Patent application number | Description | Published |
20080226810 | Pea Protein Composition - The invention relates to a pea protein whose protein content is equal to or greater than 60% by dry weight, preferably ranging from 60 to 95% by weight, a molecular weight distribution profile is of 1.0-1.8%, preferably of 1.5-3.0% of proteins of greater than 100 000 Da, preferably 20-55% of proteins greater than 15 000 and 100 000 Da, 15-30% of proteins of greater than 5 00 and 15 00 Da and 25-50%, preferably 25-45% of proteins greater than 5 000 Da and whose soluble protein content determined by a method for measuring the protein solubility in water ranging from 20 to 85%, preferably 25 to 65%. | 09-18-2008 |
20110111037 | ORODISPERSIBLE MANNITOL - Coagglomerates of mannitol, whose laser volume-average diameter D4,3 is between 1 and 200 μm, and of granular starch, are characterized in that they have a disintegration behaviour determined according to a test A such that the relaxation time measured is between 30 and 100 seconds and the swelling force is between 0.8 and 3.0 N. | 05-12-2011 |
20110305740 | GRANULATED POWDER CONTAINING VEGETABLE PROTEINS AND MALTODEXTRINS, PROCESS FOR PRODUCING SAME, AND USES THEREOF - The present invention concerns a granulated powder comprising at least one vegetable protein and at least one starch hydrolyzate, characterized in that it has a laser volume average diameter D4,3 of between 10 μm and 500 μm, preferably between 50 μm and 350 μm, and even more preferably between 70 μm and 250 μm, and a dry matter content, determined after stoving at 130° C. for 2 hours, of greater than 80%, preferably greater than 85%, and even more preferably greater than 90%. | 12-15-2011 |
20110311599 | GRANULATED POWDER CONTAINING VEGETABLE PROTEINS AND FIBERS, PROCESS FOR PRODUCING SAME, AND USE THEREOF - The present invention concerns a granulated powder containing at least one vegetable protein and at least one vegetable fiber, characterized in that it has a laser volume mean diameter D4,3 of between 10 μm and 500 μm, preferably between 50 μm and 350 μm, and even more preferably between 70 μm and 250 μm, and a dry matter content, determined after stoving at 130° C. for 2 hours, of greater than 80%, preferably greater than 85%, and even more preferably greater than 90%. The present invention also concerns a process for manufacturing this granulated powder as well as its use in various industrial field, and more particularly in the food-processing field, where it is used as a functional agent such as an emulsifying, overrun, stabilizing, thickening and/or gelling agent, in particular for totally or partially replacing certain animal proteins in the preparation of food products. | 12-22-2011 |
20120034342 | METHOD FOR OBTAINING A PREPARATION OF BETA-AMYLASES FROM THE SOLUBLE FRACTIONS OF STARCH PLANTS - The present invention relates to a method for obtaining a preparation of β-amylases from the soluble fraction of starch plants, characterized in that the soluble fraction of starch plants is selected from the group consisting of the soluble fractions of wheat, pea, broad bean, horse bean, rice, barley, rye, buckwheat, potato and sweet potato, and preferably of wheat and barley, a clarification of said soluble fractions is carried out in such a way as to remove therefrom the insoluble substances and the colloids and, optionally, an ultrafiltration of said clarified soluble fractions is carried out in such a way as to obtain an ultrafiltration retentate containing the concentrated β-amylase and an ultrafiltration permeate, said ultrafiltration retentate containing the concentrated β-amylase is diafiltered and the resulting β-amylase is recovered. | 02-09-2012 |
20130017310 | Process for Manufacturing Soluble and Functional Plant Proteins, Products Obtained and UsesAANM Dhalleine; ClaireAACI CompiegneAACO FRAAGP Dhalleine; Claire Compiegne FRAANM Passe; DamienAACI DouaiAACO FRAAGP Passe; Damien Douai FR - The invention relates to a process for manufacturing soluble and functional plant proteins, characterized in that it comprises at least one functionalizing step that consists of a treatment of 0.01 s to 1 s constituted of a step of heating plant proteins at a temperature of 100° C. to 160° C. and a step of cooling the heated plant proteins. The invention also relates to a process for converting non-functional plant proteins to functional proteins. Another subject of the invention is a plant protein, characterized in that it has a solubility in water of greater than 50% (with the exception of a potato protein for which the solubility in water is 25%), an emulsifying capacity between 700,000 mPa·s and 1,200,000 mPa·s for a sample directly placed at 4° C. for 24 h (with the exception of a potato protein for which the emulsifying capacity for a sample directly placed at 4° C. for 24 h is between 400,000 mPa·s and 600,000 mPa·s) and between 500,000 mPa·s and 1,100,000 mPa·s for a sample treated at 75° C. then placed at 4° C. for 24 h and an emulsifying capacity between 70% and 95%. A further subject of the invention is the use of said plant protein in the manufacture of food. | 01-17-2013 |
20130228168 | METHOD FOR DECONTAMINATING STARCH HYDROLYSATES FOR THE PREPARATION OF GLUCOSE POLYMERS FOR PERITONEAL DIALYSIS - The subject matter of the invention is a method for decontaminating starch hydrolysates from which glucose polymers for producing peritoneal dialysis solutions will be prepared. | 09-05-2013 |
20140106051 | MICROALGAL FLOUR GRANULES AND PROCESS FOR PREPARATION THEREOF - The present invention relates to microalgal flour granules, and optionally, lipid-rich microalgal flour. | 04-17-2014 |
20140212570 | MICROALGAL FLOUR - The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of | 07-31-2014 |
20140234479 | MICROALGAL FLOUR - The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of | 08-21-2014 |