeds in an aqueous solution, said preparation being optionally performed in the presence of a heat treatment;
- 2. Removing an insoluble fraction by solid/liquid separation of the aqueous suspension of ground pea or faba bean seeds obtained in step 1) to obtain a protein-enriched fraction;
- and
- 3. Defructosylating galactooligosaccharides from the protein-enriched fraction obtained in step 3) by enzymatic and/or fermentative means.
1 more element
A composition of pea or faba bean protein comprising a protein content of between 50% and 70% expressed in grams of protein per 100 g of dry matter, said proteins consisting of a mixture of globulins and albumins, and between 3% and 15% of soluble fibers derived from pea or faba bean galactooligosaccharides.
Dependencies are inferred from the claim text.